Toru Kishimoto - Concepedia

Author

Toru Kishimoto

Asahi Breweries (Japan)ORCID

Also Known As

T. Kishimoto, Toru KISHIMOTO, Toru Kishimoto

Publications

903

Citations

H-Index

Concepts

All Affiliations

Asahi Breweries (Japan)National Research Institute of Brewing Kyoto University Kyoto Prefectural University of Medicine

About

Toru Kishimoto is an author at Asahi Breweries (Japan) specializing in food chemistry, flavoromics, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	85
2	Engineering	2	2	67
3	Medicine	1	1	12
4	Natural Sciences	1	1	98
5	Public Health	1	1	12

Toru Kishimoto

Publications

869

Citations

H-Index

Page 1

	Year	Citations
Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties Toru Kishimoto, Akira Wanikawa, Katsunori Kono, Journal of Agricultural and Food Chemistry	2006	210
Analysis of Hop-Derived Terpenoids in Beer and Evaluation of Their Behavior Using the Stir Bar−Sorptive Extraction Method with GC-MS Toru Kishimoto, Akira Wanikawa, Noboru Kagami, Journal of Agricultural and Food Chemistry	2005	148
Comparison of 4-Mercapto-4-methylpentan-2-one Contents in Hop Cultivars from Different Growing Regions Toru Kishimoto, Minoru Kobayashi, Nana Yako, Journal of Agricultural and Food Chemistry BiologyFood Chemistry4-Mercapto-4-methylpentan-2-one ContentsAgricultural ChemistryBotany	2008	98
Identification of major wheat allergens by means of the <i>Escherichia coli</i> expression system Nobuyuki Maruyama, Keiko Ichise, Tomoyuki Katsube, European Journal of Biochemistry	1998	92
Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping Scott Lafontaine, Scott Varnum, Aurélie Roland, Food Chemistry Harvest MaturityCascade HopsAroma Characteristics	2018	82
Simulation of Pilsner-type beer aroma using 76 odor-active compounds Toru Kishimoto, Shigekuni Noba, Nana Yako, Journal of Bioscience and Bioengineering Food ChemistryPilsner-type Beer AromaElectronic NoseSensory Science	2018	55
Behaviors of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate during Brewing Processes Toru Kishimoto, Masahito Morimoto, Minoru Kobayashi, Journal of the American Society of Brewing Chemists EngineeringFlavoromicsChemical CompositionFood AnalysisPolysaccharide	2008	46
Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with <i>in Situ</i> Derivatization and Thermal Desorption–Gas Chromatography–Tandem Mass Spectrometry Nobuo Ochiai, Kikuo Sasamoto, Toru Kishimoto Journal of Agricultural and Food Chemistry	2015	43
Effects of Bordeaux Mixture (Copper Sulfate) Treatment on Blackcurrant/Muscat-Like Odors in Hops and Beer Masahito Morimoto, Toru Kishimoto, Minoru Kobayashi, Journal of the American Society of Brewing Chemists Food ChemistryChemical EngineeringHop ConesEngineeringCopper Sulfate	2009	21
Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer Toru Kishimoto, Satoko Teramoto, Akiko Fujita, Journal of the American Society of Brewing Chemists Food ChemistryIbu ValueFood FermentationIn Vitro FermentationFlavoromics	2021	18

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