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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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- Article
Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5252, doi. 10.1002/jsfa.13349
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- Article
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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- Article
For pet's sake: Discovering a naturally occurring zebrafish virus.
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- PLoS Biology, 2024, v. 22, n. 6, p. 1, doi. 10.1371/journal.pbio.3002643
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- Article
Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae : Influence on Wine Aroma during Fermentation and Ageing.
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- Beverages, 2024, v. 10, n. 2, p. 26, doi. 10.3390/beverages10020026
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- Article
Total Dealcoholisation of Wines by Very Low Temperature Vacuum Distillation Technology Called GoLo.
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- Beverages, 2024, v. 10, n. 2, p. 32, doi. 10.3390/beverages10020032
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- Article
A Holistic View of the Fate of Berry-Derived Adjuncts throughout Fermentation.
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- Beverages, 2024, v. 10, n. 2, p. 38, doi. 10.3390/beverages10020038
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- Article
Scientific Communication Observed with Social Systems Theory. An Introduction and Outlook to Pure Science for Society.
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- Systemic Practice & Action Research, 2024, v. 37, n. 3, p. 251, doi. 10.1007/s11213-024-09670-6
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- Article
Correction to: Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing.
- Published in:
- 2024
- Publication type:
- Correction Notice
Design and rationale for an open-label, randomized, controlled pilot trial to evaluate the changes in blood uremic toxins in patients with chronic kidney disease by dietary therapy with sake lees.
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- Clinical & Experimental Nephrology, 2024, v. 28, n. 5, p. 440, doi. 10.1007/s10157-023-02450-x
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- Article
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria.
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- Fermentation (Basel), 2024, v. 10, n. 5, p. 249, doi. 10.3390/fermentation10050249
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- Article
Lactic acid-fermented Sake lees protect against nonalcoholic steatohepatitis in mice.
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- Functional Foods in Health & Disease, 2024, v. 14, n. 5, p. 334, doi. 10.31989/ffhd.v14i5.1341
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- Article
Advancements in Fermented Beverage Safety: Isolation and Application of Clavispora lusitaniae Cl-p for Ethyl Carbamate Degradation and Enhanced Flavor Profile.
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- Microorganisms, 2024, v. 12, n. 5, p. 882, doi. 10.3390/microorganisms12050882
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- Article
Spatial Distribution and Characteristics of Protein Content and Composition in Japonica Rice Grains: Implications for Sake Quality.
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- Rice (19398425), 2024, v. 17, n. 1, p. 1, doi. 10.1186/s12284-024-00708-w
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- Article
Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing.
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- Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 4, p. 445, doi. 10.1093/bbb/zbae002
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- Article
Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 192, doi. 10.3390/fermentation10040192
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- Article
Breeding of the sake yeast strain "KODO" to enhance ethyl caproate production.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 4, p. 109, doi. 10.3136/nskkk.NSKKK-D-23-00107
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- Article
Interpersonal connection.
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- Mind & Language, 2024, v. 39, n. 2, p. 162, doi. 10.1111/mila.12480
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- Article
Optimization of fermentation process for red extract black cloth forest composite fruit wine using response surface methodology.
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- Packaging & Food Machinery, 2024, v. 42, n. 2, p. 40, doi. 10.3969/j.issn.1005-1295.2024.02.006
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- Article
The potential of biofortification technologies for wheat and rice to fill the nutritional Zn intake gap in China.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 2651, doi. 10.1002/jsfa.13149
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- Article
Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 3027, doi. 10.1002/jsfa.13194
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- Article
Japanese sake making using wild yeasts isolated from natural environments.
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- Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 3, p. 231, doi. 10.1093/bbb/zbae003
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- Article
Kuratsuki bacteria and sake making.
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- Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 3, p. 249, doi. 10.1093/bbb/zbad147
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- Article
Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 785, doi. 10.1007/s00217-023-04423-6
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- Article
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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- 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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- Article
Hypochondrie – ein traumatisches Nicht-Trauma?
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- Forum der Psychoanalyse: Zeitschrift für Psychodynamische Theorie und Praxis, 2024, v. 40, n. 1, p. 33, doi. 10.1007/s00451-024-00530-6
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- Article
Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 3, p. 287, doi. 10.16429/j.1009-7848.2024.03.029
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- Article
Why and When is Pure Moral Motivation Defective.
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- Erkenntnis, 2024, v. 89, n. 2, p. 665, doi. 10.1007/s10670-022-00550-w
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- Article
Isolation, identification and activity analysis of antioxidant peptides from rice wine lees.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 2, p. 1528, doi. 10.1007/s11694-023-02244-5
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- Article
Effects of co‐fermentation of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine.
- Published in:
- JSFA Reports, 2024, v. 4, n. 2, p. 78, doi. 10.1002/jsf2.167
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- 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.
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- Psychopharmacology, 2024, v. 241, n. 2, p. 401, doi. 10.1007/s00213-023-06496-3
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- Article
Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 1, p. 421, doi. 10.1002/jsfa.12935
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- Article
For Their Sake I Consecrate Myself: Sister Maria Bernadette of the Cross (Róża Maria Wolska), Benedictine Nun of Perpetual Adoration 1927–1962.
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- Catholic Historical Review, 2024, v. 110, n. 1, p. 196, doi. 10.1353/cat.2024.a921752
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- Article
Advancements and Future Directions in Yellow Rice Wine Production Research.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 40, doi. 10.3390/fermentation10010040
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- Article
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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- Article
Comparative analysis of functional components in Sakekasu (Sake lees).
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- Functional Foods in Health & Disease, 2024, v. 14, n. 1, p. 76, doi. 10.31989/ffhd.v14i1.1272
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- Article
TiO<sub>2</sub>@SiO<sub>2</sub> flexible nanofiber membrane-based syringe membrane solid phase extraction for determination of beryllium in Chinese yellow rice wine samples by graphite furnace atomic absorption spectrometry.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 1, p. 756, doi. 10.1007/s11694-023-02227-6
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- Article
Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine.
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- World Journal of Microbiology & Biotechnology, 2024, v. 40, n. 1, p. 1, doi. 10.1007/s11274-023-03844-5
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- Article
E v i d e n c e.
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- Brooklyn Rail, 2023, p. N.PAG
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- Article
A QTRAP-based mass spectrometry method for the detection and confirmation of nine sweeteners in Chinese rice wine.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 6, p. 6298, doi. 10.1007/s11694-023-02108-y
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- Article
Study on processing technology of wheat leavened pancake by response surface method.
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- Journal of Light Industry, 2023, v. 38, n. 6, p. 28, doi. 10.12187/2023.06.004
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- Article
Why Can't Christians Just Agree--For the Sake of Church Unity?
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- Mutuality, 2023, v. 30, n. 4, p. 4
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- Article
SAKE: Strobemer-assisted k-mer extraction.
- Published in:
- PLoS ONE, 2023, v. 18, n. 11, p. 1, doi. 10.1371/journal.pone.0294415
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- Article
Food Safety Issues in the Oltrepò Pavese Area: A SERS Sensing Perspective.
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- Sensors (14248220), 2023, v. 23, n. 22, p. 9015, doi. 10.3390/s23229015
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- Article
Trauma-Informed.
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- Annals of Internal Medicine, 2023, v. 176, n. 11, p. 1561, doi. 10.7326/M23-2275
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- Article
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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- Article
Effects of Barrier Properties of Packaging Materials on the Flavor of Huangjiu.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 11, p. 246, doi. 10.16429/j.1009-7848.2023.11.024
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- Article
Selective removal of Pb(II) from yellow rice wine using magnetic carbon‐based adsorbent.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 14, p. 6929, doi. 10.1002/jsfa.12776
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- Article
Integrated genomics and phenotype microarray analysis of Saccharomyces cerevisiae industrial strains for rice wine fermentation and recombinant protein production.
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- Microbial Biotechnology, 2023, v. 16, n. 11, p. 2161, doi. 10.1111/1751-7915.14354
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- Article