Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method-Reference-Cited by-同舟云学术

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Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method

Published:2019-08 Issue:2 Volume:128 Page:183-190
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Yazawa Hisashi,Tokuoka Masafumi,Kozato Hajime,Mori Yutaro,Umeo Miyuki,Toyoura Rieko,Oda Ken,Fukuda Hisashi,Iwashita Kazuhiro

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference31 articles.

1. Current metabolomics: practical applications;Putri;J. Biosci. Bioeng.,2013

2. Correlation between sensory evaluation scores of Japanese sake and metabolome profiles;Sugimoto;J. Agric. Food Chem.,2010

3. Changes in the charged metabolite and sugar profiles of pasteurized and unpasteurized Japanese sake with storage;Sugimoto;J. Agric. Food Chem.,2012

4. Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake;Mimura;J. Biosci. Bioeng.,2014

5. Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake;Takahashi;J. Agric. Food Chem.,2014

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1. JAPANESE TRADITIONAL FERMENTATION USES SOLID‐STATE FUNGAL CULTIVATION TO PRODUCE SAKE;Microbial Fermentations in Nature and as Designed Processes;2023-07-14

2. Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality;Cereal Chemistry;2022-09-25

3. Modeling the sake brewing characteristics of rice from brown rice metabolites;Journal of Bioscience and Bioengineering;2022-08

4. Nitrogenous compounds and Chinese baijiu: a review;Journal of the Institute of Brewing;2022-01

5. Fungal research in Japan: tradition and future;Fungal Biology and Biotechnology;2020-09-21

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