Kazuya Koyama

发表

Bunch Shading During Different Developmental Stages Affects the Phenolic Biosynthesis in Berry Skins of ‘Cabernet Sauvignon’ Grapes

N. Goto-Yamamoto, Kazuya Koyama, 2008 .

Functional characterization of a new grapevine MYB transcription factor and regulation of proanthocyanidin biosynthesis in grapes.

H. Matsumura, N. Tanaka, N. Goto-Yamamoto, 2014, Journal of experimental botany.

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

K. Iwashita, N. Goto-Yamamoto, Kazuya Koyama, 2018, Journal of the science of food and agriculture.

VvMYBAs induce expression of a series of anthocyanin biosynthetic pathway genes in red grapes (Vitis vinifera L.)

N. Goto-Yamamoto, Kazuya Koyama, A. Azuma, 2021 .

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

K. Iwashita, N. Goto-Yamamoto, Kazuya Koyama, 2017, Phytochemistry.

Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape.

N. Goto-Yamamoto, Kazuya Koyama, P. Poudel, 2012, Phytochemistry.

Abscisic acid stimulated ripening and gene expression in berry skins of the Cabernet Sauvignon grape

N. Goto-Yamamoto, Kazuya Koyama, K. Sadamatsu, 2010, Functional & Integrative Genomics.

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

K. Iwashita, Y. Ban, N. Goto-Yamamoto, 2022, BMC Plant Biology.

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

N. Goto-Yamamoto, Kazuya Koyama, P. Poudel, 2020, Molecular Biology Reports.

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

K. Iwashita, N. Goto-Yamamoto, Kazuya Koyama, 2020, Journal of bioscience and bioengineering.

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

K. Iwashita, N. Goto-Yamamoto, Kazuya Koyama, 2018, bioRxiv.

Effects of Variety and Vintage on the Minerals of Grape Juice from a Single Vineyard

K. Iwashita, N. Goto-Yamamoto, Kazuya Koyama, 2022, Journal of Food Composition and Analysis.

Transfer of Cesium and Potassium from Grapes to Wine

N. Goto-Yamamoto, Kazuya Koyama, H. Shimoi, 2014, American Journal of Enology and Viticulture.

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

K. Iwashita, N. Goto-Yamamoto, Kazuya Koyama, 2023, Journal of bioscience and bioengineering.

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

O. Yamada, N. Goto-Yamamoto, Kazuya Koyama, 2021, Food chemistry.

Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)

N. Goto-Yamamoto, K. Hashizume, Kazuya Koyama, 2007, Bioscience, biotechnology, and biochemistry.

EFFECTS OF TEMPERATURE AND WATER REGIMES ON FLAVONOID CONTENTS AND COMPOSITION IN THE SKIN OF RED-WINE GRAPES

M. Kitayama, K. Mori, N. Goto-Yamamoto, 2010 .

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

K. Iwashita, N. Goto-Yamamoto, Kazuya Koyama, 2017, Journal of bioscience and bioengineering.

Coalescention of water oil emulsions on the surface of PTFE grains

Kazuya Koyama, T. Hirato, Y. Awakura, 2019 .

Evaluation of Candida easanensis JK8 β-glucosidase with potentially hydrolyse non-volatile glycosides of wine aroma precursors

Kazuya Koyama, K. Masaki, T. Fujii, 2018, Natural product research.