Search Results - "Takashi, Iimure"

Beer proteomics analysis for beer quality control and malting barley breeding by Iimure, Takashi, Sato, Kazuhiro

“…A series of proteomic procedures has been applied to analyze beer and wort proteomes including two-dimensional gel electrophoresis combined with mass…”
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Proteome analysis of the wort boiling process by Iimure, Takashi, Nankaku, Nami, Kihara, Makoto, Yamada, Shinji, Sato, Kazuhiro

“…A comprehensive proteome map was constructed of brewers wort. The map consisted of protein identification on two-dimensional gel electrophoresis (2DE) images…”
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Construction of a novel beer proteome map and its use in beer quality control by Iimure, Takashi, Nankaku, Nami, Hirota, Naohiko, Tiansu, Zhou, Hoki, Takehiro, Kihara, Makoto, Hayashi, Katsuhiro, Ito, Kazutoshi, Sato, Kazuhiro

“…Beer proteins were analysed by two-dimensional gel electrophoresis (2DE). The protein species associated with major spots on 2DE gels were identified by mass…”
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Identification of novel haze-active beer proteins by proteome analysis by Iimure, Takashi, Nankaku, Nami, Watanabe-Sugimoto, Megumi, Hirota, Naohiko, Tiansu, Zhou, Kihara, Makoto, Hayashi, Katsuhiro, Ito, Kazutoshi, Sato, Kazuhiro

“…Colloidal haze reduces beer quality considerably. Four haze samples were analyzed by two-dimensional gel electrophoresis (2DE) in order to identify haze-active…”
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Mutation Analysis of Barley Malt Protein Z4 and Protein Z7 on Beer Foam Stability by Iimure, Takashi, Kimura, Tatsuji, Araki, Shigeki, Kihara, Makoto, Sato, Masahide, Yamada, Shinji, Shigyou, Tatsuro, Sato, Kazuhiro

“…Beer foam stability is an important characteristic. It has been suggested that isoforms of protein Z, that is, protein Z4 and protein Z7, contribute to beer…”
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Malting quality quantitative trait loci on a high-density map of Mikamo golden × Harrington cross in barley (Hordeum vulgare L.) by Zhou, Tian-su, Takashi, Iimure, Ryouichi, Kanatani, Naohiko, Hirota, Makoto, Kihara, Takehiro, Hoki, Kazuhiro, Sato

“…A high-density map consisting of 550 markers was constructed based on the segregation data of 95 doubled-haploid lines (DHLs) derived from the cross between a…”
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Accumulation and degradation of two functional constituents, GABA and beta-glucan, and their varietal differences in germinated barley [Hordeum vulgare] grains by Kihara, M.(Sapporo Breweries Ltd., Nittakizaki, Gunma (Japan). Bioresources Research and Development), Okada, Y, Iimure, T, Ito, K

“…The changes in the contents of two functional constituents, γ-aminobutyric acid (GABA) and (1→3)(1→4)-β-D-glucans (β-glucan), during germination were…”
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Beer proteomics analysis for beer quality control and malting barley breeding : Food-omics by IIMURE, Takashi, SATO, Kazuhiro

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Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability by Iimure, Takashi, Kihara, Makoto, Sato, Kazuhiro, Ogushi, Kensuke

“…•BDAI-1 and ALP were successfully purified from beer.•Beer foam stability was significantly improved by purified BDAI-1 but not by ALP.•Our findings might…”
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Novel Prediction Method of Beer Foam Stability Using Protein Z, Barley Dimeric α-Amylase Inhibitor-1 (BDAI-1) and Yeast Thioredoxin by Iimure, Takashi, Takoi, Kiyoshi, Kaneko, Takafumi, Kihara, Makoto, Hayashi, Katsuhiro, Ito, Kazutoshi, Sato, Kazuhiro, Takeda, Kazuyoshi

“…Foam stability is an important quality trait of beer. Our previous results of two-dimensional gel electrophoresis (2DE) analyses of beer proteins implied a…”
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Development of DNA markers associated with beer foam stability for barley breeding by Iimure, Takashi, Kihara, Makoto, Ichikawa, Seiichiro, Ito, Kazutoshi, Takeda, Kazuyoshi, Sato, Kazuhiro

“…Traits conferring brewing quality are important objectives in malting barley breeding. Beer foam stability is one of the more difficult traits to evaluate due…”
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A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate by Iimure, Takashi, Kihara, Makoto, Hirota, Naohiko, Zhou, Tiansu, Hayashi, Katsuhiro, Ito, Kazutoshi

“…γ-amino butyric acid (GABA) has antihypertensive and anti-stress effects on human health. In this study, we developed a simple method for GABA production from…”
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Mutation Analysis of Barley Malt Protein Z4 and Protein Z7 on Bee Foam Stability by IIMURE, Takashi, KIMURA, Tatsuji, ARAKI, Shigeki, KIHARA, Makoto, SATO, Masahide, YAMADA, Shinji, SHIGYOU, Tatsuro, SAT, Kazuhiro

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Breeding of lipoxygenase-1-less malting barley variety ‘SouthernStar’ and evaluation of malting and brewing quality by Hoki, Takehiro, Saito, Wataru, Iimure, Takashi, Hirota, Naohiko, Takoi, Kiyoshi, Shimase, Masayuki, Coventry, Stewart, March, Timothy, Box, Amanda, Eglinton, Jason, Kihara, Makoto, Ogushi, Kensuke

“…The lipoxygenase-1-null (LOX-less) trait has positive effects on beer quality, and in particular, improvement of flavor stability by reduction of beer…”
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Beer and wort proteomics by Iimure, Takashi, Kihara, Makoto, Sato, Kazuhiro

“…Proteome analysis provides a way to identify proteins related to the quality traits of beer. A number of protein species in beer and wort have been identified…”
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Accumulation and Degradation of Two Functional Constituents, GABA and [beta]-Glucan, and Their Varietal Differences in Germinated Barley Grains by Kihara, Makoto, Okada, Yoshihiro, Iimure, Takashi, Ito, Kazutoshi

“…The changes in the contents of two functional constituents, γ-aminobutyric acid (GABA) and (1->3)(1->4)-β-D-glucans (β-glucan), during germination were…”
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The Influence of Barley Malt Protein Modification on Beer Foam Stability and Their Relationship to the Barley Dimeric α-Amylase Inhibitor-I (BDAI-I) as a Possible Foam-Promoting Protein by Okada, Yoshihiro, Iimure, Takashi, Takoi, Kiyoshi, Kaneko, Takafumi, Kihara, Makoto, Hayashi, Katsuhiro, Ito, Kazutoshi, Sato, Kazuhiro, Takeda, Kazuyoshi

“…The foam stability of beer is one of the important key factors in evaluating the quality of beer. The purpose of this study was to investigate the relationship…”
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