Effect of soaking and gaseous treatment on GABA content in germinated brown rice von Komatsuzaki, Noriko, Tsukahara, Kikuichi, Toyoshima, Hidechika, Suzuki, Tadanao, Shimizu, Naoto, Kimura, Toshinori

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Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy von Shimizu, Naoto, Yanagisawa, Takashi, Okadome, Hiroshi, Toyoshima, Hidechika, Andren, Henrik, Kimura, Toshinori, Ohtsubo, Ken'ichi

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Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains based on Multiple Physical Measurements of... von OKADOME, Hiroshi, TOYOSHIMA, Hidechika, SUTO, Mitsuru, ANDO, Ikuo, NUMAGUCHI, Kenji, HORISUE, Noboru, OHTSUBO, Kenichi

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Multiple Measurements of Physical Properties of Individual Cooked Rice Grains with a Single Apparatus von Okadome, Hiroshi, Toyoshima, Hidechika, Ohtsubo, Ken'ichi

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Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy von SHIMIZU, Naoto, KATSURA, Jyunji, YANAGISAWA, Takashi, INOUE, Shigeru, WITHEY, Robin P., COWE, Ian A., EDDISON, Colin G., BLAKENEY, Anthony B., KIMURA, Toshinori, YOSHIZAKI, Shigeru, OKADOME, Hiroshi, TOYOSHIMA, Hidechika, OHTSUBO, Ken’ichi

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Evaluation of Textural and Chemical Properties of Newly Bred Characteristic Rice Grains von TOYOSHIMA, Hidechika, OKADOME, Hiroshi, YOSHIZAKI, Shigeru, KIMURA, Toshinori, OHTSUBO, Ken'ichi

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Changes in qualities of high-palatability rice grains during storage von Toyoshima, H. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Kimura, T, Yoshizaki, S, Fujii, S, Okadome, H, Tsukane, Y, Morita, M, Tazima, G, Ohtsubo, K

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Differences of mineral contents in a single grain of brown rice on the location of panicle von Shindoh, K. (National Food Research Inst., Tsukuba, Ibaraki (Japan)), Toyoshima, H, Yasui, A

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Identification of Domestic Rice Cultivars by RAPD Method Using Milled Rice Grains as Samples von OHTSUBO, Kenichi, FUJII, Takeshi, HASHINO, Yoichi, TOYOSHIMA, Hidechika, OKADOME, Hiroshi, NAKAMURA, Sumiko, KAWASAKI, Shinji

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Rheological properties and lipid oxidation of rice decontaminated with low-energy electrons von Hayashi, T, Okadome, H, Toyoshima, H, Todoriki, S, Ohtsubo, K

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Cooperative Test on the Small-scale Rapid Method for the Gelatinization Properties Test of Rice Flours with a Rapid-Visco-Analyser (RVA) von TOYOSHIMA, Hidechika, OKADOME, Hiroshi, OHTSUBO, Ken'ichi, SUTO, Mitsuru, HORISUE, Noboru, INATSU, Osamu, NARIZUKA, Akihisa, AIZAKI, Mayumi, OKAWA, Toshihiko, INOUCHI, Naoyoshi, FUWA, Hidetsugu

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Preparation and Properties of High Degree Substituted Acetylated Rice Starches and Preparation of Their Films Part 1 von ., Vasudeva Singh, ., Seiichiro Isobe, ., Hidechika Toyoshima, ., Hiroshi Okadome, ., Ken`ichi Ohtsubo

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Difference in Mineral Contents of Brown Rice Grains with the Grain Position on the Panicle.-"Nipponbare", "Koshihikari" and "Snow peal": “Nipponbare”, “Koshihikari” and “Snow peal”... von SHINDOH, Kumiko, NAITO, Shigehiro, TOYOSHIMA, Hidechika, YASUI, Akemi

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Multiple Measurements of Physical Properties of Cooked Rice Grains with Different Nitrogenous Fertilizers von OKADOME, Hiroshi, KURIHARA, Masayuki, KUSUDA, Osamu, TOYOSHIMA, Hidechika, KIM, Jeong il, SHIMOTSUBO, Kunji, MATSUDA, Toshiaki, OHTSUBO, Ken'ichi

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Improvement of Boiled Noodle (Udon)-Making (Part 1): Material Loss in Boiling Related to the Conditions of Fresh Noodle Making von SHIBATA, Shigehisa, TOYOSHIMA, Hidechika, KODO, Kumiko

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Many-sided Evaluation of Physical Properties of Cooked Rice Grains with a Single Apparatus: Development of Advanced Physical Measurement Method for Individual Cooked Rice Part I von OKADOME, Hiroshi, TOYOSHIMA, Hidechika, OHTSUBO, Kenichi

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Development of Advanced Physical Measurement Method for Individual Cooked Rice Part I. Many-sided Evaluation of Physical Properties of Cooked Rice Grains with a Single Apparatus von OKADOME, Hiroshi, TOYOSHIMA, Hidechika, OHTSUBO, Kenichi

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Palatability Evaluation for Japonica Rice Grains based on Multiple Physical Measurements of Individual Cooked Rice Grain von OKADOME, Hiroshi, TOYOSHIMA, Hidechika, SUTO, Mitsuru, ANDO, Ikuo, NUMAGUCHI, Kenji, HORISUE, Noboru, OHTSUBO, Kenichi

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Sprouting husked rice excellent in safety and cooking properties, process for producing the same and processed foods von TSUKAHARA, KIKUICHI, KOMATSUZAKI, NORIKO, TOYOSHIMA, HIDECHIKA, OHTSUBO, KENICHI, OKADOME, HIROSHI

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NEW STRAIN AND METHOD FOR MASS-PRODUCING gamma-AMINOBUTYRIC ACID(GABA) USING THE SAME von KIMURA TOSHINORI, KOMATSUZAKI NORIKO, KAWAMOTO SHINICHI, TSUKAHARA KIKUICHI, SHIMA JUN, TOYOSHIMA HIDECHIKA

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