Authors:
Kaneda, H
Takashio, M
Shinotsuka, K
Okahata, Y
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Authors:
Shimizu, C
Araki, S
Kuroda, H
Takashio, M
Shinotsuka, K
Citation: C. Shimizu et al., Yeast cellular size and metabolism in relation to the flavor and flavor stability of beer, J AM SOC BR, 59(3), 2001, pp. 122-129
Authors:
Shimizu, C
Nakamura, Y
Miyai, K
Araki, S
Takashio, M
Shinotsuka, K
Citation: C. Shimizu et al., Factors affecting 5-hydroxymethyl furfural formation and stale flavor formation in beer, J AM SOC BR, 59(2), 2001, pp. 51-58
Authors:
Shinotsuka, K
Takashio, M
Kaneda, H
Yamagishi, N
Citation: K. Shinotsuka et al., Development of "Sapporo's anti-oxidative beer production system" - From clarification of beer staling mechanism to its application at production sites, NIP NOG K-J, 74(9), 2000, pp. 967-973
Authors:
Osawa, T
Yoshida, Y
Tsuzuku, F
Nozaka, M
Takashio, M
Nozaka, Y
Citation: T. Osawa et al., The advantage of the osmium conductive metal coating for the detection of the colloidal gold-conjugated antibody by SEM, J ELEC MICR, 48(5), 1999, pp. 665-669