Takatoshi Tominaga
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Food Quality and Safety Studies, Biochemical and biochemical processes, Phytochemicals and Antioxidant Activities
Most-Cited Works
- → Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines(1998)351 cited
- → A New Type of Flavor Precursors inVitisviniferaL. cv. Sauvignon Blanc:S-Cysteine Conjugates(1998)328 cited
- → Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one(1995)306 cited
- → Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made fromVitis viniferaL. Cv. Sauvignon Blanc(1998)263 cited
- → Contribution of Volatile Thiols to the Aromas of White Wines Made From SeveralVitis viniferaGrape Varieties(2000)253 cited
- → Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions(2004)239 cited
- → The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc(2006)186 cited
- → Sulfur Aroma Precursor Present inS-glutathione Conjugate Form: Identification ofS-3-(Hexan-1-ol)-glutathione in Must fromVitis viniferaL. cv. Sauvignon Blanc(2002)185 cited
- → A Powerful Aromatic Volatile Thiol, 2-Furanmethanethiol, Exhibiting Roast Coffee Aroma in Wines Made from Several Vitis vinifera Grape Varieties(2000)160 cited
- → Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage(2009)156 cited