Search Results - "Maruyama Funatsuki, W"

Physical mapping and putative candidate gene identification of a quantitative trait locus Ctb1 for cold tolerance at the booting stage of rice by Saito, K, Hayano-Saito, Y, Maruyama-Funatsuki, W, Sato, Y, Kato, A

“…Norin-PL8 is a cold-tolerant variety of rice (Oryza sativa L.) that was developed by introgressing chromosomal segments from a cold-tolerant tropical japonica…”
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Molecular analysis of the genome segments S1, S4, S6, S7 and S12 of a Rice gall dwarf virus isolate from Thailand; completion of the genomic sequence by Moriyasu, Y, Maruyama-Funatsuki, W, Kikuchi, A, Ichimi, K, Zhong, B, Yan, J, Zhu, Y, Suga, H, Watanabe, Y, Ichiki-Uehara, T, Shimizu, T, Hagiwara, K, Kamiunten, H, Akutsu, K, Omura, T

“…The complete nucleotide sequences of the double-stranded RNA segments S1, S4, S6, S7 and S12 of the genome of a Rice gall dwarf virus (RGDV) isolate from…”
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Small-Scale Bread-Quality-Test Performance Heritability in Bread Wheat: Influence of High Molecular Weight Glutenin Subunits and the 1BL.1RS Translocation by Nishio, Z, Takata, K, Ito, M, Tabiki, T, Ikeda, T.M, Fujita, Y, Maruyama-Funatsuki, W, Iriki, N, Yamauchi, H

“…Small-scale bread-quality assays (grain protein content, SDS-sedimentation volume [SDSS], and single-kernel characterization system [SKCS] grain hardness)…”
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Identification of low-molecular weight glutenin subunits of wheat associated with bread-making quality by Maruyama-Funatsuki, W., Takata, K., Nishio, Z., Tabiki, T., Yahata, E., Kato, A., Saito, K., Funatsuki, H., Saruyama, H., Yamauchi, H.

“…Although it is known that the compositions of low‐molecular weight glutenin subunits (LMW‐GSs) are important factors for bread‐making quality of wheat, it is…”
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Relationship between the dough quality and content of specific glutenin proteins in wheat [Triticum aestivum] mill streams, and its application to making flour suitable for instant Chinese noodles by Yahata, E.(Hokkaido Green Bio Inst., Naganuma (Japan)), Maruyama Funatsuki, W, Nishio, Z, Yamamoto, Y, Hanaoka, A, Sugiyama, H, Tanida, M, Saruyama, H

“…The content of specific proteins such as high-molecular-weight glutenin subunits HMW-GS 5 + 10 and low-molecular-weight glutenin subunits LMW-GS KS2 in wheat…”
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Identification and characterization of a novel LMW-s glutenin gene of a Canadian Western Extra-Strong wheat by Maruyama-Funatsuki, W., Takata, K., Funatsuki, H., Tabiki, T., Ito, M., Nishio, Z., Kato, A., Saito, K., Yahata, E., Saruyama, H., Yamauchi, H.

“…A near-isogenic line (NIL) into which low-molecular-weight glutenin subunits (LMW-GSs) were introduced from a Canadian Western Extra-Strong wheat cultivar (…”
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An LMW-s glutenin gene of a hard red winter wheat is similar to an LMW-s gene of a Canadian Western Extra-Strong wheat by Maruyama Funatsuki, W. (National Agricultural Research Center for Hokkaido Region, Sapporo (Japan)), Takata, K, Funatsuki, H, Tabiki, T, Ito, M, Nishio, Z, Kato, A, Saito, K, Yahata, E, Saruyama, H, Yamauchi, H

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Influence of screening directions and Puroindoline alleles on the heritability of small-scale bread-quality tests by Nishio, Z.(National Agricultural Research Center for Hokkaido Region, Sapporo (Japan)), Takata, K, Ikeda, T.M, Fujita, Y, Ito, M, Tabiki, T, Maruyama Funatsuki, W, Yamauchi, H, Iriki, N

“…Important methods applied for the breeding of bread-quality wheat (Triticum astivum L.) consist of small-scale bread-quality tests for the determination of the…”
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Application of a method for isolated buckwheat [Fagopyrum esculentum] seed production using a tetraploid line by Funatsuki, H. (Hokkaido National Agricultural Experiment Station, Sapporo (Japan)), Maruyama Funatsuki, W, Suzuki, T, Agatsuma, M

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Wheat cultivar-specific proteins in grain revealed by 2-DE and their application to cultivar identification of flour by Yahata, Eriko, Maruyama-Funatsuki, Wakako, Nishio, Zenta, Tabiki, Tadashi, Takata, Kanenori, Yamamoto, Yoshihiko, Tanida, Masatoshi, Saruyama, Haruo

“…Wheat flour proteins were studied to identify the cultivar‐specific proteins and use them to identify cultivars in flours. Proteins extracted from flours of…”
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Ripening Habit of Buckwheat by Funatsuki, Hideyuki, Maruyama‐Funatsuki, Wakako, Fujino, Kaien, Agatsuma, Masamichi

“…In buckwheat (Fagopyrum esculentum Moench), the diverse ripening times of seeds and the remarkable seed shattering can make it difficult to determine the…”
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