Yasuyuki Nakayama

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 · 153 citations

Agriculture, Biochemistry, Food Science +17

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

Agriculture, Food Science, Malolactic Fermentation +9

Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops (<i>Humulus lupulus</i> L.) Variety Sorachi Ace

Ayako Sanekata, Atsushi Tanigawa, Kiyoshi Takoi et al. · Journal of Agricultural and Food Chemistry · 2018 · 36 citations

Agriculture, Chemistry, Food Science +17

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

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

Agriculture, Biochemistry, Wine Analysis +13