Rchr
J-GLOBAL ID：202301000451409997
Update date: Jan. 18, 2025
Osafune Yukio
Osafune Yukio
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Papers (5)：
Surina Boerzhijin, Yukio Osafune, Toru Kishimoto, Yuri Hisatsune, Atsuko Isogai. Quantitative determination of vanillin and its detection threshold in sake. Food Chemistry. 2024. 140224-140224
Yukio Osafune, Kenji Toshida, Jinshun Han, Toru Kishimoto, Sachiko Iizuka-Furukawa, Atsuko Isogai, Nobuhiko Mukai. Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori. Journal of bioscience and bioengineering. 2022. 133. 6. 555-559
Yukio Osafune, Kenji Toshida, Jinshun Han, Atsuko Isogai, Nobuhiko Mukai. Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori. Journal of the Institute of Brewing. 2020. 126. 1. 131-135
Kazuya Tomimoto, Yukio Osafune, Dararat Kakizono, Jinshun Han, Nobuhiko Mukai. Isolation methods of high glycosidase-producing mutants of Aspergillus luchuensis and its mutated genes. Bioscience, biotechnology, and biochemistry. 2020. 84. 1. 198-207
Masaki Okamoto, Yukio Osafune. MFI-type zeolite with a core-shell structure with minimal defects synthesized by crystal overgrowth of aluminum-free MFI-type zeolite on aluminum-containing zeolite and its catalytic performance. MICROPOROUS AND MESOPOROUS MATERIALS. 2011. 143. 2-3. 413-418
MISC (8)：
岡田佳那子, 長船行雄, 神本真紀, 藤田晃子, 高崎京子, 神田涼子, 寺本聡子, 池田優理子, 上垣内宏司, 仁田英美, et al. Original plastic cups (NRIB cups) developed for Annual Japan Sake Awards and Honkaku Shochu and Awamori Contest. 酒類総合研究所報告. 2024. 196
向井伸彦, 磯谷敦子, 奥田将生, 高橋圭, 長船行雄, 飯塚幸子, 福田央. Review of the 46th Honkaku Shochu and Awamori Contest in 2023. 酒類総合研究所報告. 2024. 196
長船行雄, 上垣内宏司, 池田優理子, 韓錦順, 磯谷敦子, 向井伸彦. 異なる材質の樽を用いて貯蔵したウイスキーの官能特性について. 日本醸造学会大会講演要旨集(CD-ROM). 2024. 2024
磯谷敦子, 池田優理子, ボルジギン ソリナ, 長船行雄, 奥田将生, 高橋圭, 向井伸彦, 伊藤伸一, 五島徹也, 櫻井崇弘, et al. 吟醸酒用老香前駆体低生産酵母を用いた試験醸造. 日本醸造学会大会講演要旨集(CD-ROM). 2023. 2023
長船 行雄, 利田 賢次, 韓 錦順, 磯谷 敦子, 宮本 宗周, 相澤 常滋, 向井 伸彦. 3回蒸留泡盛の再留工程における香気成分の蒸留挙動と製品特性-Distillation behavior of aroma compounds during spirits distillation and product properties of a triple distillation of Awamori. 日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編]. 2022. 117. 2. 111-130
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