Goto-Yamamoto N[au] - Search Results

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	3
2023	1
2024	1
2025	1

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.

2

Retrotransposon-induced mutations in grape skin color.

Kobayashi S, Goto-Yamamoto N, Hirochika H. Kobayashi S, et al. Among authors: goto yamamoto n. Science. 2004 May 14;304(5673):982. doi: 10.1126/science.1095011. Science. 2004. PMID: 15143274 No abstract available.

3

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

4

The relationship between rice protein composition and nitrogen compounds in sake.

Okuda M, Miyamoto M, Joyo M, Takahashi K, Goto-Yamamoto N, Iida S, Ishii T. Okuda M, et al. Among authors: goto yamamoto n. J Biosci Bioeng. 2016 Jul;122(1):70-8. doi: 10.1016/j.jbiosc.2015.11.009. Epub 2016 Jan 6. J Biosci Bioeng. 2016. PMID: 26777234

5

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. 2025 Feb;139(2):106-111. doi: 10.1016/j.jbiosc.2024.11.001. Epub 2024 Dec 1. J Biosci Bioeng. 2025. PMID: 39627922

6

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.

7

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

8

Evaluation of method bias for determining bacterial populations in bacterial community analyses.

Takahashi M, Kita Y, Mizuno A, Goto-Yamamoto N. Takahashi M, et al. Among authors: goto yamamoto n. J Biosci Bioeng. 2017 Oct;124(4):476-486. doi: 10.1016/j.jbiosc.2017.05.007. Epub 2017 Jun 7. J Biosci Bioeng. 2017. PMID: 28601609

9

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

10

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

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