Relations between the fissure rate of milled rice caused by moisture absorption and immersing time were determined by immersing milled short-grain rice and long-grain rice,with and without chalkiness,into water of same temperature.

Genetic transformation of Bar-Bt-1Ab gene in Japonica rice with pollen-tube pathway;

Analysis on combining ability of main characters in Japonica CMS Lines from Jiangsu and Japan;

Analysis of chalkiness character for the three crosses derived from japonica species;

Genetic analysis on number of primary and secondary branches per panicle in japonica rice(Oryza sativa L.);

Application of Controlled-release Fertilizer on the Growth and Yield of Japonica Rice;

Differences in response of indica and japonica rice variety to Agrobacterium tumefaciens-mediated transformation in relation to its improvement;

Establishment of SSR fingerprint map and analysis of genetic similarity among 35 varieties in japonica rice(Oryza sativa L.);

Polymorphism in seed storage proteins of different varieties in japonica rice(Oryza sativa L.);

Genetic variation of 3 seedling traits and their correlation with plant height in different ecotype varieties in japonica rice(Oryza sativa L.);

Preliminary Evaluation on the Rice Germplasm Introduced from the GUVA in Cold Region;

Relationship between grain quality and plant type of japonica rice;

The Comparison Analysis for the Uniformity of the Population in Different Roundgrained Rice Varieties Ⅲ The Influence of Different levels of N Fertilizer Applied on Property of Varieties and the Uniformity;

In this experiment, the effects of the alkaline, enzyme, SDS and Ultrasound starch extraction methods on the structure of japonica rice were studied from these aspects: starch morphology, amylose content, amylopectin molecular weight, distribu-tion of anhydroglucose chains from debranched amylopectin and so on.

The japonica rice was used to make rice noodles.