The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread.
- Published in:
- Food Science & Technology Research, 2017, v. 23, n. 2, p. 181, doi. 10.3136/fstr.23.181
- By:
- Publication type:
- Article
Works by Sagara, Yasuyuki
Results: 19
1
2
Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis.
- Published in:
- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1349, doi. 10.1007/s11947-015-1497-9
- By:
- Publication type:
- Article
3
Package Design of Ready-to-Drink Coffee Beverages Based on Food Kansei Model-Effects of Straw and Cognition Terms on Consumer's Pleasantness.
- Published in:
- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1924, doi. 10.1007/s11947-011-0527-5
- By:
- Publication type:
- Article
4
A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication.
- Published in:
- Food & Bioprocess Technology, 2012, v. 5, n. 4, p. 1228, doi. 10.1007/s11947-010-0422-5
- By:
- Publication type:
- Article
5
Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese.
- Published in:
- Food Science & Technology Research, 2015, v. 21, n. 2, p. 175, doi. 10.3136/fstr.21.175
- By:
- Publication type:
- Article
6
Odorant Transfer Characteristics of White Bread during Baking.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 2, p. 261, doi. 10.1271/bbb.100572
- By:
- Publication type:
- Article
7
Characteristic Coloring Curve for White Bread during Baking.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 2, p. 255, doi. 10.1271/bbb.100558
- By:
- Publication type:
- Article
8
Effect of the Grain Boundary of Ice Crystals in a Frozen Gelatin Solution on the Dielectric Properties at a Subzero Temperature.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 11, p. 2478, doi. 10.1271/bbb.90474
- By:
- Publication type:
- Article
9
Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 7, p. 1586, doi. 10.1271/bbb.90102
- By:
- Publication type:
- Article
10
Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 7, p. 1604, doi. 10.1271/bbb.90106
- By:
- Publication type:
- Article
11
Development of a Novel Staining Procedure for Visualizing the Gluten-Starch Matrix in Bread Dough and Cereal Products.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 3, p. 175, doi. 10.1094/CCHEM-10-12-0132-R
- By:
- Publication type:
- Article
12
Binary Adsorption Isotherms of Water and Ethyl Acetate Vapor for Materials Contained in a Box of a Tobacco Product.
- Published in:
- Drying Technology, 1995, v. 13, n. 8/9, p. 1741, doi. 10.1080/07373939508917049
- By:
- Publication type:
- Article
13
Characteristics of Water Adsorption Isotherms for Materials Contained in a Box of a Tobacco Product.
- Published in:
- Drying Technology, 1995, v. 13, n. 1/2, p. 351, doi. 10.1080/07373939508916957
- By:
- Publication type:
- Article
14
MEASUREMENT OF TRANSPORT PROPERTIES FOR THE DRIED LAYER OF COFFEE SOLUTION UNDERGOING FREEZE DRYING.
- Published in:
- Drying Technology, 1994, v. 12, n. 5, p. 1081, doi. 10.1080/07373939408960990
- By:
- Publication type:
- Article
15
Three-Dimensional Measurement of Ice Crystals in Frozen Materials by Near-Infrared Imaging Spectroscopy.
- Published in:
- Drying Technology, 2015, v. 33, n. 13, p. 1614, doi. 10.1080/07373937.2015.1029073
- By:
- Publication type:
- Article
16
Characteristic Evaluation for Volatile Components of Soluble Coffee Depending on Freeze-Drying Conditions.
- Published in:
- Drying Technology, 2005, v. 23, n. 9-11, p. 2185, doi. 10.1080/07373930500212669
- By:
- Publication type:
- Article
17
STRUCTURAL MODELS RELATED TO TRANSPORT PROPERTIES FOR THE DRIED LAYER OF FOOD MATERIALS UNDERGOING FREEZE-DRYING.
- Published in:
- Drying Technology, 2001, v. 19, n. 2, p. 281, doi. 10.1081/DRT-100102904
- By:
- Publication type:
- Article
18
TRANSPORT PROPERTIES OF CELLULAR FOOD MATERIALS UNDERGOING FREEZE-DRYING.
- Published in:
- Drying Technology, 2001, v. 19, n. 2, p. 297, doi. 10.1081/DRT-100102905
- By:
- Publication type:
- Article
19
A NEW TREATMENT FOR A FILTER TIP TO DECREASE FLAVOR AND WATER MIGRATONS DURING STORAGE OF A TOBACCO PRODUCT.
- Published in:
- Drying Technology, 1999, v. 17, n. 7/8, p. 1603, doi. 10.1080/07373939908917639
- By:
- Publication type:
- Article