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Publications by Takami Hayashi
Susceptibility to Coolness at the Young Microspore Stage Under High Nitrogen Supply in Rice (Oryza SativaL.). Proteome Analysis of Mature Anthers
Plant Production Science
Agronomy
Crop Science
Related publications
Physiological Response of Rice (Oryza sativaL.) Genotypes to Elevated Nitrogen Applied Under Field Conditions
Plant Signaling & Behavior
Male Sterility Caused by Cooling Treatment at the Young Microspore Stage in Rice Plants. XXIV. Small Vascular Bundles in Pedicel and the Difference in Susceptibility to Coolness Among Spikelets on the Panicle.
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Male Sterility Caused by Cooling Treatment at the Young Microspore Stage in Rice Plants. XXII. A Method to Predict Sterility Just After the Young Microspore Stage.
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
High Frequency Plant Regeneration From Mature Seed of Elite, Recalcitrant Malaysian Indica Rice (Oryza sativaL.) CV. MR 219
Acta Biologica Hungarica
Biochemistry
Neurology
Genetics
Molecular Biology
Environmental Science
Root Aquaporins Contribute to Whole Plant Water Fluxes Under Drought Stress in Rice (Oryza sativaL.)
Plant, Cell and Environment
Plant Science
Physiology
Number of Pollen Grains in Rice Cultivars With Different Cool-Weather Resistance at the Young Microspore Stage
Plant Production Science
Agronomy
Crop Science
Nitrogen Uptake by Paddy Rice (Oryza sativaL.) From15N Labelled Coated Urea and Ammonium Sulfate
Soil Science and Plant Nutrition
Soil Science
Plant Science
Cloning and Characterization of Catalases From Rice,Oryza sativaL.
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Male Sterility Caused by Cooling Treatment at the Young Microspore Stage in Rice Plants : X. A Secondary Sensitive Stage at the Beginning of Meiosis
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
