Kenryo NISHIMURA

Purification and Characterization of Glutamate Decarboxylase from Aspergillus oryzae

Kimi TSUCHIYA, Kenryo NISHIMURA, M. Iwahara · Food Science and Technology Research · 2003 · 31 citations · Full text

Engineering, Cellular Enzymology, Biochemistry +13

The importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation

Yasuo Hayashida, Kenryo NISHIMURA, J. C. Slaughter · Journal of the Science of Food and Agriculture · 1998 · 25 citations

Botany, Flavoromics, Food Analysis +17

Production of 4-hydroxyfuranones in simple media by fermentation

Yasuo Hayashida, Hiroshi Kuriyama, Kenryo NISHIMURA et al. · Biotechnology Letters · 1999 · 23 citations

The influence of mash pre-aging on the development of the flavour-active compound, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), during soy sauce fermentation

Yasuo Hayashida, Kenryo NISHIMURA, J. C. Slaughter · International Journal of Food Science & Technology · 1997 · 19 citations

4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) production in simple media by lactic acid bacterium, Lactococcus lactis subsp. cremoris IFO 3427

Yasuo Hayashida, Mayuko Hatano, Yoshifumi TAMURA et al. · Journal of Bioscience and Bioengineering · 2001 · 18 citations

Lactococcus Lactis Subsp, Biomanufacturing, Cremoris Ifo 3427 +10