Yoshihiro Sameshima

Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation

Yen Yen Sally Rahayu, Yumiko Yoshizaki, Keiko Yamaguchi et al. · Food Chemistry · 2016 · 70 citations

Agriculture, Food Science, Microbiology +17

Analysis of Volatile Compounds in Shochu Koji, Sake Koji, and Steamed Rice by Gas Chromatography-Mass Spectrometry

Yumiko Yoshizaki, Hiroaki Yamato, Kazunori Takamine et al. · Journal of the Institute of Brewing · 2010 · 65 citations · Full text

Agriculture, Food Science, Food Analysis +16

Transformation from geraniol, nerol and their glucosides into linalool and α-terpineol during shochu distillation

Takeo Ohta, Yuzo Morimitsu, Yoshihiro Sameshima et al. · Journal of Fermentation and Bioengineering · 1991 · 39 citations

Engineering, Chemical Engineering, Reaction Engineering +4

Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji

Yumiko Yoshizaki, Tomoka Susuki, Kazunori Takamine et al. · Journal of Bioscience and Bioengineering · 2010 · 37 citations

Life Sciences, Biotechnology, Microbiology +12

The Formation of β-Damascenone in Sweet Potato Shochu

Yumiko Yoshizaki, Kazunori Takamine, Shogo Shimada et al. · Journal of the Institute of Brewing · 2011 · 35 citations · Full text

Agriculture, Crop Sciences, Food Science +7