المؤلفون: Hisashi Tanno

المصدر: Liang you shipin ke-ji, Vol 28, Iss 6, Pp 38-56 (2020)

مصطلحات موضوعية: white immature kernel, cultivation techniques, non-glutinous rice, northernmost japan, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200606?st=article_issue; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/1e7b2a021d8e4cf1bf9f3101afd0455b

المؤلفون: Hisashi Tanno

المصدر: Liang you shipin ke-ji, Vol 28, Iss 6, Pp 57-74 (2020)

مصطلحات موضوعية: amylose content, difference among areas, difference among years, non-glutinous rice, occurrence factors, protein content, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200608?st=article_issue; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/843e25faee224ff1aa37edbbc19dac43

المؤلفون: Hisashi Tanno, Tohru Yoshimura, Masafumi Kinoshita

المصدر: Liang you shipin ke-ji, Vol 28, Iss 6, Pp 29-37 (2020)

مصطلحات موضوعية: appearance quality of non-glutinous rice grain, breeding, immature kernel, whiteness, brown rice, milled rice, cold region, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200604?st=article_issue; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/b4eeedf1d1c646f5b275f9b29306f26c

المؤلفون: Mingfang FENG, Jing CANG, Junhong WANG, Jian SUN, Jing YU, Qinghua XU, Da ZHANG, Ning YANG, Qiuwei LU, Yan LV

المصدر: Czech Journal of Genetics and Plant Breeding, Vol 54, Iss 4, Pp 161-167 (2018)

مصطلحات موضوعية: agrobacterium, gus expression, round-grained non-glutinous rice, tissue culture, transformation efficiency, Plant culture, SB1-1110

وصف الملف: electronic resource

Relation: https://cjgpb.agriculturejournals.cz/artkey/cjg-201804-0004_regeneration-and-agrobacterium-mediated-transformation-of-japonica-rice-varieties-developed-for-a-cold-region.php; https://doaj.org/toc/1212-1975; https://doaj.org/toc/1805-9325

URL الوصول: https://doaj.org/article/b53e44b784c14aa7b679f0e57e337db9

المؤلفون: Sachiko Hirota, Umeo Takahama

المصدر: Foods; Volume 7; Issue 8; Pages: 128

مصطلحات موضوعية: adzuki bean ( Vigna angularis ), mechanisms of starch digestion suppression, retrograding non-glutinous rice (joshinko), starch/fatty acid complexes, starch/flavonoid complexes

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Grain; https://dx.doi.org/10.3390/foods7080128

الاتاحة: https://doi.org/10.3390/foods7080128

المؤلفون: Bualuang, Oraporn, Tirawanichakul, Supawan, Tirawanichakul, Yutthana

المصدر: ASEAN Journal of Chemical Engineering; Vol 11, No 2 (2011); 22-36 ; 2655-5409 ; 1655-4418

مصطلحات موضوعية: Empirical drying model, Hydrothermal treatment, non-glutinous rice, Sorption isotherm, Thermo-physical properties

وصف الملف: application/pdf

Relation: https://jurnal.ugm.ac.id/AJChE/article/view/50060/26172; https://jurnal.ugm.ac.id/AJChE/article/view/50060

الاتاحة: https://jurnal.ugm.ac.id/AJChE/article/view/50060
https://doi.org/10.22146/ajche.50060

المؤلفون: Bualuang, Oraporn, Tirawanichakul, Supawan, Tirawanichaku, Yutthana

المصدر: ASEAN Journal of Chemical Engineering; Vol 11 No 2 (2011); 22-36 ; 2655-5409 ; 1655-4418

مصطلحات موضوعية: Empirical drying model, Hydrothermal treatment, non-glutinous rice, Sorption isotherm, Thermo-physical properties

وصف الملف: application/pdf

Relation: https://jurnal.ugm.ac.id/v3/AJChE/article/view/8088/2799; https://jurnal.ugm.ac.id/v3/AJChE/article/view/8088

الاتاحة: https://jurnal.ugm.ac.id/v3/AJChE/article/view/8088

المؤلفون: Morina, Filis, Hirota, Sachiko, Takahama, Umeo

المصدر: International Journal of Food Sciences and Nutrition

مصطلحات موضوعية: procyanidins, glutinous and non-glutinous rice, amylose, amylopectin, Adzuki bean

Relation: Ministry of Education, Science, and Culture in JapanMinistry of Education, Culture, Sports, Science and Technology, Japan (MEXT) [16K00836]; Kieikai Research FoundationKieikai Research Foundation; KOROLID Grant [CZ.02.1.01/0.0/0.0/15_003/0000336]; http://rimsi.imsi.bg.ac.rs/handle/123456789/1299; 2-s2.0-85089995541; 000511316800001

الاتاحة: http://rimsi.imsi.bg.ac.rs/handle/123456789/1299
https://doi.org/10.1080/09637486.2020.1719389

المؤلفون: Junichi Sagara, Kenji Ozeki, Takayuki Bogaki, 坊垣 隆之, 尾関 健二, 相良 純一

المصدر: 食品・臨床栄養 / Food and Clinical Nutrition. 2016, e2016:13

المؤلفون: Shizuka Adachi, Yusuke Ii, 井伊 悠介, 足立 静香

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2013, 60(12):705

المؤلفون: Fujiko KAWAMURA, Hiromi KABAYA

المصدر: Journal of Home Economics of Japan. 1999, 50(8):821

المؤلفون: HATSUE MORITAKA, MAMI TAKAHASHI, 森高 初惠, 高橋 真美

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2006, :37

المؤلفون: Akiko Taniguchi(Yamada), Mayu Yamaguchi, Naoko Yamaguchi, 山口 尚子, 山口 真由, 谷口(山田) 亜樹子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2008, :160

المؤلفون: Yasushi MOTOKI

المصدر: Quarterly Journal of Geography. 1999, 51(3):161

المؤلفون: Ichiroh Shoji

المصدر: Abstracts of Annual Congress of The Japan Society of Home Economics. 2003, :146

المؤلفون: Kouyama, Wataru, Nishida, Takahiro, Khuat, Hien Thi Thu, Mizutani, Goro, Hasegawa, Hiroshi, Miyamura, Hiroaki

المصدر: Journal of Biomaterials and Nanobiotechnology. 7(1):13-18

مصطلحات موضوعية: Cracking in Hot Weather, Amylopectin, Non-Glutinous Rice, Optical Sum Frequency Generation (SFG), Rice Kernels

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=jairo_______::31333b72e1ae2ec2c628c91c7982f2c2
http://hdl.handle.net/10119/13715

المؤلفون: Akio NISHIMURA, Keiko KATSUTA, Makoto MIURA

المصدر: Journal of Home Economics of Japan. 1993, 44(4):255

المؤلفون: Humio KURASAWA, Ichiro SHOJI

المصدر: Journal of Home Economics of Japan. 1988, 39(3):237

المؤلفون: Humio KURASAWA, Ichiro SHOJI

المصدر: Journal of Home Economics of Japan. 1988, 39(2):159

المؤلفون: Masami ARISAKA, Toshio JOH, Toshiro HAYAKAWA, Youichi YOSHII

المصدر: Food Science and Technology International, Tokyo. 1998, 4(2):121