Sake kasu (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Sake kasu" in English language version.

refsWebsite

Global rank English rank

10nih.gov

4^th place

9worldcat.org

5^th place

8doi.org

2^nd place

3semanticscholar.org

11^th place

8^th place

3justonecookbook.com

low place

2japantimes.co.jp

389^th place

273^rd place

1kyotofoodie.com

low place

1harvard.edu

18^th place

17^th place

1sake-times.com

low place

1trendandchaos.com

low place

1edibleboston.com

low place

1welovejapanesefood.com

low place

1umamimart.com

low place

1bonappetit.com

5,264^th place

2,907^th place

bonappetit.com

Black, Julia (21 August 2017). "What Is Mirin? And What to Use If You Can't Find Any". Bon Appétit. Retrieved 2020-05-24.

doi.org

Mikami, Nana; Tsukada, Yoshiro; Pelpolage, Samanthi Wathsala; Han, Kyu-Ho; Fukushima, Michihiro; Shimada, Kenichiro (2020-02-01). "Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages". Heliyon. 6 (2): e03379. Bibcode:2020Heliy...603379M. doi:10.1016/j.heliyon.2020.e03379. ISSN 2405-8440. PMC 7036523. PMID 32123761.
Kubo, Hisako; Hoshi, Masato; Matsumoto, Takuya; Irie, Motoko; Oura, Shin; Tsutsumi, Hiroko; Hata, Yoji; Yamamoto, Yasuko; Saito, Kuniaki (2017-06-03). "Sake lees extract improves hepatic lipid accumulation in high fat diet-fed mice". Lipids in Health and Disease. 16 (1): 106. doi:10.1186/s12944-017-0501-y. ISSN 1476-511X. PMC 5457550. PMID 28578672.
Izu, Hanae; Yamashita, Sayo; Arima, Hideyuki; Fujii, Tsutomu (2019-08-03). "Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-drying". Bioscience, Biotechnology, and Biochemistry. 83 (8): 1477–1483. doi:10.1080/09168451.2018.1559723. ISSN 0916-8451. PMID 30582422. S2CID 58578731.
Izu, Hanae; Shibata, Sachi; Fujii, Tsutomu; Matsubara, Kiminori (2019-08-03). "Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8". Bioscience, Biotechnology, and Biochemistry. 83 (8): 1490–1497. doi:10.1080/09168451.2019.1621155. ISSN 0916-8451. PMID 31119979. S2CID 162180377.
KAWAMOTO, Seiji; KANEOKE, Mitsuoki; OHKOUCHI, Kayo; AMANO, Yuichi; TAKAOKA, Yuki; KUME, Kazunori; AKI, Tsunehiro; YAMASHITA, Susumu; WATANABE, Ken-ichi; KADOWAKI, Motoni; HIRATA, Dai (2011-01-23). "Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation". Bioscience, Biotechnology, and Biochemistry. 75 (1): 140–144. doi:10.1271/bbb.100541. ISSN 0916-8451. PMID 21228477.
Takayanagi, F.; Fukuuchi, T.; Yamaoka, N.; Kaneko, K. (2018-06-03). "The observed variation in the purine composition of food after soaking in sake lees". Nucleosides, Nucleotides & Nucleic Acids. 37 (6): 348–352. doi:10.1080/15257770.2018.1465185. ISSN 1525-7770. PMID 29750589. S2CID 21662596.
Jeon, Hyung Joon; Noda, Masafumi; Maruyama, Masafumi; Matoba, Yasuyuki; Kumagai, Takanori; Sugiyama, Masanori (2006-12-01). "Identification and Kinetic Study of Tyrosinase Inhibitors Found in Sake Lees". Journal of Agricultural and Food Chemistry. 54 (26): 9827–9833. doi:10.1021/jf062315p. ISSN 0021-8561. PMID 17177508.
KATO, Norihisa; IWAMI, Kimikazu (2002). "Resistant Protein; Its Existence and Function Beneficial to Health". Journal of Nutritional Science and Vitaminology. 48 (1): 1–5. doi:10.3177/jnsv.48.1. ISSN 0301-4800. PMID 12026181.

edibleboston.com

"Sake Kasu: Flower of the Garbage". Edible Boston. Retrieved 2020-05-21.

harvard.edu

ui.adsabs.harvard.edu

Mikami, Nana; Tsukada, Yoshiro; Pelpolage, Samanthi Wathsala; Han, Kyu-Ho; Fukushima, Michihiro; Shimada, Kenichiro (2020-02-01). "Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages". Heliyon. 6 (2): e03379. Bibcode:2020Heliy...603379M. doi:10.1016/j.heliyon.2020.e03379. ISSN 2405-8440. PMC 7036523. PMID 32123761.

japantimes.co.jp

Itoh, Makiko (January 28, 2011). "With sake rice, nothing goes to waste". The Japanese Times. Retrieved May 21, 2020.
"Recipe for kasujiru with salmon and winter vegetables". The Japan Times. 2011-01-28. Retrieved 2020-05-23.

justonecookbook.com

Chen, Nami (2018). "Tsukemono – Kasuzuke (Sake Lees Pickling)". Just One Cookbook.
Chen, Nami (2020). "Amazake (Fermented Japanese Rice Drink)". Just One Cookbook.
Chen, Nami (2012). "Mirin (Japanese Sweet Rice Wine)". Just One Cookbook.

kyotofoodie.com

"Sake Kasu Zanmai: What is Sake Kasu?". Kyoto Foodie: Where and what to eat in Kyoto. 2009-03-10. Retrieved 2020-05-21.

nih.gov

pubmed.ncbi.nlm.nih.gov

Mikami, Nana; Tsukada, Yoshiro; Pelpolage, Samanthi Wathsala; Han, Kyu-Ho; Fukushima, Michihiro; Shimada, Kenichiro (2020-02-01). "Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages". Heliyon. 6 (2): e03379. Bibcode:2020Heliy...603379M. doi:10.1016/j.heliyon.2020.e03379. ISSN 2405-8440. PMC 7036523. PMID 32123761.
Kubo, Hisako; Hoshi, Masato; Matsumoto, Takuya; Irie, Motoko; Oura, Shin; Tsutsumi, Hiroko; Hata, Yoji; Yamamoto, Yasuko; Saito, Kuniaki (2017-06-03). "Sake lees extract improves hepatic lipid accumulation in high fat diet-fed mice". Lipids in Health and Disease. 16 (1): 106. doi:10.1186/s12944-017-0501-y. ISSN 1476-511X. PMC 5457550. PMID 28578672.
Izu, Hanae; Yamashita, Sayo; Arima, Hideyuki; Fujii, Tsutomu (2019-08-03). "Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-drying". Bioscience, Biotechnology, and Biochemistry. 83 (8): 1477–1483. doi:10.1080/09168451.2018.1559723. ISSN 0916-8451. PMID 30582422. S2CID 58578731.
Izu, Hanae; Shibata, Sachi; Fujii, Tsutomu; Matsubara, Kiminori (2019-08-03). "Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8". Bioscience, Biotechnology, and Biochemistry. 83 (8): 1490–1497. doi:10.1080/09168451.2019.1621155. ISSN 0916-8451. PMID 31119979. S2CID 162180377.
KAWAMOTO, Seiji; KANEOKE, Mitsuoki; OHKOUCHI, Kayo; AMANO, Yuichi; TAKAOKA, Yuki; KUME, Kazunori; AKI, Tsunehiro; YAMASHITA, Susumu; WATANABE, Ken-ichi; KADOWAKI, Motoni; HIRATA, Dai (2011-01-23). "Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation". Bioscience, Biotechnology, and Biochemistry. 75 (1): 140–144. doi:10.1271/bbb.100541. ISSN 0916-8451. PMID 21228477.
Takayanagi, F.; Fukuuchi, T.; Yamaoka, N.; Kaneko, K. (2018-06-03). "The observed variation in the purine composition of food after soaking in sake lees". Nucleosides, Nucleotides & Nucleic Acids. 37 (6): 348–352. doi:10.1080/15257770.2018.1465185. ISSN 1525-7770. PMID 29750589. S2CID 21662596.
Jeon, Hyung Joon; Noda, Masafumi; Maruyama, Masafumi; Matoba, Yasuyuki; Kumagai, Takanori; Sugiyama, Masanori (2006-12-01). "Identification and Kinetic Study of Tyrosinase Inhibitors Found in Sake Lees". Journal of Agricultural and Food Chemistry. 54 (26): 9827–9833. doi:10.1021/jf062315p. ISSN 0021-8561. PMID 17177508.
KATO, Norihisa; IWAMI, Kimikazu (2002). "Resistant Protein; Its Existence and Function Beneficial to Health". Journal of Nutritional Science and Vitaminology. 48 (1): 1–5. doi:10.3177/jnsv.48.1. ISSN 0301-4800. PMID 12026181.

ncbi.nlm.nih.gov

Mikami, Nana; Tsukada, Yoshiro; Pelpolage, Samanthi Wathsala; Han, Kyu-Ho; Fukushima, Michihiro; Shimada, Kenichiro (2020-02-01). "Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages". Heliyon. 6 (2): e03379. Bibcode:2020Heliy...603379M. doi:10.1016/j.heliyon.2020.e03379. ISSN 2405-8440. PMC 7036523. PMID 32123761.
Kubo, Hisako; Hoshi, Masato; Matsumoto, Takuya; Irie, Motoko; Oura, Shin; Tsutsumi, Hiroko; Hata, Yoji; Yamamoto, Yasuko; Saito, Kuniaki (2017-06-03). "Sake lees extract improves hepatic lipid accumulation in high fat diet-fed mice". Lipids in Health and Disease. 16 (1): 106. doi:10.1186/s12944-017-0501-y. ISSN 1476-511X. PMC 5457550. PMID 28578672.

sake-times.com

en.sake-times.com

"Sake-Kasu: Amazing By-product of Sake | SAKETIMES - Your Sake Source". SAKETIMES. 2016-07-19. Retrieved 2020-05-21.

semanticscholar.org

api.semanticscholar.org

Izu, Hanae; Yamashita, Sayo; Arima, Hideyuki; Fujii, Tsutomu (2019-08-03). "Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-drying". Bioscience, Biotechnology, and Biochemistry. 83 (8): 1477–1483. doi:10.1080/09168451.2018.1559723. ISSN 0916-8451. PMID 30582422. S2CID 58578731.
Izu, Hanae; Shibata, Sachi; Fujii, Tsutomu; Matsubara, Kiminori (2019-08-03). "Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8". Bioscience, Biotechnology, and Biochemistry. 83 (8): 1490–1497. doi:10.1080/09168451.2019.1621155. ISSN 0916-8451. PMID 31119979. S2CID 162180377.
Takayanagi, F.; Fukuuchi, T.; Yamaoka, N.; Kaneko, K. (2018-06-03). "The observed variation in the purine composition of food after soaking in sake lees". Nucleosides, Nucleotides & Nucleic Acids. 37 (6): 348–352. doi:10.1080/15257770.2018.1465185. ISSN 1525-7770. PMID 29750589. S2CID 21662596.

trendandchaos.com

"Homemade Japanese Beauty Treatment With "Sake Kasu"". Trend & Chaos. 2020-01-01. Retrieved 2020-05-21.

umamimart.com

"Kuishinbo: Easy Homemade Mirin". Umami Mart. 10 March 2014. Retrieved 2020-05-24.

welovejapanesefood.com

"What is Mirin Kasu (sweet sake lees)? | We Love Japanese Food". welovejapanesefood.com. 2017-09-18. Retrieved 2020-05-21.

worldcat.org

search.worldcat.org

Mikami, Nana; Tsukada, Yoshiro; Pelpolage, Samanthi Wathsala; Han, Kyu-Ho; Fukushima, Michihiro; Shimada, Kenichiro (2020-02-01). "Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages". Heliyon. 6 (2): e03379. Bibcode:2020Heliy...603379M. doi:10.1016/j.heliyon.2020.e03379. ISSN 2405-8440. PMC 7036523. PMID 32123761.
Kubo, Hisako; Hoshi, Masato; Matsumoto, Takuya; Irie, Motoko; Oura, Shin; Tsutsumi, Hiroko; Hata, Yoji; Yamamoto, Yasuko; Saito, Kuniaki (2017-06-03). "Sake lees extract improves hepatic lipid accumulation in high fat diet-fed mice". Lipids in Health and Disease. 16 (1): 106. doi:10.1186/s12944-017-0501-y. ISSN 1476-511X. PMC 5457550. PMID 28578672.
Izu, Hanae; Yamashita, Sayo; Arima, Hideyuki; Fujii, Tsutomu (2019-08-03). "Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-drying". Bioscience, Biotechnology, and Biochemistry. 83 (8): 1477–1483. doi:10.1080/09168451.2018.1559723. ISSN 0916-8451. PMID 30582422. S2CID 58578731.
Izu, Hanae; Shibata, Sachi; Fujii, Tsutomu; Matsubara, Kiminori (2019-08-03). "Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8". Bioscience, Biotechnology, and Biochemistry. 83 (8): 1490–1497. doi:10.1080/09168451.2019.1621155. ISSN 0916-8451. PMID 31119979. S2CID 162180377.
KAWAMOTO, Seiji; KANEOKE, Mitsuoki; OHKOUCHI, Kayo; AMANO, Yuichi; TAKAOKA, Yuki; KUME, Kazunori; AKI, Tsunehiro; YAMASHITA, Susumu; WATANABE, Ken-ichi; KADOWAKI, Motoni; HIRATA, Dai (2011-01-23). "Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation". Bioscience, Biotechnology, and Biochemistry. 75 (1): 140–144. doi:10.1271/bbb.100541. ISSN 0916-8451. PMID 21228477.
Takayanagi, F.; Fukuuchi, T.; Yamaoka, N.; Kaneko, K. (2018-06-03). "The observed variation in the purine composition of food after soaking in sake lees". Nucleosides, Nucleotides & Nucleic Acids. 37 (6): 348–352. doi:10.1080/15257770.2018.1465185. ISSN 1525-7770. PMID 29750589. S2CID 21662596.
Jeon, Hyung Joon; Noda, Masafumi; Maruyama, Masafumi; Matoba, Yasuyuki; Kumagai, Takanori; Sugiyama, Masanori (2006-12-01). "Identification and Kinetic Study of Tyrosinase Inhibitors Found in Sake Lees". Journal of Agricultural and Food Chemistry. 54 (26): 9827–9833. doi:10.1021/jf062315p. ISSN 0021-8561. PMID 17177508.
Microbial production : from genome design to cell engineering. Anazawa, Hideharu,, Shimizu, Sakayu. Tokyo. 20 February 2014. pp. 243–250. ISBN 978-4-431-54607-8. OCLC 871178948.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)
KATO, Norihisa; IWAMI, Kimikazu (2002). "Resistant Protein; Its Existence and Function Beneficial to Health". Journal of Nutritional Science and Vitaminology. 48 (1): 1–5. doi:10.3177/jnsv.48.1. ISSN 0301-4800. PMID 12026181.