Masachika Takashio

Agricultural and Biological Sciences · Life Sciences

18h-index886citations63works0.02yr avg
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Research Topics

Fermentation and Sensory Analysis(25), Fungal and yeast genetics research(12), Enzyme Production and Characterization(12), Biochemical Analysis and Sensing Techniques(9), Microbial Metabolic Engineering and Bioproduction(8)

Publications63 total

Simple and Rapid Detection of ESBL <i>bla</i><sub>SHV</sub> gene from an Urban River in Tokyo by Loop-Mediated Isothermal Amplification
Biocontrol Science·2022· 2 citedOpen Access
Ethanol Fermentation by High-Stress-Tolerance Aquatic Yeasts and Their Mutants
Advances in Microbiology·2021· 7 citedOpen Access
Comparison of Benzo［<i>a</i>］pyrene-Degrading Activities between <i>Olleya</i> sp. ITB9 Isolated from Tokyo Bay and Other Type Strains of the Genus <i>Olleya</i>
Biocontrol Science·2021Open Access
Effect of Near Infrared Irradiation on Quality of Fresh-cut Lettuce During Storage
Japan Journal of Food Engineering·2020Open Access
Behavior of Antibiotic-Resistant Fecal Coliforms in the Stream of a Sewage Treatment Plant in Tokyo
Advances in Microbiology·2020· 5 citedOpen Access
Bioethanol Production from Molasses by Yeasts with Stress-Tolerance Isolated from Aquatic Environments in Japan
Advances in Microbiology·2019· 6 citedOpen Access
Molecular Phylogeny and Phenotypic Characterization of Yeasts with a Broad Range of pH Tolerance Isolated from Natural Aquatic Environments
Advances in Microbiology·2019· 8 citedOpen Access
<i>Citeromyces matritensis</i> M37 is a salt-tolerant yeast that produces ethanol from salted algae
Canadian Journal of Microbiology·2016· 12 cited
ビール泡および風味安定の改善した新規オオムギの開発 リポキシゲナーゼ‐1欠損オオムギのビール醸造工業への影響
2006
Application of a New Electronic Nose with Fingerprint Mass Spectrometry to Brewing
Journal of the American Society of Brewing Chemists·2005· 18 cited
Development of Beer Taste Sensor Using a Lipid-Coated Quartz-Crystal Microbalance
Journal of the American Society of Brewing Chemists·2005· 16 cited
Ethyl Pyruvate—A New Indicator of Flavor Stability of Beer and its Controlling Factors
Journal of the American Society of Brewing Chemists·2005· 2 cited
Characterization of 9-Fatty Acid Hydroperoxide Lyase-Like Activity in Germinating Barley Seeds That Transforms 9(<i>S</i>)-Hydroperoxy-10(<i>E</i>),12(<i>Z</i>)-octadecadienoic Acid into 2(<i>E</i>)-Nonenal
Bioscience Biotechnology and Biochemistry·2005· 11 citedOpen Access
Identification and Functional Analyses of Two cDNAs That Encode Fatty Acid 9-/13-Hydroperoxide Lyase (CYP74C) in Rice
Bioscience Biotechnology and Biochemistry·2005· 43 citedOpen Access
An empirical study of energy conversion from food processing-wastes by the hydrogen and methane two-stage anaerobic fermentation system
The proceedings of the JSME annual meeting·2004· 1 citedOpen Access
Measuring Astringency of Beverages Using a Quartz-Crystal Microbalance
Journal of the American Society of Brewing Chemists·2003· 14 cited
Application of Compact High-Performance Electron Spin Resonance for Malt Quality Estimation
Journal of the American Society of Brewing Chemists·2003· 9 cited
Adsorption and Desorption of Beer and Coffee on a Lipid Membrane as Related to Sensory Bitterness
Journal of the Institute of Brewing·2003· 12 citedOpen Access
Characterization of Factors Involved in the Production of 2(<i>E</i>)-Nonenal during Mashing
Bioscience Biotechnology and Biochemistry·2003· 39 citedOpen Access
Evaluation of Yeast Physiological State by Alcian Blue Retention
Journal of the American Society of Brewing Chemists·2002· 14 cited
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Frequent Co-authors

Hirotaka Kaneda(15), Junji Watari(12), Shigeki Araki(9), Ken Shinotsuka(9), Teruo Tamaki(7), Hisao Kuroda(7), Yoshio Okahata(6), Masahiko Okai(6), Masami Ishida(6), Naoto Urano(6), Masahide Sato(5), Yoshirō Okami(5), Chikako Shimizu(4), Shigeki Furusho(3), Hideo Maeba(3), Naoyuki Kobayashi(3), Youichi Tsuchiya(3), Masayuki Izawa(3), Yuka Naito(3), Rintaro Endo(3)