TAKATA Kanenori | Bread Wheat Research Team, National Agricultural Research Center for the Western Region

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著作論文

Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
Diversity of Resistance to Fusarium Head Blight in Japanese Winter Wheat
Bacterial Adjunct to Improve the Quality of Alkaline Noodles
The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
Influence of Screening Directions and Puroindoline Alleles on the Heritability of Small-Scale Bread-Quality Tests
Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido
Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste
Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
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
Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components
Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines
Prediction of Bread-Making Quality by Prolonged Swelling SDS-Sedimentation Test

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