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Hideharu Takashita

Observed names: H. Takashita, HIDEHARU TAKASHITA, Hideharu TAKASHITA, Takashita, Hideharu
ORCID: 0009-0001-7630-3134
Observed ORCID: 0009-0001-7630-3134
OpenAlex ID: A5091409339
Genome Sequence of the White Koji Mold Aspergillus kawachii IFO 4308, Used for Brewing the Japanese Distilled Spirit Shochu
2011 · Taiki Futagami, Kazuki Mori, et al. · Eukaryotic Cell · 87
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Putative Stress Sensors WscA and WscB Are Involved in Hypo-Osmotic and Acidic pH Stress Tolerance in Aspergillus nidulans
2011 · Taiki Futagami, Seiki Nakao, et al. · Eukaryotic Cell · 76
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Transcriptomic Analysis of Temperature Responses of Aspergillus kawachii during Barley Koji Production
2014 · Taiki Futagami, Kazuki Mori, et al. · Applied and Environmental Microbiology · 36
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Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi
2021 · Kei Hayashi, Yasuhiro Kajiwara, et al. · Journal of Fungi · 33
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The putative stress sensor protein MtlA is required for conidia formation, cell wall stress tolerance, and cell wall integrity in Aspergillus nidulans
2014 · Taiki Futagami, Kazufumi Seto, et al. · Bioscience Biotechnology and Biochemistry · 25
High glycerol producing amino acid analogue-resistant Saccharomyces cerevisiae mutant
1995 · Toshiro Omori, Hideharu Takashita, et al. · Journal of Fermentation and Bioengineering · 23
Marker recycling system using the sC gene in the white koji mold, Aspergillus luchuensis mut. kawachii
2016 · Chihiro Kadooka, Shiori Onitsuka, et al. · The Journal of General and Applied Microbiology · 20
Enhanced Glycerol Production in Shochu Yeast by Heat-Shock Treatment is Due to Prolonged Transcription of GPD1.
2000 · Yasuhiro Kajiwara, Kiyoshi Ogawa, et al. · Journal of Bioscience and Bioengineering · 17
Construction of a ligD disruptant for efficient gene targeting in white koji mold, Aspergillus kawachii
2013 · Satoshi Tashiro, Taiki Futagami, et al. · The Journal of General and Applied Microbiology · 16
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Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji
2005 · A. Iwami, Y. Kajiwara, et al. · Journal of the Institute of Brewing · 15
Growth‐Stimulating Effect of Shochu Wastewater on Lactic Acid Bacteria and Bifidobacteria
1998 · YOSHIFUMI FURUTA, HIDEHARU TAKASHITA, et al. · Annals of the New York Academy of Sciences · 15
Antioxdative Substances in Sake
1992 · Takeo OHTA, Hideharu TAKASHITA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 15
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The Measurement of Structural Characteristics of Barley forShochuUsing Single-Kernel Characterization System 4100 Crush-Response Profiles
2005 · A. Iwami, B. G. Osborne, et al. · Journal of the Institute of Brewing · 14
Genetic instability of constitutive acid phosphatase in shochu and sake yeast
2013 · Hideharu Takashita, Yasuhiro Kajiwara, et al. · Journal of Bioscience and Bioengineering · 11
Sensory attributes and classification of odor compounds in barley-shochu
2013 · Masashi OISHI, Kanako NEKOGAKI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 10
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Factor Analysis of the Fermentation Process in Barley Shochu Production
2006 · A. Iwami, Y. Kajiwara, et al. · Journal of the Institute of Brewing · 9
Intracellular fatty acid formation and alcohol acetyl transferase gene expression in brewing yeast (Saccharomyces cerevisiae) treated with heat shock
1997 · Yasuhiro Kajiwara, Kiyoshi Ogawa, et al. · Journal of Fermentation and Bioengineering · 9
Efficient screening of environmental isolates for Saccharomyces cerevisiae strains that are suitable for brewing
2014 · Hidehiko Fujihara, Mika Hino, et al. · Bioscience Biotechnology and Biochemistry · 8
Competitive advantage and tolerance of selected shochu yeast in barley shochu mash
2013 · Hideharu Takashita, Emi Fujihara, et al. · Journal of Bioscience and Bioengineering · 7
Breeding of a Shochu Yeast Isolated from Barley-Shochu Mash
1995 · Hideharu TAKASHITA, Nanako OMORI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 5
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Loss of Rim15p in shochu yeast alters carbon utilization during barley shochu fermentation
2019 · Daisuke Watanabe, Satoshi Tashiro, et al. · Bioscience Biotechnology and Biochemistry · 4
Study on Finding the Identity of White Koji Mold, Aspergillus kawachii
2014 · Masatoshi GOTO, Taiki FUTAGAMI, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4
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Study on Flavor-Taste of Barley-Shochu
2012 · Hideharu TAKASHITA · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4
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Genomic Sequence of Saccharomyces cerevisiae BAW-6, a Yeast Strain Optimal for Brewing Barley Shochu
2018 · Yasuhiro Kajiwara, Kazuki Mori, et al. · Genome Announcements · 3
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Sensory attributes of furfural formed in barley-shochu making and its formation factors
2008 · Masashi OISHI, Yoshie TANOUE, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 3
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Works count: 43
Citation count: 483
H-index: 13
I10-index: 15
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