Michikatsu Sato

Varietal Differences in the Phenolic Content and Superoxide Radical Scavenging Potential of Wines from Different Sources

Michikatsu Sato, Narasimhan Ramarathnam, Yumiko Suzuki et al. · Journal of Agricultural and Food Chemistry · 1996 · 297 citations

Food Chemistry, Agricultural Chemistry, Polyphenolics +15

Contents of Resveratrol, Piceid, and Their Isomers in Commercially Available Wines Made from Grapes Cultivated in Japan

Michikatsu Sato, Yumiko Suzuki, Tohru Okuda et al. · Bioscience Biotechnology and Biochemistry · 1997 · 113 citations

Botany, Nutraceutical Ingredient, Ripening +17

Changes in Anthocyanins in Berry Skins of Merlot and Cabernet Sauvignon Grapes Grown in Two Soils Modified With Limestone or Oyster Shell Versus a Native Soil Over Two Years

Koki Yokotsuka, Akitoshi Nagao, Kazuo Nakazawa et al. · American Journal of Enology and Viticulture · 1999 · 79 citations

Limestone Soil, Biogeochemistry, Berry Skins +11

Purification and Characterization of an α-<scp>L</scp>-Rhamnosidase from<i>Pichia angusta</i>X349

Takaaki Yanai, Michikatsu Sato · Bioscience Biotechnology and Biochemistry · 2000 · 68 citations · Full text

Isolation and characterization of branched cyclodextrins

Kyoko Koizumi, Toshiko Utamura, Michikatsu Sato et al. · Carbohydrate Research · 1986 · 56 citations

Heterocyclic, Cyclodextrin Production, Branched Cyclodextrins +2