• 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1994 1993 1992 1991 1990 1989 1983

2023

• R. L. POUDYAL, R. MAEKAWA, M. A. REDO, R. KHANAL, T. SUZUKI, M. WATANABE (2023). Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions, Food Control, 144.

2022

• Shuto Mikajiri, Tomochika Sogabe, Ruodan Cao, Takahiro Kikawada, Toru Suzuki, Kiyoshi Kawai (2022). Glass transition behavior of carnosine and its impact as a protectant on freeze‑dried lactic acid bacteria, Food Biophysics, 17(1), 1-9.

2021

• 大日方麗, 本田梨香子, 小竹佐知子, 小林史幸, 李潤珠, 鈴木徹 (2021). におい嗅ぎGCMSを用いた冷凍枝豆のブランチング有無による香り評価, 日本冷凍空調学会論文集, 21-29_OA.
• 山橋 純代, 李 潤珠, 渡辺 学, 吉江 由美子, 鈴木 徹 (2021). 異なる温度で解凍した冷凍マアジ臭気のにおい識別装置による分析, 日本冷凍空調学会論文集, 21-18_OA.
• 竹内 友里, 李 潤珠, 渡辺 学, 鈴木 徹 (2021). 液体窒素凍結による脂肪分の多いブリ切り身の脱油現象, 日本冷凍空調学会論文集, 21-17_OA.
• Tomochika Sogabe, Rika Kobayashi, Pariya Thanatuksorn, Toru Suzuki, Kiyoshi Kawai (2021). Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb, Journal of Texture Studies, 52(3), 347-357.
• 戸枝優花, 鈴木徹, 渡辺学 (2021). 高鮮度魚肉のインピーダンスと凍結-解凍後の品質の関係, 日本冷凍空調学会論文集, 38 (1), 11-20.

2020

• Rika Kobayashi, Takahiro Ishiguro, Ami Ozeki, Kiyoshi Kawai, Toru Suzuki (2020). Property changes of frozen soybean curd during frozen storage in "Kori-tofu" manufacturing process, 104, 105714.
• 玉置亮, LEE Younju, 鈴木徹 (2020). 脂質成分の相互作用が脂質の過冷却解消と平衡凝固点降下に及ぼす影響, 日本冷凍空調学会論文集, 37 (4), 411-416.
• 常門加奈, 宮脇長人, LEE Younju, 鈴木徹 (2020). 調理モヤシの凍結条件と力学物性について, 日本冷凍空調学会論文集, 37 (1), 51-57.
• 福嶋裕次, LEE Younju, 深澤太一, 渡辺学, 鈴木徹 (2020). 氷点下における食品の水蒸気圧の測定方法の検討, 低温生物工学会誌, 66 (2), 145-150.
• 川浦宏太, 木村慎, 小道勇志, 渡辺学, 宮脇長人, LEE Younju, 鈴木徹 (2020). 食品中の不凍水がマイクロ波解凍に及ぼす影響について, 46 (2), 51-55.
• 常門加奈, 久保知美, 宮脇長人, LEE Younju, 鈴木徹 (2020). モヤシの物性に及ぼす加熱および凍結処理の影響, 46 (2), 57-62.

2019

• R. Kobayashi, T. Suzuki (2019). Effect of supercooling accompanying the freezing process on ice crystals and the quality of frozen strawberry tissue , International Journal of Refrigeration , Vol. 99, Pages 94-100.
• Watanabe Keisuke, Kawai Kiyoshi, Nagoe Atsushi, Suzuki Toru, Oguni Masaharu (2019). Multiple Glass-Transitions of Globular Protein BSA Aqueous Solutions Depending on the Hydration Degree, Bulletin of the Chemical Society of Japan,92(3),729-737.
• R. L.Poudyal, R. Kobayashi, T. Suzuki, M. Watanabe(2019). Effect of different freezing and storage condition on the physical properties of protein coagulum (Firm Tofu),Int. J. Refrig, 107, 11-19.

2018

• R. Kobayashi, N. Kimizuka, M. Watanabe, F. Takenaga, T. Suzuki (2018). Property Changes during Frozen Storage in Frozen Soy Bean Curds Prepared by Freezing Accompanied with Supercooling. Transaction of the JSRACE , Vol.35, 269-276.
• R. L. Poudyal, T. Suzuki, M. Watanabe (2019). Effect of different freezing methods on drip, texture, microstructure in fresh cheese (paneer), Int. j. agric. nat. resour., 1(1), 161-167.

2017

• 川井清司, 三ヶ尻脩人, DA Teng, 羽倉義雄, 鈴木大, 萩原知明, 黄川田隆洋, 鈴木徹(2017).保護物質が凍結乾燥乳酸菌の生菌数に及ぼす影響, 低温生物工学会誌, 63(2), 143‐146.
• Y. Lee, T. Suzuki, M. Watanabe (2017). Effect of Pre-treatment at Subzero Temperature on the Grinding Characteristics of Grains. Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers (日本冷凍空調学会論文集), 17-19_OA.
• T. Nakano, R. Nakamura, S. Ohtsuka, T. Suzuki, D. Suzuki (2017). Low genetic diversity in Ozobranchus jantseanus (Hirudinida:Ozobranchidae) in Japan: Possibility of introduction with their host turtles. Parasitology Intemational 66(2017)798_801.

2016

• 関口由起, 小林りか, 川井清司, 鈴木徹 (2016). 乳酸菌の凍結過程における損傷に関する研究, 低温生物工学会誌, 62 (2), 149-153.
• N. Harnkarnsujarit, K. Kawai, M. Watanabe, T. Suzuki (2016). Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd. Journal of Food Engineering, 184, 10-20.
• N. Harnkarnsujarit, K. Kawai, T. Suzuki (2016). Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels. LWT - Food Science and Technology, 68, 190-201.

2015

• Y. Uchiumi, T. Suzuki (2015). Effect of Dehydrofreezing on the Quality of Frozen Walleye Pollock ovaries used as a raw material for preparing tarako products. Trans of the JSRAE (日本冷凍空調学会論文集), 32 (4), 435-440.
• P. E. Teguh, M. Watanabe, Y. Hagura, T. Suzuki (2015). Investigation on Powder Content Ratio in Shaving Process of Katsuobushi with Various Moisture Content by Considering Glass Transition Phenomena.Japan Journal of Food Engineering, 16 (3), 241-246.
• E. Taghinezhad, M. H. Khoshtaghaza, T. Suzuki, S. Minaei, T. Brenner (2015). Quantifying the Relationship between Rice Starch Gelatinization and Moisture-Electrical Conductivity of Paddy during Soaking. Journal of Food Process Engineering, doi:10.1111/jfpe.12235.
• N. Harnkarnsujarit, K. Kawai, T. Suzuki (2015). Effects of freezing temperature and water activity on microstructure, color, and protein conformation of freeze-dried bluefin tuna (Thunnus orientalis). Food and Bioprocess Technology, 8(4), 916-925.
  
• S. Atobe, K. Saga, F. Hasegawa, A. Magota, K. Furihashi, S. Okada, T. Suzuki, K. Omou (2015). The effect of the water-soluble polymer released from Botryococcus brauniiShowa strain on solvent extraction of hydrocarbon, Journal of Applied Phycology, 27 (2), 755-761.
  
• 松原 久, 竹内 萌, 高橋 匡, 小坂 善信, 工藤 謙一, 鈴木 徹 (2015). 冷凍サバの物性に及ぼす品温および脂肪含有率の影響. 日本冷凍空調学会論文集, 32(1), 51-55.
• 竹内 萌, 松原 久, 高橋 匡, 小坂 善信, 工藤 謙一, 渡辺 学, 鈴木 徹 (2015). アニサキス亜科L3幼虫の生存に与える凍結の影響. 日本冷凍空調学会論文集, 32(2), 199-206.
  

2014

• 小林 りか, 田村 朝章, 渡辺 学, 鈴木 徹 (2015). 冷凍マグロ魚肉の解凍過程におけるタンパク質変性がドリップ流出量に与える影響. 日本冷凍空調学会論文集, 31 (3), 123-126.
• R. Kobayashi, N. Kimizuka, M. Watanabe, T. Suzuki (2014). The effect of supercooling on ice structure in tuna meat observed by using X-ray Computed Tomography.International Journal of Refrigeration, 60, 270-277.
• R. Kobayashi, N. Kimizuka, T. Suzuki, M. Watanabe (2014). Effect of supercooled freezing methods on ice structure observed by X-ray CT. Proc.3rd IIR International Conference on Sustainability and the Cold Chain, London, UK. ,174.
• 安斎 真由美, 深見 健, 渡辺 学, 鈴木 徹 (2014). ボールミル処理により形成した非晶質米粉の吸湿性の低下. 日本食品工学会誌, 15, 173-179.
  
• 小林 りか, 兼坂 尚宏, 渡辺 学, 鈴木 徹 (2014). 食品凍結時の過冷却現象が氷結晶の形態およびドリップロスに及ぼす影響. 日本冷凍空調学論文集, 31, 123-126.
• 小南 友里, 渡辺 学, 鈴木 徹 (2014). 魚類筋肉組織の死後変化が凍結時の氷結晶生成に及ぼす影響. 日本冷凍空調学会論文集, 31, 47-56.
• D. Suzuki, T. Miyamoto, T. Kikawada, M. Watanabe, T. Suzuki (2014). A Leech Capable of Surviving Exposure to Extremely Low Temperatures. PLoS ONE 9(1): e86807.
  極端な耐凍結耐性を持つヒルの発見に関する研究報告。液体窒素に24時間浸漬しても蘇生する驚異的なヒル種を見出し、耐性を報告した。
• H. Nathdanai, T. Nakajima, K. Kawai, M. Watanabe, T. Suzuki (2014). Thermal properties of freeze-concentrated sugar-phosphate solutions, Food Biophysics, 9, 213-218.

2013

• Sk. M. Rahman, C. A. Strussmann*, T. Suzuki, M. Watanabe (2013). Electroporation enhances permeation of cryoprotectant (dimethyl sulfoxide) into Japanese whiting (Sillago japonica) embryos Theriogenology 79, 853-858.
• 渡邉 淳史，宮脇 長人，渡辺　学，鈴木　徹 (2013).界面前進凍結濃縮法における氷相への溶質取り込み機構について. 日本食品工学会誌,14, 163-168.
• S. Suzuki, T. Suzuki, M. Watanabe (2013). Improvement of food cooling utilizing flow turbulence in propeller fan. Proceeding CD-ROM of the 2nd IIR International Coufereuce on Sustainability and the Cold Chain.

2012

• H. Ando, K. Kajiwara, S. Oshita, T. Suzuki (2012). The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing. Journal of Food Engineering, 108, pp. 473-479.
• 濱田(佐藤) 奈保子,　関 洋子, 鈴木 徹 (2012).干物製造に及ぼす脱水シートの効用. 日本調理科学会誌, 45 (1), 29-32.
  
• D. Thumrongchote, T. Suzuki, K. Laohasongkram, S. Chaiwanichsiri (2012). Properties of Non-glutinous Thai Rice Flour: Effect of rice variety. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 3(1), 150-164.
• 則竹(安藤) 寛子, 加藤 豊望, 梶原 一人, 鈴木 徹 (2012). アイスクリームの保存温度の変動による氷結晶形態の変化. 日本冷凍空調学会論文集, 29(2), 263-270.
• 上野 翔世, 村上 菜摘, 渡辺 学, 鈴木 徹 (2012). 数値計算による凍結マグロ解凍中の品質変化の予測－第2報：解凍法がメト化進行度に及ぼす影響－. 日本冷凍空調学会論文集,29(2), 299-305.
• 小南 友里, 渡辺 学, 鈴木 徹 (2012). 氷結晶生成が魚肉の細胞外マトリクスに及ぼす影響についての組織学的研究－免疫染色を用いた氷結晶痕と細胞外マトリクスの同時観察－. 日本冷凍空調学会論文集, 29(2), 307-315.
• 久富 智恵, 渡辺 学, 小林 武志, 鈴木 徹 (2012). 低温下における乳酸菌の生残に与える諸因子. 日本冷凍空調学会論文集, 29(3), 327-330.

2011

• 安斎 真由美，渡辺 学，鈴木 徹 (2011). コーンスターチ／二糖混合アモルファスの水分収着性と二糖の結晶化. 日本食品工学会誌, 12, 11-17.
• M. Anzai, T. Hagiwara, M. Watanabe, J. Komiyama, T. Suzuki (2011). Relationship between enthalpy relaxation and water sorption of ball-milled potato starch. Journal of Food Engineering, 104(1), 43-48.
• C. Viriyarattanasak, N. Hamada-Sato, M. Watanabe, K. Kajiwara, T. Suzuki (2011). Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts. Food Chemistry, 127(2), 656-661.
• SM. Rahman, CA. Strussmann, SK. Majhi, T. Suzuki, M. Watanabe (2011). Efficiency of osmotic and chemical treatments to improve the permeation of the cryoprotectant dimethyl sulfoxide to Japanese whiting (Sillago japonica) embryos. Theriogenology, 75(2), 248-255.
• 君塚 道史, 服部 國彦, 君ヶ洞 幸輝, 鈴木 徹 (2011).マボヤ(Halocynthia roretzi)の低温耐性. 低温生物工学会誌, 57(2), 109-112.

2010

• P. Srirangsan, K. Kawai, N. Hamada-Sato, R. Takai, T. Suzuki (2010). Stabilization of Nucleoside phosphorylase-Xanthine oxidase Mixture in Dried Glassy Matrices. 低温生物工学会誌, 56(1), 31-34.
• 川井 清司，辻 香麻里, P. Srirangsan，鈴木 徹 (2010). モデル凍結乾燥食品のガラス転移温度と保存性. 低温生物工学会誌, 56(1), 13-17.
• P. Hempattarasuwan, C. Viriyarattanasak, S. Mathukawa, M. Watanabe, T. Suzuki (2010). Electron Paramagnetic Resonance Study of Metmyoglobin and Nonheme Iron Formation in Frozen Tuna Meats. Japan Journal of Food Engineering, 11(3), 133-138.
• 橋岡 祐介, 渡辺 学, 鈴木 徹 (2010). 低温化におけるO/Wエマルジョン脂質結晶化に及ぼす植物油脂種の影響. 低温生物工学会誌, 56(2), 127-134.
• P. Srirangsan, K. Kawai, N. Hamada-Sato, M. Watanabe, T. Suzuki (2010). Stabilizing effects of sucrose-polymer formulations on the activities of freeze-dried enzyme mixtures of alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase. Food Chemistry, 125(4), 1188-1193.

2009

• P. Srirangsan, K. Kawai, N. Hamada-Sato, M. Watanabe, T. Suzuki (2009). Improvement in the remaining activity of freeze-dried xanthine oxidase with the addition of a disaccharide?polymer mixture.Food Chemistry, 119(1), 209-213.
• 村上 菜摘, 渡辺 学, 鈴木 徹 (2009). 数値計算による凍結マグロ解凍中の品質変化の予測Ⅰ―メト化進行度について―. 日本冷凍空調学会論文集, 26(2), 185-191.
• H. Ando , M. Fukuoka , O. Miyawaki , M. Watanabe, T. Suzuki (2009). 「日本農芸化学会論文賞受賞」. PFG-NMR study for evaluation of freezing damage in onion tissue. Biosci.Biotechnol.Biochem, 73(6), 1257-1261.
• SK. Majhi, R. S. Hattori, SM. Rahman, T. Suzuki, CA. Strussmann (2009). Experimentally-induced depletion of germ cells in sub-adult Patagonian pejerrey (Odontesthes hatcheri). Theriogenology, 71, 1162-1172.
• P. Thanatuksorn, K. Kawai, K. Kajiwara, T. Suzuki (2009). Effects of ball-milling on the glass transition of wheat flour constituents. J Sci. Food Agric,, 89, 430-435.
• P. Thanatuksorn, K. Kawai, K. Kajiwara, T. Suzuki (2009). Characteristics and oil adsorption of deep-fat fried dough prepared from ball milled wheat flour. J Sci. Food Agric, 89, 363-371.
• 阿部 周司, 大迫 一史, 渡辺 学, 鈴木 徹 (2009). 凍結魚肉の解凍条件が解凍後の魚肉に与える影響-解凍速度と解凍魚肉タンパク質の変性度及びドリップ流出量との相関-. 日本冷凍空調学会論文集, 26(2), 149-158.
• 内海 優, 白井 孝明, 渡辺 学, 鈴木 徹 (2009). タラコ原料卵巣の成熟度が製品の味に及ぼす影響. 日本食品保蔵科学会誌, 35(5), 229-234.
• P. Thanatuksorn, K. Kawai, K. Kajiwara, T. Suzuki (2009). Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour. J. Sci. Food Agric., 90(1), 13-20.
• P. Thanatuksorn, T. Suzuki, R. Takai (2009). Changes in Ice-crystal formations in Shriｍps(Penaeus Japonicus) during freezing and subsequent frozen storage. J.Sci.Res.Chula.Univ., 32(2), 73-78.
• 内海 優, 白井 孝明, 渡辺 学, 大迫 一史,　鈴木 徹 (2009). たらこ原料としてのスケトウダラ卵の冷凍によるダメージ. 日本冷凍空調学会論文集, 26(4), 397-403.
• 鈴木 徹, 竹内 友里, 益田 和徳, 渡辺 学, 白樫 了, 福田 裕, 鶴田 隆治, 山本 和貴, 古賀信光, 比留間 直也, 一岡 順, 高井 皓 (2009). 食品凍結中に磁場が及ぼす効果の実験的検証. 日本冷凍空調学会論文集, 26(4), 371-386. 日本冷凍空調学会「学術賞受賞」.

2008

• S. Tantratian, P. Sinchaipanich, S. Kanchanapangka, R. Sanguandeekul, T. Suzuki, R. Takai (2008). Ultrastructural changes of freshwater prawn (Macrobrachium rosenbergii) during frozen storage. Proceedings of the 5th World Fish Congress.
• C. Ohkuma, K. Kawai, C. Viriyanatanasak, T. Mahwanich, S. Tantratian, R. Takai, T. Suzuki (2008). Glass transition properties of frozen and freeze-dried surimi products: effects of sugar and moisture on the glass transition temperature. Food Hydrocolloids, 22, 255-262.
• N. Kimizuka, C. Viriyarattanasak, T. Suzuki (2008). Ice Nucleation and Supercooling Behavior of Polymer Aqueous Solutions. Cryobiology, 56, 80-87.
• X. Gu, M. Watanabe, T. Suzuki , O. Miyawaki (2008). Limiting Partition Coefficient in Tubular Ice System for Progressive Freeze-concentration. Food Science and Technology Research, 14(3), 249-252.
• 王，渡辺 学，鈴木 徹 (2008). アイスクリーム中の氷結晶形態に影響を与える因子. 副題：フラクタル解析を用いた氷結晶形態変化の定量評価. 日本冷凍空調学会論文集, 25(1), 29-34.
• C. Viriyarattanasak, M. Watanabe, T. Suzuki (2008). What is the Actual Low-Temperature Glass Transition for Fish Flesh?. Trans. of the JSRAE(日本冷凍空調学会論文集), 25(1), 47-53.
• 君塚 道史，鈴木 徹 (2008). メダカ胚における氷核生成温度降下度と平衡凝固点降下度の関係. 日本冷凍空調学会論文集, 25(1), 63-67.
• 安藤 寛子, 渡辺 学, 大下 誠一, 鈴木 徹 (2008). 論文賞受賞. 生鮮野菜に対する浸透圧脱水凍結法の効果の検討. 日本食品保蔵科学会, 34(5), 261-266.
• SM. Rahman, SK. Majhi, T. Suzuki, CA. Strussmann, M. Watanabe (2008). Effect of calcium chloride on the permeation of the cryoprotectant Dimethyl sulfoxide to Japanese Whiting Sillago japonica embryos. 日本冷凍空調学会論文集, 25(3), 271-277.
• SM. Rahman, SK. Majhi, T. Suzuki, S. Matsukawa, CA. Strussmann, R. Takai (2008). Suitability of cryoprotectants and impregnation protocols for the cryopreservation of Japanese whiting Sillago japonica embryos. Cryobiology, 57(2), 170-174.
• 川井 清司, 黒崎 香介, 鈴木 徹 (2008). 製造過程によるガラス状食品の非平衡状態の相違に関する解析手法. 低温生物工学会誌, 54(1), 71-77.
• 安藤 寛子, 鈴木 徹, 川越 義則, 牧野 義雄, 大下 誠一 (2008). 学術賞受賞. キセノンガスを用いた野菜組織内の水の構造化とクラスレート水和物の形成－NMRによるプロトン緩和時間の観察. 日本冷凍空調学会論文集, 25(4), 299-308.
• C. Viriyarattanasak, S. Matsukawa, N. Hamada-Sato, M. Watanabe, T. Suzuki (2008). Quantitative Measurement of Metmyoglobin in Tuna Flesh via Electron Paramagnetic Resonance. Food Chemistry, 111, 1050-1056.

2007

• N. Kimizuka, T. Suzuki (2007). Supercooling Behavior in Aqueous Solutions. J Phys. Chem.B, 111, 2268-2273.
• 顧 曉華, 鈴木 徹, 渡辺 学, 宮脇 長人 (2007). L-フェニルアラニンの界面前進凍結濃縮晶析. 低温生物工学会誌, 53(1), 1-6.
• K. Kawai, T. Suzuki (2007). Stabilizing Effect of Four Types of Disaccharide on the Enzymatic Activity ofFreeze-dried Lactate Dehydrogenase: Step by Step Evaluation from Freezing to Storage. Pharmaceutical Res, 24, 1883-1890.
• P. Thanatuksorn, K. Kajiwara, T. Suzuki (2007). Characterization of deep-fat frying in a wheat flour?water mixture model using a state diagram. J Sci. Food Agric, 87, 2648-2656.
• C. Viriyarattanasak, M.Watanabe, T. Suzuki (2007). Analysis of Metmyoglobin Formation Rates in Frozen Tuna Meat during Low Temperature Storage. Trans of the JSRAE(日本冷凍空調学会論文集), 24(3), 227-233.
• 酒井 梨鈴，渡辺 学，鈴木 徹 (2007). 蓄養マグロ流通における環境負荷-冷凍マグロ(海上輸送)と冷蔵マグロ(航空輸送)の比較-. 日本冷凍空調学会論文集, 24(3), 167-172.
• M. Watanabe, T. Suzuki (2007). A new concept to determine the optimal condition for cold transportation considering environmentalload. Proc. 22nd International Congress of Refrigeration, ICR07-D2-1209, 1-8.
• X. Wang, Y. Koshiro, M. Watanabe, T. Suzuki (2007). Quanttative evaluation uantitative evaluation of time dependent changes of ice crystals in frozen food by using fractalanalysis. Proc. 22nd International Congress of Refrigeration, ICR07-C2-447, 1-8.
• Sk. M. Rahman, S. K. Majhi, T. Suzuki, C. A. Strussmann, R. Takai (2007). Basic studies on the cryopreservation of Japanese whiting (Sillago japonica) embryos. Cryobiology, 55(3), 347-348.

2006

• 安藤 寛子, 福岡 美香, 宮脇 長人, 鈴木 徹 (2006). 凍結・解凍による食品ダメージ程度のNMRによる評価. 日本冷凍空調学会論文集, (23)3, 209-212.
• Md. K. Haque, K. Kawai, T. Suzukim (2006). Glass transition and enthalpy relaxation of amorphous lactose glass. Carbohydrate Resreach, 341(11), 249-257.
• S. Boonsumarej, S. Chaiwanichsiri, S. Tanatratian, T. Suzuki, R. Takai (2006). Effect of freezing and thawing on the quality changesof tiger shrimp　(Penaeus monodon) frozen by air-blast and cryogenic freezing. J of Food Engineering, 180, 40-45.
• 小城 陽子, 渡辺 学, 高井 陸雄, 原 知明, 鈴木 徹 (2006). 凍結食品中の氷結晶粒の形態変化と凝集プロセスのフラクタルによる評価. 日本冷凍空調学会論文集, (23)3, 12-20.
• K. Kawai, T. Suzuki (2006). Effect of tetrasodium tripolyphosphate on the freeze-concentrated glass-like transition temperature of sugar aqueous solutions. CryoLetters, 27 (2), 85-90.
• 羽倉 義雄, 行友 純恵, 鈴木 徹, 鈴木 寛一 (2006). 鰹節の切削加工に及ぼすガラス転移温度の影響. 日本食品科学工学誌, 53(9), 275-284.
• M. Cheevaporanapivat, S. Okouch, R. Takai, T. Suzuki (2006). Effect of rearing conditions on the Oxidation-Reduction Potential(ORP) change and ATP Degradation of Live and Dead Scallop. Food Preservation Science, 32(2), 130-137.
• K. Kawai, T. Suzuki, M. Oguni (2006). Low-temperature Glass Transitions of Quenched and Annealed Bovine Serum Albumin Aqueous Solutions Biophysical Journal, 90, 207-211.
• 安藤 寛子，福岡 美香，宮脇 長人，鈴木 徹 (2006). NMRを用いた生鮮植物組織の凍結・解凍における水透過性変化の評価. 低温生物工学会誌, 52 (1), 199-204.
• M. Cheevaporanapivat, H. Sakai, Y. Mine, M. Watanabe, T. Suzuki (2006). Application of the Oxdaition-Reduction Potential(ORP) for Pre-Grading of Tuna Freshness Onboard. Transactions of Japan Society of Refrigeration and Air Conditioning Engineers, 23, 1485-1490.
• 君塚 道史, C. Viriyarattanasa, 鈴木 徹,. 2006. 水溶液における核生成温度と融解熱量の関係. 低温生物工学会誌, 52(1), 395-400.
• S. Boonsumarej, S. Chaiwanichsiri, S. Tanatratian, T. Suzuki, R. Takai (2006). Effect of freezing and thawing on the quality changesof tiger shrimp　(Penaeus monodon) frozen by air-blast and cryogenic freezing. J of Food Engineering, 180, 292-299.

2005

• P. Sungtong, S. Chaiwanichsiri, B. Ruangtrakool, T. Suzuki, R. Takai, S. Tantratian (2005). Effect of phosphate salts and transglutaminase in prevention　of freeze-cracking in frozen diced broiler breast. Journal of Food Process Engineering, 29(2), 174-187.
• 川井 清司，鈴木 徹，小國 正晴 (2005). 断熱型熱量計を用いたエンタルピー緩和速度測定によるBSA‐水2成分系のガラス転移に関する研究-.　低温生物工学会誌, 51(2), 163-166.
• 大河内 正一，大波 英幸，庄司 未来，大野 慶晃，池田 茂男，阿岸 祐幸，萩原 知明，鈴木 徹 (2005). 温泉水(還元水)の皮膚・髪に与える効果・効能について. 温泉科学, 55(2), 55-63.
• T. Hagiwara, J. Mao, T. Suzuki, R. Takai (2005). Ice recrystallization in sucrose solutions stored in a temperature range of -21°C to -50°C. Food Science and Technology Research, 11(4), 407-411.
• 玉置 亮, 川井 清司, Chotika Viriyatattanasak, 君塚 道人, 鈴木 徹 (2005). 脂質2成分混合液体からの結晶析出挙動と平衡凝固点. 日本食品工学会誌, 　6(4), 253-258.
• C. Inoue, T. Suzuki (2005). Enthalpy Relaxation of Freeze Concentrated Sucrose-Water Glass. Cryobiology, 52, 83-89.
• X. Gu, T. Suzuki, O. Miyawaki (2005). Limiting Partition Coefficient in Progressive Freeze-concentration. J. Food Science, 70(9), 546-551.
• P. Thanatuksorn, T. Suzuki, P. Jantawat, C. Pradistsuwana (2005). Oil Absorption and Drying in the Deep Fat Frying Process of Wheat Flour-Water Mixture, from Batter to Dough. Japan J. Food Engineering, 6(2), 49-55.
• P. Thanatuksorn, C. Pradistsuwana, P. Jantawat, T. Suzuki (2005). Effect of Surface Roughness on Post-frying Oil Absorption in Wheat Flour and Water Food Model. J. Sci. Food Agric., 85, 2574-2580.
• O. Miyawaki, L. Liu, G. X. Ye, T. Susuki, R. Takai, K. Kagitani (2005). Progressive Freeze-Concentration: Principles and Applications. Industries Alimentaires et Agricoles, 122, 18-21
• K. Kawai, T. Hagiwara, R. Takai, T. Suzuki (2005). The Role of Residual Water for the Stability of Protein Freeze-Dried with Trehalose, ISOPOW9 Proceedings Book “Water Properties of Food, and Pharmaceutical, and Biological Materials” ed. by M.Pilar Buera. CRC Press, 543-549.
• K. Kawai, T. Hagiwara, R. Takai, T. Suzuki (2005). The Rate of Non-Enzymatic Browning Reaction in Model Freeze- Dried Food System in the Glassy State. Innovative Food Science and Emerging Technologies, 6, 346-350.
• C. Inoue, T. Suzuki (2005). Enthalpy relaxation of freeze concentrated sucrose-water glass, ISOPOW9 Proceedings Book “Water Properties of Food, and Pharmaceutical, and Biological Materials” ed. by M.Pilar Buera. CRC Press, 683-687.
• 川井 清司, 萩原 知明, 高井 陸雄, 鈴木 徹 (2005). ガラス状態にある凍結乾燥食品のメイラード反応速度に及ぼす還元糖の影響. 日本食品工学会誌, 6(1), 59-64.
• K. Kawai, T. Suzuki, M. Oguni (2005). Journal Impact Factor １.2 Finding of an Unexpected Thermal Anomaly at Very Low Temperatures due to Water Confined within a Globular Protein, Bovine Serum Albumin .Thermochimica Acta, 431, 4-8.
• K. Kawai, T. Hagiwara, R. Takai, T. Suzuki (2005). Comparative Investigation by Two Type Analytical Approaches on Enthalpy Relaxation for Glassy Glucose, Sucrose, Maltose and Trehalose. Pharmaceutical Res, 22(3), 490-495.

2004

• K. Kawai, T. Hagiwara, R. Takai, T. Suzuki (2004). Maillard Reaction Rate in Various Glassy Matrixes Biosci. Biotechnol. Biochem. 68,285-2288.
• T. Hashimoto, T. Suzuki, T. Hagiwara, R. Takai (2004). Study on the Glass Transition for Several Processed Fish Muscles and its Protein Fractions using Differential Scanning Calorimetry, Fisheries Science, 70 (6), 1144?1152.
• T. Hashimoto, T. Hagiwara, T. Suzuki, R. Takai (2004). Study on the Enthalpy Relaxation of Katsuobushi(Dried Glassy Fish Meat)by Differential Scanning Calorimetry and Physical Aging upon its Water Sorption Ability Japan J. Food Engineering, 5, 11-19.

2003

• 川井 清司, 鈴木 徹, 萩原 知明, 高井 陸雄 (2003). 二糖類によってガラス包埋した凍結乾燥タンパク質の貯蔵時における安定性. 低温生物工学会誌, 49 (2), 139-143.
• T. Hashimoto, T. Hagiwara, T. Suzuki, R. Takai (2003). Study on the Glass Transition of Katsuobishi(boiled and dried bonito fish stick) by Differential Scanning Calorimetry and Dymamic Mechanical Analysis. Fisheries Science, 　69, 1288-1295.
• T. Hagiwara, T. Suzuki, R. Takai (2003). Quantitative Characterization of Morphology of Ice Crystal in Frozen Foods by using the Concept of Fractal. Proceedings CD ROM of the 2003 International Congress of Refrigeration, in Washington, DC Aug., ICR 0421, ICR, 421.
• T. W. Agustini, T. Suzki, T. Hagiwara, R. Takai (2003). Effects of Water State upon Freshness Change of Raw Tuna Meat during Storage. Proceedings CD ROM of the 2003 International Congress of Refrigeration, in Washington, DC Aug.,　ICR, 422.
• Y. J. Kim, T. Hagiwara, K. Kawai, T. Suzuki, R. Takai (2003). Kinetic Process of Enthalpy of Glassy Starch and Effect of Physical Aging upon its Water Vapor Pearmiability Properties. 2003 Carbohydrate Polymers, 53, 289-296.
• T. Hagiwara, R. Hayashi, T. Suzuki, R. Takai (2003). Fractal Analysis of Ice Crystals in Frozen Fish Meat. Japan J. Food Engineering, 4(1), 11-16.

2002

• T. Hagiwara, H. Wang, T. Suzuki, R. Takai (2002). Fractal Analysis of Ice Crystals in Frozen Food. J. of Agricultual and Food Chemistry, 50(11), 3085-3089.
• P. Routray, T. Suzuki, C. A. Strussmann, R. Takai (2002). Factors affecting the Uptake of DMSO by the Eggs and Embryos of Medaka Oryzias Latipes. Theriogenology, 8667, 1-14.
• P. Routray, T. Suzuki, C. A. Strussmann, R. Takai (2002). Factors affecting the Uptake of Cryoprotective Agents by Fish Eggs and Embryos. Fisheries Science, 68, 965-966.
• P. Routray, T. Suzuki, N. Kimizuka, K. Kawai, C. A. Strussmann, R. Takai (2002). Cold Tolerance and Ice Nucleation Temperature of Medaka(Oryzias Latipes) Embryos with Different Cryoprotectant Treatments. Cryobiology and Cryotechnology, 47(2), 69-74.
• 鈴木 徹, 金 有珍, 伊藤 裕, 高井陸雄 (2002). ボールミル処理によるポテトスターチの安息角の変化. 粉体工学会誌, 39(6), 449-453
• T. W. Agustini, T. Suzuki, S. Okouch, P. Monkol, C. Uchida, R. Takai (2002). New Approach using Redox Potential for Freshness Determination of Fish and Shellfish. Fisheries Science, 68, 1655-1656.
• K. Kawai, T. Suzuki, R. Takai,. 2002. Glass Transition and Enthalpy Relaxation of Polyphosphate Compounds. Cryo-Letters, 23(2), 79-88.
  

2001

• 川井 清司, 鈴木 徹, 萩原 知明, 高井 陸雄 (2001). ATP, ADPのガラス形成能と安定性. 低温生物工学会誌, 47 (2), 27-30.
• P. Routrayi, T. Suzuki, N. Kimizuka, K. Kawai, C. A. Strussmannz, R. Takai (2001). Cold Tolerance and Ice Nucleation Temperature of Medaka (Oryzias latipes) Embryos with Different Cryoprotectant Treatments. Cryobiology and Cryotechnology, 47 (2), 1-6.
• M. Tanaka, S. Ishizaki, T. Suzuki, R. Takai (2001). Water Vapor Permeability of Edible Films prepared from Fish Water Soluble Proteins as affected by Liquid Type. J. Tokyo University of Fisheries , 87, 31-37.
• A. Chaiwanichsiri, S. Ohnishi, T. Suzuki, R. Takai, O. Miyawaki (2001). Measurement of Electric Conductivity, Differential Scanning Calorimetry, and Viscosity of Starch and Flour Suspensions during Gelatinisation Process. J. Sci. Food Agric., 81,1586-1591.
• T. W. Agustini, M. Suzuki, T. Suzuki, T. Hagiwara, S. Okouch, R. Takai (2001). The Possibility of using Oxidation-Reduction Potential to Evaluate Fish Freshness. Fisheries Science, 67(3), 547-549.
• A. T. Winarni, T. Suzuki, C. Uchida, R. Takai (2001). K Value of Cultured Southern Bluefintuna (Thunaunus accoyii) imported in Chilled State, and its Difference among Parts of Fish Body. Food Preservation Science (日本食品保蔵科学会誌) , 27(2), 73-77.
• Y. J. Kim, T. Suzuki, Y. Matsui, C. Pradistsuwanna, R. Takai (2001). Water Sorption for Amorphous Starch and Structural Relaxation by Ball Milling. Japan J. Food Engineering, 2(3), 121-125.
• Y. Kato, T. Hagiwara, T. Suzuki, R. Takai (2001). The Effect of Thermal History on the Glass Transition of dried Gelatin Gel. Transactions of the Materials Research Society of Japan, 26(2) , 659-662.
• Y. J. Kim, T. Suzuki, T. Hagiwara, R. Takai (2001). Enthalpy Relaxation and Glass to Rubber Transition of Amorphous Potato Starch formed by Ball-milling. Carbohydrate Polymers, 46, 1-6
• T. W. Agustini, T. Suzuki, T. Hagiwara, S. Ishizaki, M. Tanaka, R. Takai,. (2001). Change of K value and Water State of Yellowfin Tuna(Tunnus albacares)Meat stored in Wide Temperature Range (20oC to ?84oC). Fisheries Science, 67(2), 306-313.

2000

• T. W. Agustini, T. Suzuki, T. Hagiwara, S. Ishizaki, M. Tanaka, R. Takai (2000). Evaluation of Fish Freshness Deterioration of Yellowfin Tuna (Tunnus albacares) based on Kinetic Study. Proceedings of the JSPS-DGHE International Symposium Sustainable Fisheries in Asia in the New Millennium, August, 2010, 574-577.
• 川井 清司，鈴木　徹，萩原 知明，高井 陸雄 (2000). ポリリン酸塩及びアデノシン系リン酸エステルのガラス転移に関する研究. 低温生物工学会, 46(2), 60-64.
• T. Hagiwara, H. Kumagai, T. Suzuki, R. Takai (2000). Analysis of heat-induced BSA aggregates by scattering methods. Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins, 423-428.
• 君塚 道史，鈴木 徹，萩原 知明，高井 陸雄 (2000). 水溶液系における過冷却解消温度について. 低温生物工学会誌, 46(1), 1-5.

1999

• C. A. Strussmann, H. Nakatsugawa, F. Takashima, M. Hasobe, T. Suzuki, R. Takai (1999). Cryopreservation of Isolated Fish Blastomeres: Effects of Cell Stage, Cryoprotectant Concentration, and Cooling rate on Postthowing Survival. Cryobiology, 39, 252-261.

1998

• T. Suzuki, A. Chiba, T. Yano (1998). Interpretation of Small Angle X-ray Scattering from Starch on the Basis of Fractal. Carbohydrate Polymers　34, 357-363.

1997

• 高井 陸雄, 鈴木 徹, 佐藤 雄二, 山田 有紀子 (1997). 凍結食品中の氷結晶の消長速度とガラス転移. 低温生物工学会誌, 43 (2), 118-123.

1996

• H. Watanabe, C. Q. Tang, T. Suzuki, T. Mihori (1996). Fracture Stress of Fish Meat in the Glassy State. Journal of Food Engineering, 29, 317-327.
• 村勢 則朗, 井上 智広, 高野 哲也, 鈴木 徹, 高井 陸雄 (1996). 高分子ゲルの凍結の熱解析と凍結状態の電顕観察. 低温生物工学会誌, 42 (2), 139-142.

1995

• H. Watanabe, C. Q. Tang, T. Suzuki, T. Mihori (1995). Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods. Food Sci. Technol., Int., 1(1), 26-28.
• 松田 由美子, 大熊 ちさと, 高井 陸雄, 鈴木 徹 (1995). DSC測定による凍結乾燥コイ筋原繊維の貯蔵安定性の予測. 低温生物工学会誌, 41 (2), 93-96.
• T. Takano, H. Hayashi, T. Suzuki, R. Takai (1995). Change of Polymer Network by Freezing of Hydro-gel. Cryobiology and Cryotechnology　41(2), 58-66.
• 鈴木 徹, 小野 規子, 高井 陸雄 (1995). DSCによるかつお節のガラス転移の検出. 日本水産学会誌, 61(3), 389-390.
• T. Suzuki, H. Komada, R. Takai, K. Arii, T. T, Kozima (1995). Relation between Toxicity of Cryoprotectant DMSO and Its Concentration in Several Fish Embryos. Fisheries Science, 61(2), 193-197.

1994

• R. Takai, T. Suzuki, H. Akabane, T. T. Kozima (1994). Nondestructive Testing of Congestion of Blood in Salmon by Ultrasonic Method. J. Tokyo University of Fisheries, 81(2), 155-159.
• 高井 陸雄, 鈴木 徹, 三堀 友雄, 陳 正宜, 発地 由美子, 小嶋 秩夫 (1994). 超音波パルスエコー法によるかまぼこ内部の気泡の検査方法. 日本食品工業学会誌, 41(12), 897-903.
• A. Ohtuka, T. Watanabe, T. Suzuki (1994). Gel Structure and Water Diffusion Phenomena in Starch Gels studies by Pulsed Field Gradient Stimulated Echo NMR. Carbohydrate Polymers, 25, 95-100.

1993

• 高井 陸雄, 小嶋 秩夫, F. Franks (1993). 糖, アミノ酸水溶液の組成とガラス転移温度.凍結及び乾燥研究会会誌, 39, 31-35.
• T. Ohshima, T. Suzuki, C. Koizumi (1993). New developments in surimi technology. Trends in Food Science & Technology, 4 (6), pp. 157-163.
• T. Suzuki, F. Franks (1993). Solid-liquid phase transitions and amorphous states in ternary sucrose?glycine?water systems, J. Chem. Soc., Faraday Trans., 89, 3283-3288.

1992

• 高井 陸雄, 松田 真吾, 小嶋 秩夫, 鈴木 徹, 加賀 千文(1992). 各種水溶液から成長する氷結晶. 凍結及び乾燥研究会会誌, 38, 54-57.
• 有井 啓二, 鈴木 徹, 高井 陸雄, 小嶋 秩夫 (1992). 凍結保護物質 (DMSO)に対する魚卵の耐性, Journal of the Tokyo University of Fisheries, 79 (1), 121-126.

1991

• R. Takai, T. Kozhima, T. Suzuki (1991). Low Temperature Thawing By Using High-Pressure. Proceedings of the 18th International Congress of Refrigeration, 1-8.
• T. Suzuki, T. Yano (1991). Fractal Surface Structure of Food Materials Recognized by Different Molecules. Agric. Biol. Chem., 55(4), 967-971.

1990

• T. Suzuki, T. Yano (1990). Fractal Structure Analysis of Some Food Materials. Agric. Biol. Chem., 54(12), 3131-3135.

1989

• 鈴木 徹, 矢野 俊正 (1989) フラクタル概念に基づく粉砕エネルギー則の統一的考察, 粉体工学会誌, 26 (2), 99-102.

1983

• 渡辺 尚彦, 鈴木 徹, 高井 陸雄, 仁科 敦良, 長谷川 浩 (1983). 数種の食品のオストワルド型流. 日本食品工業学会誌, 30 (1), 33-37.