Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Kyoko Saio"'
Autor:
Thor Seiha, Buntong Borarin, Ek Sopheap, Nobuko Egi, Hout Thavrak, Sao Setka, An Mithona, Kong Thong, Kyoko Saio, Leng Bunhor
Publikováno v:
Food Science and Technology Research. 26:223-233
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99cc058d46898f410ee6dbac455cda2e
https://doi.org/10.3136/fstr.26.223
https://doi.org/10.3136/fstr.26.223
Publikováno v:
Food Science and Technology Research. 26:373-379
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe1cc43d81211a25a492bec6b5f15e1c
https://doi.org/10.3136/fstr.26.373
https://doi.org/10.3136/fstr.26.373
Publikováno v:
Food Science and Technology Research. 24:829-838
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1daee59b030063e8bc0534911aaac88
https://doi.org/10.3136/fstr.24.829
https://doi.org/10.3136/fstr.24.829
Autor:
Ek Sopheap, Kazuko Hirao, Nobuko Egi, Masahiro Murakami, Huon Thavrak, Kyoko Saio, Kong Thong, Tadayoshi Tanaka
Publikováno v:
Journal of Food and Nutrition Sciences. 9:10
Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impress
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c33066a0a22ef6c631535adeb2e10a06
https://doi.org/10.11648/j.jfns.20210901.12
https://doi.org/10.11648/j.jfns.20210901.12
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 63:225-235
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb17e146105df6d7f013a28011152705
https://doi.org/10.3136/nskkk.63.225
https://doi.org/10.3136/nskkk.63.225
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 3, p373-379, 7p
Autor:
Ek. SOPHEAP, Leng BUNHOR, MITHONA, An, SEIHA, Thor, SETKA, Sao, BORARIN, Buntong, Kong THONG, THAVRAK, Hout, EGI, Nobuko, Kyoko SAIO
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 2, p223-233, 11p
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 47:938-942
米胚乳部の主要な貯蔵タンパク質であるプロラミンは層状の堅固な構造をもつ難消化性のプロテインボディに蓄積される.本研究では,胚乳に含まれる貯蔵タンパク質の組成や,そのうちの
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ae278ce00ca3d52f01a337eb2698e73
https://doi.org/10.3136/nskkk.47.938
https://doi.org/10.3136/nskkk.47.938
Autor:
Kyoko Saio
Publikováno v:
Journal of the Japanese Society of Starch Science. 40:155-161
Rice originated in the highland of Asia, was introduced into Japan with the movement of people and culture, and adapted all over Japan as Japonica varieties, which have a very homo geneous hereditary nature as a result of inbreeding for long, long ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47b208eafdb540dd34e1d5155c33d671
https://doi.org/10.5458/jag1972.40.155
https://doi.org/10.5458/jag1972.40.155
Autor:
Kyoko Saio
Publikováno v:
Journal of The Society of Japanese Women Scientists. 1:45-47
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dddd8ca0c23c8bda652e5212d0bcc72d
https://doi.org/10.5939/sjws.01114
https://doi.org/10.5939/sjws.01114