FIND

researchers

DISCOVER

relevant articles

PROMOTE

your research

now for free

Yoji Hayasaka

Research Profile

Objects

Wine

Living Beings

Chemicals & Drugs

Procedures

Co-author Network

Publications

TOP 3
Kerry L Wilkinson; Andrei Prida; Yoji Hayasaka
Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation.
Yoji Hayasaka; Gayle A Baldock; Cory A Black; David W Jeffery; Kevin H Pardon; Mango Parker; Markus Herderich
Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine.
Mango Parker; Gayle A Baldock; Cory A Black; Jason P Geue; Yoji Hayasaka; Markus Herderich; David W Jeffery; Patricia Osidacz; Kevin H Pardon; I Leigh Francis
Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.

Register for free to view:

Visualized networks:

See your personal network in
sophisticated graphical views

GeoTargeted Searches:

Locate experts around the world
and connect with global collaborators

Research Profiles:

See the research activity
of experts around the globe

Geonetwork of Yoji Hayasaka (preview)

Cities where this author has publications
Cities where co-authors of this author have publications

Flash Player Required

All Publications

2013: Kerry L Wilkinson; Andrei Prida; Yoji Hayasaka
Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation.
Journal of agricultural and food chemistry 2013;61(18):4411-6.
2013: Yoji Hayasaka; Gayle A Baldock; Cory A Black; David W Jeffery; Kevin H Pardon; Mango Parker; Markus Herderich
Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine.
Journal of agricultural and food chemistry 2013;61(1):25-33.
2012: Mango Parker; Gayle A Baldock; Cory A Black; Jason P Geue; Yoji Hayasaka; Markus Herderich; David W Jeffery; Patricia Osidacz; Kevin H Pardon; I Leigh Francis
Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
Journal of agricultural and food chemistry 2012;60(10):2629-37.
2011: Petros Kneknopoulos; George K Skouroumounis; Yoji Hayasaka; Dennis K Taylor
New phenolic grape skin products from Vitis vinifera cv. Pinot Noir.
Journal of agricultural and food chemistry 2011;59(3):1005-11.
2010: Yoji Hayasaka; Gayle A Baldock; Kevin H Pardon; David W Jeffery; Markus Herderich
Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. Cv. cabernet sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis.
Journal of agricultural and food chemistry 2010;58(4):2076-81.
2010: Yoji Hayasaka; K A Dungey; G A Baldock; K R Kennison; K L Wilkinson
Identification of a beta-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke.
Analytica chimica acta 2010;660(1-2):143-8.
2010: Dimitra L Capone; Mark A Sefton; Yoji Hayasaka; David W Jeffery
Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol.
Journal of agricultural and food chemistry 2010;58(3):1390-5.
2009: Steven C Van Sluyter; Matteo Marangon; Samuel D Stranks; Karlie A Neilson; Yoji Hayasaka; Paul A Haynes; R Ian Menz; Elizabeth J Waters
Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins.
Journal of agricultural and food chemistry 2009;57(23):11376-82.
2008: Anthea L Fudge; Gordon M Elsey; Yoji Hayasaka; Kerry L Wilkinson
Quantitative analysis of beta-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis.
Journal of chromatography. A 2008;1215(1-2):51-6.
2008: David W Jeffery; Meagan D Mercurio; Markus Herderich; Yoji Hayasaka; Paul A Smith
Rapid isolation of red wine polymeric polyphenols by solid-phase extraction.
Journal of agricultural and food chemistry 2008;56(8):2571-80.
2007: Yoji Hayasaka; Kerry L Wilkinson; Gordon M Elsey; Michael Raunkjaer; Mark A Sefton
Identification of natural oak lactone precursors in extracts of american and French oak woods by liquid chromatography-tandem mass spectrometry.
Journal of agricultural and food chemistry 2007;55(22):9195-201.
2007: Kenneth F Pocock; Geoffrey M Alexander; Yoji Hayasaka; Patrik R Jones; Elizabeth J Waters
Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.
Journal of agricultural and food chemistry 2007;55(5):1799-807.
2005: Kate S Howell; Mathias Klein; Jan H Swiegers; Yoji Hayasaka; Gordon M Elsey; Graham H Fleet; Peter B Høj; Isak S Pretorius; Miguel de Barros Lopes
Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation.
Applied and environmental microbiology 2005;71(9):5420-6.
2005: TK Franks; Yoji Hayasaka; S Choimes; R van Heeswijck
Cyanogenic glucosides in grapevine: polymorphism, identification and developmental patterns.
Phytochemistry 2005;66(2):165-73.
2004: Stéphane Vidal; Emmanuelle Meudec; Véronique Cheynier; George Skouroumounis; Yoji Hayasaka
Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins.
Journal of agricultural and food chemistry 2004;52(23):7144-51.
2004: Stéphane Vidal; Yoji Hayasaka; Emmanuelle Meudec; Véronique Cheynier; George Skouroumounis
Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution.
Journal of agricultural and food chemistry 2004;52(4):713-9.
2003: Benjamin P C Smith; Michael J Tyler; Brian D Williams; Yoji Hayasaka
Chemical and olfactory characterization of odorous compounds and their precursors in the parotoid gland secretion of the green tree frog, Litoria caerulea.
Journal of chemical ecology 2003;29(9):2085-100.
2003: Robert E Asenstorfer; Anne L Morgan; Yoji Hayasaka; Margaret Sedgley; Graham P Jones
Purification of anthocyanins from species of Banksia and Acacia using high-voltage paper electrophoresis.
Phytochemical analysis : PCA 2003;14(3):150-4.
2003: Yoji Hayasaka; Kevin MacNamara; Gayle A Baldock; Randell L Taylor; Alan P Pollnitz
Application of stir bar sorptive extraction for wine analysis.
Analytical and bioanalytical chemistry 2003;375(7):948-55.
2003: Yoji Hayasaka; Elizabeth J Waters; Véronique Cheynier; Markus Herderich; Stéphane Vidal
Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry.
Rapid communications in mass spectrometry : RCM 2003;17(1):9-16.
2002: Yoji Hayasaka; Robert E Asenstorfer
Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry.
Journal of agricultural and food chemistry 2002;50(4):756-61.
2001: Robert E Asenstorfer; Yoji Hayasaka; Graham P Jones
Isolation and structures of oligomeric wine pigments by bisulfite-mediated ion-exchange chromatography.
Journal of agricultural and food chemistry 2001;49(12):5957-63.
2001: J A Kennedy; Yoji Hayasaka; Stéphane Vidal; Elizabeth J Waters; Graham P Jones
Composition of grape skin proanthocyanidins at different stages of berry development.
Journal of agricultural and food chemistry 2001;49(11):5348-55.
2001: Yoji Hayasaka; K S Adams; Kenneth F Pocock; G A Baldock; Elizabeth J Waters; Peter B Høj
Use of electrospray mass spectrometry for mass determination of grape (Vitis vinifera) juice pathogenesis-related proteins: a potential tool for varietal differentiation.
Journal of agricultural and food chemistry 2001;49(4):1830-9.
2001: Z Peng; Yoji Hayasaka; P G Iland; Mark A Sefton; Peter B Høj; Elizabeth J Waters
Quantitative analysis of polymeric procyanidins (Tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography.
Journal of agricultural and food chemistry 2001;49(1):26-31.
2000: Kenneth F Pocock; Yoji Hayasaka; M G McCarthy; Elizabeth J Waters
Thaumatin-like proteins and chitinases, the haze-forming proteins of wine, accumulate during ripening of grape (Vitis vinifera) berries and drought stress does not affect the final levels per berry at maturity.
Journal of agricultural and food chemistry 2000;48(5):1637-43.
1999: Yoji Hayasaka; Eveline J Bartowsky
Analysis of diacetyl in wine using solid-phase microextraction combined with gas chromatography-mass spectrometry.
Journal of agricultural and food chemistry 1999;47(2):612-7.