Katsumi Hashizume - Concepedia

Author

Katsumi Hashizume

National Research Institute of Brewing ORCID

Also Known As

Hashizume, K., K HASHIZUME, K. Hashizume, Katsumi HASHIZUME, Katsumi Hashizume

Publications

3.1K

Citations

H-Index

Concepts

All Affiliations

National Research Institute of Brewing Akita Prefectural University Hiroshima University The University of Tokyo Akita Research Institute for Food and Brewing

About

Katsumi Hashizume is an author at National Research Institute of Brewing specializing in biochemistry, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	24	1.7K
2	Health Sciences	14	15	552
3	Natural Sciences	14	15	802
4	Medicine	13	14	1.3K
5	Public Health	1	1	24

Katsumi Hashizume

Publications

Citations

H-Index

Page 1

	Year	Citations
Loss of anthocyanins in red-wine grape under high temperature Kentaro Mori, Nami Goto‐Yamamoto, Masahiko Kitayama, Journal of Experimental Botany Food ChemistryBiosynthesisEngineeringBiochemistryBotany	2007	779
Expression of the flavonoid 3′-hydroxylase and flavonoid 3′,5′-hydroxylase genes and flavonoid composition in grape (Vitis vinifera) Seok-Tae Jeong, Nami Goto‐Yamamoto, Katsumi Hashizume, Plant Science BiologyBiosynthesisEngineeringBotanyBiochemistry	2005	191
Grape Maturity and Light Exposure Affect Berry Methoxypyrazine Concentration Katsumi Hashizume, Takashi Samuta American Journal of Enology and Viticulture Food ChemistryBiologyBerry DevelopmentBotanyPhotochemistry	1999	127
Organ-Specific Transcription of Putative Flavonol Synthase Genes of Grapevine and Effects of Plant Hormones and Shading on Flavonol Biosynthesis in Grape Berry Skins Akiko Fujita, Nami Goto‐Yamamoto, Isao ARAMAKI, Bioscience Biotechnology and Biochemistry Plant PhysiologyFlavonol BiosynthesisMrna AccumulationEngineeringBotany	2006	127
Effects of abscisic acid treatment and night temperatures on anthocyanin composition in Pinot noir grapes Kentaro Mori, Hirosuke Sato, Nami Goto‐Yamamoto, Julius Kühn-Institut Food ChemistryAbscisic Acid TreatmentBotanyPinot Noir GrapesPpm Abscisic Acid	2015	110
Variation of 2-Acetyl-1-Pyrroline Concentration in Aromatic Rice Grains Collected in the Same Region in Japan and Factors Affecting Its Concentration Tomio Itani, Masahiko Tamaki, Yasuyoshi Hayata, Plant Production Science	2004	106
Green Odorants of Grape Cluster Stem and Their Ability To Cause a Wine Stemmy Flavor Katsumi Hashizume, Takashi Samuta Journal of Agricultural and Food Chemistry Food ChemistryHealth SciencesFlavoromicsBotanyTannin	1997	99
Rice Bran Fractions Improve Blood Pressure, Lipid Profile, and Glucose Metabolism in Stroke-Prone Spontaneously Hypertensive Rats Ardiansyah Ardiansyah, Hitoshi Shirakawa, Takuya Koseki, Journal of Agricultural and Food Chemistry	2006	98
Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (<i>Vitis vinifera</i>) Kazuya Koyama, Nami Goto‐Yamamoto, Katsumi Hashizume Bioscience Biotechnology and Biochemistry Food ChemistryRed Wine VinificationBerry SkinsHealth SciencesFlavoromics	2007	97
Structural Characteristics, Properties, and In Vitro Digestibility of Rice Masaki Okuda, Isao ARAMAKI, Takuya Koseki, Cereal Chemistry EngineeringFood AnalysisFood BiophysicsSteamed Rice GrainGrain Quality	2005	68

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