Hasil Pencarian - Masaki Okuda

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  1. 1
    Spatial Distribution and Characteristics of Protein Content and Composition in Japonica Rice Grains: Implications for Sake Quality

    Spatial Distribution and Characteristics of Protein Content and Composition in Japonica Rice Grains: Implications for Sake Quality oleh Kei Takahashi, Hiromi Kohno, Masaki Okuda

    Diterbitkan 2024-04-01
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  2. 2
    Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake

    Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake oleh Masahiko Tamaki, Rie Kihara, Masaki Okuda, Isao Aramaki, Zennosuke Katsuba, Takao Tsuchiya

    Diterbitkan 2005-01-01
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  3. 3
    Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties

    Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties oleh Masahiko Tamaki, Shingo Kurita, Miyuki Toyomaru, Tomio Itani, Takao Tsuchiya, Isao Aramaki, Masaki Okuda

    Diterbitkan 2006-01-01
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  4. 4
    Cell surface flip-flop of phosphatidylserine is critical for PIEZO1-mediated myotube formation

    Cell surface flip-flop of phosphatidylserine is critical for PIEZO1-mediated myotube formation oleh Masaki Tsuchiya, Yuji Hara, Masaki Okuda, Karin Itoh, Ryotaro Nishioka, Akifumi Shiomi, Kohjiro Nagao, Masayuki Mori, Yasuo Mori, Junichi Ikenouchi, Ryo Suzuki, Motomu Tanaka, Tomohiko Ohwada, Junken Aoki, Motoi Kanagawa, Tatsushi Toda, Yosuke Nagata, Ryoichi Matsuda, Yasunori Takayama, Makoto Tominaga, Masato Umeda

    Diterbitkan 2018-05-01
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