Shozo Yoneyama

Effects of strain and cultivation medium on the chemical composition of the taste components in fruit-body of Hypsizygus marmoreus

Akira Harada, Seiki Gisusi, Shozo Yoneyama et al. · Food Chemistry · 2003 · 37 citations

Food Chemistry, Nutrition, Taste Components +9

Changes in contents of free amino acids and soluble carbohydrates during fruit-body development of Hypsizygus marmoreus

Akira Harada, Shozo Yoneyama, Shuichi Doi et al. · Food Chemistry · 2003 · 20 citations

Biology, Nutrition, Biosynthesis +14

CE–MS-based metabolomics reveals the metabolic profile of maitake mushroom (<i>Grifola frondosa</i>) strains with different cultivation characteristics

Mayumi Sato, Atsuko Miyagi, Shozo Yoneyama et al. · Bioscience Biotechnology and Biochemistry · 2017 · 20 citations · Full text

Biology, Biosynthesis, Metabolic Profile +15

Effect of Dietary Maitake (Grifola frondosa) Mushrooms on Plasma Cholesterol and Hepatic Gene Expression in Cholesterol-Fed Mice

Mayumi Sato, Yoshihiko Tokuji, Shozo Yoneyama et al. · Journal of Oleo Science · 2013 · 19 citations · Full text

Grifola Frondosa, G. Frondosa, Plasma Cholesterol +18

Profiling of Hepatic Gene Expression of Mice Fed with Edible Japanese Mushrooms by DNA Microarray Analysis: Comparison among <i>Pleurotus ostreatus</i>, <i>Grifola frondosa</i>, and <i>Hypsizigus marmoreus</i>

Mayumi Sato, Yoshihiko Tokuji, Shozo Yoneyama et al. · Journal of Agricultural and Food Chemistry · 2011 · 14 citations