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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2000 1
2001 1
2004 1
2006 2
2007 3
2009 3
2010 1
2011 3
2012 2
2013 3
2014 5
2015 3
2016 2
2017 3
2018 3
2019 3
2020 2
2021 3
2022 2
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37 results
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Page 1
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.
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.
Yeast cell lysis enhances dimethyl trisulfide formation in sake.
Nishibori N, Sasaki K, Okimori Y, Kanai M, Isogai A, Yamada O, Fujii T, Goto-Yamamoto N. Nishibori N, et al. Among authors: goto yamamoto n. J Biosci Bioeng. 2014 Nov;118(5):526-8. doi: 10.1016/j.jbiosc.2014.04.010. Epub 2014 Jun 3. J Biosci Bioeng. 2014. PMID: 24932967
37 results