Akira Totsuka

发表

Presence and Significance of Two Diastereomers of β-Methyl-γ-octalactone in Aged Distilled Liquors

K. Otsuka, Yutaka Zenibayashi, Masamitsu Itoh, 1974 .

Analysis of the oligosaccharides in Japanese rice wine, sake, by hydrophilic interaction liquid chromatography-time-of-flight/mass spectrometry.

H. Shindo, Masafumi Tokuoka, Masaru Hosaka, 2017, Journal of bioscience and bioengineering.

Changes in inorganic ions during sake brewing Study on the brewing of sake with excellent taste and flavor (Part V)

K. Kitamoto, K. Yoshizawa, Kojiro Takahashi, 1985 .

Application of Multichannel Taste Sensor for Winemaking

Akira Totsuka, 2013 .

Novel glucoamylase-resistant gluco-oligosaccharides with adjacent α-1, 6 branches at the non-reducing end discovered in Japanese rice wine, sake.

Takuya Kawamura, H. Shindo, Masafumi Tokuoka, 2021, Carbohydrate polymers.

Electrophoretic Karyotypes of Wine Yeasts

K. Shimizu, Akira Totsuka, N. Yamamoto, 1991, American Journal of Enology and Viticulture.

Killer properties of wine yeasts and characterization of killer wine yeasts

K. Shimizu, T. Adachi, S. Hara, 1985 .

GC-Olfactometry analysis of the aroma components in sake koji

T. Koizumi, A. Isogai, H. Utsunomiya, 2006 .

Purification and Characteristics of Tannase Produced by Lactic Acid Bacteria, Lactobacillus Plantarum H78

Mari Matsuda, M. Kanauchi, Akira Totsuka, 2016 .

Aftertaste evaluation of sake using a taste sensor

H. Ikezaki, Akira Totsuka, K. Toyota, 2016 .

Relationship between Type and Composition of Sherry : Relationship between Type and Component of Alcoholic Beverages(III)

Y. Iimura, K. Otsuka, Akira Totsuka, 1980 .