Author

Akira Wanikawa

Observed names: A. Wanikawa, Akira WANIKAWA

Observed institution: Asahi Breweries (Japan)

ORCID: 0000-0002-3666-9254

Observed ORCID: 0000-0002-3666-9254

OpenAlex ID: A5001816029

Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties

2006 · Toru Kishimoto, Akira Wanikawa, et al. · Journal of Agricultural and Food Chemistry · 224

Analysis of Hop-Derived Terpenoids in Beer and Evaluation of Their Behavior Using the Stir Bar−Sorptive Extraction Method with GC-MS

2005 · Toru Kishimoto, Akira Wanikawa, et al. · Journal of Agricultural and Food Chemistry · 159

Comparison of 4-Mercapto-4-methylpentan-2-one Contents in Hop Cultivars from Different Growing Regions

2008 · Toru Kishimoto, Minoru Kobayashi, et al. · Journal of Agricultural and Food Chemistry · 113

Flavors in Malt Whisky: A Review

2020 · Akira Wanikawa · Journal of the American Society of Brewing Chemists · 61

Detection or γ-Lactones in Malt Whisky

2000 · Akira Wanikawa, Kenji Hosoi, et al. · Journal of the Institute of Brewing · 57

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Conversion of Unsaturated Fatty Acids to Precursors of γ-Lactones by Lactic Acid Bacteria during the Production of Malt Whisky

2000 · Akira Wanikawa, Kenji Hosoi, et al. · Journal of the American Society of Brewing Chemists · 56

Behaviors of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate during Brewing Processes

2008 · Toru Kishimoto, Masahito Morimoto, et al. · Journal of the American Society of Brewing Chemists · 51

Identification of green note compounds in malt whisky using multidimensional gas chromatography

2002 · Akira Wanikawa, Kenji Hosoi, et al. · Flavour and Fragrance Journal · 47

Effects of Bordeaux Mixture (Copper Sulfate) Treatment on Blackcurrant/Muscat-Like Odors in Hops and Beer

2009 · M. Morimoto, T. Kishimoto, et al. · Journal of the American Society of Brewing Chemists · 22

A Narrative Review of Sulfur Compounds in Whisk(e)y

2022 · Akira Wanikawa, Toshikazu Sugimoto · Molecules · 17

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Stereospecificity of 10-Hydroxystearic Acid and Formation of 10-Ketostearic Acid by Lactic Acid Bacteria

2002 · Akira Wanikawa, Hiroshi Shoji, et al. · Journal of the American Society of Brewing Chemists · 15

Estimation of the Distribution of Enantiomers of γ-Decalactone and γ-Dodecalactone in Malt Whisky

2001 · Akira Wanikawa, Kenji Hosoi, et al. · Journal of the Institute of Brewing · 10

The effect of an analytical appreciation of colas on consumer beverage choice

2013 · Ayumi Yamada, Haruaki Fukuda, et al. · Food Quality and Preference · 9

Involvement of Quality of Malt Whisky by Lactic Acid Bacteria and Brewer's Yeast

2003 · Akira WANIKAWA · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 6

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Control of Off Flavor in Beer

2012 · Akira WANIKAWA · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 4

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Shochu

2023 · Ichiro Moda, Toshikazu Sugimoto, et al. · Elsevier eBooks · 1

Evaluation of Beer Palatability and Flavor Profile with Sensory and Instrumental Analyses

2008 · Kazutaka OZAKI, Akira WANIKAWA · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1

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Method of Sensory Analysis for Beer

2007 · Toru KISHIMOTO, Kazutaka OZAKI, et al. · Journal of Japan Association on Odor Environment · 1

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Contributors

2023 · Aline Marques Bortoletto, Shuang Chen, et al. · Elsevier eBooks

Flavor Compounds in Malt Whisky

2021 · Yoshitaka ISSHIKI, Kentaro WATANABE, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN

The off-flavors in beer and their control during the brewing process

2010 · Kazutaka OZAKI, Akira WANIKAWA · Journal of Japan Association on Odor Environment

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Estimation of the Distribution of Enantiomers of γ-Decalactone and γ-Dodecalactone in Malt Whisky

1953 · Akira Wanikawa, Kenji Hosoi, et al. · Journal of the Institute of Brewing

Works count: 22

Citation count: 854

H-index: 11

I10-index: 12