¥¡¼¥ï¡¼¥É:barley ¤Î¸¡º÷·ë²Ì / 1 1 - 7 / 7 <<< 1 >>> / 1 1 - 7 / 7 <<< 1 >>> 2D024 2025/03/05 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì »ÜÈî¾ò·ï¤¬°Û¤Ê¤ë¸¶ÎÁÂçÇþ¤Î¥¿¥ó¥Ñ¥¯´ÞÎ̤ÈÇþÃãÉʼÁ¤È¤Î´Ø·¸ Relationship between protein contents of barley grains and qualities of roasted barley tea using grains cultivated under different fertilization conditions ¡û¿À»³ µª»Ò1¡¢¾¾»³ ¹¨Èþ2¡¢¾®Åç µ×Âå3¡¢üⶶ ÈôÄ»3 ¡ûNoriko Kohyama1, Hiromi Matsuyama2, Hisayo Kojima3, Asuka Takahashi3 1ÇÀ¸¦µ¡¹½¿©Éʸ¦¡¢2ÇÀ¸¦µ¡¹½ÃæÇÀ¸¦¡¢3ÇÀ¸¦µ¡¹½ºîʪ¸¦ 1NARO NFRI, 2NARO CARC, 3NARO NICS 2D040 2025/03/05 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ÂçÇþÄãßäÀù¿©ÉÊ¡¦Çþ¤³¤¬¤·¤ËÀ¸¤¸¤ë¥¥µ¥ó¥Á¥ó¥ª¥¥·¥À¡¼¥¼¡ÊXO¡ËÁ˳²À®Ê¬¤Î²òÌÀ Elucidation of xanthine oxidase (XO) inhibitory components occurring in low roasted barley foods and barley kogashi ¡ûÂçµ×ÊÝ ²ÖÍü¡¢µµÅÄ ÏÂÈþ¡¢ÁýÅÄ ¹¸»Ò¡¢ÁýÅÄ ½ÓºÈ ¡ûKARIN OKUBO, KAZUMI KAMEDA, AKIKO MASUDA, TOSHIYA MASUDA Âçºå¸øÂ硦±¡¡¦À¸³è Osaka Metropolitan Univ. 2E134 2025/03/05 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì Çò¹í¶Ý¤òÍѤ¤¤¿ÇþÃãÇôȯ¹Úʪ¤ÎÉ÷Ì£¸þ¾å¤Ë´Ø¤¹¤ë¸¡Æ¤ Investigation of factors influencing the flavor of fermented barley tea lees ¡ûÀÞµï Àé²ì ¡ûChika ORII ¡Ê¸øºâ¡ËÅìÍο©Éʸ¦µæ½ê INSTITUTE of FOOD TECHNOLOGY 3C011 2025/03/06 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ²æ¤¬¹ñ½é¤ÎÂçÇþÉʼï¡ÖËÌÂ磱¹æ¡×¤È¥Ó¡¼¥ëÍÑÂçÇþ¸½¹ÔÉʼï¡Ö¤¤¿¤Î¤Û¤·¡×¤ÎÅÃÊ´Åü²½¹ÚÁǤÈÇþ²êÅÃʴʬ²òʪ¤ÎÈæ³Ó Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production) ¡ûº´Ê¬Íø ÏË¡¢¿¹ ½Õ±Ñ ¡ûWataru SABURI, Haruhide MORI ËÌÂ籡ÇÀ Hokkaido Univ. 4D025 2025/03/07 13:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ¤â¤ÁÇþ¤Î·Ð¸ýÅêÍ¿¤¬Ìȱֵ¡Ç½¤ËµÚ¤Ü¤¹±Æ¶Á¤È¤½¤ÎºîÍѵ¡½ø¤Ë¤Ä¤¤¤Æ The effect of waxy hull-less barley on immune functions ¡û¼ãÌÚ ³Ø¡¢¾±»Ê ½Óɧ¡¢Åļ ´ð¡¢¾®ËÙ ½ÓϺ¡¢¹â»³ ´îÀ²¡¢¸åÆ£ ¿¿À¸ ¡ûManabu WAKAGI, Toshihiko SHOUJI, Motoi TAMURA, Toshiro KOBORI, Yoshiharu TAKAYAMA, Masao GOTO ÇÀ¸¦µ¡¹½¿©Éʸ¦µæÉôÌç NFRI 5G004 2025/03/08 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì °äÅÁ»ÒÁÈ´¹¤¨¥¿¥±ÇÝÍܺÙ˦¤Ë¤ª¤±¤ë¥ª¥ª¥à¥®Í³Íè¹³¶ÝÀÆó¼¡Âå¼Õ»ºÊª¡Ö¥Û¥ë¥À¥Á¥óÎà¡×¤ÎΩÂÎÆðÛŪÀ¸»º Stereo-specific production of barley antimicrobial compounds ¡Èhordatines¡É in transgenic bamboo suspension cells ¡û±§Éô ¾°¼ù1,2¡¢´ÖÀ¥ æƸã3¡¢²ÃÆ£ ¹¯É×1,2¡¢Ìî¼ ÂÙ¼£1,2 ¡ûNaoki UBE1,2, Shogo MASE3, Yasuo KATO1,2, Taiji NOMURA1,2 1ÉÙ»³¸©Â硦¹©¡¢2ÉÙ»³¸©Â硦À¸°å¹©¸¦¥»¡¢3ÉÙ»³¸©Â籡¡¦¹© 1Fac. Eng., Toyama Pref. Univ., 2Biotechnol. Res. Cent., Toyama Pref. Univ., 3Grad. Sch. Eng., Toyama Pref. Univ. 5G008 2025/03/08 14:15 ¥Ý¥¹¥¿¡¼¡¦Å¸¼¨²ñ¾ì ¥ª¥ª¥à¥®¤Ë¤ª¤±¤ë¥°¥é¥ß¥óÀ¸¹çÀ®¹ÚÁǤβòÀÏ Investigation into the gramine biosynthetic enzyme in barley ¡ûÉ´Éð ¿¿¼Â¡¢¿Ü·Ã ²íÇ· ¡ûMami HYAKUTAKE, Masayuki SUE ÅìÇÀÂ硦ÇÀ²½ Tokyo Univ. Agric. / 1 1 - 7 / 7 <<< 1 >>> / 1 1 - 7 / 7 <<< 1 >>>