{"id":519,"date":"2019-08-05T13:56:13","date_gmt":"2019-08-05T04:56:13","guid":{"rendered":"http:\/\/www-p.hles.ocha.ac.jp\/food-chori\/?page_id=519"},"modified":"2024-08-26T13:37:53","modified_gmt":"2024-08-26T04:37:53","slug":"paper","status":"publish","type":"page","link":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/research_guide\/paper.html","title":{"rendered":"\u539f\u8457\u8ad6\u6587"},"content":{"rendered":"
    \n
  1. Yoko Sato<\/u>*<\/u>, <\/em>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<\/em>, 1-12<\/li>\n
  2. Risa Arata, Yusaku Nagata, Yoko Sato<\/u>*<\/u>, (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<\/em>, 46<\/strong>, e14448<\/li>\n
  3. Yoko Sato*<\/u>, Maho Fujimoto (2023) Effect of increasing the rate of water temperature\u00a0on the softening of root vegetables in boiling water, Food Science and Technology Research<\/em>, 29<\/strong>, 211-220<\/li>\n
  4. \u4f50\u85e4\u7476\u5b50<\/u>*<\/u>,\u5409\u7530\u91cc\u7dd2<\/u>,\u8fbb\u3072\u308d\u307f(2023)\u30b9\u30c1\u30fc\u30e0\u30b3\u30f3\u30d9\u30af\u30b7\u30e7\u30f3\u30aa\u30fc\u30d6\u30f3\u3092\u7528\u3044\u305f\u6839\u83dc\u985e\u306e\u716e\u7269\u8abf\u7406\u306e\u6a19\u6e96\u5316,\u65e5\u672c\u7d66\u98df\u7d4c\u55b6\u7ba1\u7406\u5b66\u4f1a\u8a8c,17<\/strong>,3-16<\/li>\n
  5. Rio Yoshida, Yoko Sato*<\/u>, Risa Hachikawa, Midori Kasai (2021) International Journal of Gastronomy and Food Science<\/em>, 26<\/strong>, 100442<\/li>\n
  6. Yoko Sato*<\/u>, Sayako Hayashi, Risa Hachikawa, Midori Kasai (2021) Simultaneous simulation of changes in\u00a0the\u00a0NaCl\u00a0concentrations\u00a0of Japanese radish and\u00a0an\u00a0aqueous solution during cooking, International Journal of Gastronomy and Food Science<\/em>, 24<\/strong>, 100343<\/li>\n
  7. Mitose Tsuchida, Hideyuki Yamaguchi, Norihisa Katayama, Yoko Sato*<\/u>, Wakano Kawashima, Midori Kasai (2021) Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heating, Food Chemistry<\/em>, 349<\/strong>, 129117<\/li>\n
  8. Risa Hachikawa, Yoko Sato<\/u>, Midori Kasai (2021) Analysis of deformation of cooked root vegetables in a stacked state, Journal of Food Engineering<\/em>, 290, 110234<\/li>\n
  9. \u4f50\u85e4\u7476\u5b50<\/u>,\u4f50\u85e4\u88d5\u7f8e,\u718a\u8c37\u7f8e\u667a\u4e16,\u9999\u897f\u307f\u3069\u308a(2020)\u30c0\u30a4\u30b3\u30f3\u306e\u8abf\u5473\u306b\u53ca\u307c\u3059\u716e\u6c41\u306e\u7c98\u5ea6\u306e\u5f71\u97ff,\u65e5\u672c\u8abf\u7406\u79d1\u5b66\u4f1a\u8a8c,53<\/strong>,81-88<\/li>\n
  10. \u718a\u8c37\u7f8e\u667a\u4e16,\u4f50\u85e4\u88d5\u7f8e,\u4f50\u85e4\u7476\u5b50<\/u>,\u9999\u897f\u307f\u3069\u308a(2020)\u771f\u7a7a\u5305\u88c5\u304c\u30c0\u30a4\u30b3\u30f3\u306e\u7d30\u80de\u819c\u304a\u3088\u3073\u8abf\u5473\u306b\u53ca\u307c\u3059\u5f71\u97ff,\u65e5\u672c\u5bb6\u653f\u5b66\u4f1a\u8a8c,71<\/strong>,135-145<\/li>\n
  11. Yoko Sato<\/u>, 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<\/em>, 51<\/strong>, 165-172.<\/li>\n
  12. \u4f50\u85e4\u7476\u5b50<\/u>,\u85e4\u672c\u771f\u5e06,\u5927\u77f3\u606d\u5b50,\u9999\u897f\u307f\u3069\u308a(2018)\u5927\u8c46\u30bf\u30f3\u30d1\u30af\u8cea\u30fb\u30c7\u30f3\u30d7\u30f3\u6df7\u5408\u30b2\u30eb\u306e\u52a0\u71b1\u8abf\u7406\u306b\u304a\u3051\u308bNaCl\u62e1\u6563\u904e\u7a0b\u306e\u4e88\u6e2c,\u65e5\u672c\u5bb6\u653f\u5b66\u4f1a\u8a8c,69<\/strong>,695-702.<\/li>\n
  13. Takako Koriyama, Yoko Sato<\/u>, 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<\/em>, 24<\/strong>, 767-776.<\/li>\n
  14. Miho Otahara, Yoko Sato<\/u>, Midori Kasai (2018) Evaluation of staling of cooked rice by kinetic analysis of texture changes, Food Science and Technology Research<\/em>, 24<\/strong>, 427-434.<\/li>\n
  15. Tomoko Ishikawa, Yoko Sato<\/u>, Kyoko Kurimoto, Yasuko Sone, Rie Akamatsu, Yoko Fujiwara,\u3000(2018) Curricular evaluation of \u201cSHOKUIKU program\u201d as a postgraduate minor course of food and nutrition education using a text-mining procedure, BMC Nutrition<\/em>, 4:38.<\/li>\n
  16. \u4f50\u85e4\u7476\u5b50<\/u>,\u6797\u7d17\u4e5f\u5b50,\u98ef\u5cf6\u4e45\u7f8e\u5b50,\u8fbb\u3072\u308d\u307f,\u9999\u897f\u307f\u3069\u308a(2017)\u5927\u91cf\u8abf\u7406\u306b\u304a\u3051\u308b\u98df\u6750\u3068\u6c41\u306e\u98df\u5869\u6fc3\u5ea6\u306e\u6570\u91cf\u7684\u628a\u63e1\u306e\u305f\u3081\u306e\u57fa\u790e\u7684\u691c\u8a0e,\u65e5\u672c\u7d66\u98df\u7d4c\u55b6\u7ba1\u7406\u5b66\u4f1a\u8a8c,11<\/strong>,51-60.<\/li>\n
  17. \u90e1\u5c71\u8cb4\u5b50,\u98ef\u5cf6\u4e45\u7f8e\u5b50,\u5c0f\u897f\u53f2\u5b50,\u4f50\u85e4\u7476\u5b50<\/u>,\u9999\u897f\u307f\u3069\u308a(2017)\u30e0\u30af\u30ca\u8c46\u5473\u564c\u306e\u8abf\u88fd\u304a\u3088\u3073\u8abf\u88fd\u904e\u7a0b\u306b\u304a\u3051\u308b\u6297\u9178\u5316\u6d3b\u6027\u306e\u5909\u5316,\u65e5\u672c\u8abf\u7406\u79d1\u5b66\u4f1a\u8a8c,50<\/strong>,174-181.<\/li>\n
  18. Takako Koriyama, Yoko Sato<\/u>, Kumiko Iijima, Midori Kasai (2017) Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max<\/em>) and Red Kidney Beans (Phaseolus vulgaris<\/em>), Journal of Food Science<\/em>, 82<\/strong>, 1546-1556.<\/li>\n
  19. Yoko Sato<\/u>, Yuki Imaizumi, Midori Kasai (2016) Effect of Standing After Preheating on the Softening Rate of Root Vegetables, Food Science and Technology Research<\/em>, 22<\/strong>, 193-198.<\/li>\n
  20. \u9060\u85e4\u7476\u5b50<\/u>,\u9999\u897f\u307f\u3069\u308a(2013)\u6e29\u5ea6\u5236\u5fa1\u578bIH\u8abf\u7406\u30b7\u30b9\u30c6\u30e0\u3092\u7528\u3044\u305f\u6839\u83dc\u985e\u306e\u6700\u9069\u8abf\u7406\u6761\u4ef6\u306e\u4e88\u6e2c,\u65e5\u672c\u5bb6\u653f\u5b66\u4f1a\u8a8c,64<\/strong>,125-135.<\/li>\n
  21. \u9060\u85e4\u7476\u5b50<\/u>,\u85e4\u5c45\u6771\u5948,\u9999\u897f\u307f\u3069\u308a(2013)\u786c\u3055\u3068\u5869\u5473\u3092\u8003\u616e\u3057\u305f\u30b7\u30df\u30e5\u30ec\u30fc\u30b7\u30e7\u30f3\u306b\u3088\u308b\u6839\u83dc\u985e\u306e\u6700\u9069\u8abf\u7406\u6761\u4ef6\u306e\u8a2d\u5b9a,\u65e5\u672c\u8abf\u7406\u79d1\u5b66\u4f1a\u8a8c,46<\/strong>,31-38.<\/li>\n
  22. \u9060\u85e4\u7476\u5b50<\/u>,\u85e4\u5c45\u6771\u5948,\u9999\u897f\u307f\u3069\u308a(2013)\u6839\u83dc\u985e\u4e2d\u306eNaCl\u62e1\u6563\u4fc2\u6570\u3068\u8abf\u7406\u904e\u7a0b\u306e\u98df\u5869\u6fc3\u5ea6\u306e\u4e88\u6e2c,\u65e5\u672c\u8abf\u7406\u79d1\u5b66\u4f1a\u8a8c,46<\/strong>,8-14.<\/li>\n
  23. \u9060\u85e4\u7476\u5b50<\/u>,\u6e25\u7f8e\u6075\u7406,\u9999\u897f\u307f\u3069\u308a(2012)\u6839\u83dc\u985e\u306e\u98df\u5869\u62e1\u6563\u904e\u7a0b\u306e\u4e88\u6e2c\u3068\u9069\u5ea6\u306a\u98df\u5869\u6fc3\u5ea6\u306e\u8a55\u4fa1,\u65e5\u672c\u8abf\u7406\u79d1\u5b66\u4f1a\u8a8c,45<\/strong>,422-428.<\/li>\n
  24. \u9060\u85e4\u7476\u5b50<\/u>,\u4eca\u6cc9\u6709\u559c,\u9999\u897f\u307f\u3069\u308a(2012)\u30b7\u30df\u30e5\u30ec\u30fc\u30b7\u30e7\u30f3\u306b\u3088\u308b\u30b8\u30e3\u30ac\u30a4\u30e2\u306e\u6700\u9069\u52a0\u71b1\u6642\u9593\u306b\u304a\u3088\u307c\u3059\u6c34\u6e29\u4e0a\u6607\u901f\u5ea6\u306e\u5f71\u97ff\u306e\u89e3\u6790,\u65e5\u672c\u8abf\u7406\u79d1\u5b66\u4f1a\u8a8c,45<\/strong>,403-412.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Yoko Sato*, Kumiko Suzuki, Runa Inagaki, (2024) Comparison between the sodium chloride content and labeled sal … \u7d9a\u304d\u3092\u8aad\u3080 →<\/span><\/a><\/p>\n","protected":false},"author":38,"featured_media":0,"parent":226,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-519","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/pages\/519"}],"collection":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/comments?post=519"}],"version-history":[{"count":10,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/pages\/519\/revisions"}],"predecessor-version":[{"id":632,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/pages\/519\/revisions\/632"}],"up":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/pages\/226"}],"wp:attachment":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-chori\/wp-json\/wp\/v2\/media?parent=519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}