Research theme for competitive and other funds (2):
2015 - 2018 超多収穫米を利用した高付加価値化加工用米粉原料の生産体系の確立
米の物理化学手法による食味・品質評価。米の発芽処理による機能成分の強化
Papers (79):
Kiyosumi Hori, Keitaro Suzuki, Haruka Ishikawa, Yasunori Nonoue, Kazufumi Nagata, Shuichi Fukuoka, Junichi Tanaka. Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars. Rice (New York, N.Y.). 2021. 14. 1. 8-8
The Japan Society of Cookery Science
, THE SOCIETY OF AGRICULTURAL STRUCTURES, JAPAN
, CROP SCIENCE SOCIETY OF JAPAN
, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY