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Complete genome sequences of <i>Pseudomonas allii</i>, pathogens causing bacterial rot in onion, tomato, Chinese yam, and lettuce in Japan. [PDF]
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A simple and effective method to enhance the level of gamma-aminobutyric acid in Chinese yam tubers while preserving its original appearance. [PDF]
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Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage. [PDF]
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Covalent Grafting of Inorganic Selenium to the Water-Soluble and Nondigestive Chinese Yam Polysaccharides Causes Greater Protection of IEC-6 Cells with Acrylamide Injury. [PDF]
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Chemical control of Chinese yam brown rot
Proceedings of the Kanto-Tosan Plant Protection Society, 1985 SHIMONAGANE, Ko, KUGA, Yasuyuki
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Changes in viscoelasticity of Chinese yam during growth.
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Studies on browning of grated Chinese yam. I
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On the rot (Kassyokuhuhai-byo) of chinese yam tuber
Proceedings of the Kanto-Tosan Plant Protection Society, 1967 OZAWA, M., KUBOTA, M.
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