Characterization of Oriental Cultivars of Grapevine Using a Reference Allele System of Microsatellite Data and Assignment Test

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概要

• 論文の詳細を見る
• 2009-04-01

著者

• GOTO YAMAMOTO

  National Research Institute of Brewing

• NUMATA Mineyo

  National Research Institute of Brewing

• WAN Guang-Hua

  National Research Institute of Brewing

• SHIMAMOTO Toshi

  National Research Institute of Brewing

• HASHIZUME Katsumi

  National Research Institute of Brewing

• 後藤(山本) 奈美

  葛巻高原食品加工

• Goto‐yamamoto N

  National Res. Inst. Brewing Higashi‐hiroshima Jpn

• Goto-yamamoto Nami

  National Res. Inst. Of Brewing

• Goto‐yamamoto N

  National Research Institute Of Brewing

• Goto‐yamamoto Nami

  National Research Institute Of Brewing

関連論文

• Characterization of Oriental Cultivars of Grapevine Using a Reference Allele System of Microsatellite Data and Assignment Test
• DNA-DNA交雑による火落菌の簡易同定法
• N-Linked Oligosaccharides of Aspergillus awamori Feruloyl Esterase Are Important for Thermostability and Catalysis
• Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)
• Characterization of Peptides Generated in Proteolytic Digest of Steamed Rice Grains by Sake Koji Enzymes(BREWING AND FOOD TECHNOLOGY)
• Effects of Aldehyde Dehydrogenase and Acetyl-CoA Synthetase on Acetate Formation in Sake Mash
• A Skin Color Mutation of Grapevine, from Black-Skinned Pinot Noir to White-Skinned Pinot Blanc, Is Caused by Deletion of the Functional VvmybA1 Allele
• Effect of Shading on Proanthocyanidin Biosynthesis in the Grape Berry
• 低アルコール清酒から分離した火落菌の同定とアルコール耐性
• DNA-DNA交雑による火落菌の簡易同定法
• Organ-Specific Transcription of Putative Flavonol Synthase Genes of Grapevine and Effects of Plant Hormones and Shading on Flavonol Biosynthesis in Grape Berry Skins
• Stimulatory Effect of Ferulic Acid on the Production of Extracellular Xylanolytic Enzymes by Aspergillus kawachii
• SSU1-R, a Sulfite Resistance Gene of Wine Yeast, is an Allele of SSU1 with a Different Upstream Sequence
• Rice Protein Digestion by Sake Koji Enzymes : Comparison between Steamed Rice Grains and Isolated Protein Bodies from Rice Endosperm(BREWING AND FOOD TECHNOLOGY)
• Purification and Characterization of a 0-Methyltransferase Capable of Methylating 2-Hydroxy-3-alkylpyrazine from Vitis vinifera L. (cv. Cabernet Sauvignon)(Biochemistry & Molecular Biology)
• S-Adenosyl-L-methionine-dependent O-Methylation of 2-Hydroxy-3-alkylpyrazine in Wine Grapes : A Putative Final step of Methoxypyrazine Biosynthesis
• Variation of 2-Acetyl-1-Pyrroline Concentration in Aromatic Rice Grains Collected in the Same Region in Japan and Factors Affecting Its Concentration(Crop Physiology and Ecology)
• Stimulatory Effect of Ferulic Acid on the Production of Extracellular Xylanolytic Enzymes by Aspergillus kawachii
• Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
• Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)
• Phenetic Clustering of Grapes (Vitis spp.) by AFLP Analysis
• Analyses of peptides in sake mash : Forming a profile of bitter-tasting peptides(BREWING AND FOOD TECHNOLOGY)
• Methoxypyrazine Content of Japanese Red Wines
• The transfer of stable ^Cs from rice to Japanese sake(BREWING AND FOOD TECHNOLOGY)
• The transfer of radioactive cesium and potassium from rice to sake(BREWING AND FOOD TECHNOLOGY)
• The transfer of stable ^Cs from rice to Japanese sake

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