نتائج البحث - "Wakako Funatsuki"

1

Academic Journal

'Harumizuki', a hard wheat cultivar with good bread-making quality for western Japan / 製パン性に優れる温暖地向け硬質コムギ新品種「はるみずき」の育成

المؤلفون: Kanenori Takata, Keita Kato, Mikiko Yanaka, Naoyuki Ishikawa, Tatsuya M. Ikeda, Wakako Funatsuki, Yusuke Ban, 伴雄介, 加藤啓太, 池田達哉, 石川直幸, 船附稚子, 谷中美貴子, 高田兼則

المصدر: 育種学研究 / Breeding Research. 2020, 22(1):33

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2

Academic Journal

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 / 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

المؤلفون: Kanenori Takata, Mikiko Yanaka, Naoyuki Ishikawa, Wakako Funatsuki, 石川直幸, 船附稚子, 谷中美貴子, 高田兼則

المصدر: 日本作物学会紀事 / Japanese Journal of Crop Science. 2021, 90(1):43

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3

Academic Journal

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 / 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

المؤلفون: Kanenori Takata, Mikiko Yanaka, Naoyuki Ishikawa, Tadashi Takahashi, Wakako Funatsuki, 石川直幸, 船附稚子, 谷中美貴子, 高橋肇, 高田兼則

المصدر: 日本作物学会紀事 / Japanese Journal of Crop Science. 2017, 86(2):169

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4

Academic Journal

Analysis of relationship between bread-making quality and physical properties of dough using near-isogenic wheat lines / 準同質パン用小麦系統を用いた製パン性と生地物性の関係解析

المؤلفون: Hiroaki Yamauchi, Kouichi Nagasawa, Miwako Ito, Tadashi Tabiki, Takahiro Noda, Wakako Funatsuki, Zenta Nishio, 伊藤美環子, 山内宏昭, 田引正, 船附稚子, 西尾善太, 野田高弘, 長澤幸一

المصدر: Journal of Applied Glycoscience Supplement. 2009, :58

5

Academic Journal

Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

المؤلفون: Hiroaki Yamauchi, Kanenori Takata, Norio Iriki, Tadashi Tabiki, Wakako Funatsuki, Zenta Nishio

المصدر: Breeding Science. 2005, 55(1):87

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6

Academic Journal

Effects of Glutenin Subunits Composition on Dough Strength in Wheat / 小麦粉の生地物性に及ぼすグルテニンサブユニット構成の影響

المؤلفون: Hiroaki Yamauchi, Masahiko Tanio, Miwako Ito, Sachiko Fushie, Tadashi Tabiki, Tatsuya Ikeda, Wakako Funatsuki, Zenta Nishio, 伊藤美環子, 伏江幸子, 山内宏昭, 池田達哉, 田引正, 船附稚子, 西尾善太, 谷尾昌彦

المصدر: Abstracts of Meeting of the CSSJ. 2008, :310

7

Academic Journal

Influence of sprouting damage on physical properties of yellow alkaline noodle in wheat / 穂発芽がコムギの中華麺物性に及ぼす影響

المؤلفون: Hiroaki Yamauchi, Miwako Ito, Tadashi Tabiki, Wakako Funatsuki, Zenta Nishio, 伊藤美環子, 山内宏昭, 田引正, 船附稚子, 西尾善太

المصدر: Abstracts of Meeting of the CSSJ. 2006, :362

8

Academic Journal

Characterisation and utilisation of a rice mutant line with which rice starch is easy to gelatinase / 米デンプンが糊化しやすいイネ変異系統の特性およびその利用

المؤلفون: Hiroaki Yamauchi, Kanae Ashida, Kouichi Nagasawa, Noriaki Aoki, Shuichi Matsuba, Takayuki Umemoto, Tomohito Ikegaya, Wakako Funatsuki, 山内宏昭, 松葉修一, 梅本貴之, 池ヶ谷智仁, 船附稚子, 芦田（吉田）かなえ, 長澤幸一, 青木法明

المصدر: Abstracts of Meeting of the CSSJ. 2013, :168

9

Academic Journal

Development of a Simple Method of Evaluating Polyphenol Oxidase Activity in Wheat Flour / 小麦粉のポリフェノールオキシダーゼ活性の簡易評価法の開発

المؤلفون: Hiroaki Yamauchi, Masahiko Tanio, Miwako Ito, Tadashi Tabiki, Wakako Funatsuki, Zenta Nishio, 伊藤美環子, 山内宏昭, 田引正, 船附稚子, 西尾善太, 谷尾昌彦

المصدر: 日本作物学会紀事 / Japanese Journal of Crop Science. 2008, 77(2):159

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10

Academic Journal

Improving Domestic Flour for Bread Making by Blending Extra Strong (ES) Flour

المؤلفون: Chie MATSUURA-ENDO, Hiroaki YAMAUCHI, Kanenori TAKATA, Katsuichi SAITO, Norio IRIKI, Tadashi TABIKI, Takahiro NODA, Wakako FUNATSUKI, Yuji ODA, Zenta NISHIO

المصدر: Food Preservation Science. 2003, 29(4):211

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11

Academic Journal

Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae

المؤلفون: Chie MATSUURA-ENDO, Hiroaki YAMAUCHI, Katsuichi SAITO, Naoto HASHIMOTO, Shigenobu TAKIGAWA, Takahiro NODA, Wakako FUNATSUKI, Yuji ODA

المصدر: Food Science and Technology Research. 2007, 10(3):314

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12

Academic Journal

Bread-Making Quality of Wheat/Rice Flour Blends

المؤلفون: Chie MATSUURA-ENDO, Hiroaki YAMAUCHI, Katsuichi SAITO, Naoto HASHIMOTO, Norio IRIKI, Shigenobu TAKIGAWA, Takahiro NODA, Wakako FUNATSUKI, Yuji ODA

المصدر: Food Science and Technology Research. 2007, 10(3):247

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13

Academic Journal

Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar

المؤلفون: Hideho MIURA, Hiroaki YAMAUCHI, Keiko OHTA, Miwako ITO, Naoto HASHIMOTO, Tadashi TABIKI, Wakako FUNATSUKI, Zenta NISHIO

المصدر: Food Science and Technology Research. 2007, 13(3):253

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14

Academic Journal

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

المؤلفون: Hiroaki YAMAUCHI, Kanenori TAKATA, Tatsuo KUWABARA, Wakako FUNATSUKI, Zenta NISHIO

المصدر: Food Science and Technology Research. 2003, 9(1):67

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15

Academic Journal

Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality

المؤلفون: Hiroaki YAMAUCHI, Kanenori TAKATA, Tatsuo KUWABARA, Wakako FUNATSUKI, Zenta NISHIO

المصدر: Food Science and Technology Research. 2002, 8(2):178

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16

Academic Journal

Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging

المؤلفون: Hiroaki YAMAUCHI, Kanenori TAKATA, Miwako ITO, Norio IRIKI, Tadashi TABIKI, Wakako FUNATSUKI, Zenta NISHIO

المصدر: Food Science and Technology Research. 2007, 10(2):208

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17

In-gel detection and study of the role of flavonol 3-glucosidase in the bitter taste generation in tartary buckwheat

المؤلفون: Nakatsuka Keiji, Wakako Funatsuki, Yutaka Honda, Tatsuro Suzuki

المصدر: Journal of the Science of Food and Agriculture. 84:1691-1694

مصطلحات موضوعية: Taste, Nutrition and Dietetics, Fagopyrum tataricum, Botany, Food science, Biology, biology.organism_classification, Bitter taste, Agronomy and Crop Science, Isozyme, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::cce2d898dad346309420d639d7268117
https://doi.org/10.1002/jsfa.1865

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18

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

المؤلفون: Wakako Funatsuki, Nakatsuka Keiji, Tatsuro Suzuki, Yutaka Honda

المصدر: Plant Science. 163:417-423

مصطلحات موضوعية: chemistry.chemical_classification, Phytochemistry, Fagopyrum tataricum, biology, Flavonoid, Ripening, Plant Science, General Medicine, Metabolism, biology.organism_classification, Polygonaceae, Rutin, chemistry.chemical_compound, Enzyme, chemistry, Botany, Genetics, Food science, Agronomy and Crop Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::19ab71078ff4098ee392df52cc7a893d
https://doi.org/10.1016/s0168-9452(02)00158-9

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