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    (Last updated : 2019-10-09 15:22:03)
  Teramoto Yuji
   Department   SOJO UNIVERSITY  Department of Applied Microbial Technology, FACULTY OF BIOTECHNOOLOGY AND LIFE SCIENCE
   Position  
■ Book and thesis
1. 2018/03 Article Effect of organic acids on the alteration of black rice anthocyanins by Enterobacter aerogenes NBRC 13534 (Collaboration) 
2. 2017/12 Article Antioxidant activity of alcoholic beverages made from various cereal grains using koji made with Thai Amylomyces rouxii YTH3 as saccharifying agent (Collaboration) 
3. 2017/07 Book Food Biosynthesis, Handbook of Food Bioengineering vol.1 (Collaboration) 
4. 2016/02 Article Production and antioxidant activity of alcoholic beverages made from various cereal grains using Monascus purpureus NBRC 5965 (Collaboration) 
5. 2016/02 Article Characteristics and antioxidant activity of alcoholic beverages made from various polished cereal grain and their bran (Collaboration) 
■ Academic conference presentation
1. 2018/12/04 Antioxidant activity of alcoholic beverages made from various cereal grains using koji made with Amylomyces rouxii YTH3 as saccharifying agent (JSPS New Core to Core Program A. Advanced Research Networks, The Final Joint Seminar)
■ Academic background
1. ~1989/05 Kyushu University Graduate School, Division of Agriculture 〔Doctoral course〕 Completed
■ Business career
1. 1989/10~1992/03 SOJO UNIVERSITY FACULTY OF ENGINEERING
2. 1992/04~1994/03 SOJO UNIVERSITY FACULTY OF ENGINEERING
3. 1992/04~ Graduate School of Engineering /(DC)Division of Applied Microbial Technology
4. 1994/04~2005/03 SOJO UNIVERSITY FACULTY OF ENGINEERING
5. 1994/04~2007/03 Graduate School of Engineering /Division of Applied Microbial Technology
Display all(8)
■ Belonging society
1. 1996/01 The Institute of Brewing and Distilling
■ researchmap Researcher code
1000119375
■ Present specialized field
Naval and maritime engineering