Papers - TANIGUCHI YAMADA Akiko
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Morphological differences in vegetative and fruit characteristics among eight pepino (Solanum muricatum Ait.) cultivars in Japan Reviewed
akahata K, Mizumura H, Shinohara H, Kim OK, Ishikawa T, Niwa K, Fujisawa H, Tada K, Irisawa T, Mitsui Y, Nishio Z, Yoshida M, Mitarai Y, Taniguchi Yamada A, Noguchi H, Kazami M, Kawaguchi Y, Kiryu Y, Kawabata S, Baba T.
Acta Horticulturae 1299 43 - 50 2020.09
Language：English Publishing type：Research paper (scientific journal)
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Comparison of characteristics of Aomori Prefecture apple varieties and production of processed foods Reviewed
Akiko YAMADA TANIGUCHI, Machiko KAZAMI, Haruko NOGUCHI
THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS 40 ( 4 ) 45 - 51 2020.05
Language：Japanese Publishing type：Research paper (scientific journal)
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Fermentation and Functionality of Miso Made by Black Soybean Reviewed
Akiko Yamada Taniguchi, Machiko Kazami, Haruko Noguchi
Journal of the Japan Association of Food Preservation Scientists 45 ( 3 ) 135 - 149 2019.06
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Analysis and Comparison of Akamoku (Sargassum horneri) from Different Regions and its Development as a Food Product Reviewed
Akiko YAMADA TANIGUCHI, Ayako KURI, Yuko SATO, Machiko KAZAMI and Haruko NOGUCHI
70 ( 3 ) 133 - 139 2019.03
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Study of Japanese cuisine survey and activities of students leaning food culyure Reviewed
Akiko Yamada Taniguchi,Machiko Kazami,Haruko Noguchi,Ayako Kuri,Yuko Sato
THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS 38 ( 6 ) 353 - 364 2018.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
Other Link： http://syokuken.org
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Food Functionality of Adzuki bean Vigna angularis and the Development Cooking Reviewed
Akiko Yamada Taniguchi
Kamakura Women's University Bulletin ( 25 ) 2018.01
Language：Japanese Publishing type：Research paper (scientific journal)
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Survey of female university students' attitudes toward seaweed Sargassum horneri from Kamakura and development of dishes Reviewed
Yuko Sayo, Kanae Wada, Akiko Yamada Taniguchi
THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS 37 ( 5 ) 247 - 257 2017.07
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
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Food Functionality of Pisum sativum L. (pea) and the Development Cooking Reviewed
Akiko Yamada Taniguchi
Kamakura Women's University Bulletin ( 24 ) 109 - 112 2017.03
Language：Japanese Publishing type：Research paper (scientific journal)
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Functionality of soybeans and development of soybean dishes Reviewed
Akiko Yamada Taniguchi
Kamakura Women's University Bulletin ( 23 ) 65 - 69 2016.03
Language：Japanese Publishing type：Research paper (scientific journal)
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Aging change profile of dryness・roughness state and water loss in human nail plate and proximal nail folds Reviewed
Shunsuke Yamazaki, Hisashi Kuribayashi, Michiko Ishige, Akiko Yamada Taniguchi , Takashi Abe
Japanese journal of perspiration research 22 ( 2 ) 64 - 68 2015.06
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Functionality of Kidney Beans and Cooking Food Development Reviewed
Akiko Yamada Taniguchi
Kamakura Women's University Bulletin ( 22 ) 61 - 66 2015.03
Language：Japanese Publishing type：Research paper (scientific journal)
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Survey of female college students' attitudes toward fish sauce and its usage Reviewed
Yoko Sato, Akiko Yamada Taniguchi
THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS 34 ( 6 ) 21 - 27 2014.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Food Functionality of Dried Peanuts, and the Development Reviewed
Akiko Yamada Taniguchi
THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS 34 ( 5 ) 28 - 37 2014.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Functionality of dried peanuts and development of cooked and processed foods Reviewed
Akiko Yamada Taniguchi
Kamakura Women's University Bulletin ( 21 ) 51 - 59 2014.01
Language：Japanese Publishing type：Research paper (scientific journal)
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Survey on female university students' attitudes towards bean intake Reviewed
Akiko Yamada Taniguchi
Kamakura Women's University Bulletin ( 20 ) 41 - 48 2013.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of amylase from germinated triticale seeds Reviewed
Akiko Yamada Taniguchi
63 ( 11 ) 331 - 339 2012.10
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Survey on female college students' attitudes towards bento lunches Reviewed
Akiko Yamada Taniguchi, Mayu Yamaguchi
Kamakura Women's University Bulletin ( 19 ) 51 - 59 2012.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Silkworm Pupae for Production of New Liquid Seasoning Ⅱ Reviewed
谷口（山田）亜樹子,坂蒔美稔子,菊池修平.高野克己
Food Preservation Science 36 ( 6 ) 295 - 300 2011.12
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
さなぎの食品への有効利用として，カイコのさなぎに醤油麹およびキチナーゼ製剤を用い，良質で機能性のあるさなぎ調味液の開発を行った。アミノ酸，タウリンやGABAが多く,さらに抗酸化作用のある機能性に富んだ調味液が確認された。
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Modern awareness of okara Reviewed
THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS 31 ( 5 ) 28 - 42 2011.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Survey on dietary awareness of female university students based on the "Dietary Guidelines" Reviewed
Akiko Yamada Taniguchi, Mayu Yamaguchi
Kamakura Women's University Bulletin ( 18 ) 71 - 77 2011.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)