Výsledky vyhledávání - "Hiroyuki Hisaka"

Effect of Storage Period on Free Sugar and Starch Contents of Six Sweet Potato Varieties with Different Taste on Baking, and Quantification of Sweetness and Texture

Autor: Toshio Ando, Masaki Yasuda, Hiroyuki Hisaka

Publikováno v: Horticultural Research (Japan). 17:449-457

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e61b9921a7e23562d23744e3a38af979
https://doi.org/10.2503/hrj.17.449

Zobrazit plný text záznamu

Control of the dagger nematode Xiphinema brevicolle (Dorylaimida: Longidoridae) in wrapped root balls of the Japanese holly Ilex crenata (Celastrales: Aquifoliaceae) by drenching in a fenitrothion or benomyl solution

Autor: Masahiro Kato, Ai Takeda, Tadahiro Shibata, Toyohiro Shito, Hiroyuki Hisaka

Publikováno v: Nematological Research (Japanese Journal of Nematology). 45:27-33

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c2031b48a6d0f4b7f2d0f79128c0c497
https://doi.org/10.3725/jjn.45.27

Zobrazit plný text záznamu

Development of Retort Pouch Peanuts

Autor: Hiroyuki Hisaka

Publikováno v: Nippon Shokuhin Kagaku Kogaku Kaishi. 58:1-6

Retort pouch peanuts are a new product manufactured with the aim of increasing peanut production and consumption. Retort pouch peanuts are produced using raw pods and have a soft texture, similar to when boiled. This product is ready-to-eat and can b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c0338bed9cc5d57a99e9ce88a6064470
https://doi.org/10.3136/nskkk.58.1

Zobrazit plný text záznamu

Research on Preferences of Japanese Bunching Onion (Welsh Onion) among General Consumers and Various Types of Restaurants

Autor: Satoko Motoori, Masaki Yasuda, Tadayuki Wako, Hiroyuki Hisaka, Atsushi Miyagi

Publikováno v: Horticultural Research (Japan). 10:273-282

一般消費者（833名）および外食産業（143店舗）を対象に，食味に着目したネギの嗜好性調査を行った．一般消費者を対象にした調査では，生ネギでは香りは「強い」方が，煮ネギでは「�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d1695f7c55985fa1702dfab3de1fc28e
https://doi.org/10.2503/hrj.10.273

Zobrazit plný text záznamu

Relationship between Sensory Test, and Chemical and/or Physical Properties of Japanese Bunching Onion

Autor: Hiroyuki Hisaka, Atsushi Miyagi, Masaki Yasuda, Satoko Motoori, Tadayuki Wako

Publikováno v: Horticultural Research (Japan). 10:101-107

ネギの食味品質に関する化学的，物理的分析法を確立するため，「辛み」，「甘み」，「硬さ」の観点から，調理法を考慮した官能評価と生ネギの化学的成分および物性値の関係を明ら�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::337350b1797a78e664f626e5211fce51
https://doi.org/10.2503/hrj.10.101

Zobrazit plný text záznamu

Cloning of cDNAs encoding senescence-associated genes, ACC synthase and ACC oxidase from stored snow pea pods (Pisum sativum L. var saccharatum) and their expression during pod storage

Autor: Takahide Sato, Hiroyuki Hisaka, Juan A.T Pariasca, Takeshi Miyazaki, Akiko Sunaga, Hiroki Nakagawa, Masatoshi Sonoda

Publikováno v: Postharvest Biology and Technology. 22:239-247

Snow pea pods (Pisum sativum L. var saccharatum), an immature-harvested commodity, undergo several detrimental changes during storage. In order to understand this postharvest-induced process, we isolated 13 snow pea pod senescence-associated (ssa) cD

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e9a0c01c69765af242a0b8d83b84f88b
https://doi.org/10.1016/s0925-5214(01)00094-1

Zobrazit plný text záznamu

Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. var. saccharatum)

Autor: Hiroyuki Hisaka, Takeshi Miyazaki, Juan A.T Pariasca, Hiroki Nakagawa, Takahide Sato

Publikováno v: Postharvest Biology and Technology. 21:213-223

The effects of precooling, modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the storability of snow pea pods ( Pisum sativum L. var. saccharatum ) at 5°C were determined. Bagging pods with polymethyl pentene polymeric fi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b352775ca25bc58b2d8978f765ab1515
https://doi.org/10.1016/s0925-5214(00)00149-6

Zobrazit plný text záznamu

Relationship of changes of components to that of appearance quality of spinach. Part II. Changes in ascorbic acid contents at various parts of spinach leaves during storage

Autor: Nagao Ogura, Hiroyuki Hisaka

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 38:41-43

ホウレンソウのアスコルピン酸は葉柄部より葉身部で多く,外側の古い葉より内側の新しい葉の方が含量が高いことを認めた.株全体のアスコルビン酸の減少速度は貯蔵温度に強く関係し�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0a239e9981d222fa8cbbb8424c2534c9
https://doi.org/10.3136/nskkk1962.38.41

Zobrazit plný text záznamu

A relation of change in appearance to changes in sugar content and respiration rate in spinach during storage

Autor: Hiroyuki Hisaka

Publikováno v: NIPPON SHOKUHIN KOGYO GAKKAISHI. 36:956-963

冬の露地作とハウス作のホンンソウを0, 10, 20, 30℃で貯蔵し,呼吸量,糖含量の変化と,外観の変化との関連を検討した. (1) ホウレンソウの糖含量は,露地作とハウス作では約2倍露地作の方が�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::37d72c7d18924e911018f418873f0501
https://doi.org/10.3136/nskkk1962.36.12_956

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání