Makoto Kihara - Concepedia

Author

Makoto Kihara

Asahi Breweries (Japan)

Also Known As

M. Kihara, Makoto KIHARA, Makoto Kihara

Publications

730

Citations

H-Index

Concepts

All Affiliations

Asahi Breweries (Japan)Okayama University Okayama Prefectural Kurashiki Chuo High School Sapporo Holdings (Japan)

About

Makoto Kihara is an author at Asahi Breweries (Japan) specializing in medicine, genetics, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	9	9	202
2	Engineering	8	8	220
3	Biochemistry	6	6	209
4	Natural Sciences	5	5	213
5	Health Sciences	3	3	112

Makoto Kihara

Publications

694

Citations

H-Index

Page 1

	Year	Citations
Genetic variation of β‐amylase thermostability <i>among</i> varieties of barley, <i>Hordeum vulgare</i> L., and relation to malting quality Makoto Kihara, T. Kaneko, Kazutoshi Ito Plant Breeding	1998	70
Construction of a novel beer proteome map and its use in beer quality control Takashi Iimure, Nami Nankaku, Naohiko Hirota, Food Chemistry Proteomic TechnologyEngineeringBiochemistryNatural SciencesBiotechnology	2009	67
Identification of novel haze-active beer proteins by proteome analysis Takashi Iimure, Nami Nankaku, Megumi Watanabe-Sugimoto, Journal of Cereal Science Protein ChemistryProteomic TechnologyBiochemistryNatural SciencesProtein Folding	2008	66
Novel Prediction Method of Beer Foam Stability Using Protein Z, Barley Dimeric α-Amylase Inhibitor-1 (BDAI-1) and Yeast Thioredoxin Takashi Iimure, Kiyoshi Takoi, T. Kaneko, Journal of Agricultural and Food Chemistry	2008	61
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 Yoshihiro Okada, Takashi Iimure, Kiyoshi Takoi, Journal of Agricultural and Food Chemistry	2008	55
Accumulation and Degradation of Two Functional Constituents, GABA and .BETA.-Glucan, and Their Varietal Differences in Germinated Barley Grains Makoto Kihara, Yoshihiro Okada, Takashi Iimure, Breeding Science Food ChemistryAgricultural ChemistryGermination TreatmentOptimal Germination TreatmentEngineering	2007	52
Genetic analysis of β‐amylase thermostability to develop a DNA marker for malt fermentability improvement in barley, <i>Hordeum vulgare</i> T. Kaneko, Makoto Kihara, Kazutoshi Ito Plant Breeding Plant GeneticsGeneticsMolecular BiologyGdna SequencesMolecular Genetics	2000	46
Proteome analysis of the wort boiling process Takashi Iimure, Nami Nankaku, Makoto Kihara, Food Research International Proteomic TechnologyNatural SciencesProteome AnalysisMolecular BiologyProteomics	2011	45
Geographical variation of β‐amylase thermostability among varieties of barley (<i>Hordeum vulgare</i>) and β‐amylase deficiency Makoto Kihara, T. Kaneko, Kazutoshi Ito, Plant Breeding BiologyQuantitative GeneticsType BType AMedicine	1999	35
Improvement of β-amylase thermostability in transgenic barley seeds and transgene stability in progeny Makoto Kihara, Yukio Okada, Hisao Kuroda, Molecular Breeding	2000	28

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