Papers - SATO Yukinori
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Hydration parameters (h values) of hydrophobic L-amino acids estimated using the viscosity<i> B</i>-coefficients and partial molar volumes, and the low sensitivity of macromolecular interactions of xanthan gum on the effect of these amino acids in water
Sato, Y
BIOPHYSICAL CHEMISTRY 330 107549 2026.3
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Determination of hydration parameter h for sugars with a large number of equatorial OH groups and development of a simple method for measuring h using a vibration viscometer
Yukinori SATO
Food Science and Technology Research 31 ( 4 ) 313 - 319 2025.4
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Reproducibility of the visual palatability of the crumb of bread and a novel sensory evaluation method using images presented on a screen
Yukinori SATO
Exploration of Foods and Foodomics 3 101080 2025.4
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Image illumination to enhance the visual palatability and visual firmness of white bread crumbs
Yukinori SATO
Journal of Cereal Science 120 104026 2024.9
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Analysis of rheological properties of food macromolecules at infinitely diluted and fixed high concentrations in aqueous NaCl solutions
Sato Yukinori, Mikita Shun, Miyawaki Osato
Food Science and Technology Research 28 ( 6 ) 453 - 465 2022.8
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Apple Texture Evaluation with Regard to Product Management
Kato Shigeru, Toyosaki Renon, Unehara Muneyuki, Kanei Yuuki, Iwata Mitsuru, Suzuki Mio, Wada Naoki, Kagawa Tomomichi, Shiogai Kazuki, Hino Takanori, Hajime Nobuhara, Sato Yukinori
Transactions on GIGAKU 9 ( 2 ) 09014-1 - 09014-11 2022.7
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Analysis of the solution structure parameter α in the relationship between the molar fraction and the freezing points, and hydration parameter h determined from viscosity and density measurements, for sugar alcohols and related sugars in water.
Sato Y
Bioscience, Biotechnology, and Biochemistry 87 ( 1 ) 82 - 89 2022.12
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Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour bread
Pambu, AL; Ramli, AR; Sato, Y; Nishinari, K; Nagano, T
FOOD CHEMISTRY 514 149110 2026.6
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Influence of wet-type grinder-treated okara on gas retention, specific volume, and crumb characteristics of rice flour bread
Ramli, AR; Sato, Y; Nishinari, K; Tsumura, K; Nagano, T
FOOD RESEARCH INTERNATIONAL 220 117151 2025.11
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Structural Recoverability of White Breads Based on the "Cohesiveness" Value From Texture Profile Analysis and the "Compression Force Value" From the American Association of Cereal Chemists (74-09)
Sato, Y
JOURNAL OF TEXTURE STUDIES 56 ( 3 ) e70028 2025.6
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Determination of hydration parameter <i>h</i> for sugars with a large number of equatorial OH groups and development of a simple method for measuring <i>h</i> using a vibration viscometer
Sato Yukinori
Food Science and Technology Research advpub ( 0 ) 313 - 319 2025
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New and Simple Substitution Methods for Measuring the Loaf Volume and Crust Color Bread Made Using an Automatic Bread-making Machine
Sato Yukinori, Fukuhara Natsumi
Nippon Shokuhin Kagaku Kogaku Kaishi 68 ( 12 ) 471 - 477 2021.12
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Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values
Yukinori SATO
Cereal Chemistry 96 ( 6 ) 1060 - 1067 2019.8
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A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness
Yukinori Sato
FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 ( 4 ) 443 - 450 2016.7
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Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters
Yukinori Sato, Osato Miyawaki
FOOD CHEMISTRY 190 594 - 598 2016.1
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A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness
Sato Yukinori
Food Science and Technology Research 22 ( 4 ) 443 - 450 2016
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Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food
Junya Sano, Ryuji Noda, Shinji Watanabe, Toshiaki Aoyama, Yukinori Sato, Jun Kayashita, Norio Muto
JOURNAL OF OLEO SCIENCE 64 ( 6 ) 653 - 662 2015.6
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Relationship between Physical Properties and Mono- and Multilayer Water Contents for Baked Products Containing Commercial Confectionery at Several Temperatures
Higo Atsuko, Wada Yoshiko, Sato Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 62 ( 4 ) 171 - 181 2015
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Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food
Sano Junya, Noda Ryuji, Watanabe Shinji, Aoyama Toshiaki, Sato Yukinori, Kayashita Jun, Muto Norio
Journal of Oil Chemists' Society, Japan 64 ( 6 ) 653 - 662 2015
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Relationship between Physical Properties and Mono- and Multilayer Water Contents for Baked Products Containing Commercial Confectionery at Several Temperatures
Atsuko Higo, Yoshiko Wada, Yukinori Sato
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 62 ( 4 ) 171 - 181 2015
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Analysis of the Hydration of Sugars and Amino Acids and the Interaction between Food Macromolecules in Aqueous Sugar Solutions Using Viscometric Measurement
Sato Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 61 ( 7 ) 316 - 322 2014
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Relationship between Physical Properties and Mono- and Multilayer Water Contents of a White Wheat Baked Product at Various Temperatures and Relative Humidity
Higo Atsuko, Wada Yoshiko, Sato Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 61 ( 10 ) 486 - 496 2014
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Relationship between Physical Properties and Water Layers in Commercial Confectionery Products during Moisture Sorption Processes
HIGO Atsuko, WADA Yoshiko, SATO Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 59 ( 11 ) 572 - 582 2012.11
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Relationship between Firmness during Moisture Sorption Process and Water Contents on Baked Wheat Flour Confectionery
HIGO Atsuko, WADA Yoshiko, SATO Yukinori
NIPPON SHOKUHIN KOGYO GAKKAISHI 59 ( 11 ) 562 - 571 2012.11
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Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose
Yukinori Sato, Osato Miyawaki
FOOD SCIENCE AND TECHNOLOGY RESEARCH 18 ( 4 ) 563 - 570 2012.7
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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
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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
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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
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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
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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
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Water sorption characteristics of dietary fibers
Yukinori SATO, Shun NOGUCHI
J Home Econ Jpn 44 ( 8 ) 625 - 631 1993
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Temperature dependency of the physical properties of chicken white muscle in relation to proton relaxation after vacuum cooking
Yukinori SATO
J Home Econ Jpn 44 ( 3 ) 191 - 195 1993
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Evaluation of Water Sorption in Wheat Bran and Rice by Pulsed NMR
Yukinori Sato, Shun Noguchi
J Home Econ Jpn 44 ( 12 ) 1021 - 1025 1993
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調理時の食肉脂質の消長に関する一考察
佐藤之紀ら
日本家政学会誌 42 ( 3 ) 271 - 274 1991
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ドーナツ調製時の油脂の動きに関する一考察
佐藤之紀ら
日本家政学会誌 42 ( 3 ) 275 - 278 1991
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ドーナツの吸油量に影響する要因ドウの配合と大きさの影響
佐藤之紀ら
日本家政学会誌 43 ( 4 ) 377 - 380 1991
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Bound water in several kinds of gel
Shun NOGUCHI, Yukinori SATO
J Home Econ Jpn 42 ( 8 ) 697 - 702 1991
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MONOCLONAL-ANTIBODY RAISED AGAINST TETRODONIC ACID, A DERIVATIVE OF TETRODOTOXIN
S WATABE, Y SATO, M NAKAYA, K HASHIMOTO, A ENOMOTO, S KAMINOGAWA, K YAMAUCHI
TOXICON 27 ( 2 ) 265 - 268 1989
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DISTRIBUTION OF TRITIATED TETRODOTOXIN ADMINISTERED INTRAPERITONEALLY TO PUFFERFISH
S WATABE, Y SATO, M NAKAYA, N NOGAWA, K OOHASHI, T NOGUCHI, N MORIKAWA, K HASHIMOTO
TOXICON 25 ( 12 ) 1283 - 1289 1987
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Paralytic Shellfish Poison in the "hiogi" Scallop Chlamys nobilis（共著）
Y. NAGASHIMA, Y. SATO, T. NOGUCHI, Y. FUCHI, K. HAYASHI, K. HASHIMOTO
Marine Biology 25 ( 12 ) 1283 - 1289 1987
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東京湾産ショウサイフグの毒性(共著)
加納碩雄, 銭 重均, 佐藤之紀, 丸山純一, 野口玉雄, 橋本周久
食品衛生学雑誌 ( 26 ) 489 - 495 1985
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Toxicity of Trumpet Shells Inhabiting the Coastal Waters of Kagoshima Prefecture Along with Identification of the Responsible Toxin（共著）
Tamao NOGUCHI, Joong kyun JEON, Junichi MARUYAMA, Yukinori SATO, Toshio SAISHO, Kanehisa HASHIMOTO
Bull. Jap. Soc. Sci. Fish. 51 ( 10 ) 1727 - 1731 1985