Citation sources

Updated weekly. Details via Crossref

Crossref	Scopus	Google Scholar
12	11	Search

2025	Microbiology and Health Benefits of Traditional Alcoholic Beverages Hiromi Nishida
2024	Identifying distinct markers in two Sorghum varieties for baijiu fermentation using untargeted metabolomics and molecular network approaches Food Chemistry: X Yulan Li, Yi Ma, Hui Zhu, Yin Liu, Shijiang Pan, Xi Chen, Tao Wu
2024	Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor Journal of the Science of Food and Agriculture Qi Peng, Kai Meng, Xinyi Yang, Zhuoqin Xu, Lili Zhang, Huajun Zheng, Hefeng Yu, Yuhao Zhang, Guangfa Xie
2024	Metabolomics and HS-SPME-GC–MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine Food Research International Jian-Guo Zhang, Jing-Jing Wang, Wang-Wei Zhang, Zi-Jing Guan, Kiran Thakur, Fei Hu, Mohammad Rizwan Khan, Zhao-Jun Wei
2023	Effect ofkuratsuki Kocuriaon sake brewing in differentkojiconditions FEMS Microbiology Letters Ayano Yazaki, Hiromi Nishida
2021	Glycosphingolipids in Filamentous Fungi: Biological Roles and Potential Applications in Cosmetics and Health Foods Frontiers in Microbiology Chunmiao Jiang, Jinxin Ge, Bin He, Bin Zeng
2020	Chemical and Bacterial Components in Sake and Sake Production Process Current Microbiology Misaki Akaike, Hiroto Miyagawa, Yukiko Kimura, Momoka Terasaki, Yuki Kusaba, Hiroshi Kitagaki, Hiromi Nishida
2020	Antibacterial effect of an antimicrobial substance from yellowish black <i>koji</i> causing a fermentation delay in <i>shochu</i> brewing JOURNAL OF THE BREWING SOCIETY OF JAPAN Sho SETOGUCHI, Cho SHO, Ryohei IIJIMA, Taiki FUTAGAMI, Kuniaki KAWANO, Kenichi IWAI, Hisanori TAMAKI
2020	Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile Fermentation Matthew J. Winans, Yuki Yamamoto, Yuki Fujimaru, Yuki Kusaba, Jennifer E. G. Gallagher, Hiroshi Kitagaki
2020	Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine Food Science & Nutrition Li Jiang, Yingchun Mu, Su Wei, Yu Mu, Chi Zhao
2019	平成30年における酒類の研究業績 JOURNAL OF THE BREWING SOCIETY OF JAPAN 編集部
2019	Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine International Journal of Food Properties Yu Mu, Wei Su, Xiao-Ting Yu, Ying-Chun Mu, Li Jiang, Hong-Lin Wang