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Masaki Okuda

Showing results (1-10 of 28) with videos related to

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Bioscience, Biotechnology, and Biochemistry|February 8, 2019
Rice used for Japanese sake makingMasaki Okuda
Food Chemistry|January 31, 2020
Long-term responses to climate change of the carbon and oxygen stable isotopic compositions and gelatinization temperature of riceFumikazu Akamatsu, Masaki Okuda, Tsutomu Fujii
The Journal of Physical Chemistry. A|December 28, 2017
Rotational Dynamics of Solutes with Multiple Single Bond Axes Studied by Infrared Pump-Probe SpectroscopyMasaki Okuda, Kaoru Ohta, Keisuke Tominaga
Rice (New York, N.Y.)|April 12, 2024
Spatial Distribution and Characteristics of Protein Content and Composition in Japonica Rice Grains: Implications for Sake QualityKei Takahashi, Hiromi Kohno, Masaki Okuda
The Journal of Chemical Physics|June 8, 2015
Vibrational dynamics of azide-derivatized amino acids studied by nonlinear infrared spectroscopyMasaki Okuda, Kaoru Ohta, Keisuke Tominaga
The Review of Scientific Instruments|June 25, 2024
Depth-selective x-ray diffraction using energy-dispersive x-ray detector and straight capillary opticsShotaro Fukumoto, Masaki Okuda, Tsugufumi Matsuyama, et al.
Plant Molecular Biology|March 27, 2019
Glutelin subtype-dependent protein localization in rice grain evidenced by immunodetection analysesKei Takahashi, Hiromi Kohno, Tomomichi Kanabayashi, et al.
Food Chemistry|May 26, 2023
Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processesFumikazu Akamatsu, Yukari Igi, Akiko Fujita, et al.
Journal of Bioscience and Bioengineering|November 21, 2007
Characterization of peptides generated in proteolytic digest of steamed rice grains by sake koji enzymesKatsumi Hashizume, Masaki Okuda, Mineyo Numata, et al.
Journal of Applied Glycoscience|June 10, 2026
Starch Biosynthesis-Related Genotype of Rice (<i>Wx</i> and <i>Alk</i>): Indicator of Suitability for <i>Sake</i> and <i>Shochu</i> Brewing Correlated with Water Absorption RatioLin-Jie Lee, Yuki Sato, Midori Joyo, et al.
Pageof 3

Showing results (1-10 of 28) with videos related to

Sort By:
Pageof 3
Bioscience, Biotechnology, and Biochemistry|February 8, 2019
Rice used for Japanese sake makingMasaki Okuda
Food Chemistry|January 31, 2020
Long-term responses to climate change of the carbon and oxygen stable isotopic compositions and gelatinization temperature of riceFumikazu Akamatsu, Masaki Okuda, Tsutomu Fujii
The Journal of Physical Chemistry. A|December 28, 2017
Rotational Dynamics of Solutes with Multiple Single Bond Axes Studied by Infrared Pump-Probe SpectroscopyMasaki Okuda, Kaoru Ohta, Keisuke Tominaga
Rice (New York, N.Y.)|April 12, 2024
Spatial Distribution and Characteristics of Protein Content and Composition in Japonica Rice Grains: Implications for Sake QualityKei Takahashi, Hiromi Kohno, Masaki Okuda
The Journal of Chemical Physics|June 8, 2015
Vibrational dynamics of azide-derivatized amino acids studied by nonlinear infrared spectroscopyMasaki Okuda, Kaoru Ohta, Keisuke Tominaga
The Review of Scientific Instruments|June 25, 2024
Depth-selective x-ray diffraction using energy-dispersive x-ray detector and straight capillary opticsShotaro Fukumoto, Masaki Okuda, Tsugufumi Matsuyama, et al.
Plant Molecular Biology|March 27, 2019
Glutelin subtype-dependent protein localization in rice grain evidenced by immunodetection analysesKei Takahashi, Hiromi Kohno, Tomomichi Kanabayashi, et al.
Food Chemistry|May 26, 2023
Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processesFumikazu Akamatsu, Yukari Igi, Akiko Fujita, et al.
Journal of Bioscience and Bioengineering|November 21, 2007
Characterization of peptides generated in proteolytic digest of steamed rice grains by sake koji enzymesKatsumi Hashizume, Masaki Okuda, Mineyo Numata, et al.
Journal of Applied Glycoscience|June 10, 2026
Starch Biosynthesis-Related Genotype of Rice (<i>Wx</i> and <i>Alk</i>): Indicator of Suitability for <i>Sake</i> and <i>Shochu</i> Brewing Correlated with Water Absorption RatioLin-Jie Lee, Yuki Sato, Midori Joyo, et al.
Pageof 3