Okuda Masaki

オクダマサキ | Okuda Masaki

Affiliation and department：
Job title： Chief Researcher

Research field (1)： Applied biochemistry

Research keywords (3)：酒 , rice , alcohol

Research theme for competitive and other funds (2)：

2006 - 2010 酒類の特性に関与する原料成分の解析及びその利用に関する研究
2006 - 2010 Rice in brewing

MISC (12)：

Masaki Okuda, Atsuko Isogai, Midori Joyo, Nami Goto-Yamamoto, Shigeaki Mikami. Influence of Sulfur and Nitrogen Content of Rice Grains on Flavor in Stored Sake. CEREAL CHEMISTRY. 2009. 86. 5. 534-541
OKUDA M. Influence of starch characteristics on digestibility of steamed rice grains under sake-making conditions, and rapid estimation methods of digestibility by physical analysis. J. Appl. Glycosci. 2009. 56. 3. 185-192
OKUDA Masaki. Structural Characteristics of Rice Starch and Sake Making Properties. JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 2007. 102. 7. 510-519
OKUDA M. Effects of Milling Ratio on Properties of Endosperm Starches and Rice Flours from Milled Japanese Rice Grains. J. Appl. Glycosci. 2007. 54. 1. 1-5
M.Okuda. Structural characteristics of rice starch and sake making properties. Journal of the Brewing Society of Japan. 2007. 102. 7. 510-519

ｍore...

Professional career (1)：

Doctor (Osaka City University)

Awards (2)：

2011/10 - 日本醸造学会奨励賞
2008 - 日本醸造協会伊藤保平賞

Association Membership(s) (6)：

日本醸造学会 , 日本応用糖質科学会 , 日本生物工学会 , The Japanese Society of Applied Glycoscience , Brewing society of Japan , The Society for Bioscience and Bioengineering, Japan

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