S. Furukawa

Ultrastructure of low-glutelin rice endosperm

Kunisuke Tanaka, T. Masumura, Y. Kiyokawa, 2007 .

Plant Biotechnology 24, 227–229 (2007)

Kunisuke Tanaka, T. Masumura, Y. Kiyokawa, 2007 .

Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake

Kunisuke Tanaka, T. Masumura, Y. Ogihara, 2006 .

Distribution of storage proteins in low-glutelin rice seed determined using a fluorescent antibody.

Kunisuke Tanaka, T. Masumura, Y. Kiyokawa, 2003, Journal of Bioscience and Bioengineering.

Observation of low-glutelin rice for sake brewing by scanning electron microscope

H. Nemoto, S. Iida, H. Maeda, 2002 .

Dissolution of Protein from Rice Used for Sake Brewing in Sake Mash

Y. Kiyokawa, T. Yanagiuchi, Y. Wakai, 2000 .

Preparation of silica gel-bonded amylose through enzyme-catalyzed polymerization and chiral recognition ability of its phenylcarbamate derivative in HPLC.

E. Yashima, Yasushi Ogasawara, Y. Okamoto, 1996, Analytical chemistry.