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Isato KONO

Observed names: Isato Kono, Kono, Isato
OpenAlex ID: A5017794574
Changes in γ-Aminobutyric Acid Content duringbeni-kojiMaking
2000 · Isato KONO, Kunio HIMENO · Bioscience Biotechnology and Biochemistry · 106
Effects of the Principal Nutrients on Lovastatin Production byMonascus pilosus
2006 · Tsuyoshi MIYAKE, Kumiko UCHITOMI, et al. · Bioscience Biotechnology and Biochemistry · 52
Analysis of Pigment Compositions in Various Monascus Cultures
2008 · Tsuyoshi MIYAKE, Isato KONO, et al. · Food Science and Technology Research · 34
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Bovine lactoferrin ameliorates ferric nitrilotriacetate-induced renal oxidative damage in rats
2012 · Yasumasa Okazaki, Isato Kono, et al. · Journal of Clinical Biochemistry and Nutrition · 26
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Repression of Secondary Metabolite Production by Exogenous cAMP inMonascus
2006 · Tsuyoshi MIYAKE, Ming-Yong ZHANG, et al. · Bioscience Biotechnology and Biochemistry · 19
A Novel Killer Yeast Effective onSchizosaccharomyces pombe
1997 · Isato Kono, Kunio Himeno · Bioscience Biotechnology and Biochemistry · 16
Antimicrobial Activity ofMonascus pilosusIFO 4520 against Contaminant ofKoji
1999 · Isato KONO, Kunio HIMENO · Bioscience Biotechnology and Biochemistry · 14
Accumulation of ^|^gamma;-aminobutyric acid in beni-koji after anaerobic incubation
2002 · Isato KONO, Kunio HIMENO · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 5
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Kluyveromyces Yeast Having Killer Activity against Zygosaccharomyces rouxii.
1992 · Isato KONO, Kunio HIMENO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 5
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Beni-koji(Monascus sp.) Making with the Multiple Tomo koji Addition Technique.
2001 · Isato KONO, Kunio HIMENO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 2
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Development of Functional Food Material Improving Endothelial Function
2012 · Isato KONO · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Development of Functional Food Material Using Monascus Fungi
2011 · Isato Kono · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1
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Swelling of Packaged Mamakari Fish in Vinegar by Lactic Acid Bacteria
2007 · Isato KONO · Japanese Journal of Food Microbiology · 1
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Breeding of Non-Foaming Killer Sake Yeast
1988 · Isato KONO, Akio TOHE, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Development of special regional Sake using isolated yeast from an important cultural property
2020 · 河野, 勇人, 板野, 文伸, et al. · Institutional Repositories DataBase (IRDB)
Fibrinolytic Activity of Commercial Fungi
2019 · 河野, 勇人, Kono, Isato · Institutional Repositories DataBase (IRDB)
Isolation of the Yeast Saccharomyces cerevisiae from Plants for Use in the Development of Special Regional Foods
2018 · 河野, 勇人, Kono, Isato · Institutional Repositories DataBase (IRDB)
Establishment of Solid Culture Method for Coix Lacryma-jobi with Monascus pilosus
2010 · Sachiko OKADA, Mikio TADA, et al. · food preservation science
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Evaluation of Yeast Vitality in the Stocked Salt-tolerant Yeast, Zygosaccharomyces rouxii
2006 · Isato KONO · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Breeding of Sake Yeasts f or Making Sake with Low Alcohol Content
1992 · Isato KONO, Hiroyuki SANMOTO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Works count: 20
Citation count: 283
H-index: 7
I10-index: 7
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