Papers - SATO Yukinori
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Analysis of Force on Plunger during Puncture Penetration for Texture Analysis of Baby Food
Yukinori SATO
International J Child Health and Human Dev 4 183 - 189 2011
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Analysis of water layers and the extent of gelatinization for commercial starch products
Yukinori Sato, Yoshiko Wada, Atsuko Higo
JOURNAL OF FOOD ENGINEERING 100 ( 2 ) 201 - 207 2010.9
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Relationship between monolayer and multilayer water contents, and involvement in gelatinization of baked starch products
Yukinori Sato, Yoshiko Wada, Atsuko Higo
JOURNAL OF FOOD ENGINEERING 96 ( 2 ) 172 - 178 2010.1
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Analysis of Intermolecular Interaction among Pectin Molecules in Aqueous Sugar Solutions
SATO Yukinori, MIYAWAKI Osato
Food Science and Technology International, Tokyo 14 ( 3 ) 232 - 238 2008.5
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Analysis of intermolecular interaction among pectin molecules in aqueous sugar solutions
Yukinori SATO, Osato MIYAWAKI
Food Sci Technol Res 14 ( 232-238 ) 2008
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Physical Meaning of the Parameters Used for Evaluating Food for the Elderly
SATO YUKINORI, MIYAWAKI OSATO
日本家政学会誌 58 ( 5 ) 261 - 270 2007.5
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Physical Meaning of the Parameters Used for Evaluating Food for the Elderly
SATO Yukinori, MIYAWAKI Osato
Journal of Home Economics of Japan 58 ( 5 ) 261 - 270 2007
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Types of Fish and Shellfish and Their Cooking Methods in Kochi
Sato Yukinori
Journal of Cookery Science of Japan 39 ( 1 ) 57 - 65 2006
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高知市およびその近郊の家庭における魚介類の調理状況
佐藤之紀
日本調理科学会誌 39 ( 1 ) 57 - 65 2006
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Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions
Y Sato, S Kawabuchi, Y Irimoto, O Miyawaki
FOOD HYDROCOLLOIDS 18 ( 4 ) 527 - 534 2004.7
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Moisture sorption characteristics of salt samples prepared from seawater obtained at different depths
Sato Yukinori
Journal of Cookery Science of Japan 37 ( 3 ) 310 - 315 2004
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高知県室戸沖の海洋深層水から調製した塩の水分収着挙動
佐藤之紀
日本調理科学会誌 37 ( 3 ) 310 - 315 2004
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Proton Relaxation Characteristic of Livestock, Fish and Shellfish, and Vegetables Affected by heat Treatment
Sato Yukinori
Journal of Cookery Science of Japan 35 ( 3 ) 281 - 286 2002
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Proton Relaxation Characteristics of Livestock, Fish and Shellfish, and Vegetables as Affected by Heat Treatment
Yukinori SATO
J Cook Sci Jpn 35 ( 3 ) 281 - 286 2002
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Heat Stability of Proton Behaviors for Dietary Fiber in Water on Spin-Spin Relaxation Measured by ^1H-NMR
SATO Yukinori
Journal of Nutritional Science and Vitaminology 46 ( 5 ) 266 - 269 2000.10
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Relationship between the Sensory Evaluation Value and the Proton Spin-spin Relaxation Time in Cooked Rice
SATO Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 47 ( 6 ) 445 - 447 2000.6
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Relationship between Proton NMR Relaxation Time and Viscosity of Saccharide Solutions
SATO Yukinori, MIYAWAKI Osato
Food Science and Technology International, Tokyo 6 ( 2 ) 136 - 139 2000.5
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Relationship between the sensory evaluation value and the proton spin-spin relaxation time in cooked rice
Y Sato
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 47 ( 6 ) 445 - 447 2000
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Relationship between Proton NMR Relaxation Time and Viscosity of Saccharide Solutions
Yukinori Sato, Osato Miyawaki
Food Science and Technology Research 6 ( 2 ) 136 - 139 2000
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Heat stability of proton behaviors for dietary fiber in water on spin-spin relaxation measured by 1H-NMR
Y. Sato
Journal of Nutritional Science and Vitaminology 46 ( 5 ) 266 - 269 2000