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Keyword

sake

Description: A traditional Japanese alcoholic beverage produced by fermenting rice, studied in food science for its quality and flavor.
Wikidata ID: wiki/Q170219
OpenAlex ID: keywords/sake
Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history
2007 · JEAN‐LUC LEGRAS, DIDIER MERDINOGLU, et al. · Molecular Ecology · 550
Production and biological function of volatile esters in Saccharomyces cerevisiae
2009 · Sofie M. G. Saerens, Freddy R. Delvaux, et al. · Microbial Biotechnology · 508
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Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future
2008 · M. Machida, O. Yamada, et al. · DNA Research · 429
Calibrationless parallel imaging reconstruction based on structured low-rank matrix completion
2013 · Peter J. Shin, Peder E. Z. Larson, et al. · Magnetic Resonance in Medicine · 392
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Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations
2014 · Jan Steensels, Kevin J. Verstrepen · Annual Review of Microbiology · 283
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Microbial ecology of cereal fermentations
2005 · Walter P. Hammes, Markus J. Brandt, et al. · Trends in Food Science & Technology · 279
Structure and Activity of Angiotensin I Converting Enzyme Inhibitory Peptides from Sake and Sake Lees
1994 · Yoshiyuki Saito, Keiko Wanezaki (Nakamura), et al. · Bioscience Biotechnology and Biochemistry · 240
The Evolutionary Imprint of Domestication on Genome Variation and Function of the Filamentous Fungus Aspergillus oryzae
2012 · John G. Gibbons, Leonidas Salichos, et al. · Current Biology · 208
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Genomics ofAspergillus oryzae
2007 · Tetsuo KOBAYASHI, Keietsu ABE, et al. · Bioscience Biotechnology and Biochemistry · 198
Capillary electrophoresis method for the analysis of inorganic anions, organic acids, amino acids, nucleotides, carbohydrates and other anionic compounds
2001 · Tomoyoshi Soga, Motohiro Imaizumi · Electrophoresis · 151
Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
1995 · Akiko Okamoto, Hiroshi Hanagata, et al. · Bioscience Biotechnology and Biochemistry · 151
Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods
1997 · Akiko Okamoto, Eriko Sugi, et al. · Bioscience Biotechnology and Biochemistry · 144
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RETRACTED: Electronic tongue
1998 · Kiyoshi Toko · Biosensors and Bioelectronics · 130
Drinking cultures: alcohol and identity
2006 · Choice Reviews Online · 119
Impact of Aspergillus oryzae genomics on industrial production of metabolites
2006 · Keietsu Abe, Katusya Gomi, et al. · Mycopathologia · 118
SAKE: Software Attestation for Key Establishment in Sensor Networks
2008 · Arvind Seshadri, Mark Luk, et al. · Springer eBooks · 115
Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations
2014 · Nicholas A. Bokulich, Moe Ohta, et al. · Applied and Environmental Microbiology · 113
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Changes in the Aroma Compounds of Sake during Aging
2005 · Atsuko Isogai, Hitoshi Utsunomiya, et al. · Journal of Agricultural and Food Chemistry · 113
Sake and Beer Spoilage Lactic Acid Bacteria - A Review
2008 · Koji Suzuki, Shizuka Asano, et al. · Journal of the Institute of Brewing · 109
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Food, Fermentation, and Micro‐organisms
2019 · Charles W. Bamforth, David J. Cook · Wiley eBooks · 102
Single-cell RNA-seq analysis identifies markers of resistance to targeted BRAF inhibitors in melanoma cell populations
2018 · Yu-Jui Ho, Naishitha Anaparthy, et al. · Genome Research · 97
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Acceleration of cell growth and ester formation by ultrasonic wave irradiation
1994 · Kazuo Matsuura, Masato Hirotsune, et al. · Journal of Fermentation and Bioengineering · 97
Focused Review: Agmatine in Fermented Foods
2012 · Fernanda Galgano, Marisa Caruso, et al. · Frontiers in Microbiology · 96
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The microbiology of alcoholic beverages
1998 · G. H. Fleet · Springer eBooks · 96
Antihypertensive Effects of Peptide in Sake and Its By-products on Spontaneously Hypertensive Rats
1994 · Yoshiyuki Saito, Keiko Wanezaki (Nakamura), et al. · Bioscience Biotechnology and Biochemistry · 93
Works count: 5,013
Citation count: 12,920
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