Permanent Fixing or Reversible Trapping and Release of DNA Micropatterns on a Gold Nanostructure Using Continuous-Wave or Femtosecond-Pulsed Near-Infrared Laser Light von Shoji, Tatsuya, Saitoh, Junki, Kitamura, Noboru, Nagasawa, Fumika, Murakoshi, Kei, Yamauchi, Hiroaki, Ito, Syoji, Miyasaka, Hiroshi, Ishihara, Hajime, Tsuboi, Yasuyuki

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Fabrication of silver nanoparticles from silver salt aqueous solution at water-glass interface by visible CW laser irradiation without reducing reagents von Setoura, Kenji, Ito, Syoji, Yamada, Masaya, Yamauchi, Hiroaki, Miyasaka, Hiroshi

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Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities von Matsushita, Koki, Tamura, Ayano, Goshima, Daisuke, Santiago, Dennis Marvin, Myoda, Takao, Takata, Kanenori, Yamauchi, Hiroaki

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Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts von Kim, Sun-Ju, Zaidul, I.S.M., Suzuki, Tatsuro, Mukasa, Yuji, Hashimoto, Naoto, Takigawa, Sigenobu, Noda, Takahiro, Matsuura-Endo, Chie, Yamauchi, Hiroaki

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Metallic-Nanostructure-Enhanced Optical Trapping of Flexible Polymer Chains in Aqueous Solution As Revealed by Confocal Fluorescence Microspectroscopy von Toshimitsu, Mariko, Matsumura, Yuriko, Shoji, Tatsuya, Kitamura, Noboru, Takase, Mai, Murakoshi, Kei, Yamauchi, Hiroaki, Ito, Syoji, Miyasaka, Hiroshi, Nobuhiro, Atsushi, Mizumoto, Yoshihiko, Ishihara, Hajime, Tsuboi, Yasuyuki

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Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of ‘Harunoakebono’ von Takata, Kanenori, Matsushita, Koki, Goshima, Daisuke, Nakamura, Tadashi, Yamauchi, Hiroaki

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Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality von Nishio, Zenta, Ito, Miwako, Takata, Kanenori, Goshima, Daisuke, Matsushita, Koki, Nakamura, Tadashi, Yamauchi, Hiroaki

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Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process von Matsushita, Koki, Goshima, Daisuke, Iwata, Junki, Santiago, Dennis Marvin, Takata, Kanenori, Yamauchi, Hiroaki

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Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique von Matsushita, Koki, Terayama, Ayaka, Goshima, Daisuke, Santiago, Dennis Marvin, Myoda, Takao, Yamauchi, Hiroaki

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SEDATION WITH DEXMEDETOMIDINE HYDROCHLORIDE DURING ENDOSCOPIC SUBMUCOSAL DISSECTION OF GASTRIC CANCER von Takimoto, Kengo, Ueda, Tomohiro, Shimamoto, Fukutaro, Kojima, Yusuke, Fujinaga, Yosuke, Kashiwa, Atufumi, Yamauchi, Hiroaki, Matsuyama, Kiichi, Toyonaga, Takashi, Yoshikawa, Toshikazu

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Comparative analysis of starch properties of different root and tuber crops of Sri Lanka von Wickramasinghe, Hetti Arachchige Mangalika, Takigawa, Shigenobu, Matsuura-Endo, Chie, Yamauchi, Hiroaki, Noda, Takahiro

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Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato cv. Toyoshiro von Pelpolage, Samanthi, Murayama, Daiki, Tani, Masayuki, Palta, Jiwan, Yamauchi, Hiroaki, Koaze, Hiroshi

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The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes von Matsushita, Koki, Santiago, Dennis Marvin, Noda, Tatsuya, Tsuboi, Kazumasa, Kawakami, Sakura, Yamauchi, Hiroaki

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Improvement of Bread Dough Supplemented with Crust Gel and the Addition of Optimal Amounts of Bakery Enzymes von Goshima, Daisuke, Matsushita, Koki, Iwata, Junki, Nakamura, Tadashi, Takata, Kanenori, Yamauchi, Hiroaki

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Influence of Higher Growing‐season Temperatures on Yield Components of Winter Wheat (Triticum aestivum L.) von Nishio, Zenta, Ito, Miwako, Tabiki, Tadashi, Nagasawa, Koichi, Yamauchi, Hiroaki, Hirota, Tomoyoshi

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The effect of harvest dates on the starch properties of various potato cultivars von Noda, Takahiro, Tsuda, Shogo, Mori, Motoyuki, Takigawa, Shigenobu, Matsuura-Endo, Chie, Saito, Katsuichi, Arachichige Mangalika, Wickramasinghe Hetti, Hanaoka, Akihiro, Suzuki, Yasuyuki, Yamauchi, Hiroaki

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Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality von Santiago, Dennis Marvin, Matsushita, Koki, Noda, Tatsuya, Tsuboi, Kazumasa, Yamada, Daiju, Murayama, Daiki, Koaze, Hiroshi, Yamauchi, Hiroaki

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Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules von Noda, Takahiro, Takigawa, Shigenobu, Matsuura-Endo, Chie, Kim, Sun-Ju, Hashimoto, Naoto, Yamauchi, Hiroaki, Hanashiro, Isao, Takeda, Yasuhito

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Bread Making Improvement of Mashed Potato-supplemented Dough by Treating with Optimal Bakery Enzymes von Matsushita, Koki, Iwata, Junki, Goshima, Daisuke, Santiago, Dennis Marvin, Nakamura, Tadashi, Yamauchi, Hiroaki

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Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido von Pelpolage, Samanthi, Nakata, Kazuma, Shinbayashi, Yurina, Murayama, Daiki, Tani, Masayuki, Yamauchi, Hiroaki, Koaze, Hiroshi

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