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J-GLOBAL ID：200901077066013171 Update date: Sep. 30, 2022

Akuzawa Sayuri

Papers (59)：

Reproduction of rice vinegar production method as described in the books fro the Edo period. 2022. 55. 1. 1-10
Shingo Matsumori, Sayuri Akuzawa. Quality characteristics of commercially sold bagels in Tokyo, Japan. J Jpn Health Med Assoc. 2022. 30. 4. 500-509
Takao Minemura, Shingo Matsumori, Sayuri Akuzawa. Comparison of the characteristics of cooked rice and pasting properties of the Koshihikari, Hinohikari, and Akitakomachi rice cultivars. J Jpn Health Med Assoc. 2021. 30. 3. 372-382
柳原尚之, 前橋健二, 阿久澤さゆり, 穂坂賢, 小泉幸道. 江戸期における日本料理への酢の使われ方. 日本調理科学会誌. 2021. 54. 3. 132-140
Takao Minemura, Shingo Matsumori, Sayuri Akuzawa. Comparison of Cooked Rice and Starch Paste Properties of Mutant Rice. J.Jan Health Medicine Assoc. 2020. 29. 4. 425-433

MISC (28)：

長岡純子, 阿久澤さゆり. 伝統発酵食品「へしこ」の米糠の性状検討からアミラーゼ生産菌と生産酵素の検索へ. 日本調理科学会誌. 2022. 55. 4. 179-183
阿久澤さゆり. 「米の高次機能利用」をめざした新規米澱粉の物性制御と味覚応答評価系の構築. 平成30-令和2年度科学研究費基盤研究(C)研究成果報告書. 2021
阿久澤さゆり. 「米」の高次機能利用をめざした新規作出米の物性制御と味覚応答評価法の構築. 平成27-29年度科学研究費基盤研究(C)研究成果報告書. 2018
桑村麻由里, 阿久澤さゆり. イチゴの簡易遺伝子解析による品種鑑別. 日本調理科学会誌. 2016. 49. 1. 89-92
阿久澤さゆり. 澱粉糊液のレオロジー. 応用糖質科学. 2015. 5. 2. 86-90

Books (16)：

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