Works about RICE wines
Results: 492
Team familiarity, task familiarity, and quality competition: Evidence from Japanese sake brewing.
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- Journal of Wine Economics, 2025, v. 20, n. 1, p. 49, doi. 10.1017/jwe.2024.36
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- Article
稻米理化品质对小曲清香型白酒生产的影响.
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- China Brewing, 2025, v. 44, n. 1, p. 60, doi. 10.11882/j.issn.0254-5071.2025.01.009
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- Article
Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 7, p. 1291, doi. 10.1271/bbb.120046
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- Article
Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 2, p. 391, doi. 10.1271/bbb.110698
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- Article
Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 10, p. 2025, doi. 10.1271/bbb.110262
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- Article
Combinatorial Gene Overexpression and Recessive Mutant Gene Introduction in Sake Yeast.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 3, p. 633, doi. 10.1271/bbb.80708
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- Article
Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature.
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- Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 1, p. 22, doi. 10.1271/bbb.70297
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- Article
Formation of Cytoplasmic P-Bodies in Sake Yeast during Japanese Sake Brewing and Wine Making.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 11, p. 2800, doi. 10.1271/bbb.70417
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- Article
Hepatoprotective Effects of a Concentrate and Components of Sake against Galactosamine (GalN)-Induced Liver Injury in Mice.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 4, p. 951, doi. 10.1271/bbb.60613
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- Article
Effect of a Sake Concentrate on the Epidermis of Aged Mice and Confirmation of Ethyl β-D-Glucoside as Its Active Component.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 2, p. 427, doi. 10.1271/bbb.60489
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- Article
Genome-Wide Expression Profile of Sake Brewing Yeast under Shaking and Static Conditions.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 2, p. 323, doi. 10.1271/bbb.60190
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- Article
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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- Article
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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- Article
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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- Article
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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- Article
Experimental study and modeling of a packed bed bioreactor for urea removal in wines.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 140, p. 230, doi. 10.1016/j.fbp.2023.06.004
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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
Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 685, doi. 10.1007/s00217-022-04165-x
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- Article
Study on the construction and aroma-producing characteristics of the recombinant Saccharomyces cerevisiae strain W303-EAT.
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- European Food Research & Technology, 2022, v. 248, n. 2, p. 447, doi. 10.1007/s00217-021-03890-z
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- Publication type:
- Article
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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- Article
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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- Article
Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 4, p. 617, doi. 10.1007/s10295-015-1583-z
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- Article
三七发酵液多糖抗衰老活性研究.
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- China Surfactant Detergent & Cosmetics (1001-1803), 2019, v. 49, n. 6, p. 369, doi. 10.3969/j.issn.1001-1803.2019.06.004
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- Article
Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics.
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- PeerJ, 2025, p. 1, doi. 10.7717/peerj.18826
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- Article
Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.
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- PeerJ, 2019, p. 1, doi. 10.7717/peerj.4768
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- Article
Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.
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- PeerJ, 2018, v. 6, p. 10, doi. 10.7717/peerj.4768
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- Article
Comparative Study of Rice Wine-Processed and Unprocessed Angelica sinensis by High-Performance Liquid Chromatography–Mass Spectrometry (HPLC-MS) and Chemometrics.
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- Analytical Letters, 2024, v. 57, n. 17, p. 2890, doi. 10.1080/00032719.2024.2306535
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- Article
Speciation of Fe(II) and Fe(III) in Chinese Yellow Rice Wine Using Direct Immersion Dual-Drop Microextraction Coupled with Graphite Furnace Atomic Absorption Spectrometry (GFAAS).
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- Analytical Letters, 2024, v. 57, n. 1, p. 17, doi. 10.1080/00032719.2023.2192506
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- Article
Determination of Luteoskyrin in Rice Wine by High-Performance Liquid Chromatography–Ion Trap Tandem Mass Spectrometry.
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- Analytical Letters, 2015, v. 48, n. 1, p. 9, doi. 10.1080/00032719.2014.933433
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- Article
The potential for rice wine residual as an alternative protein source in a practical diet for Nile tilapia ( Oreochromis niloticus) at the juvenile stage.
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- Aquaculture Nutrition, 2011, v. 17, n. 6, p. 685, doi. 10.1111/j.1365-2095.2011.00870.x
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- Article
Profiles of Sterigmatocystin and Its Metabolites during Traditional Chinese Rice Wine Processing.
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- Biosensors (2079-6374), 2022, v. 12, n. 4, p. 212, doi. 10.3390/bios12040212
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- Article
Sake (Rice Wine) Brewing Hydrolyzes Highly Polar Sphingolipids to Ceramides and Increases Free Sphingoid Bases.
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- Journal of Oleo Science, 2021, v. 70, n. 8, p. 1147, doi. 10.5650/jos.ess21125
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- Article
A Systemic Design Approach Applied to Rice and Wine Value Chains. The Case of the InnovaEcoFood Project in Piedmont (Italy).
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- Sustainability (2071-1050), 2020, v. 12, n. 21, p. 9272, doi. 10.3390/su12219272
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- Article
국내 육성 품종별 숙지황의 품질 특성.
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- Korean Journal of Breeding Science, 2019, v. 51, n. 4, p. 386, doi. 10.9787/KJBS.2019.51.4.386
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- Article
Revisit epoch duration for sake of patient-friendly sleep studies.
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- 2019
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- Publication type:
- Letter
Saccharification Efficiency Improvement by Eurotium cristatum and its Mechanism Study during the Glutinous Rice Wine Fermentation.
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- Starch / Staerke, 2022, v. 74, n. 9/10, p. 1, doi. 10.1002/star.202200070
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- Article
Preparation of crosslinked enzyme aggregates (CLEAs) of acid urease with urethanase activity and their application.
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- Journal of Basic Microbiology, 2016, v. 56, n. 4, p. 422, doi. 10.1002/jobm.201500498
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- Publication type:
- Article
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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- Publication type:
- Article
High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas.
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- Current Microbiology, 2020, v. 77, n. 5, p. 882, doi. 10.1007/s00284-020-01877-9
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- Article
Chemical and Bacterial Components in Sake and Sake Production Process.
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- Current Microbiology, 2020, v. 77, n. 4, p. 632, doi. 10.1007/s00284-019-01718-4
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- Publication type:
- Article
Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites.
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- Current Microbiology, 2018, v. 75, n. 11, p. 1498, doi. 10.1007/s00284-018-1551-8
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- Article
Bacterial DNA Detected in Japanese Rice Wines and the Fermentation Starters.
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- Current Microbiology, 2017, v. 74, n. 12, p. 1432, doi. 10.1007/s00284-017-1337-4
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- Article
Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production.
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- Bioprocess & Biosystems Engineering, 2013, v. 36, n. 8, p. 1141, doi. 10.1007/s00449-012-0868-0
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- Article
Optimization production of acid urease by Enterobacter sp. in an approach to reduce urea in Chinese rice wine.
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- Bioprocess & Biosystems Engineering, 2012, v. 35, n. 4, p. 651, doi. 10.1007/s00449-011-0643-7
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- Publication type:
- Article
The Glorious Excess of Peace in Marsilius of Padua's Defensor Pacis.
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- Theoria: A Journal of Social & Political Theory, 2019, v. 66, n. 159, p. 23, doi. 10.3167/th.2019.6615903
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- Article
Effect of high hydrostatic pressure on enzyme activity in unpasteurized draft sake.
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- High Pressure Research, 2019, v. 39, n. 2, p. 313, doi. 10.1080/08957959.2019.1607322
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- Article
High hydrostatic pressure pasteurization of a draft sake brewed using a Niigata-sake yeast.
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- High Pressure Research, 2019, v. 39, n. 2, p. 301, doi. 10.1080/08957959.2019.1598985
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- Article
A Novel Voltammetric Electronic Tongue Based on Nanocomposites Modified Electrodes for the Discrimination of Red Wines from Different Geographical Origins.
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- Chemosensors, 2022, v. 10, n. 8, p. 332, doi. 10.3390/chemosensors10080332
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- Publication type:
- 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
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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- Publication type:
- Article