49 results on '"Takigawa, Shigenobu"'
Search Results
2. Comparative analysis of starch properties of different root and tuber crops of Sri Lanka
3. Enzymatic hydrolysis of potato starches containing different amounts of phosphorus
4. Colored Potato Extracts Induce Superoxide Dismutase-2 mRNA Via ERK1/2 Pathway in HepG2 Cells
5. Yam Contributes to Improvement of Glucose Metabolism in Rats
6. Changes in sugar content and activity of vacuolar acid invertase during low-temperature storage of potato tubers from six Japanese cultivars
7. Effect of Sodium Bicarbonate on Rutin Residual Ratio in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Dough
8. Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules
9. The physicochemical properties of partially digested starch from sprouted wheat grain
10. Development of Rutin-rich Noodles Using Trace-rutinosidase Variety of Tartary Buckwheat (Fagopyrum Tataricum Gaertn.) ‘Manten-Kirari’
11. Evaluation of the Mutagenicity Potential of Trace-Rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.) Using the Ames Test
12. Characterization of Rutin-rich Bread Made with ‘Manten-Kirari’, a Trace-rutinosidase Variety of Tartary Buckwheat (Fagopyrum tataricum Gaertn.)
13. Properties of Calcium-fortified Potato Starch Prepared by Immersion in Natural Mineral Water and Its Food Application
14. Physiological Roles of Rutin in the Buckwheat Plant
15. The Effect of Low-temperature Storage on the Sugar Content of Table Potato Cultivars
16. Preparation of Calcium- and Magnesium-Fortified Potato Starches with Altered Pasting Properties
17. Breeding of ‘Manten-Kirari’, a non-bitter and trace-rutinosidase variety of Tartary buckwheat (Fagopyrum tataricum Gaertn.)
18. Discovery and genetic analysis of non-bitter Tartary buckwheat (Fagopyrum tataricum Gaertn.) with trace-rutinosidase activity
19. Traits of shattering resistant buckwheat ‘W/SK86GF’
20. Characterization of Peroxidase in Tartary Buckwheat Seed
21. Effects of annual fluctuation of environmental factors on starch properties in potato tuber development
22. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles
23. Effective Production of .GAMMA.-Aminobutyric Acid Using Wheat Germ
24. Starch phosphorus content in potato ( Solanum tuberosum L.) cultivars and its effect on other starch properties
25. Anti-Inflammatory Effect of Buckwheat Sprouts in Lipopolysaccharide-Activated Human Colon Cancer Cells and Mice
26. Time−Course Study and Effects of Drying Method on Concentrations of γ-Aminobutyric Acid, Flavonoids, Anthocyanin, and 2′′-Hydroxynicotianamine in Leaves of Buckwheats
27. A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars
28. A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats
29. Structural Identification of Anthocyanins and Analysis of Concentrations during Growth and Flowering in Buckwheat (Fagopyrum esculentum Moench) Petals
30. Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
31. Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
32. Changes in rutin concentration and flavonol-3-glucosidase activity during seedling growth in tartary buckwheat (Fagopyrum tataricum Gaertn.)
33. Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
34. Determination of the phosphorus content in potato starch using an energy-dispersive X-ray fluorescence method
35. Physical Properties of Yellow Alkaline Noodles from Near‐isogenic Wheat Lines with Different Wx Protein Deficiency
36. Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
37. Effect of Natural Light Periods on Rutin, Free Amino Acid and Vitamin C Contents in the Sprouts of Common (Fagopyrum esculentum Moench) and Tartary (F. tataricum Gaertn.) Buckwheats
38. Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends
39. Characterization of a flavonoid 3-O-glucosyltransferase and its activity during cotyledon growth in buckwheat (Fagopyrum esculentum)
40. Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
41. The effect of harvest dates on the starch properties of various potato cultivars
42. Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
43. Bread-Making Quality of Wheat/Rice Flour Blends
44. Properties of Starches from Potato Varieties Grown in Hokkaido
45. The Pasting Properties of Flour and Starch in Wheat Grain Damaged by .ALPHA.-Amylase
46. The Structure of Red and Purple Anthocyanins and their Production in Colored Tuber Flesh of Diploid Potatoes, Solanum tuberosum L.
47. Effects of annual fluctuation of environmental factors on starch properties in potato tuber development.
48. Time-course study and effects of drying method on concentrations of gamma-aminobutyric acid, flavonoids, anthocyanin, and 2''-hydroxynicotianamine in leaves of buckwheats.
49. Identification of anthocyanins in the sprouts of buckwheat.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.