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The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1926-1937

2019

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Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis

Journal of bioscience and bioengineering, 2018-04, Vol.125 (4), p.413-418

2018

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Japan Wine, its characteristics and research

Bioscience, Biotechnology, and Biochemistry, 2019-08, Vol.83 (8), p.1422-1427

Goto-Yamamoto, Nami

2019

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Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape

Phytochemistry (Oxford), 2012-06, Vol.78, p.54-64

2012

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Loss of anthocyanins in red-wine grape under high temperature

Journal of experimental botany, 2007-01, Vol.58 (8), p.1935-1945

2007

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Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera)

Bioscience, biotechnology, and biochemistry, 2007-04, Vol.71 (4), p.958-965

2007

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Factors Affecting Dimethyl Trisulfide Formation in Wine

Food Science and Technology Research, 2017, Vol.23(2), pp.241-248

2017

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Abscisic acid stimulated ripening and gene expression in berry skins of the Cabernet Sauvignon grape

Functional & integrative genomics, 2010-08, Vol.10 (3), p.367-381

2010

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Organ-specific transcription of putative flavonol synthase genes of grapevine [Vitis vinifera] and effects of plant hormones and shading on flavonol biosynthesis in grape berry skins

Bioscience, biotechnology, and biochemistry, 2006-03, Vol.70 (3), p.632-638

2006

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Transfer of caesium and potassium from Japanese apricot (Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur (Ume liqueur)

Journal of the Institute of Brewing, 2016-07, Vol.122 (3), p.473-479

2016

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Changes in Bacterial and Chemical Components and Growth Prediction for Lactobacillus sakei during Kimoto-Style Fermentation Starter Preparation in Sake Brewing: a Comprehensive Analysis

Applied and environmental microbiology, 2021-02, Vol.87 (6)

2021

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Functional characterization of a new grapevine MYB transcription factor and regulation of proanthocyanidin biosynthesis in grapes

Journal of experimental botany, 2014-08, Vol.65 (15), p.4433-4449

2014

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Retrotransposon-induced mutations in grape skin color

Science (American Association for the Advancement of Science), 2004-05, Vol.304 (5673), p.982-982

2004

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Evaluating the influence of temperature on proanthocyanidin biosynthesis in developing grape berries (Vitis vinifera L.)

Molecular biology reports, 2020-05, Vol.47 (5), p.3501-3510

2020

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A skin color mutation of grapevine [Vitis vinifera], from black-skinned pinot noir to white-skinned pinot blanc, is caused by deletion of the functional VvmybA1 allele

Bioscience, biotechnology, and biochemistry, 2006-06, Vol.70 (6), p.1506-1508

2006

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Variation in the mineral composition of wine produced using different winemaking techniques

Journal of bioscience and bioengineering, 2020-08, Vol.130 (2), p.166-172

2020

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Genetic Analysis of East Asian Grape Cultivars Suggests Hybridization with Wild Vitis

PloS one, 2015-10, Vol.10 (10), p.e0140841-e0140841

2015

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Genetic architecture of berry aroma compounds in a QTL (quantitative trait loci) mapping population of interspecific hybrid grapes (Vitis labruscana × Vitis vinifera)

BMC plant biology, 2022-09, Vol.22 (1), p.1-458, Article 458

2022

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The transfer of radioactive cesium and potassium from rice to sake

Journal of bioscience and bioengineering, 2013-09, Vol.116 (3), p.340-346

2013

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Polyphenolic diversity and characterization in the red–purple berries of East Asian wild Vitis species

Phytochemistry (Oxford), 2017-02, Vol.134, p.78-86

2017

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Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: Development of a direct injection method

Journal of Chromatography A, 2011-10, Vol.1218 (43), p.7850-7856

2011

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Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake

Cereal chemistry, 2018-03, Vol.95 (2), p.320-329

2018

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Bunch Shading During Different Developmental Stages Affects the Phenolic Biosynthesis in Berry Skins of 'Cabernet Sauvignon' Grapes

Journal of the American Society for Horticultural Science, 2008-11, Vol.133 (6), p.743-753

2008

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AFLP analysis of type strains and laboratory and industrial strains of Saccharomyces sensu stricto and its application to phenetic clustering

Yeast (Chichester, England), 2001-09, Vol.18 (12), p.1145-1154

2001

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Evaluation of method bias for determining bacterial populations in bacterial community analyses

Journal of bioscience and bioengineering, 2017-10, Vol.124 (4), p.476-486

2017

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The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions

Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis

Japan Wine, its characteristics and research

Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape

Loss of anthocyanins in red-wine grape under high temperature

Influence of maceration temperature in red wine vinification on extraction of phenolics from berry skins and seeds of grape (Vitis vinifera)

Factors Affecting Dimethyl Trisulfide Formation in Wine

Abscisic acid stimulated ripening and gene expression in berry skins of the Cabernet Sauvignon grape

Organ-specific transcription of putative flavonol synthase genes of grapevine [Vitis vinifera] and effects of plant hormones and shading on flavonol biosynthesis in grape berry skins

Transfer of caesium and potassium from Japanese apricot (Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur (Ume liqueur)

Changes in Bacterial and Chemical Components and Growth Prediction for Lactobacillus sakei during Kimoto-Style Fermentation Starter Preparation in Sake Brewing: a Comprehensive Analysis

Functional characterization of a new grapevine MYB transcription factor and regulation of proanthocyanidin biosynthesis in grapes

Retrotransposon-induced mutations in grape skin color

Evaluating the influence of temperature on proanthocyanidin biosynthesis in developing grape berries (Vitis vinifera L.)

A skin color mutation of grapevine [Vitis vinifera], from black-skinned pinot noir to white-skinned pinot blanc, is caused by deletion of the functional VvmybA1 allele

Variation in the mineral composition of wine produced using different winemaking techniques

Genetic Analysis of East Asian Grape Cultivars Suggests Hybridization with Wild Vitis

Genetic architecture of berry aroma compounds in a QTL (quantitative trait loci) mapping population of interspecific hybrid grapes (Vitis labruscana × Vitis vinifera)

The transfer of radioactive cesium and potassium from rice to sake

Polyphenolic diversity and characterization in the red–purple berries of East Asian wild Vitis species

Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: Development of a direct injection method

Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake

Bunch Shading During Different Developmental Stages Affects the Phenolic Biosynthesis in Berry Skins of 'Cabernet Sauvignon' Grapes

AFLP analysis of type strains and laboratory and industrial strains of Saccharomyces sensu stricto and its application to phenetic clustering

Evaluation of method bias for determining bacterial populations in bacterial community analyses

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