Papers - TANIGUCHI YAMADA Akiko
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Miso Production Using Koji Mold Isolated from Rhus javanica Nurude Leaves Reviewed International journal
Akiko Yamada Taniguchi, Machiko Kazami, Haruko Noguchi, Shingo Mutoh, Yumiko Urakawa, Yuko Sato
Journal of Bacteriology & Mycology 13 ( 2 ) 116 - 118 2025.07
Language：English Publishing type：Research paper (scientific journal)
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Production and antibacterial activity of fish sauce from mature chum salmon (Oncorhynchus keta) Reviewed
Akiko Yamada Taniguchi, Machiko Kazami, Haruko Noguchi, Hiroaki Sato and Katsumi Takano
Journal of Bacteriology & Mycology 2025；13 ( 2 ) 96 - 99 2025.06
Language：English Publishing type：Research paper (scientific journal) Publisher：MedCrave
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Comparison of characteristics and components in male and female Akamoku (Sargassum horneri) seaweeds Reviewed
Akiko Yamada Taniguchi,Yuko Sato,Machiko Kazami, Haruko Noguchi, Katsumi Takano
Journal of Aquaculture & Marine Biology 2025;14 ( 2 ) 70 - 73 2025.05
Language：English Publishing type：Research paper (scientific journal) Publisher：MedCrave
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Properties of amylase in germinated grain seeds Reviewed
Akiko Yamada Taniguchi , Moka Kikuchi ,Mikoto Horikawa, Machiko Kazami, Haruko Noguchi and Katsumi Takano
THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS 45 ( 2 ) 2025.03
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Product development of food products using Salacia Reviewed
Akiko Yamada Taniguchi, Moka Kikuchi, Mikoto Horikawa, Machiko Kazami, Haruko Noguchi, Hiroaki Sato
THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS 45 ( 2 ) 2025.01
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Production and component analysis of "Shirasu" (whitebait) from Kamakura, Japan Reviewed International journal
Akiko Yamada Taniguchi, Machiko Kazami, Haruko Noguchi
Journal of Aquaculture & Marine Biology 2024;13 ( 3 ) 141 - 144 2024.12
Language：English Publishing type：Research paper (scientific journal)
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Production and component analysis of miso-like seasoning using kidney beans Reviewed International journal
Akiko Yamada Taniguchi, Machiko Kazami, Haruko Noguchi
Journal of Bacteriology & Mycology 2024;12 ( 3 ) 122 - 126 2024.12
Language：English Publishing type：Research paper (scientific journal)
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Nutritional composition of sea squirts from Iwate Prefecture, Japan Reviewed International journal
Akiko Yamada Taniguchi, Machiko Kazami, Haruko Noguchi
Journal of Aquaculture & Marine Biology 13 ( 3 ) 117 - 119 2024.10
Language：English Publishing type：Research paper (scientific journal)
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About alternative foods Invited
Akiko Yamada Taniguchi
Packaging of foodstuff 56 ( 1 ) 2024.08
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Restoration of kamakura period "Hishio manufacturing" using lacquer leaves Reviewed
Yumiko Urakawa, Yuko Sato, Shingo Mutoh, Akiko Yamada Taniguchi
THE RESEARCH SOCIETY for SCIENCE Of DIETARY HABITS 44 ( 5 ) 311 - 317 2024.05
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Development of novel foods using underutilized and unused resources Invited
Taniguchi Yamada Akiko
Food packaging 55 ( 2 ) 2024.02
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Research on letter written by old nun in the Kamakura period, "The manufacturing Hishio." Reviewed
Yumiko Urakawa, Yuko Sato, Shingo Mutoh, Akiko Yamada Taniguchi
THE RESEARCH SOCIETY for SCIENCE Of DIETARY HABITS 44 ( ２ ) 119 - 128 2024.02
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Research on Effective Utilization of Underutilized and Unused Resources as Food Ingredients
TANIGUCHI YAMADA Akiko
Journal of the Japan Association of Food Preservation Scientists 50 ( 1 ) 35 - 45 2024.01
Language：Japanese Publishing type：Research paper (scientific journal)
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Elucidation of Food Functionality of Farmed Sargassum Horneri (Akamoku) and Its Role as a Global Warming Countermeasure Reviewed International journal
Akiko YAMADA TANIGUCHI, Machiko KAZAMI, Haruko NOGUCHI
Advances in Agriculture, Horticulture and Entomology 2023 ( 01 ) 2023.04
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品種および栽培方法の違いがペピーノ（Solanum muricatum Ait.）の特性に与える影響 Reviewed
風見真千子、家根川舞、大島宏行、大目紗葵、佐藤広顕、髙畑健、野口治子、谷口（山田）亜樹子
日本食品保蔵科学会誌 49 ( 01 ) 2023.01
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Fading of Anthocyanin Color by Ascorbic Acid and Anti-Fading Effect of Reducing Agents Reviewed
48 ( 1 ) 2022.01
Language：Japanese Publishing type：Research paper (scientific journal)
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久寿餅原料の発酵期間における酵素生産菌の探索 Reviewed
野口治子、風見真千子、谷口（山田）亜樹子、髙野克己
伝統食品の研究 48 2021.12
Language：Japanese Publishing type：Research paper (scientific journal)
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Factors Determining Red Fading and Discoloration in Camu-Camu Fruit Juice Reviewed
NOGUCHI Haruko, KAZAMI Machiko, TANIGUCHI YAMADA Akiko,
47 ( 6 ) 2021.12
Language：Japanese Publishing type：Research paper (scientific journal)
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The Effects of Presoaking with Soybean Whey on the Qualities of Baked Salmon Fillets Reviewed
KAZAMI Machiko, HOSHIYA Kazuchika, ONO Moeko, NOGUCHI Haruko, OHSHIMA Hiroyuki, TANIGUCHI YAMADA Akiko and TAKANO Katsumi
47 ( 4 ) 195 - 200 2021.08
Language：Japanese Publishing type：Research paper (scientific journal)
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Kozushima Mackerel Fish Sauce Production and Cooking Reviewed
TANIGUCHI YAMADA Akiko, KAZAMI Machiko, NOGUCHI Haruko, MUTOH Shingo, TAKAHASHI Mutsumi, KOBAYASHI Yoshiteru and SATO Hiroaki
Journal of the Japan Association of Food Preservation Scientists 46 ( 4 ) 281 - 286 2020.12
Language：Japanese Publishing type：Research paper (scientific journal)