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Nobuhiko MUKAI

Observed names: Mukai, Nobuhiko, Nobuhiko Mukai, 伸彦 向井, 向井伸彦
ORCID: 0000-0001-8690-3099
Observed ORCID: 0000-0001-8690-3099
OpenAlex ID: A5057409371
PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae
2009 · Nobuhiko Mukai, Kazuo Masaki, et al. · Journal of Bioscience and Bioengineering · 229
Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production
2014 · Nobuhiko Mukai, Kazuo Masaki, et al. · Journal of Bioscience and Bioengineering · 91
A new method for isolation of S-adenosylmethionine (SAM)-accumulating yeast
2005 · Megumi Shobayashi, Nobuhiko Mukai, et al. · Applied Microbiology and Biotechnology · 57
Beer Brewing Using a Fusant between a Sake Yeast and a Brewer's Yeast.
2001 · Nobuhiko Mukai, Chiharu Nishimori, et al. · Journal of Bioscience and Bioengineering · 35
Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori
2019 · Yukio Osafune, Kenji Toshida, et al. · Journal of the Institute of Brewing · 30
Effect of soy peptide on brewing beer
2008 · Sayuri Kitagawa, Nobuhiko Mukai, et al. · Journal of Bioscience and Bioengineering · 29
New urethanase from the yeast Candida parapsilosis
2020 · Kazuo Masaki, Taichi Mizukure, et al. · Journal of Bioscience and Bioengineering · 24
Aspergillus oryzae acetamidase catalyzes degradation of ethyl carbamate
2020 · Kazuo Masaki, Kanako Fujihara, et al. · Journal of Bioscience and Bioengineering · 18
Comparison of the Brewing Properties of Beer Yeasts and Other Yeasts Used in Alcohol Beverage Production
1998 · Nobuhiko MUKAI, Akihiko OKADA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 11
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Impact of storage conditions on the volatile aroma compounds of aged sake
2023 · Surina Boerzhijin, Atsuko Isogai, et al. · Journal of Food Composition and Analysis · 10
Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori
2022 · Yukio Osafune, Kenji Toshida, et al. · Journal of Bioscience and Bioengineering · 9
Growth Characteristics of Bacillus cereus in Sake and during Its Manufacture
2020 · Masayuki Takahashi, Yasuko Kita, et al. · Journal of Food Protection · 6
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The effect ofAspergillus luchuensispectin methylesterase genespmeAandpmeBon methanol production in sweet potatoshochu
2023 · Osamu Mizutani, Dararat Kakizono, et al. · Bioscience Biotechnology and Biochemistry · 5
Isolation methods of high glycosidase-producing mutants of Aspergillus luchuensis and its mutated genes
2019 · Kazuya Tomimoto, Yukio Osafune, et al. · Bioscience Biotechnology and Biochemistry · 5
Relationship between flavor compounds in sake exhibited at the Annual Japan Sake Awards and meteorological conditions during grain filling and the properties of rice starch.
2021 · Masaki OKUDA, Midori JOYO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4
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Investigation of the content of nutrients and functional ingredients in shochu distillation residue
2017 · Nobuhiko MUKAI, Tomoko MORIMOTO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4
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Classification and threshold measurements of aroma compounds aimed for establishing the reference standards of sensory analysis of Honkaku shochu and Awamori
2021 · Yukio OSAFUNE, Kenji TOSHIDA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
Influence of moisture contents of steamed rice grains on starch retrogradation and enzyme digestibility during storage
2021 · Takeki TANAKA, Masaki OKUDA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
Phenolic Compounds and Phenolic Flavor in Sake
2021 · Nobuhiko MUKAI, Jinshun HAN, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
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High Gravity Brewing Utilizing ^|^alpha;-Glucosidase (Part 1)
2003 · Akihiro MIZUNO, Hitoshi AMANO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
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Investigation of Methanol Content in Potato Shochu
2021 · Nobuhiko MUKAI, Akinori MUTO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2
Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating
2025 · Masaki Okuda, Midori Joyo, et al. · Cereal Chemistry · 1
Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions
2025 · Masaki Okuda, Midori Joyo, et al. · Cereal Chemistry · 1
Influence of meteorological conditions during grain filling and the properties of rice starch on flavor compounds in ginjyo sake
2023 · Masaki OKUDA, Midori JOYO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Changes in sake making properties of rice grains during the two ways of rice polishing in two ways
2023 · Masaki OKUDA, Kei TAKAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Works count: 54
Citation count: 596
H-index: 10
I10-index: 10
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