Author

Tomomi Takeno

Observed names: Takeno, Tomomi, Tomomi TAKENO, 竹野, 智美

Institution: Mukogawa Women's University

Observed institution: Mukogawa Women's University

OpenAlex ID: A5078279118

Characteristics of Wine Produced by Mushroom Fermentation

2001 · Tokumitsu OKAMURA, Tomoko OGATA, et al. · Bioscience Biotechnology and Biochemistry · 51

Characteristics of a Cheese-Like Food Produced by Fermentation of the Mushroom Schizophyllum commune.

2001 · Tokumitsu Okamura-Matsui, Kaori Takemura, et al. · Journal of Bioscience and Bioengineering · 28

Development of mushrooms for thrombosis prevention by protoplast fusion

2000 · Tokumitsu Okamura, Tomomi Takeno, et al. · Journal of Bioscience and Bioengineering · 22

Characteristics of Beer-Like Drink Produced by Mushroom Fermentation.

2001 · Tokumitsu OKAMURA, Tomoko OGATA, et al. · Food Science and Technology Research · 6

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Production of Sake by Mushroom Fermentation

2000 · Tokumitsu Okamura, Tomoko OGATA, et al. · 6

Screening of Fibrinolytic Enzymes of Microorganisms

1999 · Tomomi Takeno, Tokumitsu Okamura, et al. · 3

Characteristics of Miso-like food produced by mushroom fermentation

2001 · Tokumitsu Okamura-Matsui, Hiromi Izuta, et al. · 2

Screening of Alcohol Dehydrogenase and Amylase of Microorganisms

2000 · Shoko Fukuda, Tokumitsu Okamura, et al. · 1

Cultural characteristics of Laetiporus sulphureus, producing an anti-thrombin substance

2000 · Tokumitsu Okamura, Tomomi Takeno, et al. · 1

Screening of Lactate Dehydrogenase and Curd Rennet of Microorganisms

1999 · Shoko Fukuda, Tokumitsu Okamura, et al. · 武庫川女子大学紀要自然科学編 · 1

Effects of Aspartame on alcohol fermentation in Aspartame-added bread processing

2001 · Tokumitsu Okamura, Rumi Hamaoka, et al. · Institutional Repositories DataBase (IRDB)

Utilization and Characteristics of Bunashimeji (Hypsizygus marmoreus) in Fiber-Bread Processing

2000 · Tokumitsu Okamura, Tiharu Mori, et al.

Screening of Amine Dehydrogenase of Microorganisms

2000 · Tomomi Takeno, Tokumitsu Okamura, et al.

Screening of aspartate dehydrogenase of bacteria

2000 · Shoko Fukuda, Tokumitsu Okamura, et al.

Utilization and characteristics of starch in bread processing

2000 · Tokumitsu Okamura, Rumi Hamaoka, et al. · Institutional Repositories DataBase (IRDB)

Utilization of Enokitake and Shiitake in fiber-bread processing and their characteristics

2000 · Tomomi Takeno, Tokumitsu Okamura, et al.

Effect of fermentable sugar derived from maitake mushroom (Grifola frondosa) on dough-making in mushroom bread

1999 · Tokumitsu Okamura, Kazumi Hamada, et al.

Screening of aspartate dehydrogenase of bacteria

· 福田, 祥子, OKAMURA, Tokumitsu, et al. · Institutional Repositories DataBase (IRDB)

Utilization of Enokitake and Shiitake in fiber-bread processing and their characteristics

· 竹野, 智美, OKAMURA, Tokumitsu, et al. · Institutional Repositories DataBase (IRDB)

Cultural characteristics of Laetiporus sulphureus, producing an anti-thrombin substance

· 岡村, 徳光, 竹野, 智美, et al. · Institutional Repositories DataBase (IRDB)

Works count: 20

Citation count: 121

H-index: 5

I10-index: 3