Papers - TANIGUCHI YAMADA Akiko
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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)
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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)
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Properties of Amylase from Germinated Waxy Wheat Seed Reviewed
谷口（山田）亜樹子，菊池修平，高野克己
The Japan Society Home Economics 61 ( 4 ) 203 - 211 2010.04
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
モチコムギアミラーゼの性状を調べた結果，分解生成物からアミラーゼⅠはβ-アミラーゼ，Ⅱはα-アミラーゼ，Ⅲはマルトペンタオース生成酵素であり，アミラーゼⅠ，Ⅱともにアミロペクチンに最もよく作用し，モチ小麦アミラーゼの特性を示した。アミラーゼⅢは，アミロペクチンに対する作用性は低く，プルランを分解した。
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Effect of whey protein on wheat flour processed products Reviewed
Akiko Yamada Taniguchi
Kamakura Women's University Bulletin ( 17 ) 1 - 6 2010.01
Language：Japanese Publishing type：Research paper (scientific journal)
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Silkworm Pupae for Production of New Liquid Seasoning I Reviewed
谷口（山田）亜樹子,坂蒔美稔子,菊池修平,高野克己
Food Preservation Science 35 ( 6 ) 285 - 289 2009.12
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，カイコのさなぎにプロテアーゼ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,機能性に富んだ調味液が確認された。
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Purification and Properties of cellulase from Tilapia Stomach Reviewed
谷口（山田）亜樹子
東横学園女子短期大学紀要 ( 42 ) 9 - 17 2008.01
Language：English Publishing type：Research paper (scientific journal)
テラピア胃から精製を行い１種のセルラーゼを得た。本酵素は pH3.0，45℃で最大活性を示し，pH3.0-5.0,50℃まで安定であった分子量56,000，pI7.8，セルロースおよびアガロースを分解した。Hg2＋, PCMBにより活性が阻害された。
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Survey on dietary awareness among female university students based on the "Dietary Guidelines" Reviewed
Akiko Yamada Taniguchi
Toyoko Gakuen Women's College Bulletin ( 41 ) 137 - 143 2007.01
Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of waxy wheat malt amylase Reviewed
Akiko Yamada Taniguchi
Toyoko Gakuen Women's College Bulletin ( 40 ) 69 - 78 2006.01
Language：Japanese Publishing type：Research paper (scientific journal)
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Effects of Whey Protein on Food Products Using Wheat Flour Reviewed
谷口（山田）亜樹子，高野克己, 菊池修平
日本食品保蔵科学会 31 ( 5 ) 239 - 244 2005.09
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
ホエータンパク質を小麦粉加工品に利用することを目的とし，うどん,中華麺,食パンおよび饅頭にホエータンパク質を添加し，その影響について調べた。各種小麦粉加工品ともにホエータンパク質を添加することにより物性が改善され，この結果からホエータンパク質は，生地改良剤として有効であることが示唆された。
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Purification and Properties ofβ-galactosidase from Tilapia Intestine -Digestive Enzyme of Tilapia-Ⅹ− Reviewed
谷口（山田）亜樹子，高野克己
Fisheries Science 70 ( 4 ) 688 - 694 2005.08
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
テラピア腸管からβ-ガラクトシダーゼを抽出し，各種クロマトグラフィーにて精製を行い，１種のβ-ガラクトシダーゼを得た。本酵素は40℃, pH5.0で最大活性を示し，p-ニトロフェニルガラクトピラノシドを最も良く分解した。Hg2＋, PCMBにより活性が阻害された。
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Effect of high-pressure treatment on decomposition of potato and wheat starch by α-amylase Reviewed
NOGUCHI Tomohiro, TANIGUCHI YAMADA Akiko, SATO Hiroaki SUZUKI Toshiro, MATSUMOTO Shinji and TAKANO Katsumi
29 ( 6 ) 335 - 339 2003.12
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of various protease preparations on the production of fish sauce using brook trout Oncorhynchus keta Reviewed
29 ( 1 ) 17 - 23 2003.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Construction of acidogenic Aspergillus oryzae by protoplast fusion Reviewed
28 ( 3 ) 127 - 134 2002.05
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of aminopeptidase from tilapia intestine Reviewed
68 ( 3 ) 349 - 355 2001.12
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Citric acid production by the acidogenic Aspergillus oryzae isolated from rice koji grains Reviewed
Akiko Yamada Taniguchi, Katsumi Takano, Masahari Suzuki, Takeo Koizumi
Journal of the Japan Association of Food Preservation Scientists 27 ( 6 ) 339 - 342 2001.12
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of carboxypeptidase from tilapia intestine Reviewed
67 ( 6 ) 1096 - 1102 2001.11
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of α-glucosidase from ripening kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson, cv. Hayward) Reviewed
27 ( 3 ) 133 - 139 2001.06
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of amylase from ripening kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R.Ferguson, cv.Hayward) Reviewed
27 ( 1 ) 3 - 10 2001.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and Properties of Amylase from Germinated Common Millet (Panicum miliaceum L.) Seed Reviewed
45 ( 4 ) 331 - 339 2000.11
Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of lipase from tilapia stomach Reviewed
67 ( 1 ) 96 - 101 2000.08
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of lipase from tilapia intestine Reviewed
67 ( 1 ) 78 - 84 2000.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of amylase from tilapia stomach Reviewed
62 ( 2 ) 269 - 274 1996.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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テラピア（Tilapia nilotica）の消化酵素ならびにその飼料開発に関する基礎的研究
山田亜樹子
1994.12
Language：Japanese Publishing type：Doctoral thesis
テラピアの胃および腸管より15種のデンプン分解酵素,タンパク質分解酵素,脂質分解酵素を精製し,それらの性状を明らかにした。各酵素によるin vitroの飼料消化試験を行い,さらにテラピアに各種飼料成分を投与してin vivoにおける消化試験ならびに分解の様相を検討したところ,胃および腸管における消化挙動が各酵素の作用特性を十分に反映しており,消化酵素の性状ならびにin vitro試験によりin vivoにおける飼料消化の大要が評価できることが明らかになった。
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Purification and Properties of Amylase from germinated Italian millet seed Reviewed
39 ( 2 ) 72 - 78 1994.08
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of protease from tilapia stomach Reviewed
Akiko Yamada, Katsumi Takano, Ikuzo Kamai
Japanese Journal of Fisheries Science 59 ( 11 ) 1903 - 1908 1993.11
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and Properties of Amylases from Sawa Millett Reviewed
37 ( 3 ) 173 - 180 1993.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of α-glucosidase from tilapia intestine Reviewed
58 ( 11 ) 2189 - 2195 1992.11
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Preparation and characterization of isolated proteins from fungal cells of Fusarium graminearum by freeze-pulverization Reviewed
Akiko Yamada, Katsumi Takano, Ikuzo Kamoi
Journal of the Japan Association of Food Preservation Scientists 18 ( 1 ) 11 - 17 1992.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of amylase from tilapia intestine Reviewed
Akiko Yamada, Katsumi Takano, Ikuzo Kamoi
Japanese Journal of Fisheries Science 57 ( 10 ) 1903 - 1909 1991.10
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Purification and properties of tilapia intestinal protease Reviewed
Akiko Yamada, Katsumi Takano, Ikuzo Kamoi
Japanese Journal of Fisheries Science 57 ( 8 ) 1551 - 1557 1991.08
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Studies on amylase and protease in the intestine of tilapia
1989.03
Language：Japanese Publishing type：Master’s thesis