1. A CRISPR/Cas9-mediated gene knockout system in Aspergillus luchuensis mut. kawachii. Issue 10 (2nd October 2020) Authors: Kadooka, Chihiro; Yamaguchi, Masaaki; Okutsu, Kayu; Yoshizaki, Yumiko; Takamine, Kazunori; Katayama, Takuya; Maruyama, Jun-Ichi; Tamaki, Hisanori; Futagami, Taiki Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 84:Issue 10(2020) Page Start: 2179 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus‐fermented rice) by influencing gene expression. Issue 3 (2nd February 2021) Authors: Zeng, Chuantao; Yoshizaki, Yumiko; Yin, Xuan; Wang, Zitai; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hisanori; Takamine, Kazunori Journal: Journal of food science Issue: Volume 86:Issue 3(2021) Page Start: 969 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characteristic odour compounds in shochu derived from rice koji. Issue 3 (19th July 2016) Authors: Shiraishi, Yohei; Yoshizaki, Yumiko; Ono, Toshifumi; Yamato, Hiroaki; Okutsu, Kayu; Tamaki, Hisanori; Futagami, Taiki; Yoshihiro, Sameshima; Takamine, Kazunori Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 3(2016) Page Start: 381 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors. (December 2021) Authors: Zhao, Zhe; Sugimachi, Mina; Yoshizaki, Yumiko; Yin, Xuan; Han, Xing-Lin; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hisanori; Takamine, Kazunori Journal: Food bioscience Issue: Volume 44:Part A(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of microbial fermentation on enzyme activity and volatile properties of Massa Medicata Fermentata. Issue 1 (30th November 2021) Authors: Wang, Zitai; Okutsu, Kayu; Yoshizaki, Yumiko; Futagami, Taiki; Tamaki, Hisanori; Maruyama, Takuro; Toume, Kazufumi; Komatsu, Katsuko; Hashimoto, Fumio; Takamine, Kazunori Journal: Traditional & Kampo Medicine Issue: Volume 9:Issue 1(2022) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of the cultivation period of sweet potato on the sensory quality of imo‐shochu, a Japanese traditional spirit. Issue 1 (21st January 2016) Authors: Okutsu, Kayu; Yoshizaki, Yumiko; Kojima, Mai; Yoshitake, Kazuya; Tamaki, Hisanori; Kazunori, Takamine Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 1(2016) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu. Issue 4 (18th October 2021) Authors: Liu, Genqiao; Serikawa, Juna; Okutsu, Kayu; Yoshizaki, Yumiko; Futagami, Taiki; Tamaki, Hisanori; Takamine, Kazunori Journal: Journal of the Institute of Brewing Issue: Volume 127:Issue 4(2021) Page Start: 417 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu. Issue 11 (12th October 2021) Authors: Zhao, Zhe; Sugimachi, Mina; Yoshizaki, Yumiko; Yin, Xuan; Han, Xing‐Lin; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hisanori; Takamine, Kazunori Journal: Journal of food science Issue: Volume 86:Issue 11(2021) Page Start: 4958 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation. (1st June 2017) Authors: Rahayu, Yen Yen Sally; Yoshizaki, Yumiko; Yamaguchi, Keiko; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hisanori; Sameshima, Yoshihiro; Takamine, Kazunori Journal: Food chemistry Issue: Volume 224(2017) Page Start: 398 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Multi‐gene phylogenetic analysis reveals that shochu‐fermenting Saccharomyces cerevisiae strains form a distinct sub‐clade of the Japanese sake cluster. Issue 10 (17th August 2017) Authors: Futagami, Taiki; Kadooka, Chihiro; Ando, Yoshinori; Okutsu, Kayu; Yoshizaki, Yumiko; Setoguchi, Shinji; Takamine, Kazunori; Kawai, Mikihiko; Tamaki, Hisanori Journal: Yeast Issue: Volume 34:Issue 10(2017:Oct.) Page Start: 407 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗