教員情報 - 三枝　敬明

サイグサ　ノリアキ Sigusa Noriaki
三枝　敬明

所属生物生命学部生物生命学科

職種教授

著書・論文歴
1.	1991/06/13	論文	Effects of rice bran lipids and fermentation temperatures on the characteristics of aromatic red rice wine (共著)
2.	1991/06/13	論文	Improvement of the quality of aromaticred rice wine Journal of Fermentation and Bioengineering 72 (3),173-178頁 (共著)
3.	1993/05/04	論文	Ethanol fermentation of various red rices without cooking (共著)
4.	1993/05/08	論文	Production and characteristics of red rice wine (共著)
5.	1993/08/24	論文	Effects of proteolytic activity on the characteristics of aromatic red rice wine (共著)
6.	1993/08/24	論文	Effects of the cooking process on the characteristics of aromatic red rice wine J. Inst. Brew. (共著)
7.	1993/08/24	論文	Effects of β-glucosidase activity on the characteristics of aromatic red rice wine (共著)
8.	1994/07	論文	Composition of anthocyanin pigments in aromatic red rice and its wine (共著)
9.	2000	論文	Improvement of alcoholic beverage produced from purple sweet potato THE FOURTH INTERNATIONAL SYMPOSIUM ON NATURAL COLORANTS,283-287 (単著)
10.	2000/05/11	論文	発酵酒の品質に及ぼす蒸煮工程の影響　カンショを用いた発酵酒の開発（第2報） (共著)
11.	2000/12/04	論文	発酵酒に適するカンショの選抜と発酵酒の評価 (共著)
12.	2002	論文	Development of a new alcoholic fermentation beverage produced from purple fleshed sweet potato Food and Food Ingredients Journal of Japan (No.20),6-11 (共著)
13.	2004	著書	活性酸素等消去機能評価法植物色素研究法,237-246
14.	2004	論文	健康飲料・アントシアニン含有紫カンショ醸造酒の開発 New Food Industry Vol.46 (No.11),17-24 (共著)
15.	2004	その他	紫カンショを用いた発酵酒の開発第五回国際酒文化学術研討会論文集,172-178
16.	2005/12/08	論文	Evaluation of DPPH-radical-scavenging activity and antimutagenicity and analysis of anthocyanins in an alcoholic fermented beverage produced from cooked or raw purple-fleshed sweet potato (Ipomoea batatas cv.Ayamurasaki) roots. Food Science and Technology Research Vol.11 (No.4),390-394 (共著)
17.	2006	論文	Healthy alcoholic beverage ^''Pa-Puru^'' from purplefleshed sweetpotato. Sweetpotato Research Front (No.20),2 (共著)
18.	2007/09/28	論文	Maintaining the anthocyanin content and improvement of the aroma of an alcoholic fermented beverage produced from raw purple-fleshed sweet potato. Food Science and Technology Research Vol.13 (No.1),23-27 (共著)
19.	2007/12/27	論文	Effects of koji production and saccharifying time on the antioxidant activity of amazake. Food Science and Technology Research Vol.13 (No.2),162-165 (共著)
20.	2008	論文	熊本オリジナル・紫イモの醸造酒生物工学会誌（大学発！美味しいバイオ）第86巻,28-29 (共著)
21.	2008	論文	産学官連携による紫サツマイモ発酵醸造酒の開発日本醸造協会誌 vol.103 (No.10),750-756 (共著)
22.	2009	論文	Production and antioxidative activity of mead made from honey and black rice (Oryza sativa var. Indica cv. Shiun). Journal of the Institute of Brewing 115,238-242 (共著)
23.	2010	論文	甘酒を制する者は醸造食品を制す？くまもと食品科学研究会だより Vol.4,3 (単著)
24.	2010	論文	農商工連携で進める中核バイオ人材育成事業生物工学会誌（Branch Spirit）第88巻,548 (単著)
25.	2010/11/11	論文	Production and antioxidative activity of mead made from various types of honey and black rice (Oryza sativa var. Indica cv. Shiun) Food Sci. Technol. Res. 17,149-154 (共著)
26.	2010/12/29	論文	Antioxidative activity of alcoholic beverages made from　black rice (Oryza sativa var. Indica cv. Shiun). Food Science and Technology Research Vol.16 (No.2),157-162
27.	2011/05/11	論文	Production and antioxidative activity of alcoholic beverages made from Thai ou yeast and black rice (Oryza sativa var. Indica cv. Shiun) African J. Biotechnology 10,10706-10711 (共著)
28.	2014	論文	Effects of distillation process on antioxidant activity of Japanese treditional spirits rice-shochu (共著)
29.	2014/05/19	論文	Microbial production of novel pigments from black rice anthocyanin (共著)
30.	2015	論文	Production and antioxidative activity of alcoholic beverage made from newly islated Vietnamese men yeast (共著)
31.	2015/02/09	論文	Effects of sound waves on the enzyme activity of rice-koji (共著)
32.	2015/10/02	論文	Production and antioxidant activity of alcoholic beverage made from variouscolored rice and wild rice (共著)
33.	2016	論文	Characteristics and antioxidant activity of alcoholic beverages made from various polished cereal grain and their bran (共著)
34.	2016/04/06	論文	Production and antioxidant activity of alcoholic beverages made from various cereal grains using Monascus puroureus NBRC 5965 (共著)
35.	2017	論文	Antioxdant activity of alcoholic beverages made from various cereal grains using koji made with Thai amylomyces rouxii YTH3 as saccharifying agent (共著)
36.	2017	論文	The enzyme production control by sound wave in case of koji mold. (共著)
37.	2018/02/27	論文	Effects of organic acids on the alteration of black rice anthocyanin by Enterobacter aerogenes NBRC 13534 (共著)
38.	2021/04	論文	irradiation of sound waves to Aspergillus kawachii and the characterization of enzyme activities in rice-koji (共著)
39.	2022/01	論文	Simple aging system for Japanes rice shoch using laser roasted indigenoous wood plate (共著)
40.	2023/09	論文	Effects of sound waves on conidiospores of Aspergillus oryzae strain RIB40 and characterization of the enzyme activity of rice-koji (共著)
41.	2024/02	論文	Effects of conditions in the production of highly soluble powder from tomatoes using microbial enzyme preparation (共著)
42.	2024/03	論文	Effects of shaking in the production of highly soluble powder from tomatoes using microbial enzyme preparation (共著)
43.	2025/07/18	論文	発酵・醸造の新展開 (単著)