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Takeshi Yasui

Ministry of Agriculture, Forestry and Fisheries

40

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Seed Coat Cracking of Soybean (Glycine max [L.] Merr.) After Soaking and Cooking

2017 Cereal Chemistry
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Citations (2)
Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans

2015 Journal of Agricultural and Food Chemistry
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Citations (6)
Identification of quantitative trait loci associated with boiled seed hardness in soybean

2014 Breeding Science
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Variation in Firmness of Whole Beans, Embryos, and Testas of Cooked Soybean (Glycine max) Cultivars

2014 Cereal Chemistry
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Citations (6)
Pleiotropic increases in free non‐polar lipid, glycolipid and phospholipid contents in waxy bread wheat (Triticum aestivum L.) grain

2012 Journal of the Science of Food and Agriculture
- Takeshi Yasui
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Waxy endosperm accompanies increased fat and saccharide contents in bread wheat (Triticum aestivum L.) grain

2011 Journal of Cereal Science
- Takeshi Yasui
- Kanae Ashida
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Citations (17)
Flour Properties of Milky-white Rice Mutants in Relation to Specific Loaf Volume of Rice Bread

2010 Food Science and Technology Research
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Citations (16)
Morphological, physical, and chemical properties of grain and flour from chalky rice mutants.

2009 Cereal Chemistry
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Citations (52)
Chain-length Distribution Profiles of Amylopectin Isolated from Endosperm Starch of Waxy and Low-amylose Bread Wheat (Triticum aestivum L.) Lines with Common Genetic Background

2009 Starch-starke
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Physicochemical Characteristics of Starches of Two Sets of Near-isogenic Wheat Lines with Different Amylose Content

2008 Starch-starke
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Citations (4)