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Goto-Yamamoto, Nami
264  results:
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1

Yeast diversity during the spontaneous fermentation of wine..:

Shimizu, Hideaki ; Kamada, Aya ; Koyama, Kazuya..
Journal of Bioscience and Bioengineering.  136 (2023)  1 - p. 35-43 , 2023
Link: https://doi.org/10.1016/..
 
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2

Genetic architecture of berry aroma compounds in a QTL (qua..:

Koyama, Kazuya ; Kono, Atsushi ; Ban, Yusuke...
BMC Plant Biology.  22 (2022)  1 - p. , 2022
Link: https://doi.org/10.1186/..
 
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3

Effects of variety and vintage on the minerals of grape jui..:

Shimizu, Hideaki ; Akamatsu, Fumikazu ; Kamada, Aya...
Journal of Food Composition and Analysis.  107 (2022)  - p. 104377 , 2022
Link: https://doi.org/10.1016/..
 
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4

Light modulates the transcriptomic accumulation of anthocya..:

Poudel, Puspa Raj ; Koyama, Kazuya ; Goto-Yamamoto, Nami
Journal of Plant Biotechnology.  49 (2022)  4 - p. 292-299 , 2022
Link: https://doi.org/10.5010/..
 
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5

Prediction method for determining the carbon stable isotopi..:

Akamatsu, Fumikazu ; Shimizu, Hideaki ; Igi, Yukari...
Food Chemistry.  369 (2022)  - p. 130854 , 2022
Link: https://doi.org/10.1016/..
 
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6

Chemometric approaches for determining the geographical ori..:

Akamatsu, Fumikazu ; Shimizu, Hideaki ; Hayashi, Sakura...
Food Chemistry.  371 (2022)  - p. 131113 , 2022
Link: https://doi.org/10.1016/..
 
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7

VvMYBAs induce expression of a series of anthocyanin biosyn..:

Poudel, Puspa Raj ; Azuma, Akifumi ; Kobayashi, Shozo..
Scientia Horticulturae.  283 (2021)  - p. 110121 , 2021
Link: https://doi.org/10.1016/..
 
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8

Variation in the mineral composition of wine produced using..:

Shimizu, Hideaki ; Akamatsu, Fumikazu ; Kamada, Aya...
Journal of Bioscience and Bioengineering.  130 (2020)  2 - p. 166-172 , 2020
Link: https://doi.org/10.1016/..
 
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9

Evaluating the influence of temperature on proanthocyanidin..:

Poudel, Puspa Raj ; Koyama, Kazuya ; Goto-Yamamoto, Nami
Molecular Biology Reports.  47 (2020)  5 - p. 3501-3510 , 2020
Link: https://doi.org/10.1007/..
 
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10

Increase in the oxygen stable isotopic composition of water..:

Akamatsu, Fumikazu ; Shimizu, Hideaki ; Kamada, Aya...
Scientific Reports.  9 (2019)  1 - p. , 2019
Link: https://doi.org/10.1038/..
 
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11

Discrimination of wine from grape cultivated in Japan, impo..:

Shimizu, Hideaki ; Akamatsu, Fumikazu ; Kamada, Aya...
Journal of Bioscience and Bioengineering.  125 (2018)  4 - p. 413-418 , 2018
Link: https://doi.org/10.1016/..
 
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12

Polyphenolic diversity and characterization in the red–purp..:

Koyama, Kazuya ; Kamigakiuchi, Hiroshi ; Iwashita, Kazuhiro..
Phytochemistry.  134 (2017)  - p. 78-86 , 2017
Link: https://doi.org/10.1016/..
 
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13

Factors Affecting Dimethyl Trisulfide Formation in Wine:

Nishibori, Nahoko ; Kuroda, Asami ; Yamada, Osamu.
Food Science and Technology Research.  23 (2017)  2 - p. 241-248 , 2017
Link: https://doi.org/10.3136/..
 
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14

Evaluation of method bias for determining bacterial populat..:

Takahashi, Masayuki ; Kita, Yasuko ; Mizuno, Akihiro.
Journal of Bioscience and Bioengineering.  124 (2017)  4 - p. 476-486 , 2017
Link: https://doi.org/10.1016/..
 
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15

Transfer of caesium and potassium from Japanese apricot (Pr..:

Okuda, Masaki ; Akao, Takeshi ; Sumihiro, Masanori..
Journal of the Institute of Brewing.  122 (2016)  3 - p. 473-479 , 2016
Link: https://doi.org/10.1002/..
 
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