Katsumi Hashizume

Loss of anthocyanins in red-wine grape under high temperature

Kentaro Mori, Nami Goto‐Yamamoto, Masahiko Kitayama et al. · Journal of Experimental Botany · 2007 · 779 citations · Full text

Food Chemistry, Biosynthesis, Engineering +14

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 et al. · Plant Science · 2005 · 191 citations

Biology, Biosynthesis, Engineering +12

Grape Maturity and Light Exposure Affect Berry Methoxypyrazine Concentration

Katsumi Hashizume, Takashi Samuta · American Journal of Enology and Viticulture · 1999 · 127 citations

Food Chemistry, Biology, Berry Development +14

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 et al. · Bioscience Biotechnology and Biochemistry · 2006 · 127 citations · Full text

Plant Physiology, Flavonol Biosynthesis, Mrna Accumulation +17

Effects of abscisic acid treatment and night temperatures on anthocyanin composition in Pinot noir grapes

Kentaro Mori, Hirosuke Sato, Nami Goto‐Yamamoto et al. · Julius Kühn-Institut · 2015 · 110 citations · Full text

Food Chemistry, Abscisic Acid Treatment, Botany +12