Nobuhiko MUKAI - Concepedia

Author

Nobuhiko MUKAI

National Research Institute of Brewing ORCID

Also Known As

NOBUHIKO MUKAI, Nobuhiko MUKAI, Nobuhiko Mukai

Publications

574

Citations

H-Index

Concepts

All Affiliations

National Research Institute of Brewing Hiroshima University

About

Nobuhiko MUKAI is an author at National Research Institute of Brewing specializing in biotechnology, engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	180
2	Biochemistry	4	4	392
3	Health Sciences	3	3	73
4	Medicine	2	2	105
5	Natural Sciences	1	1	224

Nobuhiko MUKAI

Publications

515

Citations

H-Index

Page 1

	Year	Citations
PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae Nobuhiko MUKAI, Kazuo Masaki, Tsutomu Fujii, Journal of Bioscience and Bioengineering BiosynthesisBiochemistrySaccharomyces CerevisiaeNatural SciencesProtein Biosynthesis	2009	224
Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production Nobuhiko MUKAI, Kazuo Masaki, Tsutomu Fujii, Journal of Bioscience and Bioengineering BiosynthesisEngineeringBiochemistryGeneticsBiotechnology	2014	82
A new method for isolation of S-adenosylmethionine (SAM)-accumulating yeast Megumi Shobayashi, Nobuhiko MUKAI, Kazuhiro Iwashita, Applied Microbiology and Biotechnology BiosynthesisEngineeringCellular EnzymologyBiochemistryBiotechnology	2005	55
Effect of soy peptide on brewing beer Sayuri Kitagawa, Nobuhiko MUKAI, Yuko Furukawa, Journal of Bioscience and Bioengineering Food ChemistryEngineeringBiochemistryBiochemical EngineeringBiotechnology	2008	31
Beer brewing using a fusant between a sake yeast and a brewer's yeast Nobuhiko MUKAI, Chiharu Nishimori, Ikuko Wilson Fujishige, Journal of Bioscience and Bioengineering Sake YeastBeer Brewing	2001	30
Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori Yukio Osafune, Kenji Toshida, Jinshun HAN, Journal of the Institute of Brewing Food ChemistryThreshold MeasurementTraditional Japanese SpiritsFlavoromicsAroma Compounds	2019	30
New urethanase from the yeast Candida parapsilosis Kazuo Masaki, Taichi Mizukure, Dararat Kakizono, Journal of Bioscience and Bioengineering UrologyAntifungal AgentNew UrethanaseBiotechnologyVaginitis	2020	23
Aspergillus oryzae acetamidase catalyzes degradation of ethyl carbamate Kazuo Masaki, Kanako Fujihara, Dararat Kakizono, Journal of Bioscience and Bioengineering Enzyme CatalysisBiocatalysisBiotechnologyEthyl CarbamateMicrobiology	2020	17
Comparison of the Brewing Properties of Beer Yeasts and Other Yeasts Used in Alcohol Beverage Production Nobuhiko MUKAI, Akihiko OKADA, Akinori SUZUKI, JOURNAL OF THE BREWING SOCIETY OF JAPAN Food ChemistryBiomanufacturingEngineeringFood FermentationIn Vitro Fermentation	1998	12
Beer Brewing Using a Fusant between a Sake Yeast and a Brewer's Yeast. Nobuhiko MUKAI, Chiharu Nishimori, Ikuko Wilson Fujishige, Journal of Bioscience and Bioengineering Sake YeastBeer Brewing	2001	11

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