Katsumi Hashizume

ハシヅメカツミ | Katsumi Hashizume

Affiliation and department：

Research field (1)： Food sciences

Research keywords (4)： enzyme , alcoholic beverage , food chemistry , brewing

Papers (3)：

Katsumi Hashizume, Toshihiko Ito, Takahiro Ishizuka, Naoki Takeda. Formation of ethyl ferulate by rice koji enzyme in sake and mirin mash conditions. JOURNAL OF BIOSCIENCE AND BIOENGINEERING. 2013. 116. 2. 209-213
Katsumi Hashizume, Toshihiko Ito, Misako Shimohashi, Takahiro Ishizuka, Masaki Okuda. Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2013. 19. 4. 705-709
Katsumi Hashizume, Toshihiko Ito, Misako Shimohashi, Atsufumi Kokita, Tetsuo Tokiwano, Masaki Okuda. Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2012. 76. 7. 1291-1295

MISC (98)：

Masaki Okuda, Midori Joyo, Yuki Tamamoto, Motoki Sasaki, Kei Takahashi, Nami Goto-Yamamoto, Masaru Ikegami, Katsumi Hashizume. Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake:. Cereal Chemistry. 2018. 95. 2. 320-329
Katsumi Hashizume, Toshiko Ito, Shinya Igarashi. Quantitation using a stable isotope dilution assay (SIDA) and thresholds of taste-active pyroglutamyl decapeptide ethyl esters (PGDPEs) in sake. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2017. 81. 3. 426-430
Toshihiko Ito, Mahito Konno, Yoichiro Shimura, Seiei Watanabe, Hitoshi Takahashi, Katsumi Hashizume. Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2016. 64. 22. 4599-4605
Nobukazu Suzuki, Toshihiko Ito, Kai Hiroshima, Tetsuo Tokiwano, Katsumi Hashizume. Formation of ethyl ferulate from feruloylated oligosaccharide by transesterification of rice koji enzyme under sake mash conditions. JOURNAL OF BIOSCIENCE AND BIOENGINEERING. 2016. 121. 3. 281-285
Miyuki Sunao, Toshihiko Ito, Kai Hiroshima, Masa Sato, Tomomi Uehara, Tsuyoshi Ohno, Seiei Watanabe, Hitoshi Takahashi, Katsumi Hashizume. Analysis of Volatile Phenolic Compounds Responsible for 4-vinylguaiacol-like Odor Characteristics of Sake. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2016. 22. 1. 111-116

ｍore...

Education (2)：

1976 - 1978 京都大学大学院農学研究科農芸化学専攻
1972 - 1976 kyoto university

Professional career (1)：

博士(農学) (京都大学)

Work history (1)：

2010/04 - 現在 akita prefectural university department of biological resource sciences professor

Association Membership(s) (5)：

THE JAPANESE SOCIETY OF APPLIED GLYCOSCIENCE , JAPANESE SOCIETY FOR ENOLOGY AND VITICULTURE , THE SOCIETY FOR BIOTECHNOLOGY, JAPAN , JAPAN SOCIETY FOR BIOSICENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY , BREWING SOCIETY OF JAPAN

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page