@article{oai:kindai.repo.nii.ac.jp:00007258,
 author = {藤田,  明子 and 菅,  喬太 and 川上,  晃司 and 立花,  伸哉 and 岡田,  芳治 and 野村,  正人},
 issue = {43},
 journal = {近畿大学工学部研究報告, Research reports of the Faculty of Engineering, Kinki University},
 month = {Dec},
 note = {In our examination，the influence of leaf which contain 2-acetyl-1-pyrroline odor in improving the taste evaluation and anti-oxidation effects were tested. Pandanus amaryllifolius Roxb. leaf was added to the Nihonbare rice (Old rice)produced in Shiga prefecture in 2001，2004 and 2006. As ar esult，1g of Pandanus amaryllifolius Roxb. leaf proved improvement in the taste evaluation and anti-oxidation effects of the old rice. Specifically，we observed the gain of free amino acids (threonine or alanine) which improve the taste evaluation and obtained cooked rice with good flavor. Also，improvement of DPPH radical scavenge effect was observed in this experiment., application/pdf},
 pages = {1--11},
 title = {<研究論文>古米(2001,2004および2006年度収穫米(滋賀県産日本晴))に及ぼすニオイタコノキ葉(Pandanus amaryllifolius Roxb.)の化学成分の影響},
 year = {2009},
 yomi = {フジタ, アキコ and スガ, キョウタ and カワカミ, コウジ and タチバナ, シンヤ and オカダ, ヨシハル and ノムラ, マサト}
}