Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Tomio Itani"'
Publikováno v:
Plant Production Science, Vol 26, Iss 2, Pp 164-173 (2023)
ABSTRACTAzuki bean (Vigna angularis) is a small red bean commonly used in Japanese cuisine from ancient time. The most common azuki bean seed is red, but there are black, grey, brown, green, straw-colored, white, and various flecked varieties. We eva
Externí odkaz:
https://doaj.org/article/642bdc0801f844b3acf1f2ed404c35c2
Publikováno v:
Plant Production Science, Vol 18, Iss 4, Pp 529-534 (2015)
Experiments were conducted to evaluate the nitrogen (N) balance in forage rice cultivation using animal manure in 1/2,000a Wagner pots in a greenhouse. The cattle manure and poultry manure were applied at 3 levels of N (0, 14, 28 g available N m–2)
Externí odkaz:
https://doaj.org/article/1ff4362b075a41c1bd8834e84bacd630
Autor:
Wenjing Bi, Jian Sun, Jun Hosoi, Masaharu Aoki, Nagao Sakai, Tomio Itani, Zhengjin Xu, Tohru Tominaga
Publikováno v:
Agronomy, Vol 9, Iss 8, p 472 (2019)
The rice production system in Japan is changing due to the aging of rice farmers, shortage of labor, mechanization, and increase of large-scale rice fields and increased application of direct sowing, all of which contribute to the lack of sophisticat
Externí odkaz:
https://doaj.org/article/8dd00b2d32d046efaf037342a5a93abb
Publikováno v:
Journal of Tropical Soils, Vol 18, Iss 3, Pp 209-216 (2013)
Increased use of N fertilizer may substantially increase of nitrate nitrogen (NO3-N) leaching, which potentially pollutes groundwater. Leaching behaviour of nitrogen (N) was observed in the paddy field of forage rice cultivation. Two kinds of animal
Externí odkaz:
https://doaj.org/article/d37bfeaeac89403a8d973823935f634d
Publikováno v:
Plant Production Science, Vol 16, Iss 4, Pp 305-308 (2013)
The inhibitory effect (allelopathic potential) of shoot, seed and root extracts of 8 white, 5 red and 5 black rice (Oryza sativa L.) cultivars was determined against the seedling growth of lettuce (Lactuca sativa L.) and white clover (Trifolium repen
Externí odkaz:
https://doaj.org/article/d6ce2d33ba6c410f9c3243a976296ea9
Publikováno v:
Plant Production Science, Vol 12, Iss 2, Pp 233-236 (2009)
The kernels of Hattan-nishiki No. 1 and Kairyo-omachi have larger air spaces in the white-core tissue and are broken easily during the process of polishing when compared with those of Senbon-nishiki and Yamada-nishiki. The polishing characteristics o
Externí odkaz:
https://doaj.org/article/0de3d96973b4464a95fab1e40779b096
Autor:
Koichi Tsutsumi, Michio Kawasaki, Mitsutaka Taniguchi, Tomio Itani, Masahiko Maekawa, Hiroshi Miyake
Publikováno v:
Plant Production Science, Vol 10, Iss 3, Pp 346-356 (2007)
The structural and functional characterization of the blade-sheath boundary region of a rice cultivar T65 and its near-isogenic line T65lg were examined by light and electron microscopy and in situ hybridization. Starch accumulation in bundle sheath
Externí odkaz:
https://doaj.org/article/7a34608a707c4a3f8d206407eb0fdbdf
Autor:
Masahiko Tamaki, Shingo Kurita, Miyuki Toyomaru, Tomio Itani, Takao Tsuchiya, Isao Aramaki, Masaki Okuda
Publikováno v:
Plant Production Science, Vol 9, Iss 1, Pp 78-82 (2006)
This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing is associated with their starch properties. We used two rice cultivars
Externí odkaz:
https://doaj.org/article/b22a552d26ac4371ae6b2425b16dcd94
Autor:
Masahiko Tamaki, Rie Kihara, Tomio Itani, Zennosuke Katsuba, Takao Tsuchiya, Hideyuki Matsumoto, Kazuo Suenari, Isao Aramaki
Publikováno v:
Plant Production Science, Vol 8, Iss 4, Pp 468-474 (2005)
By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. The varieties were improved inheriting the flavor of
Externí odkaz:
https://doaj.org/article/877cbc57d26145b59d1b452f3e994b1e
Publikováno v:
Plant Production Science, Vol 7, Iss 2, Pp 178-183 (2004)
Aroma strength of aromatic rice varies with the genetic and environmental conditions. We determined the concentration of 2-acetyl-1-pyrroline (2AP), a key compound of the aroma of aromatic rice, in 62 samples of rice grains (brown rice) from‘Hieri
Externí odkaz:
https://doaj.org/article/f4c5652fc4704877b8d99821b60c8e58