Goto-Yamamoto N - Search Results

1

Yeast diversity during the spontaneous fermentation of wine in a winery and in a laboratory using sterilized equipment.

Shimizu H, Kamada A, Akao T, Kanno Y, Koyama K, Iwashita K, Goto-Yamamoto N. Shimizu H, et al. Among authors: goto yamamoto n. J Biosci Bioeng. 2024 Dec 1:S1389-1723(24)00313-X. doi: 10.1016/j.jbiosc.2024.11.001. Online ahead of print. J Biosci Bioeng. 2024. PMID: 39627922

2

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

3

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.

4

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

5

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

6

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

Takahashi M, Morikawa K, Kita Y, Shimoda T, Akao T, Goto-Yamamoto N. Takahashi M, et al. Among authors: goto yamamoto n. Appl Environ Microbiol. 2021 Feb 26;87(6):e02546-20. doi: 10.1128/AEM.02546-20. Print 2021 Feb 26. Appl Environ Microbiol. 2021. PMID: 33452026 Free PMC article.

7

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

Poudel PR, Koyama K, Goto-Yamamoto N. Poudel PR, et al. Among authors: goto yamamoto n. Mol Biol Rep. 2020 May;47(5):3501-3510. doi: 10.1007/s11033-020-05440-4. Epub 2020 Apr 18. Mol Biol Rep. 2020. PMID: 32306142

8

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

9

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.

10

Japan Wine, its characteristics and research.

Goto-Yamamoto N. Goto-Yamamoto N. Biosci Biotechnol Biochem. 2019 Aug;83(8):1422-1427. doi: 10.1080/09168451.2018.1559032. Epub 2018 Dec 22. Biosci Biotechnol Biochem. 2019. PMID: 30582414 Review.

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