نتائج البحث - "Futami NORO"

1

Academic Journal

Classification of Kyokai sake yeast stock strains by brewing characteristics / きょうかい清酒酵母保存株の醸造特性による分別

المصدر: 日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2018, 113(8):515

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2

Academic Journal

Presumable Genotypes For Sugar Fermentability of Sake Yeast Kyokai No.7 Studies on the Kyokai Yeast (Part 3) / 協会7号清酒酵母の糖発酵性より推定できる遺伝子型

المؤلفون: Futami NORO, Hideya MURAKAMI, Kiyoshi YOSHIDA, Masaaki INAHASHI, 吉田清, 村上英也, 稲橋正明, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1983, 78(11):882

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3

Academic Journal

Isolation of Halo Tolerant Yeasts from Sake-Mash and Their Applications / 酒もろみから耐食塩性酵母の分離とその応用

المؤلفون: Futami NORO, Hideya MURAKAMI, Kiyoshi YOSHIDA, Masaaki INAHASHI, 吉田清, 村上英也, 稲橋正明, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1983, 78(8):647

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4

Academic Journal

General Characteristics and Applicability to Sake Brewing of Various Kyokai Yeasts Showing Different Colony Colors by the TTC-Staining. Studies on the Kyokai Yeast (Part 2) / TTC染色の異る酵母の酒造適性と一般的性質の比較

المؤلفون: Futami NORO, Hideya MURAKAMI, Kiyoshi YOSHIDA, Masaaki INAHASHI, 吉田清, 村上英也, 稲橋正明, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1982, 77(6):413

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5

Academic Journal

The Nature of the Yeasts Isolated from Persimon and Trial of the Odorless 'Kakishibu' Making Using Them / 渋柿から分離した酵母の特性と異臭のない柿渋製造試験

المؤلفون: Futami NORO, Hideya MURAKAMI, Kiyoshi YOSHIDA, Masaaki INAHASHI, 吉田清, 村上英也, 稲橋正明, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1985, 80(7):471

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6

Academic Journal

A New Synthetic Medium, CDM-agar, For the Yellow Green Aspergilli / 黄緑アスペルギルス類用新培地CDM-agarの使用について

المؤلفون: Futami NORO, Hideya MURAKAMI, Kiyoshi YOSHIDA, Masaaki INAHASHI, 吉田清, 村上英也, 稲橋正明, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1985, 80(11):818

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7

Academic Journal

Relations between White Koji-mold and A. candidus Link Taxonomic Studies on Japanese Industrial Strains of the Aspergilli (Part 34) / 白麹菌とA. candidus麹菌の分類学的研究 (第34報)

المؤلفون: Futami NORO, Hideya MURAKAMI, Kiyoshi YOSHIDA, Masaaki INAHASHI, 吉田清, 村上英也, 稲橋正明, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1981, 76(12):817

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8

Academic Journal

Grouping of the Kyokai Yeasts by TTC-Staining Used Some Carbohydrates as Carbon Source. Studies on the Kyokai Yeast (Part 1) / マルトースなどを糖源とするTTC染色法による酵母の群別

المؤلفون: Futami NORO, Hideya MURAKAMI, Hiroko HATTORI, Kiyoshi YOSHIDA, Masaaki INAHASHI, 吉田清, 服部裕子, 村上英也, 稲橋正明, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1982, 77(3):181

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9

Academic Journal

Tables of mycological characters of the representative strains of the Black Aspergilli Taxonomic Studies on Japanese Industrial Strains of the Aspergillus (Part 30) / 黒アスペルギルス代表株の諸性質表

المؤلفون: Futami NORO, Hideya MURAKAMI, Kiyoshi YOSHIDA, Kyoko YOSHIDA, 吉田京子, 吉田清, 村上英也, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1979, 74(7):466

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10

Academic Journal

Selection of representative strains of the Black Aspergilli Taxonomic Studies on Japanese Industrial Strains of the Aspergillus (Part 29) / 黒アスペルギルス代表株の選択

المؤلفون: Futami NORO, Hideya MURAKAMI, 村上英也, 野呂二三

المصدر: 日本釀造協會雜誌 / JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 1979, 74(7):462

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11

Academic Journal

Breeding of a Sake Yeast having High Productivities of Flavor Esters and Low Acid Productivity / 有機酸生成の少ないエステル高生産性清酒酵母の育種

المؤلفون: Futami NORO, Kikuo NOJIRO, Kin-ichi NAKAMURA, Kiyoshi YOSHIDA, Masaaki INAHASHI, 中村欽一, 吉田清, 稲橋正明, 野呂二三, 野白喜久雄

المصدر: 日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 1993, 88(7):565

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