Yada H | National Agriculture Res. Center For Hokkaido Region

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著作論文

A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars
Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
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
Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
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
Changes in sugar content and activity of vacuolar acid invertase during low-temperature storage of potato tubers from six Japanese cultivars
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars : Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
Hepatoprotective Effects of Purple Potato Extract against D-Galactosamine-Induced Liver Injury in Rats
Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
Bread-Making Quality of Wheat/Rice Flour Blends
The Pasting Properties of Flour and Starch in Wheat Grain Damaged by α-Amylase
Tartary Buckwheat Sprout Powder Lowers Plasma Cholesterol Level in Rats
Microsatellite marker-assisted selection of fusarium head blight resistance in backcrossed Japanese winter wheat lines
Bacterial Adjunct to Improve the Quality of Alkaline Noodles
Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips(Food & Nutrition Science)
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
Structural Elucidation of 4-(Cystein-S-yl)butyl Glucosinolate from the Leaves of Eruca sativa
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
Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

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