Mitsuoki Kaneoke

Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation

Seiji Kawamoto, Mitsuoki Kaneoke, Kayo Ohkouchi et al. · Bioscience Biotechnology and Biochemistry · 2011 · 27 citations · Full text

Probiotic, Allergy, Medicine +15

Polishing Properties of Sake Rice<i>Koshitanrei</i>for High-Quality Sake Brewing

Yoshihiko Anzawa, Yoshihito NABEKURA, Kenji Satoh et al. · Bioscience Biotechnology and Biochemistry · 2013 · 21 citations · Full text

Material Processing, Excellent Polishing Property, High Polishing +7

Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria

Masayuki Taniguchi, Yohei Ishiyama, Takeomi Takata et al. · Journal of Bioscience and Bioengineering · 2009 · 18 citations

Antimicrobial Susceptibility, Antibiotics, Hiochi Bacteria +7

Analysis of Free Fatty Acids in<i>Sake</i>by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester

Takashi Kuribayashi, Mitsuoki Kaneoke, Dai Hirata et al. · Bioscience Biotechnology and Biochemistry · 2012 · 18 citations · Full text

Food Chemistry, Lipid Analysis, Engineering +14

4-Vinylguaiacol Formation in Sake

Mitsuoki Kaneoke · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2014 · 17 citations · Full text

Food Chemistry, 4-Vinylguaiacol Formation, Organic Chemistry +4