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The induced mutant allele flo4-303 confers floury characteristics on the japonica rice cultivar ‘Hoshinoko’

Breeding Science, 2022, Vol.72(5), pp.383-388

2022

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Improving preharvest sprouting resistance in durum wheat with bread wheat genes

Breeding Science, 2017, Vol.67(5), pp.466-471

2017

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Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles

Breeding Science, 2015, Vol.65(3), pp.241-248

2015

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Purification and characterization of flavonol 3-glucosidase, and its activity during ripening in tartary buckwheat seeds

Plant science (Limerick), 2002-09, Vol.163 (3), p.417-423

2002

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Temperature during grain ripening affects the ratio of type-II/type-I protein body and starch pasting properties of rice (Oryza sativa L.)

Journal of cereal science, 2013-01, Vol.57 (1), p.153-159

2013

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Wheat cultivar-specific proteins in grain revealed by 2-DE and their application to cultivar identification of flour

Proteomics (Weinheim), 2005-10, Vol.5 (15), p.3942-3953

2005

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Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

Breeding Science, 2011, Vol.61(3), pp.281-287

2011

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日本麺用コムギにおけるGlu-A1座とGlu-D1座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響

日本作物学会紀事, 2017/04/05, Vol.86(2), pp.169-176

2017

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Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)

Breeding Science, 2012, Vol.62(4), pp.340-347

2012

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Relationship between the dough quality and content of specific glutenin proteins in wheat [Triticum aestivum] mill streams, and its application to making flour suitable for instant Chinese noodles

Bioscience, biotechnology, and biochemistry, 2006-04, Vol.70 (4), p.788-797

2006

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Applicability of ‘glume color’ controlled by Rg-B1 locus as a field-marker to detect Glu-B3 alleles encoding low-molecular-weight glutenin subunits in common wheat

Breeding Science, 2011, Vol.61(1), pp.11-16

2011

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Ripening Habit of Buckwheat

Crop science, 2000-07, Vol.40 (4), p.1103-1108

2000

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“Harumizuki”, a hard wheat cultivar with good bread-making quality for western Japan

Ikushugaku kenkyu, 2020-06, Vol.22 (1), p.33-38

2020

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Effects of the Composition of Glutenin Subunits Controlled by the Glu-A1 and Glu-D1 Loci and Protein Content on the NoodleQuality in Japanese Soft Wheat

Japanese Journal of Crop Science, 2017/04/05, Vol.86(2), pp.169-176

2017

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Quality evaluation of yellow alkaline noodles made from the Kitanokaori wheat cultivar

Food Science and Technology Research, 2007/08/25, Vol.13(3), pp.253-260

2007

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Comparison of quality characteristics of waxy wheat using a near isogenic line

Breeding Science, 2005, Vol.55(1), pp.87-92

2005

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Effects of the Composition of Glutenin Subunits at Glu-A1 and Glu-D1 loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality

Japanese Journal of Crop Science, 2021/01/05, Vol.90(1), pp.43-51

2021

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“Harumizuki”, a hard wheat cultivar with good bread-making quality for western Japan

Breeding Research, 2020, pp.19J11

2020

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Bread-making quality of wheat/rice flour blends

Food Science and Technology Research, 2007/08/25, Vol.10(3), pp.247-253

2004

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Influence of screening directions and Puroindoline alleles on the heritability of small-scale bread-quality tests

Breeding Science, 2005, Vol.55(3), pp.303-310

2005

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An LMW-s glutenin gene of a hard red winter wheat is similar to an LMW-s gene of a Canadian Western Extra-Strong wheat

Breeding Science, 2005, Vol.55(2), pp.241-246

2005

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日本麺用コムギにおけるGlu-A1座およびGlu-D1座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製菓適性に及ぼす影響

日本作物学会紀事, 2021/01/05, Vol.90(1), pp.43-51

2021

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Application of a method for isolated buckwheat [Fagopyrum esculentum] seed production using a tetraploid line

Breeding Science, 2000, Vol.50(3), pp.221-224

2000

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Improving the utility of potato pulp for bread-making by fermentation with Rhizopus oryzae

Food Science and Technology Research, 2007/08/25, Vol.10(3), pp.314-319

2004

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Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines

Food Science and Technology Research, 2003, Vol.9(1), pp.67-72

2003

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The induced mutant allele flo4-303 confers floury characteristics on the japonica rice cultivar ‘Hoshinoko’

Improving preharvest sprouting resistance in durum wheat with bread wheat genes

Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles

Purification and characterization of flavonol 3-glucosidase, and its activity during ripening in tartary buckwheat seeds

Temperature during grain ripening affects the ratio of type-II/type-I protein body and starch pasting properties of rice (Oryza sativa L.)

Wheat cultivar-specific proteins in grain revealed by 2-DE and their application to cultivar identification of flour

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

日本麺用コムギにおけるGlu-A1座とGlu-D1座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響

Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)

Relationship between the dough quality and content of specific glutenin proteins in wheat [Triticum aestivum] mill streams, and its application to making flour suitable for instant Chinese noodles

Applicability of ‘glume color’ controlled by Rg-B1 locus as a field-marker to detect Glu-B3 alleles encoding low-molecular-weight glutenin subunits in common wheat

Ripening Habit of Buckwheat

“Harumizuki”, a hard wheat cultivar with good bread-making quality for western Japan

Effects of the Composition of Glutenin Subunits Controlled by the Glu-A1 and Glu-D1 Loci and Protein Content on the NoodleQuality in Japanese Soft Wheat

Quality evaluation of yellow alkaline noodles made from the Kitanokaori wheat cultivar

Comparison of quality characteristics of waxy wheat using a near isogenic line

Effects of the Composition of Glutenin Subunits at Glu-A1 and Glu-D1 loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality

“Harumizuki”, a hard wheat cultivar with good bread-making quality for western Japan

Bread-making quality of wheat/rice flour blends

Influence of screening directions and Puroindoline alleles on the heritability of small-scale bread-quality tests

An LMW-s glutenin gene of a hard red winter wheat is similar to an LMW-s gene of a Canadian Western Extra-Strong wheat

日本麺用コムギにおけるGlu-A1座およびGlu-D1座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製菓適性に及ぼす影響

Application of a method for isolated buckwheat [Fagopyrum esculentum] seed production using a tetraploid line

Improving the utility of potato pulp for bread-making by fermentation with Rhizopus oryzae

Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines

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