原著論文

  1. Yoko Sato*, Kumiko Suzuki, Runa Inagaki, (2024) Comparison between the sodium chloride content and labeled salt value of industrially prepared Japanese single dishes, Journal of Food Science, 1-12
  2. Risa Arata, Yusaku Nagata, Yoko Sato*, (2023) Computational fluid dynamics analysis of the effects of total weight and food on the water temperature distribution and flow in a pot during cooking, Journal of Food Process Engineering, 46, e14448
  3. Yoko Sato*, Maho Fujimoto (2023) Effect of increasing the rate of water temperature on the softening of root vegetables in boiling water, Food Science and Technology Research, 29, 211-220
  4. 佐藤瑶子*,吉田里緒,辻ひろみ(2023)スチームコンベクションオーブンを用いた根菜類の煮物調理の標準化,日本給食経営管理学会誌,17,3-16
  5. Rio Yoshida, Yoko Sato*, Risa Hachikawa, Midori Kasai (2021) International Journal of Gastronomy and Food Science, 26, 100442
  6. Yoko Sato*, Sayako Hayashi, Risa Hachikawa, Midori Kasai (2021) Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking, International Journal of Gastronomy and Food Science, 24, 100343
  7. Mitose Tsuchida, Hideyuki Yamaguchi, Norihisa Katayama, Yoko Sato*, Wakano Kawashima, Midori Kasai (2021) Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heating, Food Chemistry, 349, 129117
  8. Risa Hachikawa, Yoko Sato, Midori Kasai (2021) Analysis of deformation of cooked root vegetables in a stacked state, Journal of Food Engineering, 290, 110234
  9. 佐藤瑶子,佐藤裕美,熊谷美智世,香西みどり(2020)ダイコンの調味に及ぼす煮汁の粘度の影響,日本調理科学会誌,53,81-88
  10. 熊谷美智世,佐藤裕美,佐藤瑶子,香西みどり(2020)真空包装がダイコンの細胞膜および調味に及ぼす影響,日本家政学会誌,71,135-145
  11. Yoko Sato, Asuka Iriyama, Midori Kasai (2018) Comparison of softening rate and cooking time between steaming and heating in hot water, Journal of Cookery Science of Japan, 51, 165-172.
  12. 佐藤瑶子,藤本真帆,大石恭子,香西みどり(2018)大豆タンパク質・デンプン混合ゲルの加熱調理におけるNaCl拡散過程の予測,日本家政学会誌,69,695-702.
  13. Takako Koriyama, Yoko Sato, Kumiko Iijima, Midori Kasai (2018) Kinetics of cooking presoaked and unsoaked dry legumes: Analysis of softening rate of soybeans and red kidney beans, Food Science and Technology Research, 24, 767-776.
  14. Miho Otahara, Yoko Sato, Midori Kasai (2018) Evaluation of staling of cooked rice by kinetic analysis of texture changes, Food Science and Technology Research, 24, 427-434.
  15. Tomoko Ishikawa, Yoko Sato, Kyoko Kurimoto, Yasuko Sone, Rie Akamatsu, Yoko Fujiwara,　(2018) Curricular evaluation of “SHOKUIKU program” as a postgraduate minor course of food and nutrition education using a text-mining procedure, BMC Nutrition, 4:38.
  16. 佐藤瑶子,林紗也子,飯島久美子,辻ひろみ,香西みどり(2017)大量調理における食材と汁の食塩濃度の数量的把握のための基礎的検討,日本給食経営管理学会誌,11,51-60.
  17. 郡山貴子,飯島久美子,小西史子,佐藤瑶子,香西みどり(2017)ムクナ豆味噌の調製および調製過程における抗酸化活性の変化,日本調理科学会誌,50,174-181.
  18. Takako Koriyama, Yoko Sato, Kumiko Iijima, Midori Kasai (2017) Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris), Journal of Food Science, 82, 1546-1556.
  19. Yoko Sato, Yuki Imaizumi, Midori Kasai (2016) Effect of Standing After Preheating on the Softening Rate of Root Vegetables, Food Science and Technology Research, 22, 193-198.
  20. 遠藤瑶子,香西みどり(2013)温度制御型IH調理システムを用いた根菜類の最適調理条件の予測,日本家政学会誌,64,125-135.
  21. 遠藤瑶子,藤居東奈,香西みどり(2013)硬さと塩味を考慮したシミュレーションによる根菜類の最適調理条件の設定,日本調理科学会誌,46,31-38.
  22. 遠藤瑶子,藤居東奈,香西みどり(2013)根菜類中のNaCl拡散係数と調理過程の食塩濃度の予測,日本調理科学会誌,46,8-14.
  23. 遠藤瑶子,渥美恵理,香西みどり(2012)根菜類の食塩拡散過程の予測と適度な食塩濃度の評価,日本調理科学会誌,45,422-428.
  24. 遠藤瑶子,今泉有喜,香西みどり(2012)シミュレーションによるジャガイモの最適加熱時間におよぼす水温上昇速度の影響の解析,日本調理科学会誌,45,403-412.
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