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1 . Academic Journal
Effect of Shading on Proanthocyanidin Biosynthesis in the Grape Berry / ブドウ果実におけるプロアントシアニジンの生合成に及ぼす遮光の影響
저자
by
Akihiro Mizuno
;
Akiko Fujita
;
Katsumi Hashizume
;
Kuniaki Kiso
;
Nami Goto-Yamamoto
, et al.
소스
園芸学会雑誌 / Journal of the Japanese Society for Horticultural Science. 2007, 76(2):112
Open Access (JSTAGE)
Scopus
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7 . Academic Journal
2-デオキシグルコース耐性株からのリンゴ酸高生産清酒酵母の分離 / High Malic-Acid Producing Strains Isolated from 2-Deoxyglucose Resistant Mutants of Sake Yeast
저자
by
Akihiro MIZUNO
;
Kazuo SATO
;
Kuniaki KISO
;
Masahumi IWAHUTI
;
Toshiro TAKAHASHI
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2002, 97(3):228
Open Access (JSTAGE)
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7 . Academic Journal
The Use of 2-Thiobarbituric Acid Reaction in the Measurement of Sake Staling (Part 1) Formation of red pigment in thiobarbituric acid reaction of sake and the effects of storage of sake on the thiobarbituric acid reactivity / 清酒の劣化の測定へのチオバルビツール酸 (TBA) 反応の利用 (第1報)
저자
by
Kuniaki KISO
;
Yoshitsugu NOMURA
;
木曽 邦明
;
野村 佳司
.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2003, 98(6):449
Open Access (JSTAGE)
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6 . Academic Journal
Effects of experience, eating habits, and way of drinking on sake preference / 清酒経験, 清酒摂取時の摂食状況, 咽下の有無が清酒の嗜好に及ぼす影響
저자
by
Hanae IZU
;
Hitoshi UTSUNOMIYA
;
Kuniaki KISO
;
Tohru FUSHIKI
;
Yasuko MANABE
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2007, 102(12):897
Open Access (JSTAGE)
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7 . Academic Journal
Development of a New Glass Bottle Compatible with Transparency and Maintaining Sake Quality / 透明性と清酒の品質保持性を両立させたガラス瓶の開発
저자
by
Akihiro MIZUNO
;
Kazunori KANEKO
;
Keizoh SATOH
;
Kuniaki KISO
;
Yoshitsugu NOMURA
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2006, 101(4):275
Open Access (JSTAGE)
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7 . Academic Journal
4-ビニルグアヤコール含有量を高めた焼酎の製造 / Production of shochu fortified with 4-vinylguaiyacol
저자
by
Haruyiki IEFUJI
;
Kuniaki KISO
;
Nobuhiko MUKAI
;
向井 伸彦
;
家藤 治幸
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2005, 100(11):832
Open Access (JSTAGE)
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7 . Academic Journal
Analysis of ethyl carbamate in sake and shochu / 酒類の安全性に関する調査 (第4報)
저자
by
Kuniaki KISO
;
Nobuhiko MUKAI
;
向井 伸彦
;
木曽 邦明
.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2005, 100(10):705
Open Access (JSTAGE)
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6 . Academic Journal
CIE表色系を用いた清酒の色彩測定 / Measurement of sake color by the Commission International de l'Eclairage (CIE) standard colorimetric system
저자
by
Kuniaki KISO
;
Nobuhiko MUKAI
;
向井 伸彦
;
木曽 邦明
.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2005, 100(8):588
Open Access (JSTAGE)
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6 . Academic Journal
The Use of a 2-Thiobarbituric Acid Reaction in the Measurement of Sake Staling (Part 3) Measurement of Concentrations of 3-Deoxyglucosone in Sake, and Effects of the Concentration of 3-DG on the TBA reaction / 清酒の劣化の測定へのチオバルビツール酸 (TBA) 反応の利用 (第3報)
저자
by
Akihiro MIZUNO
;
Kuniaki KISO
;
Yoshitsugu NOMURA
;
木曽 邦明
;
水野 昭博
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2005, 100(2):141
Open Access (JSTAGE)
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RefWorks
7 . Academic Journal
The Use of 2-Thiobarbituric Acid Reaction in the Measurement of Sake Staling (Part2) TBA reactivity of components in Sake / 清酒の劣化の測定へのチオバルビツール酸 (TBA) 反応の利用 (第2報)
저자
by
Akihiro MIZUNO
;
Kuniaki KISO
;
Yoshitsugu NOMURA
;
木曽 邦明
;
水野 昭博
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2004, 99(7):521
Open Access (JSTAGE)
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