Nobushige Nakazawa

ナカザワノブシゲ | Nobushige Nakazawa

Affiliation and department：
Job title：教授

Research field (1)： Applied microbiology

Research keywords (3)：ストレス耐性 , 分子育種 , 醸造酵母

Research theme for competitive and other funds (1)：

Papers (18)：

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MISC (9)：

ITO Toshihiko, KOMATSU Yukie, TAKATO Aya, TAKAHASHI Hitoshi, TAMOGAMI Shigeru, KOIZUMI Takeo, NAKAZAWA Nobushige, IWANO Kimio. Tastes of the aromatic alcohols in Ginjyo-syu. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2008. 103. 7. 562-569
ITO Toshihiko, WATANABE Saori, WATANABE Seiei, NAKAZAWA Nobushige, IWANO Kimio. Comparison of sake yeast strains by the uptake and release of taste amino acid in the growth and fermentation stage. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2006. 101. 11. 879-885
岩野君夫, 伊藤俊彦, 中沢伸重. 吟醸酒の官能評価と化学成分との相関分析. 日本醸造協会誌. 2005. 100. 9. 639-649
IWANO Kimio, ITO Toshihiko, HATAMIYA Akihito, NAKAMURA Takuro, WATANABE Seiei, NAKAZAWA Nobushige. Influence of Brewing Factor on the Selective Uptake of Amino acid in the Growth of Japanese Sake Yeast. Journal of the Brewing Society of Japan. 2004. 99. 11. 801-808
IWANO Kimio, HATAMIYA Akihito, NAKAMURA Takuro, WATANABE Seiei, ITO Toshihiko, NAKAZAWA Nobushige. Selective Uptake of Amino Acid in Growth of Japanese Sake Yeast Using the Koji Extract Medium. Journal of the Brewing Society of Japan. 2004. 99. 10. 735-742

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Patents (2)：

Professional career (1)：

Work history (5)：

Association Membership(s) (3)：

酵母遺伝学フォーラム , JAPANESE ASSOCIATION OF STUDENT COUNSELING , The Society for Biotechnology

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