Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Tohru OKUDA"'
Autor:
Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Gilles de Revel, Tohru Okuda
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly
Externí odkaz:
https://doaj.org/article/579815697beb4694b9a0f7fb45b7312d
Publikováno v:
Fermentation, Vol 10, Iss 4, p 216 (2024)
The skins of Vitis vinifera species contain 3-glucosyl anthocyanins (3G), but some non-vinifera species, such as ‘Yama Sauvignon’ (YS), contain a large amount of 3,5-diglucosyl anthocyanins (35DG), and the behavior of anthocyanin coloration with
Externí odkaz:
https://doaj.org/article/47b7473fc91c46abb531edf961579fc1
Publikováno v:
OENO One, Vol 55, Iss 3 (2021)
This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A
Externí odkaz:
https://doaj.org/article/4b395a6638dc4289bc568744639ad39f
Autor:
Youji Nakagawa, Yukari Arai, Yasuhiro Toda, Hideki Yamamura, Tohru Okuda, Masayuki Hayakawa, Yuzuru Iimura
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 31, Iss 1, Pp 120-127 (2017)
Some wild strains of Saccharomyces cerevisiae form a pellicle on the surface of contaminated wines during the post-fermentation period of wine making. In this study, we found that both pellicle formation and FLO11 expression by a wild pellicle-formin
Externí odkaz:
https://doaj.org/article/e8981413bafd4e68904133940f70eda5
Autor:
Yui Okada, Kyoko Oh-oka, Yuki Nakamura, Kayoko Ishimaru, Shuji Matsuoka, Ko Okumura, Hideoki Ogawa, Masashi Hisamoto, Tohru Okuda, Atsuhito Nakao
Publikováno v:
PLoS ONE, Vol 7, Iss 9, p e44338 (2012)
BACKGROUND: Resveratrol is a bioactive polyphenol enriched in red wine that exhibits many beneficial health effects via multiple mechanisms. However, it is unclear whether resveratrol is beneficial for the prevention of food allergy. This study inves
Externí odkaz:
https://doaj.org/article/2bc9828060b9443e8d555d5ce8f196c6
Publikováno v:
PLoS ONE, Vol 6, Iss 1, p e14575 (2011)
Glutamate excitotoxicity is one of the major events that takes place during various neurotoxic injuries such as brain ischemia. We prepared grape seed extracts, from two different varieties, containing high amounts of polyphenols but little resveratr
Externí odkaz:
https://doaj.org/article/5ca118d6a53847488c9395813a9a46f7
Autor:
Eri Inoue, Riku Hoshino, Tohru Okuda, Masashi Hisamoto, Yukinori Chikada, Fumie Watanabe-Saito, Taiki Igari
Publikováno v:
ACS Food Science & Technology. 1:2062-2068
Phenolics in red wines made from three cultivars, Muscat Bailey A (MBA), Merlot (MR), and Cabernet Sauvignon (CS), were separated into four fractions using the bovine serum albumin (BSA) precipitat...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1fdbd417ed15e287c08e606b0ce9fc0
https://doi.org/10.1021/acsfoodscitech.1c00290
https://doi.org/10.1021/acsfoodscitech.1c00290
Publikováno v:
OENO One, Vol 55, Iss 3 (2021)
This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11ab12111a392d89994e0bab7861358d
https://doi.org/10.20870/oeno-one.2021.55.3.4730
https://doi.org/10.20870/oeno-one.2021.55.3.4730
Autor:
Tohru Okuda, Riku Hoshino, Masashi Hisamoto, Eri Inoue, Fumie Watanabe-Saito, Haruka Kobayashi
Publikováno v:
Food Science and Technology Research. 25:863-869
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::415105b347a80e39ee26458e49ac8e67
https://doi.org/10.3136/fstr.25.863
https://doi.org/10.3136/fstr.25.863
Publikováno v:
American Journal of Enology and Viticulture. 70:109-113
Polyphenol oxidase (PPO) inhibitors were isolated from grape skin and identified as quercetin derivatives. Among the inhibitors isolated, quercetin-3-glucoside (Q3Glc) was the most potent. Kinetic analysis of the inhibitory activity toward PPO was ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdc57616e5730bc672eb575d1e92ae69
https://doi.org/10.5344/ajev.2018.17115
https://doi.org/10.5344/ajev.2018.17115