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FEMS Yeast Research|February 1, 2023
Importance and mechanisms of S-adenosylmethionine and folate accumulation in sake yeastMuneyoshi Kanai, Masaki Mizunuma, Tsutomu Fujii, et al.Bioscience, Biotechnology, and Biochemistry|February 8, 2007
Genome-wide expression profile of sake brewing yeast under shaking and static conditionsMegumi Shobayashi, Eiko Ukena, Tsutomu Fujii, et al.Bioscience, Biotechnology, and Biochemistry|February 11, 2015
Preliminary detection method for added rice- and sugarcane-derived brewer's alcohol in bulk samples of sake by measurement of hydrogen, oxygen, and carbon isotopesTomokazu Hashiguchi, Fumikazu Akamatsu, Hanae Izu, et al.Natural Product Research|June 7, 2018
Evaluation of <i>Candida easanensis</i> JK8 β-glucosidase with potentially hydrolyse non-volatile glycosides of wine aroma precursorsJantaporn Thongekkaew, Tsutomu Fujii, Kazuo Masaki, et al.Journal of Bioscience and Bioengineering|February 11, 2014
Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage productionNobuhiko Mukai, Kazuo Masaki, Tsutomu Fujii, et al.Bioscience, Biotechnology, and Biochemistry|December 25, 2018
Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-dryingHanae Izu, Sayo Yamashita, Hideyuki Arima, et al.Applied Microbiology and Biotechnology|January 13, 2017
A genetic method to enhance the accumulation of S-adenosylmethionine in yeastMuneyoshi Kanai, Masaki Mizunuma, Tsutomu Fujii, et al.Bioscience, Biotechnology, and Biochemistry|May 24, 2019
Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8Hanae Izu, Sachi Shibata, Tsutomu Fujii, et al.Anaerobe|September 5, 2025
In vivo efficacy of fidaxomicin against rpoB mutant Clostridioides difficile infectionMai Thu Hoai, Yutaro Hitomi, Tsutomu Fujii, et al.Journal of Bioscience and Bioengineering|May 18, 2010
PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiaeNobuhiko Mukai, Kazuo Masaki, Tsutomu Fujii, et al.Pageof 40