Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Keiko, Iwaki"'
Publikováno v:
Bulletin of Applied Glycoscience. 9:266-277
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b180b2891fa5cd74c1f3a2b3ff036471
https://doi.org/10.5458/bag.9.4_266
https://doi.org/10.5458/bag.9.4_266
Autor:
Masako Kawanishi-Asaoka, Chikage Kikuta, Chihiro Komagine, Atsuna Komori, Saori Tanaka, Saki Higashi, Keiko Iwaki, Yoshimi Sugimoto
Publikováno v:
Bulletin of Applied Glycoscience. 8:307-318
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::901e8ef6f4bc2621f6d55ca86ef76fd8
https://doi.org/10.5458/bag.8.4_307
https://doi.org/10.5458/bag.8.4_307
Publikováno v:
Journal of Applied Glycoscience. 65:9-11
In cereals, granule-bound starch synthase I (GBSSI)-deficient mutants accumulate glutinous (amylose-free) starch in their storage tissues. The amylose-free starch produced by waxy (wx) mutants of hexaploid bread wheat (Triticum aestivum L.) is used i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::929065d55fe0479d91302bb026c17b6b
https://doi.org/10.5458/jag.jag.jag-2017_012
https://doi.org/10.5458/jag.jag.jag-2017_012
Publikováno v:
Bulletin of Applied Glycoscience. 5:229-236
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b11cd2d6423a42fedc25a0ac6d1ff3c3
https://doi.org/10.5458/bag.5.4_229
https://doi.org/10.5458/bag.5.4_229
Autor:
Satoko, Miura, Naoko, Crofts, Misato, Abe, Koji, Murai, Keiko, Iwaki, Shuzo, Fujita, Naoko, Fujita
Publikováno v:
Journal of Applied Glycoscience
In cereals, granule-bound starch synthase I (GBSSI)-deficient mutants accumulate glutinous (amylose-free) starch in their storage tissues. The amylose-free starch produced by waxy (wx) mutants of hexaploid bread wheat (Triticum aestivum L.) is used i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d91828d16273d51db7a92cecec3d28cc
https://pubmed.ncbi.nlm.nih.gov/34354507
https://pubmed.ncbi.nlm.nih.gov/34354507
Autor:
Chikage Kikuta, Hisa Higuchi, Yoshimi Sugimoto, Keiko Iwaki, Daichi Morita, Masako Kawanishi-Asaoka
Publikováno v:
Bulletin of Applied Glycoscience. 4:49-54
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfb960af1e45a5483b59b96ce315a5c6
https://doi.org/10.5458/bag.4.1_49
https://doi.org/10.5458/bag.4.1_49
Autor:
Chikage Kikuta, Masako Kawanishi-Asaoka, Naomichi Tanaka, Keiko Iwaki, Yuki Yamagiwa, Aya Shimokuri, Yotaro Konishi, Yoshimi Sugimoto
Publikováno v:
Journal of Applied Glycoscience. 58:139-146
Potato cultivars originating from the Andes region of South America, France, Japan and North America are becoming increasingly popular with consumers in Japan. The objective of this study was to investigate the physicochemical and structural properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa896646e902744f095b2cbb148e8b99
https://doi.org/10.5458/jag.jag.jag-2011_004
https://doi.org/10.5458/jag.jag.jag-2011_004
Autor:
Yotaro Konishi, Shuzo Fujita, Mitsuko Tanaka, Yoshimi Sugimoto, Keiko Iwaki, Chikage Kikuta, Yukako Ono, Masako Kawanishi-Asaoka
Publikováno v:
Journal of Applied Glycoscience. 59:21-30
Physicochemical and structural properties of starch isolated from tuberous roots of apios (Apios americana Medikus) were examined and these features were compared with those from arrowroot starch, potato starch and normal maize starch. The results ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a5d6ec8d5bc515d7b37577f4be67f62
https://doi.org/10.5458/jag.jag.jag-2011_011
https://doi.org/10.5458/jag.jag.jag-2011_011
Publikováno v:
Journal of Applied Glycoscience. 57:87-93
Rakkasei-tofu (peanut-tofu) is a kind of a processed food which is made from peanut milk squeezed from ground peanut flour with water, starch and water. It is usually prepared using sweet potato starch in the Okinawa region. We made the Rakkasei-tofu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44fda0a0ad21c2fa482011f25f50d1ae
https://doi.org/10.5458/jag.57.87
https://doi.org/10.5458/jag.57.87
Autor:
Yoshimi Kitada, Keiko Iwaki
Publikováno v:
Food Science and Technology Research. 13:41-44
We investigated the use of a high-performance liquid chromatography (HPLC) with o-phthalaldehyde fluorescence detection to simultaneously quantify γ-Aminobutyric acid (GABA), glutamate and alanine. Using this method, the column (COSMOSIL 5C18-MS-II,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0af4eb2ca0e0548fa36069a6596978e9
https://doi.org/10.3136/fstr.13.41
https://doi.org/10.3136/fstr.13.41