-
2
-
-
84874903118
-
Breeding research on sake yeasts in Japan: History, recent technological advances, and future perspectives
-
PMID: 23464572
-
Kitagaki H, Kitamoto K. Breeding research on sake yeasts in Japan: History, recent technological advances, and future perspectives. Annu Rev Food Sci Technol. 2013; 4:215-35. doi: 10.1146/annurev-food-030212-182545 PMID: 23464572
-
(2013)
Annu Rev Food Sci Technol.
, vol.4
, pp. 215-235
-
-
Kitagaki, H.1
Kitamoto, K.2
-
3
-
-
75249106445
-
Correlation between sensory evaluation scores of Japanese sake and metabolome profiles
-
PMID: 19961224
-
Sugimoto M, Koseki T, Hirayama A, Abe S, Sano T, Tomita M, et al. Correlation between sensory evaluation scores of Japanese sake and metabolome profiles. J Agric Food Chem. 2010; 58(1):374-83. doi: 10.1021/jf903680d PMID: 19961224
-
(2010)
J Agric Food Chem.
, vol.58
, Issue.1
, pp. 374-383
-
-
Sugimoto, M.1
Koseki, T.2
Hirayama, A.3
Abe, S.4
Sano, T.5
Tomita, M.6
-
4
-
-
84858308527
-
Changes in the charged metabolite and sugar profiles of pasteurized and unpasteurized Japanese sake with storage
-
PMID: 22352923
-
Sugimoto M, Kaneko M, Onuma H, Sakaguchi Y, Mori M, Abe S, et al. Changes in the charged metabolite and sugar profiles of pasteurized and unpasteurized Japanese sake with storage. J Agric Food Chem. 2012; 60(10):2586-93. doi: 10.1021/jf2048993 PMID: 22352923
-
(2012)
J Agric Food Chem.
, vol.60
, Issue.10
, pp. 2586-2593
-
-
Sugimoto, M.1
Kaneko, M.2
Onuma, H.3
Sakaguchi, Y.4
Mori, M.5
Abe, S.6
-
5
-
-
84921667130
-
Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake
-
PMID: 25060729
-
Mimura N, Isogai A, Iwashita K, Bamba T, Fukusaki E. Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake. J Biosci Bioeng. 2014; 118(4):406-14. doi: 10.1016/j.jbiosc.2014.04.006 PMID: 25060729
-
(2014)
J Biosci Bioeng.
, vol.118
, Issue.4
, pp. 406-414
-
-
Mimura, N.1
Isogai, A.2
Iwashita, K.3
Bamba, T.4
Fukusaki, E.5
-
6
-
-
84906342988
-
Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake
-
PMID: 25077811
-
Takahashi K, Tsuchiya F, Isogai A. Relationship between medium-chain fatty acid contents and organoleptic properties of Japanese sake. J Agric Food Chem. 2014; 62(33):8478-85. doi: 10.1021/jf502071d PMID: 25077811
-
(2014)
J Agric Food Chem.
, vol.62
, Issue.33
, pp. 8478-8485
-
-
Takahashi, K.1
Tsuchiya, F.2
Isogai, A.3
-
7
-
-
80053566056
-
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
-
PMID: 21925662
-
Takahashi K, Goto-Yamamoto N. 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. J Chromatogr A. 2011; 1218(43):7850-6. doi: 10.1016/j. chroma.2011.08.074 PMID: 21925662
-
(2011)
J Chromatogr A.
, vol.1218
, Issue.43
, pp. 7850-7856
-
-
Takahashi, K.1
Goto-Yamamoto, N.2
-
8
-
-
85007732236
-
Concentration in porapak Q column of volatile compounds in sake for analysis
-
in Japanese
-
Sakamoto K, Shimoda M, Osajima Y. Concentration in porapak Q column of volatile compounds in sake for analysis. Nippon Nogeikagaku Kaishi. 1993; 67(4):685-92. (in Japanese).
-
(1993)
Nippon Nogeikagaku Kaishi.
, vol.67
, Issue.4
, pp. 685-692
-
-
Sakamoto, K.1
Shimoda, M.2
Osajima, Y.3
-
9
-
-
84860277762
-
Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae
-
PMID: 23107710
-
Farina L, Medina K, Urruty M, Boido E, Dellacassa E, Carrau F. Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae. Food Chem. 2012; 134(2):933-9. doi: 10.1016/j.foodchem.2012.02.209 PMID: 23107710
-
(2012)
Food Chem.
, vol.134
, Issue.2
, pp. 933-939
-
-
Farina, L.1
Medina, K.2
Urruty, M.3
Boido, E.4
Dellacassa, E.5
Carrau, F.6
-
10
-
-
79953870479
-
Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia
-
PMID: 21370883
-
Robinson AL, Boss PK, Heymann H, Solomon PS, Trengove RD. Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia. J Agric Food Chem. 2011; 59(7):3273-84. doi: 10.1021/jf104324d PMID: 21370883
-
(2011)
J Agric Food Chem.
, vol.59
, Issue.7
, pp. 3273-3284
-
-
Robinson, A.L.1
Boss, P.K.2
Heymann, H.3
Solomon, P.S.4
Trengove, R.D.5
-
11
-
-
79953868761
-
In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction
-
PMID: 21375340
-
Perestrelo R, Barros AS, Camara JS, Rocha SM. In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction. J Agric Food Chem. 2011; 59(7):3186-204. doi: 10.1021/jf104219t PMID: 21375340
-
(2011)
J Agric Food Chem.
, vol.59
, Issue.7
, pp. 3186-3204
-
-
Perestrelo, R.1
Barros, A.S.2
Camara, J.S.3
Rocha, S.M.4
-
12
-
-
84871266583
-
Characterization of novel varietal floral hop aromas by headspace solid phase microextraction and gas chromatography-mass spectrometry/olfactometry
-
PMID: 23186043
-
Van Opstaele F, De Causmaecker B, Aerts G, De Cooman L. Characterization of novel varietal floral hop aromas by headspace solid phase microextraction and gas chromatography-mass spectrometry/olfactometry. J Agric Food Chem. 2012; 60(50):12270-81. doi: 10.1021/jf304421d PMID: 23186043
-
(2012)
J Agric Food Chem.
, vol.60
, Issue.50
, pp. 12270-12281
-
-
Van Opstaele, F.1
De Causmaecker, B.2
Aerts, G.3
De Cooman, L.4
-
13
-
-
0043030239
-
Flavor-active esters: Adding fruitiness to beer
-
PMID: 16233495
-
Verstrepen KJ, Derdelinckx G, Dufour JP, Winderickx J, Thevelein JM, Pretorius IS, et al. Flavor-active esters: Adding fruitiness to beer. J Biosci Bioeng. 2003; 96(2):110-8. PMID: 16233495
-
(2003)
J Biosci Bioeng.
, vol.96
, Issue.2
, pp. 110-118
-
-
Verstrepen, K.J.1
Derdelinckx, G.2
Dufour, J.P.3
Winderickx, J.4
Thevelein, J.M.5
Pretorius, I.S.6
-
14
-
-
84878249112
-
Different beers with different hops. Relevant compounds for their aroma characteristics
-
PMID: 23627300
-
Inui T, Tsuchiya F, Ishimaru M, Oka K, Komura H. Different beers with different hops. Relevant compounds for their aroma characteristics. J Agric Food Chem. 2013; 61(20):4758-64. doi: 10.1021/jf3053737 PMID: 23627300
-
(2013)
J Agric Food Chem.
, vol.61
, Issue.20
, pp. 4758-4764
-
-
Inui, T.1
Tsuchiya, F.2
Ishimaru, M.3
Oka, K.4
Komura, H.5
-
15
-
-
84962230221
-
-
National Research Institute of Brewing editor Report of the Research Institute of Brewing Higashi-Hiroshima, Hiroshima, Japan in Japanese
-
Utsunomiya H, Isogai A, Iwata H, Nakano S. Flavor terminology and reference standards for sensory analysis of sake. In: National Research Institute of Brewing editor. Report of the Research Institute of Brewing, vol. 178., Higashi-Hiroshima, Hiroshima, Japan; 2006 pp 45-52. (in Japanese).
-
(2006)
Flavor Terminology and Reference Standards for Sensory Analysis of Sake
, vol.178
, pp. 45-52
-
-
Utsunomiya, H.1
Isogai, A.2
Iwata, H.3
Nakano, S.4
-
16
-
-
0000051518
-
Breeding of a sake yeast with improved ethyl caproate productivity
-
Ichikawa E, Hosokawa N, Hata Y, Abe Y, Suginami K, Imayasu S. Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity. Agric Biol Chem. 1991; 55(8):2153-4.
-
(1991)
Agric Biol Chem.
, vol.55
, Issue.8
, pp. 2153-2154
-
-
Ichikawa, E.1
Hosokawa, N.2
Hata, Y.3
Abe, Y.4
Suginami, K.5
Imayasu, S.6
-
17
-
-
0001242133
-
Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component
-
Ashida S, Ichkawa E, Suginami K, Imayasu S. Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component. Agric Biol Chem. 1987; 51(8):2061-5.
-
(1987)
Agric Biol Chem.
, vol.51
, Issue.8
, pp. 2061-2065
-
-
Ashida, S.1
Ichkawa, E.2
Suginami, K.3
Imayasu, S.4
-
18
-
-
84857846350
-
Sensory properties of some fatty acids in sake
-
in Japanese
-
Yamane Y, Takemiya S, Kawase N, Saiki H. Sensory properties of some fatty acids in sake. J Brew Soc Japan. 1997; 92(3):224-7. (in Japanese).
-
(1997)
J Brew Soc Japan.
, vol.92
, Issue.3
, pp. 224-227
-
-
Yamane, Y.1
Takemiya, S.2
Kawase, N.3
Saiki, H.4
-
19
-
-
59849090760
-
Screening and identification of precursor compounds of dimethyl trisulfide (DMTS) in Japanese sake
-
PMID: 19090758
-
Isogai A, Kanda R, Hiraga Y, Nishimura T, Iwata H, Goto-Yamamoto N. Screening and identification of precursor compounds of dimethyl trisulfide (DMTS) in Japanese sake. J Agric Food Chem. 2009; 57 (1):189-95. doi: 10.1021/jf802582p PMID: 19090758
-
(2009)
J Agric Food Chem.
, vol.57
, Issue.1
, pp. 189-195
-
-
Isogai, A.1
Kanda, R.2
Hiraga, Y.3
Nishimura, T.4
Iwata, H.5
Goto-Yamamoto, N.6
-
20
-
-
77954545664
-
Contribution of 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the formation of dimethyl trisulfide (DMTS) during the storage of Japanese sake
-
PMID: 20527964
-
Isogai A, Kanda R, Hiraga Y, Iwata H, Sudo S. Contribution of 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the formation of dimethyl trisulfide (DMTS) during the storage of Japanese sake. J Agric Food Chem. 2010; 58(13):7756-61. doi: 10.1021/jf100707a PMID: 20527964
-
(2010)
J Agric Food Chem.
, vol.58
, Issue.13
, pp. 7756-7761
-
-
Isogai, A.1
Kanda, R.2
Hiraga, Y.3
Iwata, H.4
Sudo, S.5
-
21
-
-
84959125081
-
Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties
-
In press
-
Takahashi K, Kabashima F, Tsuchiya F. Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties. J Biosci Bioeng. 2015; In press. doi: 10.1016/j.jbiosc.2015. 06.016
-
(2015)
J Biosci Bioeng.
-
-
Takahashi, K.1
Kabashima, F.2
Tsuchiya, F.3
-
22
-
-
0034210177
-
Molecular cloning of the isoamyl alcohol oxidase-encoding gene (mreA) from Aspergillus oryzae
-
PMID: 16232791
-
Yamashita N, Motoyoshi T, Nishimura A. Molecular cloning of the isoamyl alcohol oxidase-encoding gene (mreA) from Aspergillus oryzae. J Biosci Bioeng. 2000; 89(6):522-7. PMID: 16232791
-
(2000)
J Biosci Bioeng.
, vol.89
, Issue.6
, pp. 522-527
-
-
Yamashita, N.1
Motoyoshi, T.2
Nishimura, A.3
-
23
-
-
20844436642
-
Changes in the aroma compounds of sake during aging
-
PMID: 15884848
-
Isogai A, Utsunomiya H, Kanda R, Iwata H. Changes in the aroma compounds of sake during aging. J Agric Food Chem. 2005; 53(10):4118-23. PMID: 15884848
-
(2005)
J Agric Food Chem.
, vol.53
, Issue.10
, pp. 4118-4123
-
-
Isogai, A.1
Utsunomiya, H.2
Kanda, R.3
Iwata, H.4
-
24
-
-
21044442886
-
Determination of carbonyl compounds in alcoholic beverages
-
in Japanese
-
Inahashi M, Yoshida K, Tadenuma M. Determination of carbonyl compounds in alcoholic beverages. J Brew Soc Japan. 1997; 92(2):151-8. (in Japanese).
-
(1997)
J Brew Soc Japan.
, vol.92
, Issue.2
, pp. 151-158
-
-
Inahashi, M.1
Yoshida, K.2
Tadenuma, M.3
-
25
-
-
75249101586
-
Correlation analysis of a sensory evaluation and the chemical components of ginjyo-shu
-
in Japanese
-
Iwano K, Ito T, Nakazawa N. Correlation analysis of a sensory evaluation and the chemical components of ginjyo-shu. J Brew Soc Japan. 2005; 100(9):639-49. (in Japanese).
-
(2005)
J Brew Soc Japan.
, vol.100
, Issue.9
, pp. 639-649
-
-
Iwano, K.1
Ito, T.2
Nakazawa, N.3
-
26
-
-
84857862675
-
Analysis of free fatty acids, higher alcohols and esters in ginjyo-shu produced in the northern part of kyushu
-
in Japanese
-
Utsunomiya H, Yamada O, Hashiguchi T. Analysis of free fatty acids, higher alcohols and esters in ginjyo-shu produced in the northern part of kyushu. J Brew Soc Japan. 2000; 95(3):214-8. (in Japanese).
-
(2000)
J Brew Soc Japan.
, vol.95
, Issue.3
, pp. 214-218
-
-
Utsunomiya, H.1
Yamada, O.2
Hashiguchi, T.3
-
27
-
-
79961244119
-
Mehercules, adhuc Bacchus! the debate on wine proteomics continues
-
PMID: 21702502
-
D'Amato A, Fasoli E, Kravchuk AV, Righetti PG. Mehercules, adhuc Bacchus! The debate on wine proteomics continues. J Proteome Res. 2011; 10(8):3789-801. doi: 10.1021/pr200266w PMID: 21702502
-
(2011)
J Proteome Res.
, vol.10
, Issue.8
, pp. 3789-3801
-
-
D'Amato, A.1
Fasoli, E.2
Kravchuk, A.V.3
Righetti, P.G.4
-
28
-
-
84928721194
-
Wine protein haze: Mechanisms of formation and advances in prevention
-
PMID: 25847216
-
Van Sluyter SC, McRae JM, Falconer RJ, Smith PA, Bacic A, Waters EJ, et al. Wine protein haze: Mechanisms of formation and advances in prevention. J Agric Food Chem. 2015; 63(16):4020-30. doi: 10.1021/acs.jafc.5b00047 PMID: 25847216
-
(2015)
J Agric Food Chem.
, vol.63
, Issue.16
, pp. 4020-4030
-
-
Van Sluyter, S.C.1
McRae, J.M.2
Falconer, R.J.3
Smith, P.A.4
Bacic, A.5
Waters, E.J.6
-
29
-
-
77957360840
-
Les Maitres de l'Orge: The proteome content of your beer mug
-
PMID: 20722451
-
Fasoli E, Aldini G, Regazzoni L, Kravchuk AV, Citterio A, Righetti PG. Les Maitres de l'Orge: The proteome content of your beer mug. J Proteome Res. 2010; 9(10):5262-9. doi: 10.1021/pr100551n PMID: 20722451
-
(2010)
J Proteome Res.
, vol.9
, Issue.10
, pp. 5262-5269
-
-
Fasoli, E.1
Aldini, G.2
Regazzoni, L.3
Kravchuk, A.V.4
Citterio, A.5
Righetti, P.G.6
-
30
-
-
84934442104
-
Beer and wort proteomics
-
PMID 24136560
-
Iimure T, Kihara M, Sato K. Beer and wort proteomics. Methods Mol Biol. 2014; 1072:737-54. doi: 10. 1007/978-1-62703-631-3-51 PMID: 24136560
-
(2014)
Methods Mol Biol.
, vol.1072
, pp. 737-754
-
-
Iimure, T.1
Kihara, M.2
Sato, K.3
-
31
-
-
53649109386
-
Novel prediction method of beer foam stability using protein Z, barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and yeast thioredoxin
-
PMID: 18710245
-
Iimure T, Takoi K, Kaneko T, Kihara M, Hayashi K, Ito K, et al. Novel prediction method of beer foam stability using protein Z, barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and yeast thioredoxin. J Agric Food Chem. 2008; 56(18):8664-71. doi: 10.1021/jf801184k PMID: 18710245
-
(2008)
J Agric Food Chem.
, vol.56
, Issue.18
, pp. 8664-8671
-
-
Iimure, T.1
Takoi, K.2
Kaneko, T.3
Kihara, M.4
Hayashi, K.5
Ito, K.6
-
32
-
-
84858326785
-
Exploration of beer proteome using OFFGEL prefractionation in combination with two-dimensional gel electrophoresis with narrow pH range gradients
-
PMID: 22353030
-
Konecna H, Muller L, Dosoudilova H, Potesil D, Bursikova J, Sedo O, et al. Exploration of beer proteome using OFFGEL prefractionation in combination with two-dimensional gel electrophoresis with narrow pH range gradients. J Agric Food Chem. 2012; 60(10):2418-26. doi: 10.1021/jf204475e PMID: 22353030
-
(2012)
J Agric Food Chem.
, vol.60
, Issue.10
, pp. 2418-2426
-
-
Konecna, H.1
Muller, L.2
Dosoudilova, H.3
Potesil, D.4
Bursikova, J.5
Sedo, O.6
-
33
-
-
84926483196
-
Proteomics, peptidomics, and immunogenic potential of wheat beer (weissbier
-
PMID: 25793656
-
Picariello G, Mamone G, Cutignano A, Fontana A, Zurlo L, Addeo F, et al. Proteomics, peptidomics, and immunogenic potential of wheat beer (weissbier). J Agric Food Chem. 2015; 63(13):3579-86. doi: 10.1021/acs.jafc.5b00631 PMID: 25793656
-
(2015)
J Agric Food Chem.
, vol.63
, Issue.13
, pp. 3579-3586
-
-
Picariello, G.1
Mamone, G.2
Cutignano, A.3
Fontana, A.4
Zurlo, L.5
Addeo, F.6
-
34
-
-
84866271507
-
Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides
-
PMID: 22868252
-
Picariello G, Mamone G, Nitride C, Addeo F, Camarca A, Vocca I, et al. Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides. J Proteomics. 2012; 75(18):5872-82. doi: 10.1016/j.jprot.2012.07.038 PMID: 22868252
-
(2012)
J Proteomics.
, vol.75
, Issue.18
, pp. 5872-5882
-
-
Picariello, G.1
Mamone, G.2
Nitride, C.3
Addeo, F.4
Camarca, A.5
Vocca, I.6
-
35
-
-
84884683712
-
The impact of different ale brewer's yeast strains on the proteome of immature beer
-
PMID: 24079909
-
Berner TS, Jacobsen S, Arneborg N. The impact of different ale brewer's yeast strains on the proteome of immature beer. BMC Microbiol. 2013; 13:215. doi: 10.1186/1471-2180-13-215 PMID: 24079909
-
(2013)
BMC Microbiol.
, vol.13
, pp. 215
-
-
Berner, T.S.1
Jacobsen, S.2
Arneborg, N.3
-
36
-
-
79955446707
-
Two-dimensional differential in gel electrophoresis (2D-DIGE) analysis of grape berry proteome during postharvest withering
-
PMID: 20945943
-
Di Carli M, Zamboni A, Pe ME, Pezzotti M, Lilley KS, Benvenuto E, et al. Two-dimensional differential in gel electrophoresis (2D-DIGE) analysis of grape berry proteome during postharvest withering. J Proteome Res. 2011; 10(2):429-46. doi: 10.1021/pr1005313 PMID: 20945943
-
(2011)
J Proteome Res.
, vol.10
, Issue.2
, pp. 429-446
-
-
Di Carli, M.1
Zamboni, A.2
Pe, M.E.3
Pezzotti, M.4
Lilley, K.S.5
Benvenuto, E.6
-
37
-
-
84908319203
-
Metabolite and proteome changes during the ripening of Syrah and Cabernet Sauvignon grape varieties cultured in a nontraditional wine region in Brazil
-
PMID: 25301534
-
Fraige K, Gonzalez-Fernandez R, Carrilho E, Jorrin-Novo JV. Metabolite and proteome changes during the ripening of Syrah and Cabernet Sauvignon grape varieties cultured in a nontraditional wine region in Brazil. J Proteomics. 2015; 113:206-25. doi: 10.1016/j.jprot.2014.09.021 PMID: 25301534
-
(2015)
J Proteomics.
, vol.113
, pp. 206-225
-
-
Fraige, K.1
Gonzalez-Fernandez, R.2
Carrilho, E.3
Jorrin-Novo, J.V.4
-
38
-
-
84886080017
-
ITRAQ-based protein profiling provides insights into the central metabolism changes driving grape berry development and ripening
-
PMID: 24152288
-
Martinez-Esteso MJ, Vilella-Anton MT, Pedreno MA, Valero ML, Bru-Martinez R. iTRAQ-based protein profiling provides insights into the central metabolism changes driving grape berry development and ripening. BMC Plant Biol. 2013; 13:167. doi: 10.1186/1471-2229-13-167 PMID: 24152288
-
(2013)
BMC Plant Biol.
, vol.13
, pp. 167
-
-
Martinez-Esteso, M.J.1
Vilella-Anton, M.T.2
Pedreno, M.A.3
Valero, M.L.4
Bru-Martinez, R.5
-
39
-
-
84893869117
-
ITRAQ-based quantitative proteomics of developing and ripening muscadine grape berry
-
PMID: 24251720 Relationships among Polar Metabolites in Ginjo Sake and Their Sensory Traits PLOS ONE | DOI 10.1371/journal.pone 0150524 March 3, 2016
-
Kambiranda D, Katam R, Basha SM, Siebert S. iTRAQ-based quantitative proteomics of developing and ripening muscadine grape berry. J Proteome Res. 2014; 13(2):555-69. doi: 10.1021/pr400731p PMID: 24251720 Relationships among Polar Metabolites in Ginjo Sake and Their Sensory Traits PLOS ONE | DOI:10.1371/journal.pone.0150524 March 3, 2016
-
(2014)
J Proteome Res.
, vol.13
, Issue.2
, pp. 555-569
-
-
Kambiranda, D.1
Katam, R.2
Basha, S.M.3
Siebert, S.4
-
40
-
-
60849111113
-
Proteomics and redox-proteomics of the effects of herbicides on a wild-type wine Saccharomyces cerevisiae strain
-
PMID: 19032026
-
Braconi D, Bernardini G, Possenti S, Laschi M, Arena S, Scaloni A, et al. Proteomics and redox-proteomics of the effects of herbicides on a wild-type wine Saccharomyces cerevisiae strain. J Proteome Res. 2009; 8(1):256-67. doi: 10.1021/pr800372q PMID: 19032026
-
(2009)
J Proteome Res.
, vol.8
, Issue.1
, pp. 256-267
-
-
Braconi, D.1
Bernardini, G.2
Possenti, S.3
Laschi, M.4
Arena, S.5
Scaloni, A.6
-
41
-
-
84896870496
-
Comparative proteomic analysis of Saccharomyces cerevisiae under different nitrogen sources
-
PMID 24530623
-
Zhao S, Zhao X, Zou H, Fu J, Du G, Zhou J, et al. Comparative proteomic analysis of Saccharomyces cerevisiae under different nitrogen sources. J Proteomics. 2014; 101:102-12. doi: 10.1016/j.jprot.2014. 01.031 PMID: 24530623
-
(2014)
J Proteomics.
, vol.101
, pp. 102-112
-
-
Zhao, S.1
Zhao, X.2
Zou, H.3
Fu, J.4
Du, G.5
Zhou, J.6
-
42
-
-
84918555762
-
Comparative proteome and transcriptome analysis of lager brewer's yeast in the autolysis process
-
PMID: 25345722
-
Xu W, Wang J, Li Q. Comparative proteome and transcriptome analysis of lager brewer's yeast in the autolysis process. FEMS Yeast Res. 2014; 14(8):1273-85. doi: 10.1111/1567-1364.12223 PMID: 25345722
-
(2014)
FEMS Yeast Res.
, vol.14
, Issue.8
, pp. 1273-1285
-
-
Xu, W.1
Wang, J.2
Li, Q.3
-
43
-
-
66849138279
-
The proteome of a wine yeast strain during fermentation, correlation with the transcriptome
-
PMID 19245406
-
Rossignol T, Kobi D, Jacquet-Gutfreund L, Blondin B. The proteome of a wine yeast strain during fermentation, correlation with the transcriptome. J Appl Microbiol. 2009; 107(1):47-55. doi: 10.1111/j. 1365-2672.2009.04156.x PMID: 19245406
-
(2009)
J Appl Microbiol.
, vol.107
, Issue.1
, pp. 47-55
-
-
Rossignol, T.1
Kobi, D.2
Jacquet-Gutfreund, L.3
Blondin, B.4
-
44
-
-
84962262277
-
-
National Research Institute of Brewing editor Report of the Research Institute of Brewing Higashi-Hiroshima, Hiroshima, Japan 2012 in Japanese
-
Matsumaru K, Isogai A, Fujita A, Sudo S, Kizaki Y. Analysis of Sake Component Presented to Sake Contests in 2011. In: National Research Institute of Brewing editor. Report of the Research Institute of Brewing, vol. 184., Higashi-Hiroshima, Hiroshima, Japan; 2012 pp 1-15. (in Japanese).
-
Analysis of Sake Component Presented to Sake Contests in 2011
, vol.184
, pp. 1-15
-
-
Matsumaru, K.1
Isogai, A.2
Fujita, A.3
Sudo, S.4
Kizaki, Y.5
-
45
-
-
75149149777
-
The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping
-
Dooley L, Lee Y-s, Meullenet J-F. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Qual Pref. 2010; 21(4):394-401.
-
(2010)
Food Qual Pref.
, vol.21
, Issue.4
, pp. 394-401
-
-
Dooley, L.1
Lee, Y.-S.2
Meullenet, J.-F.3
-
46
-
-
84887821765
-
Comparison of three sensory profiling methods based on consumer perception: CATA CATA with intensity and Napping
-
Reinbach HC, Giacalone D, Ribeiro LM, Bredie WLP, Frost MB. Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping. Food Qual Pref. 2014; 32(Part B):160-6.
-
(2014)
Food Qual Pref.
, vol.32
, pp. 160-166
-
-
Reinbach, H.C.1
Giacalone, D.2
Ribeiro, L.M.3
Bredie, W.L.P.4
Frost, M.B.5
-
47
-
-
84934910577
-
Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples
-
Ares G, Antúnez L, Bruzzone F, Vidal L, Giménez A, Pineau B, et al. Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples. Food Qual Pref. 2015; 45(0):75-86.
-
(2015)
Food Qual Pref.
, vol.45
, pp. 75-86
-
-
Ares, G.1
Antúnez, L.2
Bruzzone, F.3
Vidal, L.4
Giménez, A.5
Pineau, B.6
-
48
-
-
77949297718
-
Capillary electrophoresis mass spectrometrybased saliva metabolomics identified oral, breast and pancreatic cancer-specific profiles
-
PMID: 20300169
-
Sugimoto M, Wong DT, Hirayama A, Soga T, Tomita M. Capillary electrophoresis mass spectrometrybased saliva metabolomics identified oral, breast and pancreatic cancer-specific profiles. Metabolomics. 2010; 6(1):78-95. PMID: 20300169
-
(2010)
Metabolomics.
, vol.6
, Issue.1
, pp. 78-95
-
-
Sugimoto, M.1
Wong, D.T.2
Hirayama, A.3
Soga, T.4
Tomita, M.5
-
49
-
-
0032579434
-
Nucleotide sequence of an alternative glucoamylase-encoding gene (glaB) expressed in solid-state culture of Aspergillus oryzae
-
PMID: 9511753
-
Hata Y, Ishida H, Ichikawa E, Kawato A, Suginami K, Imayasu S. Nucleotide sequence of an alternative glucoamylase-encoding gene (glaB) expressed in solid-state culture of Aspergillus oryzae. Gene. 1998; 207(2):127-34. PMID: 9511753
-
(1998)
Gene.
, vol.207
, Issue.2
, pp. 127-134
-
-
Hata, Y.1
Ishida, H.2
Ichikawa, E.3
Kawato, A.4
Suginami, K.5
Imayasu, S.6
-
50
-
-
0026144556
-
The glucoamylase cDNA from Aspergillus oryzae: Its cloning, nucleotide sequence, and expression in Saccharomyces cerevisiae
-
PMID: 1368680
-
Hata Y, Kitamoto K, Gomi K, Kumagai C, Tamura G, Hara S. The glucoamylase cDNA from Aspergillus oryzae: Its cloning, nucleotide sequence, and expression in Saccharomyces cerevisiae. Agric Biol Chem. 1991; 55(4):941-9. PMID: 1368680
-
(1991)
Agric Biol Chem.
, vol.55
, Issue.4
, pp. 941-949
-
-
Hata, Y.1
Kitamoto, K.2
Gomi, K.3
Kumagai, C.4
Tamura, G.5
Hara, S.6
-
51
-
-
0024489684
-
Three alpha-amylase genes of Aspergillus oryzae exhibit identical intron-exon organization
-
PMID: 2785629
-
Wirsel S, Lachmund A, Wildhardt G, Ruttkowski E. Three alpha-amylase genes of Aspergillus oryzae exhibit identical intron-exon organization. Mol Microbiol. 1989; 3(1):3-14. PMID: 2785629
-
(1989)
Mol Microbiol.
, vol.3
, Issue.1
, pp. 3-14
-
-
Wirsel, S.1
Lachmund, A.2
Wildhardt, G.3
Ruttkowski, E.4
-
52
-
-
0027638536
-
Cloning and nucleotide sequence of the acid protease-encoding gene (pepA) from Aspergillus oryzae
-
PMID: 7763981
-
Gomi K, Arikawa K, Kamiya N, Kitamoto K, Kumagai C. Cloning and nucleotide sequence of the acid protease-encoding gene (pepA) from Aspergillus oryzae. Biosci Biotechnol Biochem. 1993; 57 (7):1095-100. PMID: 7763981
-
(1993)
Biosci Biotechnol Biochem.
, vol.57
, Issue.7
, pp. 1095-1100
-
-
Gomi, K.1
Arikawa, K.2
Kamiya, N.3
Kitamoto, K.4
Kumagai, C.5
-
53
-
-
84861187558
-
Comprehensive analysis of dipeptides in alcoholic beverages by tag-based separation and determination using liquid chromatography/electrospray ionization tandem mass spectrometry and quadrupole-time-of-flight mass spectrometry
-
PMID: 22560451
-
Takahashi K, Tokuoka M, Kohno H, Sawamura N, Myoken Y, Mizuno A. Comprehensive analysis of dipeptides in alcoholic beverages by tag-based separation and determination using liquid chromatography/electrospray ionization tandem mass spectrometry and quadrupole-time-of-flight mass spectrometry. J Chromatogr A. 2012; 1242:17-25. doi: 10.1016/j.chroma.2012.03.076 PMID: 22560451
-
(2012)
J Chromatogr A.
, vol.1242
, pp. 17-25
-
-
Takahashi, K.1
Tokuoka, M.2
Kohno, H.3
Sawamura, N.4
Myoken, Y.5
Mizuno, A.6
-
54
-
-
84872633314
-
Effect of the composition of the sporulation medium on citric acid production by Aspergillus Niger in submerged culture
-
Siiu P, Johnson MJ. Effect of the composition of the sporulation medium on citric acid production by Aspergillus niger in submerged culture. J Bacteriol. 1947; 54(2):161-7.
-
(1947)
J Bacteriol.
, vol.54
, Issue.2
, pp. 161-167
-
-
Siiu, P.1
Johnson, M.J.2
-
55
-
-
84922032958
-
Transcriptomic analysis of temperature responses of Aspergillus kawachii during barley koji production
-
PMID: 25501485
-
Futagami T, Mori K, Wada S, Ida H, Kajiwara Y, Takashita H, et al. Transcriptomic analysis of temperature responses of Aspergillus kawachii during barley koji production. Appl Environ Microbiol. 2015; 81 (4):1353-63. PMID: 25501485
-
(2015)
Appl Environ Microbiol.
, vol.81
, Issue.4
, pp. 1353-1363
-
-
Futagami, T.1
Mori, K.2
Wada, S.3
Ida, H.4
Kajiwara, Y.5
Takashita, H.6
-
56
-
-
0000226296
-
-
Sonenshein A L., Hoch J. A. & Losick R.. Editors. Washington DC: American Society for Microbiology.
-
Deutscher J, Galinier A, Martin-Verstraete I. Bacillus subtilis and its closest relatives: From Genes to Cells, Sonenshein A. L., Hoch J. A. & Losick R.. Editors. Washington, DC: American Society for Microbiology. 2002. pp. 129-150.
-
(2002)
Bacillus Subtilis and Its Closest Relatives: From Genes to Cells
, pp. 129-150
-
-
Deutscher, J.1
Galinier, A.2
Martin-Verstraete, I.3
-
57
-
-
35748955855
-
Model-based definition of population heterogeneity and its effects on metabolism in sporulating Bacillus subtilis
-
PMID: 17545249
-
Morohashi M, Ohashi Y, Tani S, Ishii K, Itaya M, Nanamiya H, et al. Model-based definition of population heterogeneity and its effects on metabolism in sporulating Bacillus subtilis. J Biochem. 2007; 142 (2):183-91. PMID: 17545249
-
(2007)
J Biochem.
, vol.142
, Issue.2
, pp. 183-191
-
-
Morohashi, M.1
Ohashi, Y.2
Tani, S.3
Ishii, K.4
Itaya, M.5
Nanamiya, H.6
-
58
-
-
0036306294
-
Specific expression and temperature-dependent expression of the acid protease-encoding gene (pepA) in Aspergillus oryzae in solid-state culture (Rice-Koji
-
PMID: 16233250
-
Kitano H, Kataoka K, Furukawa K, Hara S. Specific expression and temperature-dependent expression of the acid protease-encoding gene (pepA) in Aspergillus oryzae in solid-state culture (Rice-Koji). J Biosci Bioeng. 2002; 93(6):563-7. PMID: 16233250
-
(2002)
J Biosci Bioeng.
, vol.93
, Issue.6
, pp. 563-567
-
-
Kitano, H.1
Kataoka, K.2
Furukawa, K.3
Hara, S.4
-
59
-
-
84962295119
-
Pyruvate concentration in moromi-mash as an index of moromi fermentation
-
in Japanese
-
Ito K, Sato J, Kabutomori T, Watanabe S, Taguchi T. Pyruvate concentration in moromi-mash as an index of moromi fermentation. J Brew Soc Japan. 2007; 102(4):309-13. (in Japanese).
-
(2007)
J Brew Soc Japan.
, vol.102
, Issue.4
, pp. 309-313
-
-
Ito, K.1
Sato, J.2
Kabutomori, T.3
Watanabe, S.4
Taguchi, T.5
-
60
-
-
84905563581
-
Metabolic distance estimation based on principle component analysis of metabolic turnover
-
PMID 24680283
-
Nakayama Y, Putri SP, Bamba T, Fukusaki E. Metabolic distance estimation based on principle component analysis of metabolic turnover. J Biosci Bioeng. 2014; 118(3):350-5. doi: 10.1016/j.jbiosc.2014. 02.014 PMID: 24680283
-
(2014)
J Biosci Bioeng.
, vol.118
, Issue.3
, pp. 350-355
-
-
Nakayama, Y.1
Putri, S.P.2
Bamba, T.3
Fukusaki, E.4
-
61
-
-
0032952709
-
Effect of gene disruptions of the TCA cycle on production of succinic acid in Saccharomyces cerevisiae
-
PMID: 16232421
-
Arikawa Y, Kuroyanagi T, Shimosaka M, Muratsubaki H, Enomoto K, Kodaira R, et al. Effect of gene disruptions of the TCA cycle on production of succinic acid in Saccharomyces cerevisiae. J Biosci Bioeng. 1999; 87(1):28-36. PMID: 16232421
-
(1999)
J Biosci Bioeng.
, vol.87
, Issue.1
, pp. 28-36
-
-
Arikawa, Y.1
Kuroyanagi, T.2
Shimosaka, M.3
Muratsubaki, H.4
Enomoto, K.5
Kodaira, R.6
-
62
-
-
84903139148
-
The metabolite alpha-ketoglutarate extends lifespan by inhibiting ATP synthase and TOR
-
PMID 24828042
-
Chin RM, Fu X, Pai MY, Vergnes L, Hwang H, Deng G, et al. The metabolite alpha-ketoglutarate extends lifespan by inhibiting ATP synthase and TOR. Nature. 2014; 510(7505):397-401. doi: 10. 1038/nature13264 PMID: 24828042
-
(2014)
Nature.
, vol.510
, Issue.7505
, pp. 397-401
-
-
Chin, R.M.1
Fu, X.2
Pai, M.Y.3
Vergnes, L.4
Hwang, H.5
Deng, G.6
-
63
-
-
84923197588
-
Fumarate induces redoxdependent senescence by modifying glutathione metabolism
-
PMID 25613188
-
Zheng L, Cardaci S, Jerby L, MacKenzie ED, Sciacovelli M, Johnson TI, et al. Fumarate induces redoxdependent senescence by modifying glutathione metabolism. Nat Commun. 2015; 6:6001. doi: 10. 1038/ncomms7001 PMID: 25613188
-
(2015)
Nat Commun.
, vol.6
, Issue.6001
-
-
Zheng, L.1
Cardaci, S.2
Jerby, L.3
MacKenzie, E.D.4
Sciacovelli, M.5
Johnson, T.I.6
-
64
-
-
84925503908
-
Intracellular alpha-ketoglutarate maintains the pluripotency of embryonic stem cells
-
PMID: 25487152
-
Carey BW, Finley LW, Cross JR, Allis CD, Thompson CB. Intracellular alpha-ketoglutarate maintains the pluripotency of embryonic stem cells. Nature. 2015; 518(7539):413-6. doi: 10.1038/nature13981 PMID: 25487152
-
(2015)
Nature.
, vol.518
, Issue.7539
, pp. 413-416
-
-
Carey, B.W.1
Finley, L.W.2
Cross, J.R.3
Allis, C.D.4
Thompson, C.B.5
-
65
-
-
0028168801
-
GSH1, which encodes gamma-glutamylcysteine synthetase, is a target gene for yAP-1 transcriptional regulation
-
PMID: 7915005
-
Wu AL, Moye-Rowley WS. GSH1, which encodes gamma-glutamylcysteine synthetase, is a target gene for yAP-1 transcriptional regulation. Mol Cell Biol. 1994; 14(9):5832-9. PMID: 7915005
-
(1994)
Mol Cell Biol.
, vol.14
, Issue.9
, pp. 5832-5839
-
-
Wu, A.L.1
Moye-Rowley, W.S.2
-
66
-
-
0023987919
-
On the active site thiol of gamma-glutamylcysteine synthetase: Relationships to catalysis, inhibition, and regulation
-
PMID: 2895925
-
Huang CS, Moore WR, Meister A. On the active site thiol of gamma-glutamylcysteine synthetase: RELATIONSHIPS TO CATALYsis, inhibition, and regulation. Proc Natl Acad Sci U S A. 1988; 85(8):2464-8. PMID: 2895925
-
(1988)
Proc Natl Acad Sci U S A.
, vol.85
, Issue.8
, pp. 2464-2468
-
-
Huang, C.S.1
Moore, W.R.2
Meister, A.3
-
67
-
-
0030747207
-
Glutathione synthetase is dispensable for growth under both normal and oxidative stress conditions in the yeast Saccharomyces cerevisiae due to an accumulation of the dipeptide gamma-glutamylcysteine
-
PMID: 9307967
-
Grant CM, MacIver FH, Dawes IW. Glutathione synthetase is dispensable for growth under both normal and oxidative stress conditions in the yeast Saccharomyces cerevisiae due to an accumulation of the dipeptide gamma-glutamylcysteine. Mol Biol Cell. 1997; 8(9):1699-707. PMID: 9307967
-
(1997)
Mol Biol Cell.
, vol.8
, Issue.9
, pp. 1699-1707
-
-
Grant, C.M.1
MacIver, F.H.2
Dawes, I.W.3
-
68
-
-
33745209659
-
Differential metabolomics reveals ophthalmic acid as an oxidative stress biomarker indicating hepatic glutathione consumption
-
PMID: 16608839
-
Soga T, Baran R, Suematsu M, Ueno Y, Ikeda S, Sakurakawa T, et al. Differential metabolomics reveals ophthalmic acid as an oxidative stress biomarker indicating hepatic glutathione consumption. J Biol Chem. 2006; 281(24):16768-76. PMID: 16608839
-
(2006)
J Biol Chem.
, vol.281
, Issue.24
, pp. 16768-16776
-
-
Soga, T.1
Baran, R.2
Suematsu, M.3
Ueno, Y.4
Ikeda, S.5
Sakurakawa, T.6
-
69
-
-
0031342633
-
Comparison of two glucoamylases produced by Aspergillus oryzae in solid-state culture (koji) and in submerged culture
-
Hata Y, Ishida H, Kojima Y, Ichikawa E, Kawato A, Suginami K, et al. Comparison of two glucoamylases produced by Aspergillus oryzae in solid-state culture (koji) and in submerged culture. J Ferment Bioeng. 1997; 84(6):532-7.
-
(1997)
J Ferment Bioeng.
, vol.84
, Issue.6
, pp. 532-537
-
-
Hata, Y.1
Ishida, H.2
Kojima, Y.3
Ichikawa, E.4
Kawato, A.5
Suginami, K.6
-
70
-
-
0031710490
-
Regulation of the glucoamylaseencoding gene (glaB), expressed in solid-state culture (koji) of Aspergillus oryzae
-
Ishida H, Hata Y, Ichikawa E, Kawato A, Suginami K, Imayasu S. Regulation of the glucoamylaseencoding gene (glaB), expressed in solid-state culture (koji) of Aspergillus oryzae. J Ferment Bioeng. 1998; 86(3):301-7.
-
(1998)
J Ferment Bioeng.
, vol.86
, Issue.3
, pp. 301-307
-
-
Ishida, H.1
Hata, Y.2
Ichikawa, E.3
Kawato, A.4
Suginami, K.5
Imayasu, S.6
|