Search Results1-20 of  24

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  • OKUNISHI Tomoya ID: 9000002216117

    NFRI-NARO (2016 from CiNii)

    Articles in CiNii:49

    • Enantiomeric compositions biosynthesis of Wikstroemia sikokiana lignans (2000)
    • Isolation and enzymatic formation of lignans of Daphne genkwa and Daphne odora (2001)
    • Lignans of Chamaecyparis obtusa (2001)
  • OKUNISHI Tomoya ID: 9000248222734

    National Food Research Institute, NARO (2012 from CiNii)

    Articles in CiNii:1

    • Competitive PCR Method for Estimation of Rice Flour Content in Rice Bread (2012)
  • OKUNISHI Tomoya ID: 9000347196962

    National Food Research Institute (2015 from CiNii)

    Articles in CiNii:1

    • Cooking qualities of a huge embryo brown rice, Kinno-ibuki (2015)
  • OKUNISHI Tomoya ID: 9000391800224

    National Agricultural Research Center (2009 from CiNii)

    Articles in CiNii:1

    • Bread Made from Cooked Rice and Wheat Flour Blend (2009)
  • Okunishi Tomoya ID: 9000283735537

    National Agricultural Research Center (2006 from CiNii)

    Articles in CiNii:1

    • Texture evaluations of high ripening temperature rice (2006)
  • Okunishi Tomoya ID: 9000283870696

    National Food Research Institute, NARO (2012 from CiNii)

    Articles in CiNii:1

    • Cooked rice properties in mixture of brown and white rice (2012)
  • Okunishi Tomoya ID: 9000347155434

    National Food Research Institute (2014 from CiNii)

    Articles in CiNii:1

    • Chemical properties of bread made from cooked rice and wheat flour (2014)
  • Okunishi Tomoya ID: 9000347168110

    National Food Research Institute, NARO (2014 from CiNii)

    Articles in CiNii:1

    • Comparison of Processing Characteristics between Brown Rice and the Partially Abraded Brown Rice Grains (2014)
  • Okunishi Tomoya ID: 9000347168717

    National Food Research Institute, NARO (2015 from CiNii)

    Articles in CiNii:1

    • Effect of Cooking Conditions of Rice on <I>in vitro</I> Starch Digestibility and Blood Glucose Response (2015)
  • Okunishi Tomoya ID: 9000347217441

    NARO-NFRI (2015 from CiNii)

    Articles in CiNii:1

    • Characteristics of cooked rice from partially abraded brown rice (2015)
  • Okunishi Tomoya ID: 9000350630759

    Food Research Institute, National Agriculture and Food Research Organization (2017 from CiNii)

    Articles in CiNii:1

    • Distribution of Radioactive Cesium (<sup>137</sup>Cs) during Cooking of Rice Noodles with Different Firmness (2017)
  • Okunishi Tomoya ID: 9000351079488

    農研機構·食品研究部門 (2017 from CiNii)

    Articles in CiNii:1

    • IoT (IoT Supporting our Life and Industry) (2017)
  • Okunishi Tomoya ID: 9000365538326

    NARO-NFRI (2017 from CiNii)

    Articles in CiNii:1

    • New evaluation method of cooked rice using RVA (2017)
  • Okunishi Tomoya ID: 9000365540199

    National Agriculture and Food Research Organization (2017 from CiNii)

    Articles in CiNii:1

    • Elucidation of the influence of pressure intensity on cooked rice (2017)
  • Okunishi Tomoya ID: 9000366510693

    NARO Food Research Institute (2017 from CiNii)

    Articles in CiNii:1

    • Effect of Melting Condition on the Texture of Frozen Cooked Rice-grains Using Low Amylose Content Cultivar “Kiraho” (2017)
  • Okunishi Tomoya ID: 9000391805955

    Food Research Institute, NARO (2017 from CiNii)

    Articles in CiNii:1

    • Cooking qualities of rice made by cooking gas stoves with an iron pan (2017)
  • Okunishi Tomoya ID: 9000392738810

    NARO Food Research Institute (2017 from CiNii)

    Articles in CiNii:1

    • Study on the Change in Powder Properties of Rice Flour by Different Milling Processes (2017)
  • Okunishi Tomoya ID: 9000397840926

    Food Research Institute, NARO (2018 from CiNii)

    Articles in CiNii:1

    • Recent Trend about Cooking rice and Electric Rice Cooker (2018)
  • Okunishi Tomoya ID: 9000398137383

    NFRI-NARO (2018 from CiNii)

    Articles in CiNii:1

    • RVA evaluation of cooked rice after cooking (2018)
  • Okunishi Tomoya ID: 9000398143530

    Food Research Institute, NARO (2018 from CiNii)

    Articles in CiNii:1

    • <b>Molding Characteristics of Rice Ball Using the Partially Abraded Brown Rice Grains</b> (2018)
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