Yasushi Sato

发表

Shallow-fried beef. Additional flavor components

Kenji Watanabe, Yasushi Sato, 1972 .

Studies on the Proteolytic Action of Dairy Lactic Acid Bacteria: Part X. Autolysis of Lactic Acid Bacterial Cells in Aseptic Rennet Curd

K. Ohmiya, Yasushi Sato, 1970 .

Heat‐Induced Aggregation of Egg White Proteins as Studied by Vertical Flat‐Sheet Polyacrylamide Gel Electrophoresis

Kenji Watanabe, T. Matsuda, Yasushi Sato, 1981 .

Effect of growth conditions on the formation of Rhizopus alcohol dehydrogenase.

Yasushi Sato, T. Yoneya, 1980 .

Effect of some metals on the Maillard reaction of ovalbumin

Kenji Watanabe, Y. Kato, Yasushi Sato, 1981 .

Alkyl-substituted pyrazines and pyridines in the flavor components of shallow fried beef

Kenji Watanabe, Yasushi Sato, 1971 .

Lactones Produced through Thermal Oxidation of Higher Fatty Acids

Kenji Watanabe, Yasushi Sato, 1971 .

Emulsifying Properties of Bovine Blood Globin: A Comparison with Some Proteins and Their Improvement

Kumi Yasuda, S. Hayakawa, R. Nakamura, 1984 .

Lactones in the Flavor of Heated Pork Fat

Kenji Watanabe, Yasushi Sato, 1969 .

Gas Chromatographic and Mass Spectral Analyses of Heated Flavor Compounds of Beef Fats

Kenji Watanabe, Yasushi Sato, 1971 .

Relation of Cheddar Cheese Ripening to Bacterial Lipolysis

Yasushi Sato, Y. Umemoto, 1975 .

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel.

T. Nakayama, Yasushi Sato, 1971, Journal of texture studies.

Volatile Neutral Compounds from Heat-degradated Pork Fat and their Conversion into Lactones

Kenji Watanabe, Yasushi Sato, 1970 .

Conversion of Some Saturated Fatty Acids, Aldehydes, and Alcohols into γ- and δ-Lactones

Kenji Watanabe, Yasushi Sato, 1970 .

Aliphatic γ- and δ-Lactones in Meat Fats

Kenji Watanabe, Yasushi Sato, 1968 .

Studies on hte Changes of Meat Fats by Various Processings:Part II. Gas Chromatographic Identification of Aliphatic γ- and δ-Lactones Obtained from Beef Fats

Kenji Watanabe, Yasushi Sato, 1968 .

Studies on hte Changes of Meat Fats by Various Processings

Kenji Watanabe, Yasushi Sato, 1968 .

CHEMICAL AND CONFORMATIONAL CHANGES OF OVALBUMIN DUE TO THE MAILLARD REACTION

Kenji Watanabe, Y. Kato, Yasushi Sato, 1980 .

Effect of Maillard Reaction on Some Physical Properties of Ovalbumin

Kenji Watanabe, Y. Kato, Yasushi Sato, 1981 .

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat Gel.

T. Nakayama, Yasushi Sato, 1971, Journal of texture studies.

Direct observation of fine structures of bacteria in ripened Cheddar cheese by electron microscopy.

Yasushi Sato, J. Kito, Y. Umemoto, 1978 .

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS V. Effect of ‘Setting’ and Pyrophosphate on Rheological Properties of Heated Minced‐Meat Gel

T. Nakayama, Yasushi Sato, 1972 .

DISCUSSION OF THE BINDING QUALITY OF MINCED MEATS BASED ON THEIR RHEOLOGICAL PROPERTIES BEFORE AND AFTER HEATING.

T. Nakayama, Yasushi Sato, 1970, Journal of texture studies.

Studies on Enzymatic Degradation of Bitter Compounds from Casein Part I

Yasushi Sato, Yoshiaki Sekiguchi, Y. Chiba, 1969 .

Cysteamine Induced Changes in the Properties of Intramuscular Collagen and its Relation to the Tenderness of Meat Obtained from Mature Chickens

R. Nakamura, Yasushi Sato, S. Sekoguchi, 1979 .

Viscometric behaviour of the soluble ovomucin.

S. Hayakawa, Yasushi Sato, 1978 .

On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk

Yasushi Sato, Y. Saito, T. Wakamatu, 1983 .

Influences of Various Salts on Gelation of Low Density Lipoprotein (Egg Yolk) during Its Freezing and Thawing

T. Aoki, Yasushi Sato, 1975 .

STUDIES ON RELEASE OF COMPONENTS FROM FROZEN‐THAWED LOW‐DENSITY LIPOPROTEIN (LDL) OF EGG YOLK

Yasushi Sato, T. Wakamatu, 1980 .

Identification of the Components Responsible for the Gelation of Egg Yolk during Freezing

Yasushi Sato, Yoshiko Saito, T. Wakamatu, 1982 .

Influence of Thawing Rate and Aging Temperature on Viscosity of Freeze-thawed Yolk and Low Density Lipoprotein

Yasushi Sato, Y. Takagaki, 1976 .

Fffect of Frozen-Storage on the Emulsifying Property of Hen's Egg Yolk

Yasushi Sato, Yoshiko Saito, T. Wakamatu, 1981 .

Studies on the Dissociation of the Soluble Ovomucin by Sonication

S. Hayakawa, Yasushi Sato, 1976 .

Studies on factors of solubilization of insoluble ovomucin during thick white thinning

S. Hayakawa, R. Nakamura, Yasushi Sato, 1976 .

Studies on the Proteolytic Action of Dairy Lactic Acid Bacteria:Part V. Changes of Casein Particle Weight Caused by Lactic Acid Bacterial Fermentation

K. Ohmiya, Yasushi Sato, 1968 .

Factors Contributing to the Heat-induced Aggregation of Ovalbumin

R. Nakamura, Yasushi Sato, H. Sugiyama, 1978 .

Study on Protease of Dairy Bacteria

K. Ohmiya, Yasushi Sato, 1966 .

Physicochemical Identity of α-Ovomucins or β-Ovomucins Obtained from the Sonicated Insoluble and Soluble Ovomucins

S. Hayakawa, Yasushi Sato, 1977 .

Secondary structure of reduced ovomucoid and renaturation of reduced ovomucoid and its reduced fragments A(1–30) and B(131–186)

Kenji Watanabe, T. Matsuda, Yasushi Sato, 1981, FEBS letters.

Secondary Structure Prediction of Chicken Egg White Ovomucoid

Kenji Watanabe, T. Matsuda, Yasushi Sato, 1981 .

Functional Properties of Acetylated and Succinylated Egg White

R. Nakamura, Yasushi Sato, 1977 .

Interaction of Calcium Ion with Bovine Caseins

H. Noguchi, Yasushi Sato, T. Imade, 1977 .

Studies on Lipolysis of Dairy Lactic Acid Bacteria:Part II. On the Lipolytic Activities of Cell-Free Extracts of Lactic Acid Bacteria

Yasushi Sato, Yaichiro Umemotot, H. Umeda, 1968 .

Studies on Lipolysis of Dairy Lactic Acid Bacteria

Yasushi Sato, Yaichiro Umemotot, H. Umeda, 1967 .

Studies on the Proteolytic Action of Dairy Lactic Acid Bacteria:Part VII. Action of Intracellular Protease of Lactobacillus bulgaricus, Lactobacillus helveticus or Streptococcus lactis on Casein

K. Ohmiya, Yasushi Sato, 1969 .

Suppression of Off-Flavor Development in Freeze-Dried Plasma

S. Hayakawa, R. Nakamura, Rie Hirai, 1989 .

Physicochemical Characterization of Heat-induced Soluble Aggregates of Bovine Globin

S. Hayakawa, Yasuyo Suzuki, Yasushi Sato, 1983 .

Some Functional Properties under Heating of the Globin Prepared by Carboxymethyl Cellulose Procedure

S. Hayakawa, Yasushi Sato, T. Ogawa, 1982 .

Studies on Changes in Stored Shell Eggs: Part VI. Changes in the Chemical Composition of Ovomucin during Storage

A. Kato, Yasushi Sato, R. Nakamura, 1970 .

Studies on the proteolytic action of dairy lactic acid bacteria. XI. The ripening of aseptic rennet curd by Streptococcus cremoris and Lactobacillus helveticus.

K. Ohmiya, Yasushi Sato, 1970 .