Zobrazeno 1 - 10
of 147
pro vyhledávání: '"Noriaki Aoki"'
Autor:
Noriaki Aoki, Megumi Matumoto, Soichiro Ishii, Yasuaki Okuma, Himiko Umezawa, Junichi Baba, Takaaki Ito
Publikováno v:
Journal of Dental Research, Dental Clinics, Dental Prospects, Vol 16, Iss 4, Pp 270-273 (2022)
Dentigerous cysts are common odontogenic cysts of the jaw but are rarely associated with supernumerary teeth. Few cases of large dentigerous cysts associated with anterior maxillary supernumerary teeth have been reported. The English literature has d
Externí odkaz:
https://doaj.org/article/8170b0629b1040fbb040bf89e64cb06a
Autor:
Tsutomu Ishimaru, Yukinori Nakayama, Noriaki Aoki, Akihiro Ohsumi, Keitaro Suzuki, Takayuki Umemoto, Satoshi Yoshinaga, Motohiko Kondo
Publikováno v:
Plant Production Science, Vol 21, Iss 4, Pp 370-379 (2018)
Temperatures and solar radiation during ripening critically affect grain appearance in rice (Oryza sativa L.). Climatic factors to induce chalky grains were analyzed under the experimental conditions of high-temperature and shading treatment and also
Externí odkaz:
https://doaj.org/article/3f9ff6868e0b49fbb0793c4bb15cb5fb
Autor:
Noriaki Aoki, Kazuma Ise, Arisa Inoue, Yasufumi Kosugi, Chika Koyama, Masaki Iida, Junichi Baba, Toshinori Iwai, Kenji Mitsudo
Publikováno v:
Journal of Medical Case Reports, Vol 12, Iss 1, Pp 1-7 (2018)
Abstract Background Dentigerous cysts are common odontogenic cysts associated with unerupted teeth. We describe a previously unreported case of a multidisciplinary approach using surgical, orthodontic, and implant treatment to establish the occlusion
Externí odkaz:
https://doaj.org/article/891953dbcd4f4747a3da311b0e43e5fc
Autor:
Takayuki Umemoto, Tetsuya Horibata, Noriaki Aoki, Mayu Hiratsuka, Masahiro Yano, Naoyoshi Inouchi
Publikováno v:
Plant Production Science, Vol 11, Iss 4, Pp 472-480 (2008)
We evaluated the effects of functional variation in three starch synthases in rice (Oryza sativa L.)−granule-bound starch synthase I (GBSSI, wx), starch synthase I (SSI, SSI), and starch synthase IIa (SSIIa, alk)−between indica cultivar Kasalath
Externí odkaz:
https://doaj.org/article/12af85ca2a614b45b97a745412618ca9
Autor:
NORIAKI AOKI, CHIKA KOYAMA, MASAKI IIDA, HIROKI MIYAGISHIMA, SHINSUKE OHTA, TAKAAKI ITO, JUNZO FUNAKI, NOBUO SAITO
Publikováno v:
The Japanese Journal of Jaw Deformities. 32:8-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ff35a06e38f38599f0f7e37b4875f66
https://doi.org/10.5927/jjjd.32.8
https://doi.org/10.5927/jjjd.32.8
Publikováno v:
Food Science and Technology Research. 28:151-158
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afc39ee5072d571215a4bb40c5112978
https://doi.org/10.3136/fstr.fstr-d-21-00184
https://doi.org/10.3136/fstr.fstr-d-21-00184
Publikováno v:
Japanese Journal of Oral Diagnosis / Oral Medicine. 33:211-217
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58047d09f575efed103a5c12b939625e
https://doi.org/10.15214/jsodom.33.211
https://doi.org/10.15214/jsodom.33.211
Autor:
Noriaki Aoki, Junzo Funaki, Shinsuke Ohta, Yasufumi Kosugi, Tomohiro Iisaka, Kazuma Ise, Arisa Onda, Chika Koyama, Keita Ishiguro, Hiroki Miyagishima
Publikováno v:
The Japanese Journal of Jaw Deformities. 29:83-91
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::363c0280f5d5d35a9131cea511cc8b55
https://doi.org/10.5927/jjjd.29.83
https://doi.org/10.5927/jjjd.29.83
Autor:
Yukinori Nakayama, Takayuki Umemoto, Noriaki Aoki, Motohiko Kondo, Akihiro Ohsumi, Satoshi Yoshinaga, Tsutomu Ishimaru, Keitaro Suzuki
Publikováno v:
Plant Production Science, Vol 21, Iss 4, Pp 370-379 (2018)
Temperatures and solar radiation during ripening critically affect grain appearance in rice (Oryza sativa L.). Climatic factors to induce chalky grains were analyzed under the experimental conditions of high-temperature and shading treatment and also
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3658cfaccccab1159c9822b485ae8c33
https://doi.org/10.1080/1343943x.2018.1520047
https://doi.org/10.1080/1343943x.2018.1520047
Publikováno v:
SC30201804130015
NARO成果DBa
This journal has an embargo period of 12 months.
Green open Access
この論文は出版社版ではありません。引用の際には出版社版をご利用ください。
This is not the published version. Please cite only the published version.
NARO成果DBa
This journal has an embargo period of 12 months.
Green open Access
この論文は出版社版ではありません。引用の際には出版社版をご利用ください。
This is not the published version. Please cite only the published version.
Firming of bread after baking leads to waste due to loss of palatability. Firming is affected mainly by amylopectin, a starch component. Here, we found that the firming rate of rice bread can be slowed by using flour made from rice grains which fille
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54e585c03bd32088d74dfdcdc383aebf
http://id.nii.ac.jp/1578/00002426/
http://id.nii.ac.jp/1578/00002426/