1. Accumulation of Hydroxyl Fatty Acid in Lactobacillus sakei Y-20 Cells Cultivated under Stress Conditions and Expression of Fatty Acid Hydroxylase. (2nd January 2018) Authors: Kanauchi, Makoto; Nagata, Ayaka; Kondo, Ayaka Journal: Journal of the American Society of Brewing Chemists Issue: Volume 76:Number 1(2018) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Accumulation of Hydroxyl Fatty Acid in Lactobacillus sakei Y-20 Cells Cultivated under Stress Conditions and Expression of Fatty Acid Hydroxylase. (2nd January 2018) Authors: Kanauchi, Makoto; Nagata, Ayaka; Kondo, Ayaka Journal: Journal of the American Society of Brewing Chemists Issue: Volume 76:Number 1(2018) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An investigation into proteolysis in mashing. Issue 1 (22nd December 2020) Authors: Aldred, Peter; Kanauchi, Makoto; Bamforth, Charles W. Journal: Journal of the Institute of Brewing Issue: Volume 127:Issue 1(2021) Page Start: 21 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. An investigation of two xylan‐degrading enzymes and a novel xylanase inhibitor in malted barley. Issue 1 (17th June 2013) Authors: Kanauchi, Makoto; Chijimi, Ayaka; Ohnishi‐Kameyama, Mayumi; Bamforth, Charles W. Journal: Journal of the Institute of Brewing Issue: Volume 119:Issue 1/2(2013) Page Start: 32 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of dimethyl sulphoxide reductase from brewing yeast. Issue 3 (20th June 2017) Authors: Sugai, Takehiko; Kanauchi, Makoto; Bamforth, Charles W. Journal: Journal of the Institute of Brewing Issue: Volume 123:Issue 3(2017) Page Start: 337 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Isolation of Endotoxin Eliminating Lactic Acid Bacteria and a Property of Endotoxin Eliminating Protein. Issue 6 (20th April 2016) Authors: Kondo, Ayaka; Asami, Kyoko; Suda, Yoshihito; Shimoyamada, Makoto; Kanauchi, Makoto Journal: Journal of food science Issue: Volume 81:Issue 6(2016) Page Start: M1457 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Lactic Acid Bacteria : Methods and Protocols /: Methods and Protocols. (2018) Editors: Kanauchi, Makoto Record Type: Book Extent: 1 online resource (194 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Lipopolysaccharide neutralizing protein in Miso, Japanese fermented soybean paste. Issue 8 (6th July 2020) Authors: Sasaki, Hitomi; Pham Thi Ngoc, Diep; Nishikawa, Masazumi; Kanauchi, Makoto Journal: Journal of food science Issue: Volume 85:Issue 8(2020) Page Start: 2498 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Low‐molecular‐weight materials from heavily roasted barley and malt with strong foam‐stabilising potential†. Issue 1 (20th November 2018) Authors: Kanauchi, Makoto; Kultgen, Emily; Bamforth, Charles Journal: Journal of the Institute of Brewing Issue: Volume 125:Issue 1(2019) Page Start: 39 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Neutralization of Lipopolysaccharide by Heat Shock Protein in Pediococcus pentosaceus AK‐23. Issue 7 (6th June 2017) Authors: Asami, Kyoko; Kondo, Ayaka; Suda, Yoshihito; Shimoyamada, Makoto; Kanauchi, Makoto Journal: Journal of food science Issue: Volume 82:Issue 7(2017) Page Start: 1657 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗