Works matching DE "RICE wines"
Results: 490
Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 11, p. 2094, doi. 10.1271/bbb.69.2094
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Relationship between the Preference for Sake (Japanese rice wine) and the Movements of Metabolic Parameters Coinciding with Sake Intake.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 4, p. 796, doi. 10.1271/bbb.68.796
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Self-cloning Yeast Strains Containing Novel FAS2 Mutations Product a Higher Amount of Ethyl Caproate in Japanese Sake.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 1, p. 206, doi. 10.1271/bbb.68.206
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Analysis of the Pyruvate Permease Gene (JEN1) in Glucose Derepression Yeast (Saccharomyces cerevisiae) Isolated from a 2-Deoxyglucose-tolerant Mutant, and Its Application to Sake Making.
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- Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 4, p. 765, doi. 10.1271/bbb.67.765
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Phantom Demand and the Sake Market.
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- Tourism Culture & Communication, 2021, v. 21, n. 1, p. 39, doi. 10.3727/109830421X16135685359947
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Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing.
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- Journal of Industrial Microbiology & Biotechnology, 2020, v. 47, n. 9/10, p. 715, doi. 10.1007/s10295-020-02297-1
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Stable N-acetyltransferase Mpr1 improves ethanol productivity in the sake yeast Saccharomyces cerevisiae.
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- Journal of Industrial Microbiology & Biotechnology, 2019, v. 46, n. 7, p. 1039, doi. 10.1007/s10295-019-02177-3
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Construction of THI3/BAT2 Gene-deleted Saccharomyces cerevisiae and Its Application in Preparing Chinese Rice Wine.
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- Modern Food Science & Technology, 2022, v. 38, n. 11, p. 55, doi. 10.13982/j.mfst.1673-9078.2022.11.0031
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Effects of Lycii fructus and Edible Mushroom, Pholiota adiposa , on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine.
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- Food Biotechnology, 2006, v. 20, n. 2, p. 183, doi. 10.1080/08905430600709610
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WEALTH DISPLAYED BUT WEALTH DENIED: A COMMUNITY-BINDING RITUAL OF THE BRUNEI DUSUNS.
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- Borneo Research Bulletin, 2018, v. 49, p. 181
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Kalicharan Brahma As A Social Reformer In Boro Society.
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- Journal of Namibian Studies, 2023, v. 33, p. 3960
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Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006.
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- AMB Express, 2019, v. 9, n. 1, p. N.PAG, doi. 10.1186/s13568-019-0811-8
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Size of Cells and Physicochemical Properties of Membranes are Related to Flavor Production during Sake Brewing in the Yeast Saccharomyces cerevisiae.
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- Membranes, 2020, v. 10, n. 12, p. 440, doi. 10.3390/membranes10120440
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COMPARATIVE STUDIES OF RICE WINE PRODUCTION FROM SYNERGISTIC AND INDIVIDUAL ACTIVITIES OF LACTIC ACID BACTERIA AND YEAST ISOLATED FROM FERMENTED FOODS.
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- Science World Journal, 2019, v. 14, n. 2, p. 93
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Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor.
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- PLoS ONE, 2024, v. 19, n. 7, p. 1, doi. 10.1371/journal.pone.0300213
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Discovery of electromagnetic polarization in Asian rice wine deterioration process and its applications.
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- PLoS ONE, 2024, v. 19, n. 6, p. 1, doi. 10.1371/journal.pone.0302983
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FACTORS AFFECTING THE FERMENTATION PROCESS OF VIETNAMESE TRADITIONAL WINE ("MEN LA" WINE) USING "BA NANG" WINE STARTER.
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- African Journal of Food, Agriculture, Nutrition & Development, 2022, v. 22, n. 5, p. 20317, doi. 10.18697/ajfand.110.21480
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Not just for old men...
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- Asia Weekly, 2008, v. 2, n. 34, p. 33
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- Article
Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu).
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- Journal of Applied Microbiology, 2015, v. 118, n. 4, p. 873, doi. 10.1111/jam.12764
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Acetification of rice wine by Acetobacter aceti using loofa sponge in a low-cost reciprocating shaker.
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- Journal of Applied Microbiology, 2014, v. 117, n. 5, p. 1348, doi. 10.1111/jam.12634
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Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine.
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- Journal of Applied Microbiology, 2010, v. 109, n. 3, p. 963, doi. 10.1111/j.1365-2672.2010.04723.x
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Note: Antioxidant Properties of Lees Produced during Sake Making Using Fugu Muscle and Fin.
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- Food Science & Technology International, 2003, v. 9, n. 2, p. 123, doi. 10.1177/1082013203009002008
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- Article
Levilactobacillus brevis with High Production of Putrescine Isolated from Blue Cheese and Its Application.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 11, p. 9668, doi. 10.3390/ijms24119668
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Association of alcohol abstinence with risk of hyperuricemia in rural Chinese adults: the Henan Rural Cohort Study.
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- BMC Public Health, 2025, v. 25, n. 1, p. 1, doi. 10.1186/s12889-025-21545-6
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Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0.
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- Agronomy Research, 2021, v. 19, p. 1318, doi. 10.15159/AR.21.063
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Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests.
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- Journal of Texture Studies, 2021, v. 52, n. 1, p. 124, doi. 10.1111/jtxs.12571
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Utilization of Starch-Enriched Brewery (Rice Wine) Waste for Mixotrophic Cultivation of Ettlia Sp. YC001 Used in Biodiesel Production.
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- Applied Biochemistry & Biotechnology, 2017, v. 183, n. 4, p. 1478, doi. 10.1007/s12010-017-2515-3
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Immobilized Rhodotorula mucilaginosa: A Novel Urethanase-Producing Strain for Degrading Ethyl Carbamate.
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- Applied Biochemistry & Biotechnology, 2013, v. 171, n. 7, p. 2220, doi. 10.1007/s12010-013-0493-7
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Isolation and Characterization of Urethanase from Penicillium variabile and Its Application to Reduce Ethyl Carbamate Contamination in Chinese Rice Wine.
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- Applied Biochemistry & Biotechnology, 2013, v. 170, n. 3, p. 718, doi. 10.1007/s12010-013-0178-2
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Comparison of the aromatic profile of traditional and modern types of <italic>Huang Jiu</italic> (Chinese rice wine) by aroma extract dilution analysis and chemical analysis.
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- Flavour & Fragrance Journal, 2018, v. 33, n. 3, p. 263, doi. 10.1002/ffj.3440
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Efficient generation of recessive traits in diploid sake yeast by targeted gene disruption and loss of heterozygosity.
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- Applied Microbiology & Biotechnology, 2009, v. 82, n. 2, p. 387, doi. 10.1007/s00253-008-1833-3
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Characterization of Rat8 localization and mRNA export in Saccharomyces cerevisiae during the brewing of Japanese sake.
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- Applied Microbiology & Biotechnology, 2005, v. 69, n. 1, p. 86, doi. 10.1007/s00253-005-1954-x
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- Article
Effect of Tapuy (Philippine Rice Wine) Lees on the Gut Microbiota Profile and Lifespan under Normal and Stress Conditions in Drosophila melanogaster.
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- Biomedical & Biotechnology Research Journal, 2024, v. 8, n. 4, p. 509, doi. 10.4103/bbrj.bbrj_323_24
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Comparative Analysis of Japanese Rice Wine Export Trends: Large Firms in the Nada Region vs. SMEs in Other Regions.
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- World (2673-4060), 2024, v. 5, n. 3, p. 700, doi. 10.3390/world5030036
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Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds.
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- Foods, 2025, v. 14, n. 2, p. 312, doi. 10.3390/foods14020312
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Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu.
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- Foods, 2024, v. 13, n. 19, p. 3114, doi. 10.3390/foods13193114
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A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters.
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- Foods, 2024, v. 13, n. 15, p. 2452, doi. 10.3390/foods13152452
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Alleviation of High-Fat Diet-Induced Hyperlipidemia in Mice by Stachys sieboldii Miq. Huangjiu via the Modulation of Gut Microbiota Composition and Metabolic Function.
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- Foods, 2024, v. 13, n. 15, p. 2360, doi. 10.3390/foods13152360
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- Article
Importance of Intracellular Energy Status on High-Hydrostatic-Pressure Inactivation of sake Yeast Saccharomyces cerevisiae.
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- Foods, 2024, v. 13, n. 5, p. 770, doi. 10.3390/foods13050770
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Development of a Machine Learning Model for Classifying Cooking Recipes According to Dietary Styles.
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- Foods, 2024, v. 13, n. 5, p. 667, doi. 10.3390/foods13050667
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Glazing Affects the Fermentation Process of Sake Brewed in Pottery.
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- Foods, 2024, v. 13, n. 1, p. 121, doi. 10.3390/foods13010121
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Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice.
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- Foods, 2023, v. 12, n. 21, p. 4004, doi. 10.3390/foods12214004
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Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms.
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- Foods, 2023, v. 12, n. 19, p. 3576, doi. 10.3390/foods12193576
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Environmental Factors Affecting the Diversity and Composition of Environmental Microorganisms in the Shaoxing Rice Wine Producing Area.
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- Foods, 2023, v. 12, n. 19, p. 3564, doi. 10.3390/foods12193564
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Editorial to Special Issue—Food Brewing Technology and Brewing Microorganisms.
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- Foods, 2023, v. 12, n. 17, p. 3324, doi. 10.3390/foods12173324
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Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine.
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- Foods, 2023, v. 12, n. 16, p. 3075, doi. 10.3390/foods12163075
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Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.
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- Foods, 2023, v. 12, n. 15, p. 2932, doi. 10.3390/foods12152932
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The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine).
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- Foods, 2023, v. 12, n. 14, p. 2674, doi. 10.3390/foods12142674
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- Article
Major Active Metabolite Characteristics of Dendrobium officinale Rice Wine Fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus Cofermentation.
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- Foods, 2023, v. 12, n. 12, p. 2370, doi. 10.3390/foods12122370
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Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China.
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- Foods, 2023, v. 12, n. 3, p. 585, doi. 10.3390/foods12030585
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