Nishio Zenta | National Agricultural Research Center For The Hokkaido Region (memuro)

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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
Microsatellite marker-assisted selection of fusarium head blight resistance in backcrossed Japanese winter wheat lines
Diversity of Resistance to Fusarium Head Blight in Japanese Winter Wheat
Bacterial Adjunct to Improve the Quality of Alkaline Noodles
Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
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
Effect of Shuttle Breeding with Rapid Generation Advancement on Heading Traits of Japanese 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
Relationship between the Dough Quality and Content of Specific Glutenin Proteins in Wheat Mill Streams, and Its Application to Making Flour Suitable for Instant Chinese Noodles
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
Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

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