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Masaaki INAHASHI

Observed names: INAHASHI, Masaaki, Masaaki Inahashi
OpenAlex ID: A5057950332
Phenotypic Diagnosis of Lineage and Differentiation During Sake Yeast Breeding
2017 · Shinsuke Ohnuki, Hiroki Okada, et al. · G3 Genes Genomes Genetics · 30
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Identification of a mutation causing a defective spindle assembly checkpoint in high ethyl caproate-producing sake yeast strain K1801
2016 · Tetsuya Goshima, Ryo Nakamura, et al. · Bioscience Biotechnology and Biochemistry · 18
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Strains with High Malic Acid-producing Ability Obtained from a Cycloheximideresistant Yeast
1993 · Kiyoshi YOSHIDA, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 13
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Breeding of a Sake Yeast having High Productivities of Flavor Esters and Low Acid Productivity
1993 · Kiyoshi YOSHIDA, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 6
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Breeding of Yeast Strains having High Malic Acid-producing and Low Succinic Acid-producing Abilities
1994 · Kiyoshi YOSHIDA, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 5
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Kyokai Sake Yeast 1701
2001 · Masaaki INAHASHI · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
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Determination of Carbonyl Compounds in Alcoholic Beverages
1997 · Masaaki INAHASHI, Kiyoshi YOSHIDA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
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Improvement of the sour taste of sake by malolactic fermentation using Lactobacillus paracasei No. 8
2013 · Masaaki INAHASHI, Sanae SAGARA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2
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Breeding of Sake Yeast KT–901 Having High Acid—producing Abilities.
2009 · Masaaki INAHASHI · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2
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Yeast Culture Conditions and the Appearance of TTC White Strains
1999 · Masaaki INAHASHI, Kiyoshi YOSHIDA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2
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Analysis of the sake exhibited at the Toji Seminar in Heisei 20～31（2008-2019）
2021 · Naoto OKAZAKI, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
Changes in the purity of cerulenin tolerant yeast and relations with the ethyl caproate content in a fermenting Shochu mash during repeating Sashimoto.
2018 · Takafumi MUTOU, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Classification of Kyokai sake yeast stock strains by brewing characteristics
2018 · Naoto OKAZAKI, Futami NORO, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Fermentation evaluation using an automatic pressure measurement system and the comparison of various components.
2017 · Hirokazu HASUDA, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Properties on the Malo-lactic Fermentation of Lactic Acid Bacteria (Acid Producing Bacteria and Hiochi Bacteria) Isolated from Sake and the Brewing Process.
2016 · Masaaki INAHASHI · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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The Questions from Kyokai Sake Yeast Users and Answers for them
2008 · Masaaki INAHASHI, Takafumi MUTOH · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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The nature of the yeasts isolated from persimon and trial of the odorless "Kakishibu" making using them.
1985 · Kiyoshi YOSHIDA, Masaaki INAHASHI, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 1
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1983 · Hideya MURAKAMI, Masaaki INAHASHI, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 1
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1981 · Yasunosuke NAMBA, Toshiteru OHBA, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 1
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The breeding of high ethyl caproate shochu yeast and its practical application (Part 1) Breeding of high ethyl caproate shochu yeast
2016 · Takafumi MUTOU, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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The breeding of high ethyl caproate shochu yeast and its practical application (Part 2) Experimental shochu production test by high ethyl caproate shochu yeast, NS2-16
2016 · Takafumi MUTOU, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Properties of lactic acid bacteria (acid producing bacteria and hiochi bacteria) isolated from sake and the sake brewing process.
2014 · Masaaki INAHASHI, Kenjiro TOTSUKA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Effects of lactic acid bacteria (acid producing bacteria) on the growth rate of yeast in sake main mash.
2013 · Masaaki INAHASHI, Kenjiro TOTSUKA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Responses to Practical Use on sake Brewing by Sake Yeast K-1801
2007 · Masaaki INAHASHI, Takafumi MUTOH, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Methods of discernment and characteristics of currently marketed shochu and awamori yeasts
2003 · Katsumi NAKAHARA, Masaaki INAHASHI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Works count: 35
Citation count: 93
H-index: 5
I10-index: 3
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