Author

Ken Shinotsuka

Observed name: Ken SHINOTSUKA

OpenAlex ID: A5090552758

Genetic Instability in Flocculation of Bottom-Fermenting Yeast

2001 · Masahide Sato, Junji Watari, et al. · Journal of the American Society of Brewing Chemists · 53

Estimation of Antioxidative Activity and its Relationship to Beer Flavor Stability

1999 · Shigeki Araki, Tatsuji Kimura, et al. · Journal of the American Society of Brewing Chemists · 53

A New Parameter for Determination of the Extent of Staling in Beer

2002 · Shigeki Araki, Masachika Takashio, et al. · Journal of the American Society of Brewing Chemists · 44

Factors Affecting 5-Hydroxymethyl Furfural Formation and Stale Flavor Formation in Beer

2001 · Chikako Shimizu, Yoshiyuki Nakamura, et al. · Journal of the American Society of Brewing Chemists · 37

Application of a Bioluminescence Method for the Beer Industry: Sensitivity of MicroStar TM -RMDS for Detecting Beer-spoilage Bacteria

2000 · Toshihiro TAKAHASHI, Yasukazu NAKAKITA, et al. · Bioscience Biotechnology and Biochemistry · 26

Adsorption to or Desorption of Beer Components from a Lipid Membrane Related to Sensory Evaluation.

2001 · Hirotaka Kaneda, Masachika Takashio, et al. · Journal of Bioscience and Bioengineering · 25

A Strategy for Detection of All Beer-Spoilage Bacteria

2002 · Yasukazu Nakakita, Toshihiro Takahashi, et al. · Journal of the American Society of Brewing Chemists · 23

Isolation of Novel Beer-Spoilage Bacteria from the Brewery Environment

1998 · Yasukazu Nakakita, Toshihiro Takahashi, et al. · Journal of the American Society of Brewing Chemists · 23

Simultaneous Determination of Mono-, Di-, and Trihydroxyoctadecenoic Acids in Beer and Wort

2000 · Naoyuki Kobayashi, Hirotaka Kaneda, et al. · Journal of the Institute of Brewing · 22

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Monoclonal Antibodies Specific for the Beer-Spoilage Ability of Lactic Acid Bacteria

2000 · Youichi Tsuchiya, Yasukazu Nakakita, et al. · Journal of the American Society of Brewing Chemists · 21

Behavior of Mono-, Di-, and Trihydroxyoctadecenoic Acids during Mashing and Methods of Controlling Their Production.

2000 · Naoyuki Kobayashi, Hirotaka Kaneda, et al. · Journal of Bioscience and Bioengineering · 21

Classification and identification of strains of Lactobacillus brevis based on electrophoretic characterization of d-lactate dehydrogenase: Relationship between d-lactate dehydrogenase and beer-spoilage ability

1999 · Toshihiro Takahashi, Yasukazu Nakakita, et al. · Journal of Bioscience and Bioengineering · 21

A Customer-Oriented Approach to the Development of a Visual and Statistical Foam Analysis

1998 · Kazuhisa Yasui, Shigehisa Yokoi, et al. · Journal of the American Society of Brewing Chemists · 21

A New Taste Sensor for Evaluation of Beer Body and Smoothness Using a Lipid-Coated Quartz Crystal Microbalance

2002 · Hirotaka Kaneda, Naoyuki Kobayashi, et al. · Journal of the American Society of Brewing Chemists · 20

Identification of Hop Cultivars by DNA Marker Analysis

1998 · Shigeki Araki, Youichi Tsuchiya, et al. · Journal of the American Society of Brewing Chemists · 19

A new rapid technique for detection of microorganisms using bioluminescence and fluorescence microscope method

2000 · Toshihiro Takahashi, Yasukazu Nakakita, et al. · Journal of Bioscience and Bioengineering · 15

Yeast Cellular Size and Metabolism in Relation to the Flavor and Flavor Stability of Beer

2001 · Chikako Shimizu, Shigeki Araki, et al. · Journal of the American Society of Brewing Chemists · 13

Evaluation of Beer Bitterness by Measuring the Adsorption on a Lipid-coated Quartz-crystal Microbalance

2000 · Hirotaka Kaneda, Ken Shinotsuka, et al. · Journal of the Institute of Brewing · 10

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Dynamic Behavior of Carbon Dioxide Gas Related to Formation and Diminution of Beer Foam

2002 · Yutaka Mitani, Masaki Joh, et al. · Journal of the American Society of Brewing Chemists · 9

Preventive Production of Beer against Oxidation-Recent Advances in Brewing Technology.

1998 · Masachika TAKASHIO, Ken SHINOTSUKA · Food Science and Technology International Tokyo · 9

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Primary fermentation with immobilized yeast in a fluidized bed reactor.

1998 · Shingo Umemoto, Yutaka Mitani, et al. · Technical Quarterly - Master Brewers Association of the Americas. · 9

Development of "Sapporo's anti-oxidative beer production system": From clarification of beer staling mechanism to its application at production sites

2000 · Ken Shinotsuka, M. Takashio, et al.

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2000 · Ken SHINOTSUKA, Masachika TAKASHIO, et al. · Nippon Nōgeikagaku Kaishi

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Handing Down the Heritage of Brewing Technology-Sapporo's Trial of In-house Education through Hands-on Experience-

1998 · Ken SHINOTSUKA · JOURNAL OF THE BREWING SOCIETY OF JAPAN

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Works count: 24

Citation count: 494

H-index: 15

I10-index: 18