Atsuko Isogai - Concepedia

Author

Atsuko Isogai

National Research Institute of Brewing ORCID

Also Known As

A Isogai, A. Isogai, Atsuko ISOGAI, Atsuko Isogai

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

National Research Institute of Brewing Hiroshima University Kyoto University The University of Osaka

About

Atsuko Isogai is an author at National Research Institute of Brewing specializing in food quality, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	383
2	Medicine	8	8	318
3	Natural Sciences	5	5	194
4	Engineering	4	4	77
5	Management	1	1	23

Atsuko Isogai

Publications

922

Citations

H-Index

Page 1

	Year	Citations
Changes in the Aroma Compounds of Sake during Aging Atsuko Isogai, Hitoshi UTSUNOMIYA, Ryoko Kanda, Journal of Agricultural and Food Chemistry	2005	112
Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake Natsuki Mimura, Atsuko Isogai, Kazuhiro Iwashita, Journal of Bioscience and Bioengineering Food ChemistryFlavoromicsGas ChromatographyChemical CompositionFood Analysis	2014	87
Primary Structures of Fungal Fructosyl Amino Acid Oxidases and their Application to the Measurement of Glycated Proteins Nobuyuki Yoshida, Yasuyoshi Sakai, Atsuko Isogai, European Journal of Biochemistry Protein ChemistryBiosynthesisGlycosylationBiochemistryNatural Sciences	1996	67
Screening and Identification of Precursor Compounds of Dimethyl Trisulfide (DMTS) in Japanese Sake Atsuko Isogai, Ryoko Kanda, Yoshikazu Hiraga, Journal of Agricultural and Food Chemistry	2008	57
Purification and Properties of Fructosyl Lysine Oxidase from<i>Fusarium oxysporum</i>S-1F4 Yasuyoshi Sakai, Nobuyuki Yoshida, Atsuko Isogai, Bioscience Biotechnology and Biochemistry PhytoalexinBiosynthesisBioorganic ChemistryFusarium OxysporumBiochemistry	1995	54
Identification of 2,4,6-Trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash Atsushi Miki, Atsuko Isogai, Hitoshi UTSUNOMIYA, Journal of Bioscience and Bioengineering Agricultural ChemistryMusty/muddy Off-flavorFlavoromicsRice KojiFood Quality	2005	53
Effects of Sulfur Dioxide on Formation of Fishy Off-Odor and Undesirable Taste in Wine Consumed with Seafood Akiko Fujita, Atsuko Isogai, Michiko Endo, Journal of Agricultural and Food Chemistry Food ChemistryFood QualityOmega-3 Fatty AcidWhite WineFood Analysis	2010	38
Inhibition of mitochondrial fragmentation during sake brewing causes high malate production in sake yeast Hiroshi Kitagaki, Taku Kato, Atsuko Isogai, Journal of Bioscience and Bioengineering BiosynthesisSake YeastFood FermentationBiochemistryMedicine	2008	31
Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport Kenta Horie, Takahiro OBA, Saori Motomura, Bioscience Biotechnology and Biochemistry BiologyAlcoholic FermentationBiosynthesisMitochondrial Pyruvate TransportBiochemistry	2010	30
Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori Yukio Osafune, Kenji Toshida, Jinshun HAN, Journal of the Institute of Brewing Food ChemistryThreshold MeasurementTraditional Japanese SpiritsFlavoromicsAroma Compounds	2019	30

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