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Seasonal Changes of Biochemical Composition in Muscular, Visceral and Mantle and Gill Parts of Mya arenaria oonogai from Northern Kyushu
Mya arenaria oonogai biochemical composition season for eating muscular part visceral part mantle and gill
2009/8/27
Seasonal changes in the biochemical composition of total tissues and of the visceral, muscle and mantle and gill parts of Mya arenaria oonogai were studied to identify the best season for eating. Spec...
Studies on Palatability of Rice Grown in Northern Kyushu : II. Effects of harvest time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/6
This study was undertaken to study the effect of harvest time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyushu. (1) The palatabilit...
Studies on Palatability of Rice Grown in Northern Kyushu:I. Effects of transplanting time and lodging time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Environmental conditions Maximum viscosity Northern Kyushu
2009/8/6
This study was undertaken to find the effects of transplanting time and lodging time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyus...
Studies on Palatability of Rice in Northern Kyushu:IV. Stability of palatability in rice varieties and cropping locations
Finlay-Wilkinson's method Location Palatability Performance tests for recommended varieties
2009/8/5
The stability of rice varieties as regards palatability values was studied by analysis of variance and Finlay-Wilkinson's method, using 9 varieties grown in Northern Kyushu. Variance between years for...
Studies on Palatability of Rice in Northern Kyushu:III. Effects of shading treatments during the mid-to late-ripening stages on palatability and physicochemical properties of rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/4
This study was undertaken to determine the effects of shading during mid- to late-ripening stages on the palatability of cooked rice. The changes in protein content, amylose content, and amylographic...
Studies on Palatability of Rice in Northern Kyushu:VI. Effect of seedling characteristics under abnormal weather in 1993 on the palatability and physicochemical characteristics of rice
Abnormal weather Amylose content Breakdown Character of seedling Maximum viscosity Palatability
2009/7/29
Under the low air temperature and the insufficient solar radiation conditions in 1993, the effect of seedling characteristics on the palatability and physicochemical characteristics of rice were studi...
Studies on Palatability of Rice in Northern Kyushu:V. Influence of abnormal weather in 1993 on the palatability and physicochemical characteristics of rice
Abnormal weather Amylose content Breakdown Maximum viscosity Palatability
2009/7/29
Under the low air temperature and the insufficient solar radiation conditions in 1993, the influence of the abnormal weather on palatability and physicochemical characteristics of rice were studied. P...
Yield of Several Grain Crops Grown after Early-season Rice of Northern Kyushu
Early-season culture Grain crop Short-term rotation Solar energy utilization
2009/7/29
No grain crops are usually grown after harvesting early-season rice of northern Kyushu. If early maturing crops could be cultured after the rice harvest of mid August, more solar energy could be captu...
Studies on Direct Sowing Culture of Rice in Northern Kyushu : II. Evaluation of lodging tolerance by crown root thickness during seedling stage
Crown root thickness Direct sowing culture Lodging tolerance Northern Kyushu Rice Seedling stage
2009/7/27
This study was undertaken to find a method of evaluating lodging tolerance under direct sowing culture in flooded paddy field by the crown root thickness of seedlings for the selection of good eating ...
Studies on Palatability of Rice in Northern Kyushu:VII. Locational differences in palatability of rice and its related factors
Amylographic characteristics Amylose content Andosol Location Palatability Protein content Rice Soil types
2009/7/27
The palatability and physiochemical properties of milled rice produced on different types of soils and latitudes were studied in order to improve the culture technique to produce good eating quality r...
Studies on Direct Sowing Culture of Rice in Northern Kyushu : I. Evaluation of lodging tolerance
Direct sowing culture Lodging tolerance Northern Kyushu Pushing resistance Rice Transplanting culture
2009/7/24
This study was undertaken to find the evaluation method of lodging tolerance under direct sowing culture in flooded paddy field for the selecting of good eating quality rice cultivar well adapted to d...
Genotype×Environment Interaction for Early-maturing Rice Cultivars with High Palatability in Northern Kyushu:II. Heading date and culm length
Breeding Culm length Finlay-Wilkinson's method Genotype×environment interaction Heading date
2009/7/23
Genotype×environment interactions of heading date and culm length in rice were estimated for cultivars with high palatability. Genotype×year, genotype×location, genotype×amount of fertilizer and genot...
Genotype×Environment Interaction for Early-maturing Rice cultivars with High Palatability in Northern Kyushu:I. Yield
Adaptability Breeding Finlay-Wilkinson's method Genotype×environment interaction Palatability
2009/7/23
Genotype×environment interactions of grain yield in rice were estimated for early-maturing cultivars with high palatability. Genotype×year and genotype×location interaction of yield were significant....
Studies on Direct Sowing Culture of Rice in Northern Kyushu : III. Palatability and physicochemical properties of milled rice under direct sowing culture
Amylographic characteristics Amylose content Direct sowing culture Northern Kyushu Palatability
2009/7/22
We aimed to clarify the palatability and physicochemical properties of milled rice under direct sowing Culture in comparison with those under a transplanting culture which had mostly the same ripening...
Studies on Palatability of Rice in Northern Kyushu:VIII. Nitrogen fertilizer and zeolite application fbr improving the eating-quality of rice produced on Andosol paddy field
Andosol Nitrogen fertilizer Palatability Protein content
2009/7/22
This study was carried out to establish cultivation techniques that improve the eating-quality of rice grown in Andosol (AL) paddy fields by the modification of nitrogen fertilizer application and the...