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Naoharu Watanabe

Naoharu Watanabe

D-Index & Metrics

Chemistry

D-Index
51
Citations
8573
World Ranking
14043
National Ranking
1084

Overview

Naoharu Watanabe is affiliated with Shizuoka University in Japan. Their research primarily spans the fields of Biochemistry, Genetics and Molecular Biology, and Agricultural and Biological Sciences. This multidisciplinary focus is further detailed through subfields including Molecular Biology, Ecology, Evolution, Behavior and Systematics, and Biotechnology.

Watanabe's work covers key topics related to plant biochemistry and biosynthesis, plant and animal studies, as well as various biochemical and biochemical processes.

The scientist has published research in venues such as RSC Advances, which reflects the scope and dissemination of their work within the scientific community.

Recent papers include:

  • Correction: Insects (Thrips hawaiiensis (Morgan)) change the stereochemical configuration of 1-phenylethanol emitted from tea (Camellia sinensis) flowers, 2020, RSC Advances

Collaborations have involved several frequent co-authors, demonstrating a network of consistent research partnerships. These co-authors include:

  • Ying Zhou
  • Lanting Zeng
  • Yinyin Liao
  • Fang Dong
  • Qiyuan Peng

Best Publications

  • A Simple Screening Method for Antioxidants and Isolation of Several Antioxidants Produced by Marine Bacteria from Fish and Shellfish

    Tomohiro Takao;Futoshi Kitatani;Naoharu Watanabe;Akihito Yagi

  • Recent studies of the volatile compounds in tea

    Ziyin Yang;Susanne Baldermann;Susanne Baldermann;Naoharu Watanabe

  • Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma

    Lanting Zeng;Naoharu Watanabe;Ziyin Yang

  • Functional characterization of a carotenoid cleavage dioxygenase 1 and its relation to the carotenoid accumulation and volatile emission during the floral development of Osmanthus fragrans Lour.

    Susanne Baldermann;Masaya Kato;Miwako Kurosawa;Yoshiko Kurobayashi

  • Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

    Lanting Zeng;Ying Zhou;Jiadong Gui;Xiumin Fu

  • Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process

    Jiadong Gui;Xiumin Fu;Ying Zhou;Tsuyoshi Katsuno

  • Volatile glycosylation in tea plants: Sequential glycosylations for the biosynthesis of aroma β-primeverosides are catalyzed by two Camellia sinensis glycosyltransferases

    Shoji Ohgami;Eiichiro Ono;Manabu Horikawa;Jun Murata

  • Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength.

    Xiumin Fu;Yiyong Chen;Xin Mei;Tsuyoshi Katsuno

  • Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark

    Ziyin Yang;Eiji Kobayashi;Tsuyoshi Katsuno;Toshimichi Asanuma

  • Production of 2-Phenylethanol in Roses as the Dominant Floral Scent Compound from L-Phenylalanine by Two Key Enzymes, a PLP-Dependent Decarboxylase and a Phenylacetaldehyde Reductase

    Miwa Sakai;Hiroshi Hirata;Hironori Sayama;Kazuya Sekiguchi

  • Geranyl 6-O-β-d-xylopyranosyl-β-d-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea

    Wenfei Guo;Kanzo Sakata;Naoharu Watanabe;Ryuta Nakajima

  • (S)-Linalyl, 2-Phenylethyl, and Benzyl Disaccharide Glycosides Isolated as Aroma Precursors from Oolong Tea Leaves

    Wenfei Guo;Ryuji Hosoi;Kanzo Sakata;Naoharu Watanabe

  • Chemical forms of aluminum in xylem sap of tea plants (Camellia sinensis L.).

    Akio Morita;Hideki Horie;Yousuke Fujii;Satoshi Takatsu

  • Formation of Flower Fragrance Compounds from Their Precursors by Enzymic Action during Flower Opening

    Naoharu Watanabe;Shuzo Watanabe;Ryuta Nakajima;Jae-Hak Moon

  • Functional characterization of rose phenylacetaldehyde reductase (PAR), an enzyme involved in the biosynthesis of the scent compound 2-phenylethanol

    Xiao-Min Chen;Hiromi Kobayashi;Miwa Sakai;Hiroshi Hirata

  • Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography.

    Elyana Cuevas Montilla;Silke Hillebrand;Daniela Butschbach;Susanne Baldermann

  • Herbivore-Induced Volatiles from Tea (Camellia sinensis) Plants and Their Involvement in Intraplant Communication and Changes in Endogenous Nonvolatile Metabolites

    Fang Dong;Ziyin Yang;Susanne Baldermann;Yasushi Sato

  • Characterization of l-phenylalanine metabolism to acetophenone and 1-phenylethanol in the flowers of Camellia sinensis using stable isotope labeling

    Fang Dong;Ziyin Yang;Susanne Baldermann;Yutaka Kajitani

  • 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

    Jae-Hak Moon;Naoharu Watanabe;Yasuyuki Ijima;Akihito Yagi

  • AROMA EVOLUTION DURING FLOWER OPENING IN ROSA DAMASCENA MILL.

    Noriaki Oka;Hisayoshi Ohishi;Tatsuya Hatano;Martin Hornberger

  • Substrate Specificity of β-Primeverosidase, A Key Enzyme in Aroma Formation during Oolong Tea and Black Tea Manufacturing

    Seung-Jin Ma;Masaharu Mizutani;Jun Hiratake;Kentaro Hayashi

Frequent Co-Authors

Susanne Baldermann
Susanne Baldermann Leibniz Association
Peter Winterhalter
Peter Winterhalter Technische Universität Braunschweig
Hiroshi Shimizu
Hiroshi Shimizu Hokkaido University
Jon Clardy
Jon Clardy Harvard University
Naohiro Yoshida
Naohiro Yoshida Tokyo Institute of Technology
Yutaka Ebizuka
Yutaka Ebizuka University of Tokyo
Toshihiro Tanaka
Toshihiro Tanaka Osaka University
Masaharu Mizutani
Masaharu Mizutani Kobe University
György Marosi
György Marosi Budapest University of Technology and Economics
Masayoshi Nakayama
Masayoshi Nakayama National Agriculture and Food Research Organization

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