Umemoto Takayuki

ウメモトタカユキ | Umemoto Takayuki

Affiliation and department：

Research keywords (6)：品種間差 , Processing suitability , Eating quality , Starch , Rice grain , Rice

Papers (41)：

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MISC (13)：

松葉修一, 梶亮太, 梅本貴之, 清水博之, 横上晴郁, 黒木慎, 池ヶ谷智仁, 保田浩, 芦田かなえ, 幸谷かおり. Breeding of a low-amylose rice cultivar "Yukimutsumi" and it's suitability for processed foods. 北農. 2017. 84. 2. 159-163
池ヶ谷智仁, 梶亮太, 梅本貴之, 清水博之, 松葉修一, 保田浩, 横上晴郁, 黒木慎. Breeding of a high-yielding rice cultivar "kitagenki" for Hokkaido region. 北農. 2017. 84. 2. 164-167
IWASAWA Norio, HORIGANE Akemi K, ONO Hiroshi, SEKIYAMA Yasuyo, UMEMOTO Takayuki, YOSHIDA Mitsuru, KONDO Motohiko. Increase of Moisture Content and Occurrence of Precocious Germination in Rice Ovaries during the Ripening Period under High Temperature. 日本作物學會紀事. 2013. 82. 412-413
Aoki N, Umemoto T, Hamada S, Suzuki K, Suzuki Y. The Amylose Content and Amylopectin Structure Affect The Shape and Hardness of Rice Bread. Journal of Applied Glycoscience. 2012. 59. 2. 75-82
山村達也, 井上裕紀, 北恵利佳, 村上佳矢, 園田純也, 中川博視, 近藤始彦, 梅本貴之, 岩澤紀生, 塚口直史. コシヒカリにおける白濁パターンの異なる乳白粒の温度および炭水化物反応. 日本作物学会講演会要旨・資料集. 2011. 231st. 224-225

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Professional career (1)：

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