AN IMPROVED PROCESS OF MIRIN-MAKING USING SUPPLEMENTAL ENZYME PREPARATIONS AT A LIMITED CONCENTRATION OF ALCOHOL = UN PROCEDE AMELIORE DE FABRICATION DU MIRIN, UTILISANT DES PREPARATIONS ENZYMATIQUES SUPPLEMENTAIRES, A CONCENTRATION LIMITEE EN ALCOOLUCHIDA M; OYASHIKI H; NAGAHAMA G et al.1983; JOURNAL OF FERMENTATION TECHNOLOGY (OSAKA, 1977); ISSN 0385-6380; JPN; DA. 1983; VOL. 61; NO 3; PP. 247-252; BIBL. 7 REF.; 1 FIG./4 TABL.Article

Dielectric properties of mirin in the microwave frequency rangeTANAKA, Fumihiko; UCHINO, Toshitaka; HAMANAKA, Daisuke et al.Journal of food engineering. 2008, Vol 89, Num 4, pp 435-440, issn 0260-8774, 6 p.Article

A new assay method and evaluation of removal of protein in Mirin = Une nouvelle méthode de dosage pour l'évaluation du trouble protéique du mirinTAKAYAMA, T; OYASHIKI, H; UCHIDA, M et al.Journal of fermentation and bioengineering. 1989, Vol 68, Num 1, pp 49-51, issn 0922-338XArticle

Relationship between enzyme efficiency and alcohol concentration in Mirin mash = Corrélation entre l'efficacité des enzymes et la concentration en alcool du moût MirinOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 5, pp 537-541, issn 0385-6380Conference Paper

Evaluation of conditions affecting productivity in the improved process of mirin-making = Evaluation des conditions affectant le rendement lors du procédé amélioré de fabrication du mirinUCHIDA, M; OYASHIKI, H; NAGAHAMA, G et al.Journal of fermentation technology (Osaka. 1977). 1984, Vol 62, Num 4, pp 315-320, issn 0385-6380Article

EFFICIENCY OF UTILIZATION OF RAW MATERIALS IN CONVENTIONAL MIRIN-MAKING = EFFICACITE DE L'UTILISATION DE MATIERES PREMIERES DANS LA FABRICATION CONVENTIONNELLE DE MIRINUCHIDA M; OKA S.1983; JOURNAL OF FERMENTATION TECHNOLOGY (OSAKA, 1977); ISSN 0385-6380; JPN; DA. 1983; VOL. 61; NO 1; PP. 13-18; BIBL. 16 REF.Article

ETUDES SUR LES LACTOBACILLES ISOLEES A PARTIR DE LIQUEUR MIRIN. IV. EFFETS ANTISEPTIQUES DU LYSOZYME DE BLANC D'OEUF SUR LA CROISSANCE DE LACTOBACILLUS DANS LA LIQUEUR MIRIN1972; J. FERMENT. TECHNOL.; JAP.; DA. 1972; VOL. 50; NO 5; PP. 292-297; ABS. ANGL.; BIBL. 14 REF.Serial Issue

EFFICIENCY OF UTILIZATION OF RAW MATERIALS IN CONVENTIONAL MIRIN-MAKING. = TAUX D'UTILISATION DES MATIERES PREMIERES LORS DE LA FABRICATION TRADITIONNELLE DU MIRINUCHIDA M; OKA S.1983; JOURNAL OF FERMENTATION TECHNOLOGY (OSAKA, 1977); ISSN 0385-6380; GBR; DA. 1983; VOL. 61; NO 1; PP. 13-18; BIBL. 16 REF.; 3 FIG./4 TABL.Conference Paper

IMPROVEMENT OF YIELD BY APPLICATION OF SOME COMMERCIAL ENZYME PREPARATIONS IN MIRIN-MAKING = AMELIORATION DU RENDEMENT DE LA FABRICATION DU MIRIN, PAR UTILISATION DE CERTAINES PREPARATIONS ENZYMATIQUES INDUSTRIELLESUCHIDA M; OYASHIKI H; NAGAHAMA G et al.1983; JOURNAL OF FERMENTATION TECHNOLOGY; ISSN 0385-6380; JPN; DA. 1983; VOL. 61; NO 2; PP. 127-134; BIBL. 5 REF.; 3 FIG./7 TABL.Conference Paper

ETUDES SUR LES LACTOBACILLES ISOLES A PARTIR DE LIQUEUR MIRIN. IV. CARACTERISTIQUES DE QUELQUES SOUCHES DE L. HETEROHIOCHII ET L. FERMENTIUCHIDA M; YOKOMURA S; NAGAHAMA G et al.1972; J. FERMENT. TECHNOL.; JAP.; DA. 1972; VOL. 50; NO 5; PP. 281-291; ABS. ANGL.; BIBL. 24 REF.Serial Issue

Effect of fermented seasoning flavoring on improvement of sardine odor in mirin-boshiKASAHARA, K; NISHIBORI, K.Nippon Suisan Gakkaishi. 1991, Vol 57, Num 4, pp 737-741, issn 0021-5392Article

Mirin production from nonglutinous regular rice = Obtention de mirin à partir de riz non collantOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1985, Vol 63, Num 4, pp 311-317, issn 0385-6380Article

Relationship between conditions for steaming rice and productivity in Mirin-making = Corrélation entre les conditions d'étuvage du riz et le rendement de la fabrication du MirinOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 5, pp 543-547, issn 0385-6380Conference Paper

Mirin making at low alcohol concentration with koji prepared with a new mutant of Aspergillus usamii = Fabrication de mirin à faible concentration en alcool, à partir de koji obtenu avec un nouveau mutant d'Aspergillus usamiiOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation technology (Osaka. 1977). 1988, Vol 66, Num 3, pp 333-339, issn 0385-6380Conference Paper

Relationship between enzyme efficiency and alcohol concentration in mirin mashOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 5, pp 537-541, issn 0385-6380Article

IMPROVEMENT OF YIELD BY APPLICATION OF SOME COMMERCIAL ENZYME PREPARATIONS IN MIRIN-MAKING = AMELIORATION DU RENDEMENT PAR APPLICATION DE PREPARATIONS ENZYMATIQUES COMMERCIALES DANS LA FABRICATION DE MIRINUCHIDA M; OYASHIKI H; NAGA HAMA G et al.1983; JOURNAL OF FERMENTATION TECHNOLOGY (OSAKA, 1977); ISSN 0385-6380; JPN; DA. 1983; VOL. 61; NO 2; PP. 127-134; BIBL. 5 REF.Article

Preparation of a mirin-like sweetening made from potato (potato mirin)HONDO, Masaaki; MAKI, Kenji; OKUMURA, Yukihiro et al.Nippon Shokuhin Kagaku Kogaku Kaishi. 2001, Vol 48, Num 5, pp 361-364, issn 1341-027XArticle

Mirin production from nonglutinous regular riceOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1985, Vol 63, Num 4, pp 311-317, issn 0385-6380Article

Mirin-making from Koji prepared with a mutant Aspergillus oryzae producing high activity of carboxypeptidaseOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation and bioengineering. 1989, Vol 67, Num 2, pp 87-91, issn 0922-338XArticle

Mirin-making using long-life Kogi with low water contentOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 6, pp 643-649, issn 0385-6380Article

Formation of ethyl ferulate by rice koji enzyme in sake and mirin mash conditionsHASHIZUME, Katsumi; ITO, Toshihiko; ISHIZUKA, Takahiro et al.Journal of bioscience and bioengineering. 2013, Vol 116, Num 2, pp 209-213, issn 1389-1723, 5 p.Article

Evaluation of conditions affecting productivity in the improved process of mirin-makingUCHIDA, M; OYASHIKI, H; NAGAHAMA, G et al.Journal of fermentation technology (Osaka. 1977). 1984, Vol 62, Num 4, pp 315-320, issn 0385-6380Article

An improved process of mirin-making using supplemental enzyme preparations at a limited concentration of alcoholUCHIDA, M; OYASHIKI, H; NAGAHAMA, G et al.Journal of fermentation technology (Osaka. 1977). 1983, Vol 61, Num 3, pp 247-252, issn 0385-6380Article

BRCA1 Requirement for the Fidelity of Plasmid DNA Double-Strand Break Repair in Cultured Breast Epithelial CellsTHOMPSON, Eric G; FARES, Hanna; DIXON, Kathleen et al.Environmental and molecular mutagenesis (Print). 2012, Vol 53, Num 1, pp 32-43, issn 0893-6692, 12 p.Article

Mirin-making at low alcohol concentration with Koji prepared with a new mutant of Aspergillus usamiiOYASHIKI, H; UCHIDA, M; OBAYASHI, A et al.Journal of fermentation technology (Osaka. 1977). 1988, Vol 66, Num 3, pp 333-339, issn 0385-6380Article