Goto-Yamamoto N - Search Results

1

Yeast diversity during the spontaneous fermentation of wine with only the microbiota on grapes cultivated in Japan.

Shimizu H, Kamada A, Koyama K, Iwashita K, Goto-Yamamoto N. Shimizu H, et al. Among authors: goto yamamoto n. J Biosci Bioeng. 2023 Jul;136(1):35-43. doi: 10.1016/j.jbiosc.2023.03.013. Epub 2023 Apr 22. J Biosci Bioeng. 2023. PMID: 37088673

2

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

Shimizu H, Akamatsu F, Kamada A, Koyama K, Okuda M, Fukuda H, Iwashita K, Goto-Yamamoto N. Shimizu H, et al. J Biosci Bioeng. 2018 Apr;125(4):413-418. doi: 10.1016/j.jbiosc.2017.10.016. Epub 2017 Nov 26. J Biosci Bioeng. 2018. PMID: 29183695

3

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

Shimizu H, Akamatsu F, Kamada A, Koyama K, Iwashita K, Goto-Yamamoto N. Shimizu H, et al. Among authors: goto yamamoto n. J Biosci Bioeng. 2020 Aug;130(2):166-172. doi: 10.1016/j.jbiosc.2020.03.012. Epub 2020 Apr 14. J Biosci Bioeng. 2020. PMID: 32303414

4

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

Koyama K, Goto-Yamamoto N, Hashizume K. Koyama K, et al. Biosci Biotechnol Biochem. 2007 Apr;71(4):958-65. doi: 10.1271/bbb.60628. Epub 2007 Apr 7. Biosci Biotechnol Biochem. 2007. PMID: 17420579 Free article.

5

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

Koyama K, Kamigakiuchi H, Iwashita K, Mochioka R, Goto-Yamamoto N. Koyama K, et al. Phytochemistry. 2017 Feb;134:78-86. doi: 10.1016/j.phytochem.2016.10.003. Epub 2016 Nov 22. Phytochemistry. 2017. PMID: 27887737

6

Increase in the oxygen stable isotopic composition of water in wine with low ethanol yield.

Akamatsu F, Shimizu H, Kamada A, Igi Y, Fujii T, Goto-Yamamoto N. Akamatsu F, et al. Among authors: goto yamamoto n. Sci Rep. 2019 Jul 30;9(1):11039. doi: 10.1038/s41598-019-47331-0. Sci Rep. 2019. PMID: 31363156 Free PMC article.

7

Prediction method for determining the carbon stable isotopic composition of berry sugars in the original must of Chardonnay wines.

Akamatsu F, Shimizu H, Igi Y, Kamada A, Koyama K, Yamada O, Goto-Yamamoto N. Akamatsu F, et al. Among authors: goto yamamoto n. Food Chem. 2022 Feb 1;369:130854. doi: 10.1016/j.foodchem.2021.130854. Epub 2021 Aug 13. Food Chem. 2022. PMID: 34450515

8

Chemometric approaches for determining the geographical origin of Japanese Chardonnay wines using oxygen stable isotope and multi-element analyses.

Akamatsu F, Shimizu H, Hayashi S, Kamada A, Igi Y, Koyama K, Yamada O, Goto-Yamamoto N. Akamatsu F, et al. Among authors: goto yamamoto n. Food Chem. 2022 Mar 1;371:131113. doi: 10.1016/j.foodchem.2021.131113. Epub 2021 Sep 13. Food Chem. 2022. PMID: 34571407

9

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

Bahena-Garrido SM, Ohama T, Suehiro Y, Hata Y, Isogai A, Iwashita K, Goto-Yamamoto N, Koyama K. Bahena-Garrido SM, et al. J Sci Food Agric. 2019 Mar 15;99(4):1926-1937. doi: 10.1002/jsfa.9389. Epub 2018 Dec 3. J Sci Food Agric. 2019. PMID: 30270444

10

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

Koyama K, Kono A, Ban Y, Bahena-Garrido SM, Ohama T, Iwashita K, Fukuda H, Goto-Yamamoto N. Koyama K, et al. Among authors: goto yamamoto n. BMC Plant Biol. 2022 Sep 23;22(1):458. doi: 10.1186/s12870-022-03842-z. BMC Plant Biol. 2022. PMID: 36151514 Free PMC article.

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