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The effects of the transplanting times and the methods of feritilizer application on the yield and eating quality of rice cultivar Kinuhikari were investigated. The transplantings were made on March 2...
To clarify the relation between the eating quality and inorganic chemical components in rice kernels or amino acid content in cooked rice, the authors collected 18 cultivars from inside and outside Ja...
We examined the effects of short and long-term storage on the eating quality of rice. The texture of cooked rice became harder and less sticky after being stored at higher temperatures and moisture c...
Sterility was induced by low temperature at the booting stage in early maturing varieties in 1986, and in medium and late varieties in 1987, particularly in the varieties without cool tolerance at Hok...
To evaluate the eating quality of a new variety of rice bred in the project named "New Characteristic Rice", a new scoring system was developed, which was comprised of the following seven terms profil...
We evaluated the effects of functional variation in three starch synthases in rice (Oryza sativa L.)-granule-bound starch synthase I (GBSSI, wx), starch synthase I (SSI, SSI), and starch synthase IIa ...
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...
In this study we planted Mogami safflower in a planter and compared its growth with the growth of American safflower (CW88-0L) ; some differences were found as follows : (1) The growth rate of Mogami...
Eating quality, flavor and pod color of immature soybean (Glycine max (L.) Merr.) seeds (edamame) were examined using 7 vegetable-type and 2 grain-type soybean cultivars. The edamame was sampled at th...
For stable production of rice with high grain quality and good eating quality, we investigated the weight of brown rice, the rate of whole grains and protein content of milled grains formed on the m...
Glutinous rice is often processed into rice cakes and rice crackers, and its eating quality and processing suitability are important breeding. Rice cake hardness is a quality factor for to shorten th...
The genetic background of the 229 ‘Kanto’ lines developed by National Institute of Crop Science was studied. Cluster analysis based on coefficients of parentage among the ‘Kanto’ lines revealed the p...
The precision of the eating quality test was analyzed for breeding the highly palatable rice variety. Varietal differences in overall eating quality, appearance, taste, stickiness and hardness were ...
The amylose content of milled rice is usually determined colorimetrically by the iodine test. An automatic analyzer was developed to obtain the iodine absorption spectrum ranging from 400 to 900 nm. T...
We investigated grain quality and eating quality of 56 rice samples of 3 crop years and of 12 varieties grown in Hokkaido and in other prefectures of Japan by assessment of physicochemical properties...

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