Concepedia

Author

Kiyoshi Takoi

Asahi Breweries (Japan)ORCID

Also Known As

K. Takoi, Kiyoshi TAKOI, Kiyoshi Takoi, Takoi, Kiyoshi

41

Publications

707

Citations

11

H-Index

22

Concepts

All Affiliations

Asahi Breweries (Japan)Sapporo Holdings (Japan)Okayama University
KT

About

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

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

260

2

Medicine

2

2

80

3

Natural Sciences

2

2

134

4

Biochemistry

1

1

35

5

Biology

1

1

99

Kiyoshi Takoi

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12

Publications

662

Citations

11

H-Index

YearCitations

Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer

Kiyoshi Takoi, Koichiro Koie, Yutaka Itoga,

Journal of Agricultural and Food Chemistry

2010

150

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,

Journal of the Institute of Brewing

2010

116

Identification and Characteristics of New Volatile Thiols Derived from the Hop (<i>Humulus luplus</i> L.) Cultivar Nelson Sauvin

Kiyoshi Takoi, Marie Degueil, Svitlana Shinkaruk,

Journal of Agricultural and Food Chemistry

2009

99

Novel Prediction Method of Beer Foam Stability Using Protein Z, Barley Dimeric α-Amylase Inhibitor-1 (BDAI-1) and Yeast Thioredoxin

Takashi Iimure, Kiyoshi Takoi, T. Kaneko,

Journal of Agricultural and Food Chemistry

2008

61

The Influence of Barley Malt Protein Modification on Beer Foam Stability and Their Relationship to the Barley Dimeric α-Amylase Inhibitor-I (BDAI-I) as a Possible Foam-Promoting Protein

Yoshihiro Okada, Takashi Iimure, Kiyoshi Takoi,

Journal of Agricultural and Food Chemistry

2008

55

Brewing Performance of Malted Lipoxygenase‐1 Null Barley and Effect on the Flavor Stability of Beer

Naohiko Hirota, Hisao Kuroda, Kiyoshi Takoi,

Cereal Chemistry

2006

45

Quantitation Method for Polyfunctional Thiols in Hops (<i>Humulus lupulus</i> L.) and Beer Using Specific Extraction of Thiols and Gas Chromatography–Tandem Mass Spectrometry

Koji Takazumi, Kiyoshi Takoi, Koichiro Koie,

Analytical Chemistry

2017

35

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,

Journal of Agricultural and Food Chemistry

2018

34

Screening of Geraniol-Rich Flavor Hop and Interesting Behavior of β-Citronellol during Fermentation under Various Hop-Addition Timings

Kiyoshi Takoi

Journal of the American Society of Brewing Chemists

2014

24

Lofty Nijo: A High Quality Malting Barley Variety Released from an Australian-Japanese Collaboration

Kensuke Ogushi, A. R. Barr, Satoshi Takahashi,

Journal of the Institute of Brewing

2002

16

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