Papers - SATO Yukinori
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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
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Changes on the Physical Properties and Sensory Evaluation of Squid Muscle by Vacuum Cooking.
NAITO FUMIKO, TAKAHASHI SETSUKO, SATO YUKINORI, NOGUCHI SHUN, NAITO HIROSHI, TANAKA TADAYOSHI
日本家政学会誌 47 ( 2 ) 153 - 159 1996.2
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Evaluation of the Water Content and Monolayer Water Content in Dietary Fibers by Near-Infrared Spectroscopy.
SATO Yukinori, NOGUCHI Shun
Journal of Home Economics of Japan 47 ( 1 ) 5 - 11 1996
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Changes on the Physical Properties and Sensory Evaluation of Squid Muscle by Vacuum Cooking.
NAITO Fumiko, TAKAHASHI Setsuko, SATO Yukinori, NOGUCHI Shun, NAITO Hiroshi, TANAKA Tadayoshi
Journal of Home Economics of Japan 47 ( 2 ) 153 - 159 1996
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近赤外分光法による食物繊維の水分含量と単分子層吸着水量の推定
佐藤之紀, 野口 駿
日本家政学会誌 47 5 - 11 1996
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Proton Relaxation Behavior of Water in Alginate Gel Caused by Calcium Ion.
SATO Yukinori, NOGUCHI Shun
Journal of Home Economics of Japan 46 ( 3 ) 261 - 264 1995
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The Effects of Vacuum Cooking on Chicken White Meat with Regard to Physical Properties and Sensory Attributes.
TAKAHASHI SETSUKO, NAITO FUMIKO, SATO YUKINORI, NAITO HIROSHI, TANAKA TADAYOSHI, NOGUCHI SHUN
日本家政学会誌 45 ( 2 ) 123 - 130 1994.2
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Hydration Behavior of Dietary Fibers and Polar Groups Relevant to Hydration Measured by Proton Nuclear Magnetic Relaxation.
SATO Yukinori
Journal of Home Economics of Japan 45 ( 8 ) 689 - 696 1994
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The Effects of Vacuum Cooking on Chicken White Meat with Regard to Physical Properties and Sensory Attributes.
TAKAHASHI Setsuko, NAITO Fumiko, SATO Yukinori, NAITO Hiroshi, TANAKA Tadayoshi, NOGUCHI Shun
Journal of Home Economics of Japan 45 ( 2 ) 123 - 130 1994
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The Properties of Cooked Rice with Electrolyzed Water and its Soaking Condition.
SATO Yukinori, NOGUCHI Shun, TAKAHASHI Setsuko, NAITO Fumiko
Journal of Home Economics of Japan 45 ( 4 ) 343 - 348 1994
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電解水で炊いた炊飯米の性状と米の浸漬状態
佐藤之紀ら
日本家政学会誌 45 ( 4 ) 123 - 130 1994
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カルシウムイオンで誘起されたアルギン酸ゲル中の水のプロトンの緩和挙動
佐藤之紀, 野口 駿
日本家政学会誌 46 ( 3 ) 261 - 264 1994
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Water Sorption Characteristics of Dietary Fibers.
SATO Yukinori, NOGUCHI Shun
Journal of Home Economics of Japan 44 ( 8 ) 625 - 631 1993
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Evaluation of Bound Water in Water-Soluble Dietary Fibers by the Pulsed NMR and Isotherm Methods
Yukinori Sato, Shun Noguchi
J Home Econ Jpn 44 ( 3 ) 185 - 189 1993