Papers - TAKAMINE Kazunori
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Myoung Hui Kim, Kazuya Yoshitake, Kazunori Takamine, Hyeong-un Lee, and Won Sin Kim . Aromatic Ingredients and Distinct Flavors of the Koguma-Soju Produced from Korean Sweet Potato Varieties . KOREAN J. FOOD SCI. TECHNOL 2015Aromatic Ingredients and Distinct Flavors of the Koguma-Soju Produced from Korean Sweet Potato VarietiesReviewed
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K. Okutsu, Y. Yoshizaki, N. Ikeda, T. Kusano, F. Hashimoto, K. Takamine . Antioxidants in heat-processed koji and the production mechanisms . Food Chemistry 2015Antioxidants in heat-processed koji and the production mechanismsReviewed
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吉﨑由美子、金顯民、奥津果優、池永誠、玉置尚徳、髙峯和則 . 韓国伝統的麹「ヌルク」を用いた焼酎製造の可能性 . 日本醸造学会誌１１０ １７０ - １７８ 2015 韓国伝統的麹「ヌルク」を用いた焼酎製造の可能性Reviewed
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Yumiko Yoshizaki, Chihiro Kawasaki, Kai-Chun Cheng, Miharu Ushikai, Haruka Amitani, Akihiro Asakawa, Kayu Okutsu, Yoshihiro Sameshima, Kazunori Takamine, Akio Inui . Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice. . Peer J DOI .7717/peerj.54010 2014.9Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice.Reviewed
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澤田和敬，中畑絵里子，柘植圭介，平田みよ，髙峯和則，永尾晃治，北垣浩志 . エレクトロスプレーイオン化質量分析（ESI-MS/MS）による芋焼酎粕に含まれるグルコシルセラミドの構造決定． . 日本醸造学会誌109 535 - 542 2014.1エレクトロスプレーイオン化質量分析（ESI-MS/MS）による芋焼酎粕に含まれるグルコシルセラミドの構造決定．Reviewed
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Yoshizaki Y, Kawasaki C, Cheng KC, Ushikai M, Amitani H, Asakawa A, Okutsu K, Sameshima Y, Takamine K, Inui A . Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice. . PeerJ2 e540 2014Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice.
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池田浩二，中野隆之，米元俊一，藤井信，侯徳興，吉元誠，髙峯和則，菅沼俊彦 . 米麹を添加した芋焼酎粕飲料の生理作用(第2報) 生体防御能亢進効果について．(Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added : Enhancement of a biological defense ability (NK activity).) . 日本醸造学会誌107 ( 11 ) 875 - 881 2012.11米麹を添加した芋焼酎粕飲料の生理作用(第2報) 生体防御能亢進効果について．(Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added : Enhancement of a biological defense ability (NK activity).)Reviewed
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髙峯和則，吉﨑由美子，山本優，吉竹一哉，橋本文雄，玉置尚徳，鮫島吉広 . サツマイモに含まれるモノテルペン配糖体の分布(The distribution of monoterpene glycosides in sweet potato) . 日本醸造学会誌107 ( 10 ) 782 - 787 2012.10サツマイモに含まれるモノテルペン配糖体の分布(The distribution of monoterpene glycosides in sweet potato)Reviewed
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池田浩二，中野隆之，藤井信，侯徳興，吉元誠，倉田理恵，髙峯和則，菅沼俊彦 . 米麹を添加した芋焼酎粕飲料の生理作用(Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added.) . 日本醸造学会107 ( 5 ) 355 - 361 2012.5米麹を添加した芋焼酎粕飲料の生理作用(Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added.)Reviewed
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Kayu Okutsu, Yumiko Yoshizaki, Kazunori Takamine, Hisanori Tamaki,Kiyoshi Ito, and Yoshihiro Sameshima . Development of a heat-processing method for koji to enhance its antioxidant activity. . Journal of Bioscience and Bioengineering113 ( 3 ) 349 - 354 2012.3Development of a heat-processing method for koji to enhance its antioxidant activity.Reviewed
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Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Ito K, Sameshima Y . Development of a heat-processing method for koji to enhance its antioxidant activity. . Journal of bioscience and bioengineering113 ( 3 ) 349 - 54 2012.3Development of a heat-processing method for koji to enhance its antioxidant activity.
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Takamine K., Jeon B. H., Kim W. S.: . Screening of Dietary Fiber Degradation Enzyme for Making Sweet Potato Soju by Vacuum Distillation. . Korean Journal Oriental Physiology & Pathology 26 ( 1 ) 35 - 39 2012.1Screening of Dietary Fiber Degradation Enzyme for Making Sweet Potato Soju by Vacuum Distillation.Reviewed
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高峯和則，吉﨑由美子，島田翔吾，髙屋総一郎，玉置尚徳，伊藤清，鮫島吉廣 . 芋焼酎に検出されたローズオキサイドの生成機構(Estimation of the mechanism for cis and trans rose oxides formation in sweet potato shochu. Journal of Bioscience and Bioengineering) . 日本醸造学会106 ( 1 ) 50 - 57 2011.1芋焼酎に検出されたローズオキサイドの生成機構(Estimation of the mechanism for cis and trans rose oxides formation in sweet potato shochu. Journal of Bioscience and Bioengineering)Reviewed
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Yumiko Yoshizaki1, Kazunori Takamine, Hisanori Tamaki, Kiyoshi Ito, and Yoshihiro Sameshima . The formation of β-damascenone in sweet potato shochu. . Journal of the Institute of Brewing177 ( 2 ) 217 - 223 2011.1The formation of β-damascenone in sweet potato shochu.Reviewed
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Yoshizaki Y, Susuki T, Takamine K, Tamaki H, Ito K, Sameshima Y . Characterization of glucoamylase and α-amylase from Monascus anka: enhanced production of α-amylase in red koji. . Journal of bioscience and bioengineering110 ( 6 ) 670 - 4 2010.12Characterization of glucoamylase and α-amylase from Monascus anka: enhanced production of α-amylase in red koji.
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Y. Yoshizaki, H. Yamato, K. Takamine, H. Tamaki, K. Ito and Y. Sameshima . Analysis of Volatile Compounds in Shochu Koji, Sake Koji,and Steamed Rice by Gas Chromatograpy-Mass Spectrometry. . Journal of the Institute of Brewing116 ( 1 ) 49 - 55 2010.1Analysis of Volatile Compounds in Shochu Koji, Sake Koji,and Steamed Rice by Gas Chromatograpy-Mass Spectrometry.Reviewed
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Yumiko Yoshizaki, Tomoka Susuki, Kazunori Takamine, Hisanori Tamaki, Kiyoshi Ito, and Yoshihiro Sameshima. . Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji. . Journal of Bioscience and Bioengineering110 670 - 674 2010.1Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji.Reviewed
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高峯和則、大山修一、吉﨑由美子、玉置尚徳、鮫島吉廣 . 土壌からの焼酎酵母の分離と分離酵母の実用化 . 日本醸造学会105 ( 8 ) 546 - 555 2010.1土壌からの焼酎酵母の分離と分離酵母の実用化Reviewed
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米元俊一、中野智木、竹迫寿一、中冶十成、高峯和則、青木孝良、藤井信 . サツマイモ発酵エキスと乳成分を利用した新しい乳酸菌飲料の開発 . 日本醸造学会誌104 ( 12 ) 969 - 977 2009.12サツマイモ発酵エキスと乳成分を利用した新しい乳酸菌飲料の開発Reviewed
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神渡巧、瀬戸口智子、上田次郎、吉永優、緒方新一郎、瀬戸口真治、高峯和則、鮫島吉廣 . 原料サツマイモの特性と芋焼酎の特徴香成分 . 日本醸造学会誌104 ( 1 ) 49 - 56 2009.1原料サツマイモの特性と芋焼酎の特徴香成分Reviewed