Atsuko Isogai
Higashihiroshima, 7390046, Japan
Last Updated: 09/26/2026
Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 25 publications
Comparison of long-term aged Japanese sake and typical aged liquors in the world.
Journal: Journal of bioscience and bioengineering
Published: July 28, 2025
Quantitative determination of vanillin and its detection threshold in sake.
Journal: Food chemistry
Published: February 06, 2024
Effect of S-adenosyl-methionine accumulation on hineka odor in sake brewed with a non-Kyokai yeast.
Journal: Journal of bioscience and bioengineering
Published: October 03, 2023
Supported Noble Metal Catalysts and Adsorbents with Soft Lewis Acid Functions.
Journal: Chemical record (New York, N.Y.)
Published: April 27, 2023
Targeted Mutations Produce Divergent Characteristics in Pedigreed Sake Yeast Strains.
Journal: Microorganisms
Published: April 03, 2023
Isolation of Aspergillus oryzae mutants producing low levels of 2,4,6-trichloroanisole.
Journal: The Journal of general and applied microbiology
Published: April 04, 2022
Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori.
Journal: Journal of bioscience and bioengineering
Published: October 07, 2021
Awamori fermentation test and 1-octen-3-ol productivity analysis using fatty acid oxygenase disruptants of Aspergillus luchuensis.
Journal: Journal of bioscience and bioengineering
Published: March 03, 2020
Mutagenesis, breeding, and characterization of sake yeast strains with low production of dimethyl trisulfide precursor.
Journal: Journal of bioscience and bioengineering
Published: January 31, 2020
Characteristic analysis of the fermentation and sporulation properties of the traditional sake yeast strain Hiroshima no.6.
Journal: Bioscience, biotechnology, and biochemistry
Published: December 24, 2019
Last Updated: 09/26/2026