E-LIB Suche - Ergebnisse für: Shindo, Sho

1

Factors affecting levels of ferulic acid, ethyl ferulate an..:

Hashizume, Katsumi ; Ito, Toshihiko ; Shirato, Karin...
Journal of Bioscience and Bioengineering. 129 (2020) 3 - p. 322-326 , 2020

Link: https://doi.org/10.1016/..

2

Examination of the influence of cedar fragrance on cognitiv..:

Takahashi, Yuya ; Shindo, Sho ; Kanbayashi, Takashi...
Neuropsychopharmacology Reports. 40 (2020) 1 - p. 10-15 , 2020

Link: https://doi.org/10.1002/..

3

Production of bioethanol with novel fermentation system usi..:

Shindo, Sho ; Nishida, Takanori
New Biotechnology. 29 (2012) - p. S45 , 2012

Link: https://doi.org/10.1016/..

4

Quantum Chemical Molecular Dynamics Simulations of Dynamic ..:

Saha, Biswajit ; Shindo, Sho ; Irle, Stephan.
ACS Nano. 4 (2009) 1 - p. 583-583 , 2009

Link: https://doi.org/10.1021/..

5

Quantum Chemical Molecular Dynamics Simulations of Dynamic ..:

Saha, Biswajit ; Shindo, Sho ; Irle, Stephan.
ACS Nano. 3 (2009) 8 - p. 2241-2257 , 2009

Link: https://doi.org/10.1021/..

6

Simultaneous saccharification and bioethanol production fro..:

Shindo, Sho ; Sato, Yoko ; Hioki, Susumu.
Journal of Biotechnology. 131 (2007) 2 - p. S23-S24 , 2007

Link: https://doi.org/10.1016/..

7

Production of L-Lactic Acid from Spent Grain, a By-Product ..:

Shindo, Sho ; Tachibana, Tadanori
Journal of the Institute of Brewing. 110 (2004) 4 - p. 347-351 , 2004

Link: https://doi.org/10.1002/..

8

Inhibition of Aldose Reductase Activity by Extracts from Ho..:

Shindo, Sho ; Tomatsu, Makoto ; Nakda, Takemi...
Journal of the Institute of Brewing. 108 (2002) 3 - p. 344-347 , 2002

Link: https://doi.org/10.1002/..

9

Evaluation of Sake by an Odor Sensor:

Shindo, Sho ; Kumagai, Msanori ; Watanabe, Seiei.
Journal of the American Society of Brewing Chemists. 59 (2001) 2 - p. 77-79 , 2001

Link: https://doi.org/10.1094/..

10

Stimulation of saccharifying enzyme production by immobiliz..:

Shindo, Sho ; Takahashi, Saori
Journal of Bioscience and Bioengineering. 91 (2001) 3 - p. 256-261 , 2001

Link: https://doi.org/10.1016/..

11

SAKE BREWING FROM LIQUEFIED-RICE WITH IMMOBILISED FUNGAL MY..:

Shindo, Sho ; Kashiwagi, Yutaka ; Shiinoki, Satoshi
Journal of the Institute of Brewing. 104 (1998) 5 - p. 277-281 , 1998

Link: https://doi.org/10.1002/..

12

Relationship of production of succinic acid and methyl citr..:

Shindo, Sho ; Sahara, Hirohisa ; Koshino, Shohei
Biotechnology Letters. 15 (1993) 1 - p. 51-56 , 1993

Link: https://doi.org/10.1007/..

13

Control of diacetyl precursor [α-acetolactate] formation du..:

Shindo, Sho ; Sahara, Hirohisa ; Koshino, Shohei.
Journal of Fermentation and Bioengineering. 76 (1993) 3 - p. 199-202 , 1993

Link: https://doi.org/10.1016/..

14

Control of acetate ester formation during alcohol fermentat..:

Shindo, Sho ; Murakami, Jun ; Koshino, Shohei
Journal of Fermentation and Bioengineering. 73 (1992) 5 - p. 370-374 , 1992

Link: https://doi.org/10.1016/..

15

Immobilization of yeast with hollow PVA gel beads:

Shindo, Sho ; Kamimura, Minoru
Journal of Fermentation and Bioengineering. 70 (1990) 4 - p. 232-234 , 1990

Link: https://doi.org/10.1016/..