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Author

Hideaki Shimizu

Observed name: Hideaki SHIMIZU
ORCID: 0000-0002-9518-8768
Observed ORCID: 0000-0002-9518-8768
OpenAlex ID: A5102724321
Variation in the mineral composition of wine produced using different winemaking techniques
2020 · Hideaki Shimizu, Fumikazu Akamatsu, et al. · Journal of Bioscience and Bioengineering · 61
Chemometric approaches for determining the geographical origin of Japanese Chardonnay wines using oxygen stable isotope and multi-element analyses
2021 · Fumikazu Akamatsu, Hideaki Shimizu, et al. · Food Chemistry · 28
Yeast diversity during the spontaneous fermentation of wine with only the microbiota on grapes cultivated in Japan
2023 · Hideaki Shimizu, Aya Kamada, et al. · Journal of Bioscience and Bioengineering · 25
Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis
2017 · Hideaki Shimizu, Fumikazu Akamatsu, et al. · Journal of Bioscience and Bioengineering · 21
Effects of variety and vintage on the minerals of grape juice from a single vineyard
2022 · Hideaki Shimizu, Fumikazu Akamatsu, et al. · Journal of Food Composition and Analysis · 16
Prediction method for determining the carbon stable isotopic composition of berry sugars in the original must of Chardonnay wines
2021 · Fumikazu Akamatsu, Hideaki Shimizu, et al. · Food Chemistry · 13
Increase in the oxygen stable isotopic composition of water in wine with low ethanol yield
2019 · Fumikazu Akamatsu, Hideaki Shimizu, et al. · Scientific Reports · 7
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Yeast diversity during the spontaneous fermentation of wine in a winery and in a laboratory using sterilized equipment
2024 · Hideaki Shimizu, Aya Kamada, et al. · Journal of Bioscience and Bioengineering · 1
Effects of Saccharomyces cerevisiae on oak chips on wine-making and fungi communities in uninoculated-fermentation
2023 · Hideaki SHIMIZU, Aya KAMADA, et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 1
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Works count: 9
Citation count: 173
H-index: 7
I10-index: 6
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