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Effect of moisture content on some engineering properties of mahogany (Khaya senegalensis) seed and kernel
Khaya senegalensis physical properties frictional properties thermal properties specific heat Nigeria
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2014/3/28
Some engineering properties of mahogany seed and kernel were investigated and expressed as a function of moisture content. In the moisture ranges of 7.1–32% and 5.3–22% (d.b.), respectively, the seed ...
Evaluation of kernel elongation ratio and aroma association in global popular aromatic rice cultivars in tropical environment
Aromatic rice kernel elongation ratio aroma kernel elongation ratio and aroma association
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2011/1/11
Aroma and cooked kernel elongation are the most important quality traits of aromatic rice, which differentiate the highly valued aromatic rice from the other rice types. Previous studies on genetic an...
水稻谷粒冲击损伤临界速度分析（Critical Speed of Impact Damage on a Rice Kernel）
水稻谷粒 冲击 损伤
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2009/9/11
以接触力学为基础，建立了脱粒元件与稻谷对心碰撞时压缩位移和最大压力分布模型。针对不同含水率时稻谷塑性、脆性力学性质的差异，得出了稻谷与脱粒元件冲击损伤临界速度计算公式。对钉齿与镇稻10号、武香粳14、淮稻9号、镇糯653和协优084稻谷冲击损伤临界速度进行了实例计算，在试验台架上进行了实测，试验均值与理论计算基本一致。
Physico-ecological Studies on Quality Formation of Rice Kernel : III. Effects of ripening stage and some ripening conditions on free amino acids in milled rice kernel and in the exterior of cooked rice
Cooked rice Eating quality Free amino acids Milled rice
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2009/8/6
Free amino acids (FAA) in the cooked rice exterior and in milled rice kernels (ground milled rice) were studied from the standpoint of taste. The amount and proportion of FAA in the exterior of cooked...
Physico-ecological Studies on Quality Formation of Rice Kernel:II. Changes in quality of rice kernel during grain development
Amylose Eating quality Fat-by-hydrolysis Grain developmemt Protein Rice Texture
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2009/8/6
Changes in the quality of nonwaxy and waxy rice during grain development were investigated, laying emphases on the texture of cooked rice and protein, amylose and fat-by-hydrolysis contents. In terms ...
Physico-ecological Studies on Quality Formation of Rice Kernel:I. Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on quality of rice kernel
Amylose Eating quality Fat-by-hydrolysis Nitrogen top-dressed Protein Rice
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2009/8/6
Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on rice quality were investigated from the viewpoints of the texture of cooked rice and protein, amylose...
Physico-ecological Studies on Quality Formation of Rice Kernel:IV. Effect of storage on eating quality of rice
Eating quality Fat-by-hydrolysis Glutamic acid Rice Storage Taste Texture
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2009/8/4
We examined the effects of short and long-term storage on the eating quality of rice. The texture of cooked rice became harder and less sticky after being stored at higher temperatures and moisture c...
Analysis of the Factors of High Yielding Ability for a Japonica Type Rice Line, 9004, Bred in China:II. The determining process of 1000 kernel weight
Dry matter accumulation rate for a grain Grains on primary rachis Grains on secondary rachis Moisture content in ear Part on an ear Ripening period
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2009/7/28
Using the materials in the previous report, factors determining winnowed hulled 1000 kernel weight (WHTKW) of the primary (PRB) and secondary rachis branch (SRB) at different parts on an ear in line 9...
Amido Black Staining Method for Detection of Barley Kernel Having Abnormal Aleuron Layer
Aleuron layer Amido black Barley Flocculation Germination
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2009/7/21
In spite of normal appearance and germinative energy, some malting barleys become a low-quality malt. Among those barleys, there is a barley which can be stained by Amido black, a pigment for protein,...
Changes in NMR Relaxation of Rice Grains, Kernel Quality and Physicochemical Properties in Response to a High Temperature after Flowering in Heat-Tolerant and Heat-Sensitive Rice Cultivars
‘Chikushi 64‘ High temperature Kernel quality ‘Nikomaru‘ NMR relaxation time (T1 and T2) Nucellar epidermis Rice Water status
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2009/7/21
Rice productivity is related to the ability of plants to adapt to heat stress. The heat-tolerant cultivars ‘Nikomaru’ and ‘Chikushi 64’ and heat-sensitive cultivar ‘Hinohikari’ were grown at 30ºC...
Comparison of the Occurrence of Kernel Damage in Rice Plants Grown in a Heated Greenhouse and in a Paddy Field of High Temperature Year
Grain quality Greenhouse High temperature Rice plant
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2009/7/10
The percentages of the number of heat-damaged kernels, white-back or basal-white kernels and milky-white kernels in a heated greenhouse were compared with those in a paddy field in a high-temperature...
Influence of Removal of Lower Leaves and Detaching of Tillers on Kernel Weight of Hokkaido-Bred Wheat Cultivar “Haruyutaka” Grown in a Warm Area of Western Japan
Crop growth rate Defoliating lower leaves Detaching tillers Grain weight Haruyutaka
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2009/7/9
In the Hokkaido-bred wheat cultivar Haruyutaka grown in a warm district of western Japan, crop growth rate (CGR) during ripening period was low and a kernel weight was light. The low CGR was caused by...
Estimation of the Time of Physiological Maturity and Water Content of Kernel in Wheat
Developmental model Kernel development Physiological maturity Temperature
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2009/7/8
The water content and dry-matter weight of kernel were measured in two cultivars ‘Norin61’ and ‘Shirogane-komugi’ grown at different temperatures to develop a method of estimating the maturation stag...
Analysis of Factors that Decrease Kernel Weight of Hokkaido Wheat Cultivar “Haruyutaka” Grown in the Warm Area of Western Japan Based on the Weight of F1 Kernel Derived from Reciprocal Crossing with a Kyushu Cultivar
Dominance Decrease in kernel weight F1 Haruyutaka Reciprocal cross Source ability
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2009/7/8
The factors that decrease the kernel weight of Hokkaido wheat cultivar “Haruyutaka” in Western Japan were analyzed based on the kernel weight of F1 of the cross with Kyushu cultivar “Daichinominori.” ...
Correlation of the Properties of Gelatinization with Thousand Kernel Weight, and Grain Whiteness in Waxy Rice
Culm length Genetic correlation Grain whiteness Heritability Ripening temperature RVA characteristics
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2009/7/7
The heritability of gelatinization characteristics measured by RVA, thousand kernel weight and grain whiteness were examined in progenies of the cross between Koganemochi with high hardness of rice ...