Works matching DE "RICE wines"

Results: 503

山楂糯米酒发酵工艺优化.

Published in:

Food Research & Development, 2025, v. 46, n. 8, p. 143, doi. 10.12161/j.issn.1005-6521.2025.08.018

By:

周茜;
简宁宁;
李凤霞;
胡元庆

Publication type:

Article

Preparation of koji for rice wine fermentation using a mixture of beer lees and rice wine lees.

Published in:

Journal of Biotech Research, 2024, v. 19, p. 365

By:

Shuting Chen;
Yan Dong;
Wenlang Hu;
Deyong Zhang

Publication type:

Article

Revisit epoch duration for sake of patient-friendly sleep studies.

Published in:

2019

By:

Singh, Jaspal;
Sharma, R. K.

Publication type:

Letter

Development of Panax quinquefolius Yaoqu and Panax quinquefolius Sake and determination of ginsenosides Rg1, Rb1, and Re in both samples by HPLC-MS/MS.

Published in:

European Food Research & Technology, 2014, v. 239, n. 1, p. 137, doi. 10.1007/s00217-014-2202-3

By:

Li, Li;
Gao, Bo;
Zhang, Wen-xue;
Sun, Ai-min;
Zhao, Ying-ying;
Wu, Zheng-yun;
Luo, Fang;
Luo, Song;
Yang, Jun

Publication type:

Article

Evaluation of direct sampling method for trace elements analysis in Chinese rice wine by ICP-OES.

Published in:

European Food Research & Technology, 2013, v. 236, n. 3, p. 531, doi. 10.1007/s00217-012-1888-3

By:

Pan, Xiao-Dong;
Tang, Jun;
Chen, Qing;
Wu, Ping-Gu;
Han, Jian-Long

Publication type:

Article

Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry.

Published in:

European Food Research & Technology, 2012, v. 235, n. 5, p. 779, doi. 10.1007/s00217-012-1807-7

By:

Wu, Hongmiao;
Chen, Li;
Pan, Guoshao;
Tu, Chunyu;
Zhou, Xiaoping;
Mo, Liuye

Publication type:

Article

Discrimination between Chinese rice wines of different geographical origins by NIRS and AAS.

Published in:

European Food Research & Technology, 2007, v. 225, n. 3/4, p. 313, doi. 10.1007/s00217-006-0416-8

By:

Haiyan Yu;
Ying Zhou;
Xiaping Fu;
Lijuan Xie;
Yibin Ying

Publication type:

Article

Principal component analysis of the relationship between the d-amino acid concentrations and the taste of the sake.

Published in:

Amino Acids, 2013, v. 44, n. 2, p. 489, doi. 10.1007/s00726-012-1359-y

By:

Okada, Kaori;
Gogami, Yoshitaka;
Oikawa, Tadao

Publication type:

Article

Characterization of Urease from Providencia sp. LBBE and Its Application in Degrading Urea and Ethyl Carbamate in Rice Wine.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 653, doi. 10.3390/fermentation10120653

By:

Wang, Han;
Li, Dandan;
Zhu, Sibao;
Guo, Shuxian;
Ding, Jiahong;
Wu, Chuanchao;
Liu, Qingtao

Publication type:

Article

Optimizing the Brewing Process, Metabolomics Analysis, and Antioxidant Activity Analysis of Complexed Hongqu Rice Wine with Kiwiberry.

Published in:

Fermentation (Basel), 2024, v. 10, n. 10, p. 494, doi. 10.3390/fermentation10100494

By:

Wang, Mengze;
Liu, Yuxin;
Guo, Xing;
Ding, Yuping;
Liu, Dejiang

Publication type:

Article

Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria.

Published in:

Fermentation (Basel), 2024, v. 10, n. 5, p. 249, doi. 10.3390/fermentation10050249

By:

Kobayashi, Karin;
Nishida, Hiromi

Publication type:

Article

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 192, doi. 10.3390/fermentation10040192

By:

Dong, Hangmeng;
Liu, Shoulong;
Cai, Gonglin;
Yang, Hailong

Publication type:

Article

Advancements and Future Directions in Yellow Rice Wine Production Research.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 40, doi. 10.3390/fermentation10010040

By:

Zhang, Jingxian;
Li, Tian;
Zou, Gen;
Wei, Yongjun;
Qu, Lingbo

Publication type:

Article

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine.

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 700, doi. 10.3390/fermentation9080700

By:

Cai, Gonglin;
Dong, Hangmeng;
Liu, Shoulong;
Zhou, Huabin;
Yang, Hailong

Publication type:

Article

Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus : Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 627, doi. 10.3390/fermentation9070627

By:

Cen, Lanyan;
Shi, Xueqin;
Zhang, Lin;
Qiu, Shuyi;
Zeng, Xiangyong;
Dai, Yifeng;
Wang, Chunxiao;
Wei, Chaoyang

Publication type:

Article

Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 516, doi. 10.3390/fermentation9060516

By:

Saito, Misaki;
Nishida, Hiromi

Publication type:

Article

Metabolome Analysis of the Effects of Sake Lees on Adipocyte Differentiation and Lipid Accumulation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 300, doi. 10.3390/fermentation9030300

By:

Motono, Yuki;
Nishiumi, Shin;
Yoshida, Masaru;
Takaoka, Motoko

Publication type:

Article

Effect of Sake Lees on the Inhibition of Lipid Accumulation in Adipocytes.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030145

By:

Yuki Motono;
Takeshi Imai;
Takashi Emi;
Takafumi Iguchi;
Motoko Takaoka

Publication type:

Article

Saccharomyces arboricola and Its Hybrids' Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile.

Published in:

Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010014

By:

Winans, Matthew J.;
Yuki Yamamoto;
Yuki Fujimaru;
Yuki Kusaba;
Gallagher, Jennifer E. G.;
Hiroshi Kitagaki

Publication type:

Article

الفكاهة في صور وخواطر الطنطاوي: دراسة موضوعية وفنية

Published in:

IUG Journal of Humanitarian Research, 2020, v. 28, n. 1, p. 67

By:

دٍى ة ثَ ضاهح أةا اهخ نٕ

Publication type:

Article

酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 322, doi. 10.16429/j.1009-7848.2025.01.031

By:

袁钰洁;
雷昊;
梁梓华;
侯思文;
罗怡;
江美珍;
吕旭聪;
邱允滔;
倪莉

Publication type:

Article

钱盐补偿对红曲黄酒酿造中高级醇及风味品质形成的调控作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 163, doi. 10.16429/j.1009-7848.2024.12.015

By:

杨梓翊;
侯思文;
梁梓华;
吴琪;
袁饪洁;
邱允滔;
倪莉;
吕旭聪

Publication type:

Article

外源添加乳杆菌联合双歧杆菌定向发酵对黄酒酿造品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 195, doi. 10.16429/j.1009-7848.2024.10.018

By:

骆佳琪;
朱斌;
吴烈虎;
陈启和;
何国庆;
史瑛

Publication type:

Article

Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 3, p. 287, doi. 10.16429/j.1009-7848.2024.03.029

By:

You Wenqiang;
Yan Yingyin;
Yang Ziyi;
Sun Jinyuan;
Zhang Wen;
Han Jinzhi;
Ai Lianzhong;
Sun Baoguo;
Ni Li;
Lu Xucong

Publication type:

Article

Effects of Barrier Properties of Packaging Materials on the Flavor of Huangjiu.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 246, doi. 10.16429/j.1009-7848.2023.11.024

By:

Hu Jian;
Huang Yuanyuan;
Liu Guixiao;
Liu Shuangping;
Mao Jian

Publication type:

Article

黄酒酿造过程中氨基甲酸乙酯形成的细胞生物学基础及消减研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 406, doi. 10.16429/j.1009-7848.2022.10.041

By:

娄行行;
周万怡;
芦红云;
陈启和廿

Publication type:

Article

Isolation and Identification of Yeasts in Marcha, a Rice Wine Starter Culture From Nepal.

Published in:

International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4188578

By:

Karmacharya, Jayram;
Shrestha, Prasansah;
Karki, Tika Bahadur;
Pant, Om Prakash;
Suhandy, Diding

Publication type:

Article

Application of an Acid Urease to Wine: Determination of Trace Urea in Wine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 1018, doi. 10.1111/j.1365-2621.1990.tb01587.x

By:

FUJINAWA, S.;
TODOROKI, H.;
OHASHI, N.;
TODA, J.;
TERASAKI, M.

Publication type:

Article

Analysis of Key Genes Responsible for Low Urea Production in Saccharomyces cerevisiae JH301.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.894661

By:

Liang, Zhangcheng;
Su, Hao;
Ren, Xiangyun;
Lin, Xiaozi;
He, Zhigang;
Li, Xiangyou;
Zheng, Yan

Publication type:

Article

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China.

Published in:

Frontiers in Microbiology, 2022, v. 12, p. 1, doi. 10.3389/fmicb.2021.748779

By:

Zhao, Xinxin;
Xiang, Fanshu;
Tang, Fengxian;
Cai, Wenchao;
Guo, Zhuang;
Hou, Qiangchuan;
Yang, Xinquan;
Song, Wen;
Shan, Chunhui

Publication type:

Article

Possible Role for Allelic Variation in Yeast MED15 in Ecological Adaptation.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.741572

By:

Cooper, David G.;
Jiang, Yishuo;
Skuodas, Sydney;
Wang, Luying;
Fassler, Jan S.

Publication type:

Article

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.716281

By:

Chen, Chen;
Liu, Zheng;
Zhou, Wenya;
Tian, Huaixiang;
Huang, Juan;
Yuan, Haibin;
Yu, Haiyan

Publication type:

Article

pH Changes Have a Profound Effect on Gene Expression, Hydrolytic Enzyme Production, and Dimorphism in Saccharomycopsis fibuligera.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.672661

By:

Farh, Mohamed El-Agamy;
Abdellaoui, Najib;
Seo, Jeong-Ah

Publication type:

Article

Continuous crossbreeding of sake yeasts using growth selection systems for a-type and α-type cells.

Published in:

AMB Express, 2016, v. 6, n. 1, p. 1, doi. 10.1186/s13568-016-0216-x

By:

Fukuda, Nobuo;
Kaishima, Misato;
Ishii, Jun;
Kondo, Akihiko;
Honda, Shinya

Publication type:

Article

Neurobehavioral protective effects of Japanese sake yeast supplement against chronic stress-induced anxiety and depression-like symptoms in mice: Possible role of central adenosine receptors.

Published in:

Psychopharmacology, 2024, v. 241, n. 2, p. 401, doi. 10.1007/s00213-023-06496-3

By:

Bozorgi, Hooman;
Rashidy-Pour, Ali;
Moradikor, Nasrollah;
Zamani, Melika;
Motaghi, Ehsan

Publication type:

Article

Spatial Distribution and Characteristics of Protein Content and Composition in Japonica Rice Grains: Implications for Sake Quality.

Published in:

Rice (19398425), 2024, v. 17, n. 1, p. 1, doi. 10.1186/s12284-024-00708-w

By:

Takahashi, Kei;
Kohno, Hiromi;
Okuda, Masaki

Publication type:

Article

In-syringe solid phase extraction and in-syringe vortex-assisted solidified floating organic drop microextraction of Sb(III) and Sb(V) in rice wines with determination by graphite furnace atomic absorption spectrometry.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 3, p. 499, doi. 10.1080/19440049.2021.2021301

By:

Chen, Shizhong;
Liu, Jinhong;
Yan, Juntao;
Wang, Chunlei;
Lu, Dengbo

Publication type:

Article

Simple validated method for simultaneous determination of deoxynivalenol, nivalenol, and their 3-β-D-glucosides in baby formula and Korean rice wine via HPLC-UV with immunoaffinity cleanup.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 6, p. 964, doi. 10.1080/19440049.2019.1606454

By:

Lee, Sang Yoo;
Woo, So Young;
Malachová, Alexandra;
Michlmayr, Herbert;
Kim, Sheen-Hee;
Kang, Gil Jin;
Chun, Hyang Sook

Publication type:

Article

Development and validation of a solid-phase extraction method coupled with HPLC-UV detection for the determination of biogenic amines in Chinese rice wine.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 7, p. 1172, doi. 10.1080/19440049.2017.1317366

By:

Zhang, Ying;
Li, Yan;
Zhu, Xiao-Juan;
Li, Min;
Chen, Hao-Yu;
Lv, Xiao-Ling;
Zhang, Jian

Publication type:

Article

Exposure assessment and risk characterisation of ethyl carbamate from Korean traditional fermented rice wine, Takju and Yakju.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2016, v. 33, n. 2, p. 207, doi. 10.1080/19440049.2015.1124460

By:

Lee, Joon-Goo;
Park, Sung-Kug;
Yoon, Hae-Jung;
Kang, Dong-Hyun;
Kim, Meehye

Publication type:

Article

Discovery of electromagnetic polarization in Asian rice wine deterioration process and its applications.

Published in:

PLoS ONE, 2024, v. 19, n. 6, p. 1, doi. 10.1371/journal.pone.0302983

By:

Zhang, Weijia;
Cao, Xuejing;
Cheng, Xue;
Sun, Dongqin;
Wei, Tianfang;
Fang, Zebo;
Li, Jiaju;
Chen, Feiyu;
Liu, Xinghua;
Cai, Zhijian;
Shen, Chi

Publication type:

Article

ANTIOXIDANT AND IMMUNO-MODULATING ACTIVITIES.

Published in:

Journal of Food Biochemistry, 2010, v. 34, p. 233, doi. 10.1111/j.1745-4514.2009.00327.x

By:

SONG HWAN BAE;
EUN YOUNG JUNG;
SEONG YEONG KIM;
KWANG SOON SHIN;
HYUNG JOO SUH

Publication type:

Article

Effect of coenzyme Q deficiency on ethanol fermentation in sake yeast.

Published in:

Bioscience, Biotechnology & Biochemistry, 2025, v. 89, n. 2, p. 313, doi. 10.1093/bbb/zbae167

By:

Nishida, Ikuhisa;
Nishihara, Shogo;
Kaino, Tomohiro;
Kawamukai, Makoto;
Hirata, Dai

Publication type:

Article

Correction to: Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing.

Published in:: 2024
Publication type:: Correction Notice

Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing.

Published in:

Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 4, p. 445, doi. 10.1093/bbb/zbae002

By:

Tamada, Yoshihiro;
Asai, Takuya;
Kubodera, Takafumi;
Akashi, Takahiro;
Fukusaki, Eiichiro;
Shimma, Shuichi

Publication type:

Article

Japanese sake making using wild yeasts isolated from natural environments.

Published in:

Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 3, p. 231, doi. 10.1093/bbb/zbae003

By:

Nakagawa, Tomoyuki;
Yoshimura, Akihiro;
Sawai, Yoshinori;
Hisamatsu, Kentaro;
Akao, Takeshi;
Masaki, Kazuo

Publication type:

Article

Kuratsuki bacteria and sake making.

Published in:

Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 3, p. 249, doi. 10.1093/bbb/zbad147

By:

Nishida, Hiromi

Publication type:

Article

Formation of taste-active pyroglutamyl peptide ethyl esters in sake by rice koji peptidases.

Published in:

Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 6, p. 1476, doi. 10.1093/bbb/zbab041

By:

Ito, Toshihiko;
Taguchi, Yuki;
Oue, Haruka;
Amano, Naomi;
Nagae, Yusuke;
Noge, Koji;
Hashizume, Katsumi

Publication type:

Article

Mutation in gene coding for glucose-induced degradation-deficient protein contributes to high malate production in yeast strain No. 28 and No. 77 used for industrial brewing of sake.

Published in:

Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 5, p. 1283, doi. 10.1093/bbb/zbab031

By:

Negoro, Hiroaki;
Kotaka, Atsushi;
Ishida, Hiroki

Publication type:

Article

Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei.

Published in:

Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 8, p. 1714, doi. 10.1080/09168451.2020.1763154

By:

Ichikawa, Eri;
Hirata, Shougo;
Hata, Yuko;
Yazawa, Hisashi;
Tamura, Hiroyasu;
Kaneoke, Mitsuoki;
Iwashita, Kazuhiro;
Hirata, Dai

Publication type:

Article