Papers - SATO Yukinori
-
Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose
SATO Yukinori, MIYAWAKI Osato
Food Science and Technology International, Tokyo 18 ( 4 ) 563 - 570 2012
-
小麦粉焼成菓子の吸湿時の硬化と多重層収着水分との関係
肥後温子, 和田淑子, 佐藤之紀
日本食品科学工学会誌 59 562 - 571 2012
-
Relationship between Physical Properties and Water Layers in Commercial Confectionery Products during Moisture Sorption Processes
Atsuko Higo, Yoshiko Wada, Yukinori Sato
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 59 ( 11 ) 572 - 582 2012
-
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
-
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
-
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
-
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
-
Analysis of intermolecular interaction among pectin molecules in aqueous sugar solutions
Yukinori SATO, Osato MIYAWAKI
Food Sci Technol Res 14 ( 232-238 ) 2008
-
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
-
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
-
Types of Fish and Shellfish and Their Cooking Methods in Kochi
Sato Yukinori
Journal of Cookery Science of Japan 39 ( 1 ) 57 - 65 2006
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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