Kayu Okutsu

Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation

Yen Yen Sally Rahayu, Yumiko Yoshizaki, Keiko Yamaguchi et al. · Food Chemistry · 2016 · 70 citations

Agriculture, Food Science, Microbiology +17

LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding <i>cexA</i> Gene in Aspergillus luchuensis mut. <i>kawachii</i>

Chihiro Kadooka, Eri Nakamura, Kazuki Mori et al. · Applied and Environmental Microbiology · 2019 · 47 citations · Full text

Life Sciences, Biotechnology, Microbiology +17

Mitochondrial Citrate Transporters CtpA and YhmA Are Required for Extracellular Citric Acid Accumulation and Contribute to Cytosolic Acetyl Coenzyme A Generation in Aspergillus luchuensis mut. <i>kawachii</i>

Chihiro Kadooka, Kosuke Izumitsu, Masahira Onoue et al. · Applied and Environmental Microbiology · 2019 · 43 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

Xuan Yin, Yumiko Yoshizaki, Makoto Ikenaga et al. · Journal of Bioscience and Bioengineering · 2019 · 41 citations

Agriculture, Agronomy, Food Science +10

Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors

Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki et al. · Food Bioscience · 2021 · 37 citations

Agriculture, Food Science, Manufacturing Engineering +15