1. 1) Katsumi Hashizume, Toshihiko Ito, Airi Nakayama, Masaki Okuda: Analysis of Ferulic and p-Coumaric Acids in Japanese Rice for Sake Brewing, Cereal Chem., 91 (1), 45-49 (2014)
2. 4) Yoshihiko Anzawa, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Kazuaki Katsumata, Kazunori Kume, Ken-ichi Watanabe, Masaki Mizunuma & Dai Hirata: Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing, Biosci. Biotechnol. Biochem., 78 (11), 1954-1962 (2014)
3. 5) Qi Jun Wang, Da-wen Sun, Seok-tae Jeong, Soo-hwan Yeo, Ji-ho Choi, Han-seok Choi: Screening of rice cultivars for brewing high quality turbid rice wine, LWT Food Sci. Technol., 56 (1), 145-152 (2014)
4. 8) Akemi Horigane, Keitaro Suzuki, Mitsuru Yoshida: Moisture distribution in rice grains used for sake brewing analyzed by magnetic resonance imaging, J. Cereal Sci., 60 (1), 193-201 (2014)
5. 9) Nobuhiro Zaima, Tatsuya Moriyama, Yukihiro Yoshimura, Yukio Kawamura: Distribution of lysophosphatidylcholine in the endosperm of Oryza sativa rice, Rapid Commun. Mass Spectrom., 28 (13), 1515-1520 (2014)