Koichiro Koie

Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer

Kiyoshi Takoi, Koichiro Koie, Yutaka Itoga et al. · Journal of Agricultural and Food Chemistry · 2010 · 150 citations

The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool

Kiyoshi Takoi, Yutaka Itoga, Koichiro Koie et al. · Journal of the Institute of Brewing · 2010 · 116 citations · Full text

Food Chemistry, Geraniol Metabolism, Food Fermentation +10

Quantitation Method for Polyfunctional Thiols in Hops (<i>Humulus lupulus</i> L.) and Beer Using Specific Extraction of Thiols and Gas Chromatography–Tandem Mass Spectrometry

Koji Takazumi, Kiyoshi Takoi, Koichiro Koie et al. · Analytical Chemistry · 2017 · 35 citations

Chemical Composition, Chemistry, Food Chemistry +18

CONSTRUCTION OF THE GENETIC LINKAGE MAP AND QTL ANALYSIS ON HOP (HUMULUS LUPULUS L.)

Koichiro Koie, Akira Inaba, Y. Okada et al. · Acta Horticulturae · 2005 · 19 citations

Biology, Genetic Diversity, Linkage Disequilibrium +10

Varietal Difference of Hop-Derived Flavour Compounds in Late-Hopped/Dry-Hopped Beers

Kiyoshi Takoi, Keita Tokita, Ayako Sanekata et al. · 2016 · 16 citations

Food Chemistry, Chemical Composition, Hop-derived Flavour Compounds