Faculty Information - Sigusa Noriaki

Sigusa Noriaki

Department / Course FACULTY OF BIOTECHNOOLOGY AND LIFE SCIENCE Department of Biotechnology and Life Sciences

Job

Book and thesis
1.	1991/06/13	Papers	Effects of rice bran lipids and fermentation temperatures on the characteristics of aromatic red rice wine (Co-authored)
2.	1991/06/13	Papers	Improvement of the quality of aromaticred rice wine Journal of Fermentation and Bioengineering 72 (3),pp.173-178 (Co-authored)
3.	2009	Papers	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,pp.238-242 (Co-authored)
4.	2010/11/11	Papers	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,pp.149-154 (Co-authored)
5.	2011/05/11	Papers	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,pp.10706-10711 (Co-authored)
6.	2014	Papers	Effects of distillation process on antioxidant activity of Japanese treditional spirits rice-shochu (Co-authored)
7.	2014/05/19	Papers	Microbial production of novel pigments from black rice anthocyanin (Co-authored)
8.	2015	Papers	Production and antioxidative activity of alcoholic beverage made from newly islated Vietnamese men yeast (Co-authored)
9.	2015/02/09	Papers	Effects of sound waves on the enzyme activity of rice-koji (Co-authored)
10.	2015/10/02	Papers	Production and antioxidant activity of alcoholic beverage made from variouscolored rice and wild rice (Co-authored)
11.	2016	Papers	Characteristics and antioxidant activity of alcoholic beverages made from various polished cereal grain and their bran (Co-authored)
12.	2016/04/06	Papers	Production and antioxidant activity of alcoholic beverages made from various cereal grains using Monascus puroureus NBRC 5965 (Co-authored)
13.	2017	Papers	Antioxdant activity of alcoholic beverages made from various cereal grains using koji made with Thai amylomyces rouxii YTH3 as saccharifying agent (Co-authored)
14.	2018/02/27	Papers	Effects of organic acids on the alteration of black rice anthocyanin by Enterobacter aerogenes NBRC 13534 (Co-authored)
15.	2021/04	Papers	irradiation of sound waves to Aspergillus kawachii and the characterization of enzyme activities in rice-koji (Co-authored)
16.	2022/01	Papers	Simple aging system for Japanes rice shoch using laser roasted indigenoous wood plate (Co-authored)
17.	2023/09	Papers	Effects of sound waves on conidiospores of Aspergillus oryzae strain RIB40 and characterization of the enzyme activity of rice-koji (Co-authored)
18.	2024/02	Papers	Effects of conditions in the production of highly soluble powder from tomatoes using microbial enzyme preparation (Co-authored)
19.	2024/03	Papers	Effects of shaking in the production of highly soluble powder from tomatoes using microbial enzyme preparation (Co-authored)