These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

141 related articles for article (PubMed ID: 33291825)

  • 1. Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu.
    Shih MK; Hsu QY; Liou BK; Peng YH; Hou CY
    Foods; 2020 Dec; 9(12):. PubMed ID: 33291825
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of
    Yuan H; Tan L; Zhao Y; Wang Y; Li J; Liu G; Zhang C; Liu K; Wang S; Lou K
    Molecules; 2023 Mar; 28(6):. PubMed ID: 36985679
    [No Abstract]   [Full Text] [Related]  

  • 3. The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (
    Yu J; Zhu D; Zheng X; Shao L; Fang C; Yan Q; Zhang L; Qin Y; Shao Y
    Foods; 2023 Aug; 12(16):. PubMed ID: 37628107
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation.
    Rahayu YY; Yoshizaki Y; Yamaguchi K; Okutsu K; Futagami T; Tamaki H; Sameshima Y; Takamine K
    Food Chem; 2017 Jun; 224():398-406. PubMed ID: 28159286
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar.
    Iwasaki F; Sunao M; Okutsu K; Yoshizaki Y; Futagami T; Tamaki H; Takamine K; Sameshima Y
    J Biosci Bioeng; 2020 Oct; 130(4):360-366. PubMed ID: 32561073
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Breeding of a sake yeast mutant with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio.
    Takahashi T; Ohara Y; Sueno K
    J Biosci Bioeng; 2017 Jun; 123(6):707-713. PubMed ID: 28286120
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of pepA deletion and overexpression in Aspergillus luchuensis on sweet potato shochu brewing.
    Setoguchi S; Mizutani O; Yamada O; Futagami T; Iwai K; Takase Y; Tamaki H
    J Biosci Bioeng; 2019 Oct; 128(4):456-462. PubMed ID: 31031195
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Loss of Rim15p in shochu yeast alters carbon utilization during barley shochu fermentation.
    Watanabe D; Tashiro S; Shintani D; Sugimoto Y; Iwami A; Kajiwara Y; Takashita H; Takagi H
    Biosci Biotechnol Biochem; 2019 Aug; 83(8):1594-1597. PubMed ID: 30898039
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modeling the sake brewing characteristics of rice from brown rice metabolites.
    Kobayashi T; Kumazaki T; Morikawa K; Komatsu-Hata Y; Okuda M; Takahashi M; Saito R; Oda K; Yazawa H; Iwashita K
    J Biosci Bioeng; 2022 Aug; 134(2):116-124. PubMed ID: 35610162
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing.
    Anzawa Y; Satoh K; Satoh Y; Ohno S; Watanabe T; Katsumata K; Kume K; Watanabe K; Mizunuma M; Hirata D
    Biosci Biotechnol Biochem; 2014; 78(11):1954-62. PubMed ID: 25351334
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Glazing Affects the Fermentation Process of Sake Brewed in Pottery.
    Tanabe K; Hayashi H; Murakami N; Yoshiyama Y; Shima J; Shoda S
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201148
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast.
    Ferdouse J; Yamamoto Y; Taguchi S; Yoshizaki Y; Takamine K; Kitagaki H
    PeerJ; 2018; 6():e4768. PubMed ID: 29761062
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori.
    Osafune Y; Toshida K; Han J; Kishimoto T; Iizuka-Furukawa S; Isogai A; Mukai N
    J Biosci Bioeng; 2022 Jun; 133(6):555-559. PubMed ID: 35396186
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Water absorption characteristics and structural properties of rice for sake brewing.
    Mizuma T; Kiyokawa Y; Wakai Y
    J Biosci Bioeng; 2008 Sep; 106(3):258-62. PubMed ID: 18930002
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of enzymes from genus Trichoderma that can accelerate formation of ferulic acid and ethyl ferulate in collaboration with rice koji enzyme in sake mash.
    Ito T; Sato A; Takahashi I; Ito T; Takano K; Noge K; Okuda M; Hashizume K
    J Biosci Bioeng; 2019 Aug; 128(2):177-182. PubMed ID: 30792123
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto).
    Taniguchi M; Takao Y; Kawasaki H; Yamada T; Fukusaki E
    J Biosci Bioeng; 2020 Jul; 130(1):63-70. PubMed ID: 32265130
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
    Cho S; Nuijten E; Shewfelt RL; Kays SJ
    J Sci Food Agric; 2014 Mar; 94(4):727-35. PubMed ID: 23907855
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster.
    Futagami T; Kadooka C; Ando Y; Okutsu K; Yoshizaki Y; Setoguchi S; Takamine K; Kawai M; Tamaki H
    Yeast; 2017 Oct; 34(10):407-415. PubMed ID: 28703391
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice
    Ichikawa E; Hirata S; Hata Y; Yazawa H; Tamura H; Kaneoke M; Iwashita K; Hirata D
    Biosci Biotechnol Biochem; 2019 Aug; 83(8):1570-1582. PubMed ID: 31021711
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Isolation and characterization of sake yeast mutants with enhanced isoamyl acetate productivity.
    Takahashi T; Ohara Y; Sawatari M; Sueno K
    J Biosci Bioeng; 2017 Jan; 123(1):71-77. PubMed ID: 27475923
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.