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2H02-01
2023/03/15 09:30
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ÂçÇþ¤Î¿åÍÏÀ­¦Â-¥°¥ë¥«¥óʬ»ÒÎÌʬÉۤˤª¤±¤ëµÛ¿å¹©Äø¤Î±Æ¶Á
Molecular weight distribution of water-soluble ¦Â-glucan in barley during water absorption processes
¡ûÆó¸« ¿ò»Ë¡¢¿À»³ µª»Ò
¡ûTakashi FUTAMI, Noriko KOHYAMA
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NARO NFRI
2H02-02
2023/03/15 09:30
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Chemical structure and gelation characteristics of a purified gel from sword bean (Canavalia gladiata)
¡ûÍ­°æ ¹¯Çî1¡¢º´Ìî ͳÎÑ1¡¢À¾ß· ²ÌÊæ2¡¢¾¾ÅÄ °É¼ù1¡¢ÅÄź ±ÑΤ1¡¢¿À¸Í ¿¿À¡1¡¢¾¾±º »ÖÈÁ1¡¢À¾Â¼ ¿¿µª1¡¢¸þ°æ ÆüÆîÊâ1¡¢ÅÄÃæ ÈþÈÁ1¡¢Ä«»³ ¸÷Τ1¡¢Ì Áá´õ1¡¢ÃæÅç °Âͧ²Ö1¡¢ÃæÀ¾ ÃÎÆ೤1
¡ûYasuhiro ARII1, Yoshinori Sano1, Kaho Nishizawa2, Anju Matsuda1, Eri Tazoe1, Masumi Kanbe1, Shiho Matsuura1, Maki Nishimura1, Hinaho Mukai1, Miho Tanaka1, Hikari Asayama1, Saki Noyama1, Ayuka Nakajima1, Chinami Nakanishi1
1Éð¸Ë½÷Â翩ʪ¡¢2ζÂçÇÀ
1Mukogawa Women's University, 2Ryukoku University
2H02-03
2023/03/15 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à H
ÇÀ¶ÈÀ¸Êª»ñ¸»¥¸¡¼¥ó¥Ð¥ó¥¯¤ÇÊÝÍ­¤¹¤ë¿¿ô¤Î¥À¥¤¥º¼ï»Ò¤Ë¤ª¤±¤ë¥é¥Õ¥£¥Î¡¼¥¹´ØÏ¢¥ª¥ê¥´Åü´ÞÎÌ
Raffinose Family Oligosaccharides Contents in the seeds stored in NARO Genebank
¡ûÁ°ÅÄ Èþµª1¡¢¸ÍÅÄ ¶³»Ò1¡¢²Ã²ì ½©¿Í2
¡ûMiki MAEDA1, Kyoko TODA1, Akito KAGA2
1ÇÀ¸¦µ¡¹½¡¦»ñ¸»¸¦¡¢2ÇÀ¸¦µ¡¹½¡¦ºîʪ¸¦
1NGRC, NARO, 2NICS, NARO
2H02-04
2023/03/15 09:30
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GW2¡¢Sbe1¡¢OsNramp5°äÅÁ»Ò¤òƳÆþ¤·¤¿¤¢¤­¤À¤ï¤é·ÏÅý¤Ë¤ª¤±¤ë¼òÊÆÍøÍѤΥݥƥ󥷥ã¥ëɾ²Á
Evaluation of sake brewing characteristics in near-isogenic lines of Akidawara introducing the GW2, Sbe1 and OsNramp5 genes
¡ûËÙ À¶½ã1¡¢¿·°æÅÄ ²ÂÎÓ2¡¢Ã«¸ý ÍÎÆóϺ1¡¢ÅÄÃæ ½ß°ì1¡¢ÄÔ°æ ÎÉÀ¯2¡¢¿ô²¬ ¹§¹¬2
¡ûKiyosumi Hori1, Karin Araida2, Yojiro Taniguchi1, Junichi Tanaka1, Yoshimasa Tsujii2, Takayuki Kazuoka2
1ÇÀ¸¦µ¡¹½ºîʪ¸¦¡¢2ÅìµþÇÀÂç±þÀ¸
1NICS NARO, 2Appl. Biosci. Tokyo Univ. Agri.
2H02-05
2023/03/15 09:30
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¥Á¥ë¥ÉÊÆÈÓ¤ËŬ¤¹¤ëĶ¿¼ýÄ㥢¥ß¥í¡¼¥¹ÊÆ·ÏÅý¤ÎÊÆæõÆý¹ÚÁdzèÀ­Î̤ˤĤ¤¤Æ
Rice endosperm enzyme activities of ultra-high-yielding low-amylose rice lines suitable for chilled cooked rice
¡ûÄÔ°æ ÎÉÀ¯1¡¢É©Àî ÈþÀéÂå1¡¢¾®´Ü ÂöËá2¡¢Æ£²¬ ÃÒÌÀ2¡¢ÅÏî´ Ëãͳ»Ò2
¡ûYoshimasa TSUJII1, Michiyo HISHIKAWA1, Takuma KODATE2, Tomoaki FUJIOKA2, Msyuko WATANABE2
1ÅìµþÇÀÂç±þÀ¸ÇÀ²½¡¢2´ä¼ê¸©ÇÀ¶È¸¦µæ¥»¥ó¥¿¡¼
1Appl. Biosci.,Tokyo Univ. Agric., 2Iwate Agric. Res. Cen.
2H02-06
2023/03/15 09:30
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Importance of measuring primary and secondary oxidation products along with peroxide value in evaluating the quality of oils especially under photo-oxidation
¡ûHalida RAHMANIA1, Shota KOISHI1,2, Ryunoshin KONO2, Shigeo NAKAJIMA2, Yurika OTOKI1, Shunji KATO1, Kiyotaka NAKAGAWA1
1Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Miyagi, Japan, 2Tsuno Food Industrial Co., Ltd., Wakayama, Japan
2H02-07
2023/03/15 09:30
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³ìÁôÎà¥Ê¥¬¥³¥ó¥Ö¤ÎÁôÂÎÆ⥢¥ë¥®¥ó»À¤Î´ÞÍ­ÎÌ¡¢M/GÈ桢ʬ»ÒÎ̤ÎÊÑÆ°
Variation of alginate content, M/G ratio, and molecular weight in the brown alga, Saccharina longissima
¡ûÀîËô À¡¿Í1¡¢³ÀÅÄ ¹À¹§1¡¢ËÜ´Ö ÍªÎ¤1¡¢¹õ¿Ü ÂÙ¹Ô1¡¢»Í¥ÄÁÒ Åµ¼¢2
¡ûSumito KAWAMATA1, Hirotaka Kakita1, Yuuri Honma1, Yasuyuki Kurosu1, Norisige Yotukura2
1ÆüÂ籡¡¦Áí¹ç´ð¡¢2ËÌÂ籡¡¦ËÌÊýÀ¸Êª·÷
1Nihon Univ. Graduate School of Integrated basic Sciences, 2Hokkaido Univ. Field Science Center for Northern Biosphere
2H02-08
2023/03/15 09:30
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ÅÃÊ´¤Î¹ÚÁǾò½¤Ë¤è¤êÆÀ¤é¤ì¤¿½Å¹çÅÙ8°Ê¾å¤Î¥ª¥ê¥´Åü¤Î¹½Â¤²òÀÏ
Studies on oligosaccharides with a degree of polymerization of 8 or more obtained by enzymatic digestion of starch
¡ûËÜÅÄ Àé¿Ò1,2¡¢¾¡ÅÄ Î¼3¡¢¿ÊÆ£ ÀÆ2¡¢Êæºä ¸­2¡¢ÆÁ²¬ ¾»Ê¸2
¡ûChihiro HONDA1,2, Ryo KATSUTA3, Hitoshi SHINDO2, Masaru HOSAKA2, Masafumi TOKUOKA2
1ÀŲ¬¸©Âç¿©ÉʱÉÍÜ¡¢2ÅìÇÀÂç±þÀ¸¡¢3ÅìÇÀÂçÀ¸Ì¿
1Univ. of Shizuoka, 2Fac. Appl. Biosci., Tokyo Univ. of Agric., 3Fac. Life Sci., Tokyo Univ. of Agric.
2H02-09
2023/03/15 09:30
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´¥Áç¾ò·ï²¼¤ÇºÏÇݤ·¤¿¥È¥Þ¥È¤Î²Ì¼Â¤Ë¤ª¤±¤ë¥È¥é¥ó¥¹¥¯¥ê¥×¥È¡¼¥àµÚ¤Ó¥á¥¿¥Ü¥í¡¼¥à²òÀÏ
Transcriptome and metabolome analysis of tomato fruits cultivated under drought condition
Ä«ÁÒ ¹À»Ò1¡¢¡ûÅļ ÎÑ»Ò2¡¢Ê¿ ½¤3¡¢ÀÆÆ£ ˧ÏÂ1¡¢»³Àî δ1¡¢°¤Éô ·¼»Ò1,4¡¢Ä«ÁÒ ÉÙ»Ò1
Hiroko ASAKURA1, ¡ûTomoko TAMURA2, Shu TAIRA3, Yoshikazu SAITO1, Takashi YAMAKAWA1, Keiko ABE1,4, Tomiko ASAKURA1
1ÅìÂ籡ÇÀÀ¸²Ê¡¢2ÇÀÂç±þÀ¸¡¢3Ê¡ÅçÂç¿©ÇÀ³ØÎà¡¢4¿ÀÆàÀΩ»º¶Èµ»½ÑÁí¹ç¸¦µæ½ê
1The Univ. of Tokyo, 2Tokyo Univ. Agric., 3Fukushima Univ., 4KISTEC
2H02-10
2023/03/15 09:30
¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à H
¥ì¡¼¥º¥ó¹ÚÊì¤Ë¤è¤ë¥ï¥¤¥óÍͥ졼¥º¥ó¿å¤Î¥¢¥ë¥³¡¼¥ëȯ¹Ú¤Ë¤ª¤±¤ëÈùÀ¸ÊªÆ°ÂÖ
Microbial dynamics through alcoholic fermentation in wine-like raisin water by raisin-derived yeasts
¡ûÆüÈø ¼é1¡¢Â¼ÅÄ ·ûμ1¡¢üâÀ¥ δ°ì1¡¢Ï·ÌÚ ¼Óͽ»Ò1¡¢ÅÏÊÕ ÂçÊå2¡¢¶¶ËÜ ¾Ä1
¡ûMamoru Hio1, Kensuke Murata1, Ryuichi Takase1, Sayoko Oiki1, Daisuke Watanabe2, Wataru Hashimoto1
1µþÂ籡¡¦ÇÀ¡¢2ÆàÎÉÀèüÂ硦¥Ð¥¤¥ª
1Grad. Sch. Agric., Kyoto Univ., 2Div. Biol. Sci., Nara Inst. Sci. Technol.
2H02-11
2023/03/15 09:30
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¥¢¥¼¥é¥¤¥ó»À¤ò´Þ¤à¥È¥ê¥°¥ê¥»¥ê¥É¤ÎÀ¸À®¤Ë´Ø¤¹¤ë¸¦µæ
Study of the formation of triacylglycerol containing azelaic acid
¡û¶­Ìî âÃÁ±1¡¢²ÃÆ£ ½Ó¼£2,3¡¢º´Ìî µ®»Î1¡¢ÀÄÌÚ Î¼Êå1¡¢À¶¿å ľµª3¡¢°ËÆ£ ½àºÈ3¡¢º£µÁ ½á1¡¢ã·Æ£ »°»ÍϺ1¡¢º´Æ£ ½ÓϺ1,2¡¢ÃçÀî À¶Î´2,3
¡ûMasayoshi SAKAINO1, Shunji KATO2,3, Takashi SANO1, Ryosuke AOKI1, Naoki SHIMIZU3, Junya ITO3, Jun IMAGI1, Sanshiro SAITO1, Toshiro SATO1,2, Kiyotaka NAKAGAWA2,3
1J-¥ª¥¤¥ë¥ß¥ë¥º¡¢2ÅìËÌÂ籡¡¦ÇÀ¡¦J-¥ª¥¤¥ë¥ß¥ë¥ºÌý»é¥¤¥Î¥Ù¡¼¥·¥ç¥ó¶¦Æ±¸¦µæ¹ÖºÂ¡¢3ÅìËÌÂ籡¡¦ÇÀ¡¦¿©Éʵ¡Ç½Ê¬ÀϳØ
1J-OIL MILLS, INC., 2J-Oil Innov. Lab., Tohoku Univ., 3Lab. Food Function Analysis, Tohoku Univ.
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