Relationship between Fine Structure and Properties of Gelatinization and Retrogradation of Starches from Wheat Harvested in Japan and Canada von Yoshio, Nobuko, Maeda, Iwao, Hisamatsu, Makoto

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Comparative Study on Structures of Three Hayadakimai Products Produced with Different Heating Conditions von Kohayakawa, Kazuya, Nishida, Yoshio, Asano, Masanari, Yoshio, Nobuko, Maeda, Iwao, Hisamatsu, Makoto, Taniguchi, Hajime

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Study on Outer Chains Released from Amylopectin betwen Immobilized and Free Debranching Enzymes von Sunarti, Titi C., Nunome, Tomohiro, Yoshio, Nobuko, Hisamatsu, Makoto

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Characteristics of rice cooked with lysolecithin von Ito, T. (Mie Univ., Tsu (Japan). Faculty of Bioresources), Yoshio, N, Teranishi, K, Hisamatsu, M, Yamada, T

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The Differences in the Molecular Structure and the Property of Starch between Different Rice (Oryza sativa L. japonica) Cultivars Produced in Japan von YOSHIO, Nobuko, MAEDA, Iwao, TERANISHI, Katsunori, HISAMATSUI, Makoto, YAMADA, Tetsuya

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Molecular Structures and Properties of Starches from Different Cultivars of Rice (Oryza sativa L. japonica) Produced in Japan von YOSHIO, Nobuko, MAEDA, Iwao, TERANISHI, Katsunori, HISAMATSU, Makoto, YAMADA, Tetsuya

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Comparative Study on Amylopectin Molecules of Koshihikari and Reiho (Oryza sativa L. japonica) von YOSHIO, Nobuko, LIN, Qjong, HISAMATSU, Makoto, TERANISHI, Katsunori, YAMADA, Tetsuya, MAEDA, Iwao

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Saccharides extracted from rice grains during cooking process and effect of monoglyceride on them von Ito, T. (Mie Univ., Tsu (Japan)), Yoshio, N, Teranishi, K, Hisamatsu, M, Yamada, T

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Property of "Hayadakimai" (Partially Cooked Rice) Which was Prepared by Steam Treatment von Kohayakawa, Kazuya, Ohtaki, Naomi, Nishida, Toshio, Asano, Masanari, Yoshio, Nobuko, Maeda, Iwao, Hisamatsu, Makoto, Taniguchi, Hajime

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Purification and properties of D-enzyme from malted barley von Yoshio, N, Maeda, I, Taniguchi, H, Nakamura, M

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Direct Analysis of Chains on Outer Layer of Amylopectin through Partial Hydrolysis of Normal Starch by Isoamylase von Sunarti, Titi C., Yoshio, Nobuko, Hisamatsu, Makoto

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Study on outer chains released from amylopectin between immobilized and free debranching enzymes von Sunarti, T.C. (Mie Univ., Tsu (Japan). Faculty of Bioresources), Nunome, T, Yoshio, N, Hisamatsu, M

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Comparative study on structures of three hayadakimai [cooked rice] products produced with different heating conditions von Kohayakawa, K.(Aichi-ken. Industrial Technology Inst., Nagoya (Japan)), Nishida, Y, Asano, M, Yoshio, N, Maeda, I, Hisamatsu, M, Taniguchi, H

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Property of “Hayadakimai” (Partially Cooked Rice) Which was Prepared by Steam Treatment von Kohayakawa, Kazuya, Ohtaki, Naomi, Nishida, Toshio, Asano, Masanari, Yoshio, Nobuko, Maeda, Iwao, Hisamatsu, Makoto, Taniguchi, Hajime

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製造方法の異なる早炊き米の粒構造に及ぼす加熱条件の影響 von 小早川, 和也, 西田, 淑男, 浅野, 正成, 吉尾, 信子, 前田, 巌, 久松, 眞, 谷口, 肇

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蒸煮処理早炊き米の諸性質 von 小早川, 和也, 大滝, 尚美, 西田, 淑男, 浅野, 正成, 吉尾, 信子, 前田, 巌, 久松, 眞, 谷口, 肇

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固定化した枝切り酵素と固定していない枝切り酵素間でのアミロペクチンから遊離する外部鎖長の研究 von ティティＣ．, スナルティ, 布目, 知広, 吉尾, 信子, 久松, 眞

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イソアミラーゼによるウルチ澱粉の部分加水分解物よりアミロペクチン外部層に存在する鎖長構造の直接分析 von ティティＣ．, スナルティ, 吉尾, 信子, 久松, 眞

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ROS-Generating Mitochondrial DNA Mutations Can Regulate Tumor Cell Metastasis von Ishikawa, Kaori, Takenaga, Keizo, Akimoto, Miho, Koshikawa, Nobuko, Yamaguchi, Aya, Imanishi, Hirotake, Nakada, Kazuto, Honma, Yoshio, Hayashi, Jun-Ichi

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Thermochemiluminescence of bicyclic dioxetanes bearing a 4-(benzazol-2-yl)-3-hydroxyphenyl moiety in solution and in the solid state von Watanabe, Nobuko, Matsumoto, Ayumu, Takanashi, Kai, Ijuin, Hisako K., Kabe, Yoshio, Matsumoto, Masakatsu

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