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Zenya Shoji

Akita University

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Publication

Featured researches published by Zenya Shoji.

Archive | 2000

Enzyme liquor and process for producing the same enzyme preparation protease preparations and protease-producing bacterium

Hiroko Nagano; Zenya Shoji; Kenichi Hirano; Keiichi Ando

Food Science and Technology Research | 2000

Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)

Hiroko Nagano; Zenya Shoji; Asako Tamura; Miyuki Kato; Masashi Omori; Kim Anh To; Thi Thu Dang; Van Nhuong Le

Journal of Food Science and Technology-mysore | 1993

Analysis of Volatile Compounds in the NattoFermentating Room by Gas ChromatographMass Spectrometry

Tadayoshi Tanaka; Zenya Shoji

Journal of Food Science | 1991

Characteristics of Wheat-Flour Dough Using Enterobacter cloacae GAO with and without Yeast

Hiroko Nagano; Masashi Omori; Zenya Shoji

Food Science and Technology Research | 2003

Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization

Hiroko Nagano; Shiro Kasuya; Zenya Shoji; Asako Tamura; Masashi Omori; Sadaaki Iibuchi; Motoo Arai

Bioscience, Biotechnology, and Biochemistry | 1994

Molecular Cloning and Nucleotide Sequence of the β-Galactosidase Gene from Enterobacter cloacae GAO

Hiroko Nagano; Takashi Kawaguchi; Masashi Omori; Zenya Shoji; Motoo Arai

Bioscience, Biotechnology, and Biochemistry | 1992

Purification and Characterization of β-Galactosidase from Enterobacter cloacae GAO

Hiroko Nagano; Masashi Omori; Zenya Shoji; Takashi Kawaguchi; Motoo Arai

Bioscience, Biotechnology, and Biochemistry | 2014

Purification and Characterization of β-Galactosidase from Enterobactev cloacae GAO

Hiroko Nagano; Masashi Omori; Zenya Shoji; Takashi Kawaguchi; Motoo Arai

Agricultural and biological chemistry | 1988

The safety of leavening bacterium (Enterobacter cloacae GAO) in wheat flour food.

Hiroko Nagano; Shiro Kasuya; Masashi Omori; Toshiko Yano; Zenya Shoji

Japanese Journal of Sensory Evaluation | 2011

Microstructure and sensory characteristics of bread fermented by foaming and non-foaming sake yeasts

Machiko Mineki; Ryusuke Tanaka; Yukari Tanaka; Sachie Sainen; Ryo Ioroi; Zenya Shoji

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Collaboration

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Hiroko Nagano

Gifu University

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Masashi Omori

Otsuma Women's University

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Motoo Arai

Kyoto University

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Asako Tamura

Otsuma Women's University

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Machiko Mineki

Kyoritsu Women's University

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Takashi Kawaguchi

Osaka Prefecture University

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Shiro Kasuya

Gifu University

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Keiichi c

Hitachi

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Kenichi c

Hitachi

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Miwa Nakae

Otsuma Women's University

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