Kiyoshi Takoi

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

Kiyoshi Takoi, Koichiro Koie, Yutaka Itoga et al. · Journal of Agricultural and Food Chemistry · 2010 · 150 citations

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 et al. · Journal of the Institute of Brewing · 2010 · 116 citations · Full text

Food Chemistry, Geraniol Metabolism, Food Fermentation +10

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 et al. · Journal of Agricultural and Food Chemistry · 2009 · 99 citations

Biology, Food Chemistry, Botany +11

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 et al. · Journal of Agricultural and Food Chemistry · 2008 · 61 citations

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 et al. · Journal of Agricultural and Food Chemistry · 2008 · 55 citations