Zobrazeno 1 - 10 of 36 pro vyhledávání: '"Junichiro Marui"'
1
Akademický článek
Optimizing phosphorus management to increase grain yield and nutritional quality while reducing phytic acid concentration in black rice (Oryza sativa L.)
Autor: Aung Zaw Oo, Hidetoshi Asai, Kensuke Kawamura, Junichiro Marui, Kazuhiko Nakahara, Toshiyuki Takai, Hiroki Saito, Khin Thuzar Win, Juan Pariasca-Tanaka
Publikováno v: Frontiers in Sustainable Food Systems, Vol 7 (2023)
Rice with a black-colored pericarp (hereafter, black rice) has attracted considerable attention because of its high nutritional value. It is traditionally grown in infertile agroecosystems, where soil nutrient deficiency would affect grain yield and
Externí odkaz: https://doaj.org/article/4c8bb51671c14aa085a6b9d11f9aed12
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2
Akademický článek
Downregulation of the ypdA Gene Encoding an Intermediate of His-Asp Phosphorelay Signaling in Aspergillus nidulans Induces the Same Cellular Effects as the Phenylpyrrole Fungicide Fludioxonil
Autor: Akira Yoshimi, Daisuke Hagiwara, Miyako Ono, Yasuyuki Fukuma, Yura Midorikawa, Kentaro Furukawa, Tomonori Fujioka, Osamu Mizutani, Natsuko Sato, Ken Miyazawa, Jun-ichi Maruyama, Junichiro Marui, Youhei Yamagata, Tasuku Nakajima, Chihiro Tanaka, Keietsu Abe
Publikováno v: Frontiers in Fungal Biology, Vol 2 (2021)
Many eukaryotic histidine-to-aspartate (His-Asp) phosphorelay systems consist of three types of signal transducers: a His-kinase (HK), a response regulator (RR), and a histidine-containing phosphotransfer intermediate (HPt). In general, the HPt acts
Externí odkaz: https://doaj.org/article/4c079a1f69954ab48f8d2b5f5c1f86c3
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6
Relationship between Salinity and Histamine Accumulation in Padaek, a Salt-Fermented Freshwater Fish Paste from Laos
Autor: Yethao Giavang, Yanglao Yialee, Sayvisene Boulom, Junichiro Marui, Souphachay Phouphasouk
Publikováno v: Journal of Food Protection. 84:429-436
Padaek is a salt-fermented freshwater fish product popularly used in Laos as a shelf-stable all-purpose seasoning. For padaek production, the fish is fermented with salt and rice bran at ambient temperature. Although it is considered edible after 2 t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3cefec640c45df8b7ad70b93addaf8c
https://doi.org/10.4315/jfp-20-272
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8
Effect of proteolytic bacteria on texture and colour quality of khanom ‐ jeen , traditional Thai fermented rice noodles
Autor: Sirinan Shompoosang, Kanokwan Yodin, Junichiro Marui, Patthinan Varichanan, Wanchai Panthavee
Publikováno v: Letters in Applied Microbiology. 69:339-345
Khanom-jeen are traditional Thai fermented rice noodles with a characteristic flavour and texture. Based on their ability to hydrolyse rice proteins, five strains of proteolytic bacteria were isolated from fermented rice flour used to produce noodles
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73cdfcf54970d6bf59379de95fcff591
https://doi.org/10.1111/lam.13210
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9
Characteristics of two populations of Thai river sprat Clupeichthys aesarnensis from man-made reservoirs in Thailand and Laos, with aspects of gonad development
Autor: Piyathap Avakul, Pisit Phomikong, Tomoyuki Okutsu, Shinsuke Morioka, Bounsong Vongvichith, Junichiro Marui, Tuantong Jutagate
Publikováno v: Fisheries Science. 85:667-675
Growth and reproduction of the Thai river sprat Clupeichthys aesarnensis (Teleostei: Clupeidae) in Sirindhorn Reservoir, Thailand, and Nam Ngum Reservoir, Laos, were investigated using age estimates obtained from daily growth increments in otoliths a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7c878037e96275cbaf6f2e2e1d2d9159
https://doi.org/10.1007/s12562-019-01319-x
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