National Tax Agency

Homepage: nta.go.jp

Alternate name: 国税庁

Parent institution: Ministry of Finance

Child institution: National Tax College

ROR: 015d8pj67

OpenAlex ID: I4405283171

Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion

2014 · Nicholas A. Bokulich, Michael Swadener, et al. · American Journal of Enology and Viticulture · 68

小仕込試験法の設定

1978 · 難波康之祐, 小幡孝之, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 33

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The Association of Smoking and Drinking Habits with Serum Pepsinogens

1995 · SHOGO KIKUCHI, YUTAKA INABA, et al. · International Journal of Epidemiology · 28

協会７号酵母からのアルコール耐性の強い変異株の分離

1976 · 原昌道, 佐々木雅晴, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 23

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Cis-trans Isomerase Isomerisation from Maleic Acid to Fumaric Acid

1961 · Ken’ichi Otsuka · Agricultural and Biological Chemistry · 22

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Head space 法による清酒香気成分の迅速定量法

1973 · 吉沢淑 · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 19

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Utilization of Urease for Decomposition of Urea in Sake

1988 · Kiyoshi YOSHIZAWA, Kojiro TAKAHASHI · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 18

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清酒の味覚Ｖｉｉ清酒の多様化

1977 · 佐藤信, 大場俊輝, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 15

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Characteristic Flavor of Kansho-shochu (Sweet Potato Spirit)

1991 · Takeo OHTA · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 13

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清酒の火落ち防止に関する研究 (第1報)

1970 · 菅間誠之助, 井口琢郎 · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 13

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本格焼ちゅうの香味

1980 · 西谷尚道 · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 11

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第2章製品成分

1977 · 西谷尚道 · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 11

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清酒の味覚Ｉｉｉ甘辛と濃さに関する重回帰式

1974 · Shin SATO, Hiroshi KAWASHIMA, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 11

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Determination of Ethanol and Extract Concentration in Sake by Ultrasonic Velocity Meter

1988 · Kyoichi KONDO, Hideo MISHIMA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 10

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Role of Yeast Vacuole in Sake Brewing

1989 · Katsuhiko KITAMOTO · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 9

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協会７号酵母から分離したアルコール耐性の著しく強い変異株と親株との形態的，生理的性質の比較

1976 · 原昌道, 山本徳雄, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 8

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酒造米の性質とその処理Ｉ

1974 · 吉澤淑, 石川雄章 · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 8

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Changes of Fatty Acids Composition of Lipids by the Change of the Polishing Rate of Rice Grains

1973 · Kiyoshi YOSHIZAWA, Takeaki ISHIKAWA, et al. · Nippon Nōgeikagaku Kaishi · 8

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清酒の有機酸

1966 · 蓼沼誠 · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 8

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酒造場酵母について

1965 · 菅間誠之助, 山川浩一郎, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 7

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Influence of cultural conditions on various enzyme activities of Shochu Koji.

1987 · Kimio IWANO, Shigeaki MIKAMI, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 6

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清酒醸造におけるアミノ酸の生成Ｉｉ発酵によるアミノ酸の増減

1981 · Kimio IWANO, Naohiko IIZUKA, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 6

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酵母を用いる食品工業廃水新処理法の開発

1981 · Kiyoshi YOSHIZAWA · Nippon Nōgeikagaku Kaishi · 6

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蒸米上におけるこうじ菌の増殖Ｖｉｉ製きく条件の増殖および酵素生産に及ぼす影響

1979 · 岡崎直人, 竹内啓修, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 6

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清酒の熟成による香味の変化５貯蔵による揮発性硫黄化合物の変化

1975 · 佐藤信, 蓼沼誠, et al. · JOURNAL OF THE SOCIETY OF BREWING JAPAN · 6

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Works count: 1,443

Works count with child institutions: 1,444

Citation count: 2,097