japanese whisky
Selected indexed studies
- Profile of non-volatiles in whisky with regard to superoxide dismutase activity. (J Biosci Bioeng, 2011) [PMID:21536494]
- Reduction of the alcohol-stimulative taste of Japanese pot-distilled spirits. (J Biosci Bioeng, 2023) [PMID:37507256]
- Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries. (Int J Syst Evol Microbiol, 2005) [PMID:15653849]
_Worker-drafted node — pending editorial review._
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Sources
- Profile of non-volatiles in whisky with regard to superoxide dismutase activity. (2011) pubmed
- Reduction of the alcohol-stimulative taste of Japanese pot-distilled spirits. (2023) pubmed
- Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries. (2005) pubmed
- Patterns of alcohol and alcohol-flavoured non-alcoholic beverage advertisements over Japanese free-to-air television networks. (2022) pubmed
- Mechanisms underlying the dynamic changes in tannins associated with food processing and plant growth. (2025) pubmed
- [Chemical studies on plant polyphenols and formation of black tea polyphenols]. (2008) pubmed
- [Effect of Bacillus natto-fermented product (BIOZYME) on blood alcohol, aldehyde concentrations after whisky drinking in human volunteers, and acute toxicity of acetaldehyde in mice]. (1995) pubmed
- Serum gamma-GTP levels by type and quantity of alcohol consumed--the 'whisky hypothesis' refuted. (1987) pubmed
- Influence of moderate drinking on purine and carbohydrate metabolism. (2002) pubmed
- Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster. (2017) pubmed