Peroxidase-Like Catalytic Activity of Water-Insoluble Complex Linked Fe(III)-Thiacalix[4]arenetetrasulfonate with Tetrakis(1-methylpyridinium-4-yl)porphine via Ionic Interaction von Odo, Junichi, Sumihiro, Manabu, Okadome, Takuma, Inoguchi, Masahiko, Akashi, Haruo, Nakagoe, Kazunori

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Peroxidase-Like Catalytic Activity of Water-Insoluble Complex Linked Fe(III)-Thiacalix[4]arenetetrasulfonate with Tetrakis(1-methylpyridinium-4-yl)porphine via Ionic Interaction von Junichi ODOa, Manabu SUMIHIROa, Takuma OKADOMEa, Masahiko INOGUCHIa, Haruo AKASHIb, Kazunori NAKAGOEa

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Changes in the texture of cooked, high-protein, low-amylose "Kiraho" rice under refrigeration von Kodate, Takuma, Fujioka, Tomoaki, Nakajo, Shinsuke, Okadome, Hiroshi, Koide, Shoji

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Changes in the texture of cooked, high-protein, low-amylose “Kiraho” rice under refrigeration von Kodate, Takuma, Fujioka, Tomoaki, Nakajo, Shinsuke, Okadome, Hiroshi, Koide, Shoji

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Effects of Nitrogen Application on the Yield and Eating Quality of the Low Amylose Content Rice Cultivar Kiraho von Kodate, Takuma, Fujioka, Tomoaki, Nakajo, Shinsuke, Ota, Yuki, Okadome, Hiroshi, Koide, Shoji

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高タンパク低アミロース米「きらほ」米飯の冷蔵保存下における物性変化 von 小舘, 琢磨, 藤岡, 智明, 仲條, 眞介, 岡留, 博司, 小出, 章二

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Comparison of cooking quality of low amylose content rice between Iwate and Okinawa Prefecture von KODATE, Takuma, TANAKA, Hiroki, IREI, Nagisa, YASUE, Hiroyuki, OKADOME, Hiroshi

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窒素施肥条件の違いが低アミロース水稲品種「きらほ」の収量および米飯物性を含めた食味に与える影響 von 小舘, 琢磨, 藤岡, 智明, 仲條, 眞介, 太田, 裕貴, 岡留, 博司, 小出, 章二

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Characteristics of Cracked Grains after Soaking and Water Absorption of the High Protein Low Amylose Content Rice "Kiraho" von KODATE, Takuma, FUJIOKA, Tomoaki, NAKAJO, Shinsuke, OKADOME, Hiroshi, KOIDE, Shoji

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岩手県および沖縄県における低アミロース米の食味関連形質の比較 von 小舘, 琢磨, 田中, 洋貴, 伊禮, 凪沙, 安江, 紘幸, 岡留, 博司

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高タンパク低アミロース米“きらほ”の水浸裂傷粒発生率と吸水特性 von 小舘, 琢磨, 藤岡, 智明, 仲條, 眞介, 岡留, 博司, 小出, 章二

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