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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.
Published in:
Journal of the Science of Food & Agriculture, 2019, v. 99, n. 4, p. 1926, doi. 10.1002/jsfa.9389
By:
- Bahena‐Garrido, Sharon Marie;
- Ohama, Tomoko;
- Suehiro, Yuka;
- Hata, Yuko;
- Isogai, Atsuko;
- Iwashita, Kazuhiro;
- Goto‐Yamamoto, Nami;
- Koyama, Kazuya
Publication type:
Article
Targeted Mutations Produce Divergent Characteristics in Pedigreed Sake Yeast Strains.
Published in:
Microorganisms, 2023, v. 11, n. 5, p. 1274, doi. 10.3390/microorganisms11051274
By:
- Klinkaewboonwong, Norapat;
- Ohnuki, Shinsuke;
- Chadani, Tomoya;
- Nishida, Ikuhisa;
- Ushiyama, Yuto;
- Tomiyama, Saki;
- Isogai, Atsuko;
- Goshima, Tetsuya;
- Ghanegolmohammadi, Farzan;
- Nishi, Tomoyuki;
- Kitamoto, Katsuhiko;
- Akao, Takeshi;
- Hirata, Dai;
- Ohya, Yoshikazu
Publication type:
Article
Characteristic analysis of the fermentation and sporulation properties of the traditional sake yeast strain Hiroshima no.6.
Published in:
Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 4, p. 842, doi. 10.1080/09168451.2019.1706441
By:
- Yamasaki, Risa;
- Goshima, Tetsuya;
- Oba, Kenji;
- Isogai, Atsuko;
- Ohdoi, Ritsushi;
- Hirata, Dai;
- Akao, Takeshi
Publication type:
Article
Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport.
Published in:
Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 4, p. 843, doi. 10.1271/bbb.90373
By:
- Horie, Kenta;
- Oba, Takahiro;
- Motomura, Saori;
- Isogai, Atsuko;
- Yoshimura, Takashi;
- Tsuge, Keisuke;
- Koganemaru, Kazuyoshi;
- Kobayashi, Genta;
- Kitagaki, Hiroshi
Publication type:
Article
Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori.
Published in:
Journal of the Institute of Brewing, 2020, v. 126, n. 1, p. 131, doi. 10.1002/jib.589
By:
- Osafune, Yukio;
- Toshida, Kenji;
- Han, Jinshun;
- Isogai, Atsuko;
- Mukai, Nobuhiko
Publication type:
Article
Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics.
Published in:
Cells (2073-4409), 2021, v. 10, n. 6, p. 1299, doi. 10.3390/cells10061299
By:
- Chadani, Tomoya;
- Ohnuki, Shinsuke;
- Isogai, Atsuko;
- Goshima, Tetsuya;
- Kashima, Mao;
- Ghanegolmohammadi, Farzan;
- Nishi, Tomoyuki;
- Hirata, Dai;
- Watanabe, Daisuke;
- Kitamoto, Katsuhiko;
- Akao, Takeshi;
- Ohya, Yoshikazu
Publication type:
Article
Supported Noble Metal Catalysts and Adsorbents with Soft Lewis Acid Functions.
Published in:
Chemical Record, 2023, v. 23, n. 11, p. 1, doi. 10.1002/tcr.202300148
By:
- Murayama, Haruno;
- Huang, Qi‐An;
- Yamamoto, Eiji;
- Tokunaga, Makoto;
- Ishida, Tamao;
- Okumura, Mitsutaka;
- Honma, Tetsuo;
- Fujitani, Tadahiro;
- Isogai, Atsuko
Publication type:
Article
Selective adsorption of 1,3-dimethyltrisulfane (DMTS) responsible for aged odour in Japanese sake using supported gold nanoparticles.
Published in:
Scientific Reports, 2018, v. 8, n. 1, p. 1, doi. 10.1038/s41598-018-34217-w
By:
- Murayama, Haruno;
- Yamamoto, Yusuke;
- Tone, Misaki;
- Hasegawa, Takayuki;
- Kimura, Moemi;
- Ishida, Tamao;
- Isogai, Atsuko;
- Fujii, Tsutomu;
- Okumura, Mitsutaka;
- Tokunaga, Makoto
Publication type:
Article

Found: 8