| A simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish T Takao, F Kitatani, N Watanabe, A Yagi, K Sakata Bioscience, Biotechnology, and Biochemistry 58 (10), 1780-1783, 1994 | 858 | 1994 |
| Recent studies of the volatile compounds in tea Z Yang, S Baldermann, N Watanabe Food Research International 53 (2), 585-599, 2013 | 676 | 2013 |
| Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma L Zeng, N Watanabe, Z Yang Critical reviews in food science and nutrition 59 (14), 2321-2334, 2019 | 266 | 2019 |
| Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography EC Montilla, S Hillebrand, D Butschbach, S Baldermann, N Watanabe, ... Journal of Agricultural and Food Chemistry 58 (18), 9899-9904, 2010 | 230 | 2010 |
| Functional characterization of a carotenoid cleavage dioxygenase 1 and its relation to the carotenoid accumulation and volatile emission during the floral development of … S Baldermann, M Kato, M Kurosawa, Y Kurobayashi, A Fujita, ... Journal of experimental botany 61 (11), 2967-2977, 2010 | 189 | 2010 |
| Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength X Fu, Y Chen, X Mei, T Katsuno, E Kobayashi, F Dong, N Watanabe, ... Scientific reports 5 (1), 16858, 2015 | 158 | 2015 |
| Volatile glycosylation in tea plants: sequential glycosylations for the biosynthesis of aroma β-primeverosides are catalyzed by two Camellia sinensis glycosyltransferases S Ohgami, E Ono, M Horikawa, J Murata, K Totsuka, H Toyonaga, Y Ohba, ... Plant Physiology 168 (2), 464-477, 2015 | 156 | 2015 |
| Formation of volatile tea constituent indole during the oolong tea manufacturing process L Zeng, Y Zhou, J Gui, X Fu, X Mei, Y Zhen, T Ye, B Du, F Dong, ... Journal of Agricultural and Food Chemistry 64 (24), 5011-5019, 2016 | 152 | 2016 |
| Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing process? J Gui, X Fu, Y Zhou, T Katsuno, X Mei, R Deng, X Xu, L Zhang, F Dong, ... Journal of Agricultural and Food Chemistry 63 (31), 6905-6914, 2015 | 150 | 2015 |
| Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark Z Yang, E Kobayashi, T Katsuno, T Asanuma, T Fujimori, T Ishikawa, ... Food Chemistry 135 (4), 2268-2276, 2012 | 149 | 2012 |
| Geranyl 6-O-β-d-xylopyranosyl-β-d-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea W Guo, K Sakata, N Watanabe, R Nakajima, A Yagi, K Ina, S Luo Phytochemistry 33 (6), 1373-1375, 1993 | 134 | 1993 |
| (S)-Linalyl, 2-phenylethyl, and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves W Guo, R Hosoi, K Sakata, N Watanabe, A Yagi, K Ina, S Luo Bioscience, biotechnology, and biochemistry 58 (8), 1532-1534, 1994 | 133 | 1994 |
| Production of 2-Phenylethanol in Roses as the Dominant Floral Scent Compound from L-Phenylalanine by Two Key Enzymes, a PLP-Dependent Decarboxylase … M Sakai, H Hirata, H Sayama, K Sekiguchi, H Itano, T Asai, H Dohra, ... Bioscience, biotechnology, and biochemistry 71 (10), 2408-2419, 2007 | 123 | 2007 |
| Chemical forms of aluminum in xylem sap of tea plants (Camellia sinensis L.) A Morita, H Horie, Y Fujii, S Takatsu, N Watanabe, A Yagi, H Yokota Phytochemistry 65 (20), 2775-2780, 2004 | 123 | 2004 |
| Recent advances in the emission and functions of plant vegetative volatiles F Dong, X Fu, N Watanabe, X Su, Z Yang Molecules 21 (2), 124, 2016 | 117 | 2016 |
| Formation of flower fragrance compounds from their precursors by enzymic action during flower opening N Watanabe, S Watanabe, R Nakajima, JH Moon, K Shimokihara, ... Bioscience, biotechnology, and biochemistry 57 (7), 1101-1106, 1993 | 113 | 1993 |
| cis-and trans-Linalool 3, 7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl β-D-glucopyranoside as aroma precursors from tea leaves for oolong tea JH Moon, N Watanabe, Y Ijima, A Yagi, K Sakata Bioscience, biotechnology, and biochemistry 60 (11), 1815-1819, 1996 | 105 | 1996 |
| Functional characterization of aromatic amino acid aminotransferase involved in 2-phenylethanol biosynthesis in isolated rose petal protoplasts H Hirata, T Ohnishi, H Ishida, K Tomida, M Sakai, M Hara, N Watanabe Journal of Plant Physiology 169 (5), 444-451, 2012 | 104 | 2012 |
| Discrimination of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds S Baldermann, Z Yang, T Katsuno, VA Tu, N Mase, Y Nakamura, ... American Journal of Analytical Chemistry 2014, 2014 | 103 | 2014 |
| Herbivore-induced volatiles from tea (Camellia sinensis) plants and their involvement in intraplant communication and changes in endogenous nonvolatile metabolites F Dong, Z Yang, S Baldermann, Y Sato, T Asai, N Watanabe Journal of agricultural and food chemistry 59 (24), 13131-13135, 2011 | 103 | 2011 |
