YAMAGUCHI Tomoko 山口智子

… Alternative Names

山口智子ヤマグチトモコ

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Researcher Number	70324960
Other IDs
Affiliation (Current)	2025: 新潟大学, 自然科学系, 教授
Affiliation (based on the past Project Information) *help	2025: 新潟大学, 自然科学系, 准教授 2021 – 2023: 新潟大学, 自然科学系, 准教授 2012 – 2017: 新潟大学, 人文社会・教育科学系, 准教授 2009 – 2010: Niigata University, 人文社会・教育科学系, 准教授 2008: 新潟大学, 教育学部, 准教授 2007: Nara Women's University, 生活環境学部, 助教 2001 – 2006: 奈良女子大学, 生活環境学部, 助手
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / Basic Section 08030:Family and consumer sciences, and culture and living-related / Medium-sized Section 8:Sociology and related fields / Eating habits / 食生活 Except Principal Investigator Eating habits, studies on eating habits / Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator ポリフェノール / ラジカル捕捉活性 / 野菜 / 抗酸化性 / 米粉 / 食品 / 麺 / 機能性 / アスコルビン酸 / 加熱調理 … More / ポリフェノールオキシダーゼ / 持続可能な社会 / 抗菌素材 / 茶 / 嗜好性 / 健康機能性 / 広葉樹資源 / 物性 / フノリ / 米粉麺 / 水 / パン / 米粉パン / 農林水産物 / 地域特産野菜 / パプリカ / ピーマン / 品種 / 色 / 機能性成分 / LED / 調理 / アスコルビン酸オキシダーゼ / 加熱処理 / ペルオキシダーゼ / 唾液 / 咀嚼 / クロロゲン酸 / 活性酸素 / フリーラジカル / 活性酸素消去能 / ラジカル捕捉生活 … More Except Principal Investigator 調理 / 抗酸化性 / 機能性 / ミツバチ / 縮緬かぼちゃ / 高温被害 / 地球温暖化 / 教材開発 / かぼちゃ / 愛知縮緬かぼちゃ / 愛知県 / 伝統野菜 / vegetables / cooking / heating / menu / radical-scavenging activity / antioxidant / food factors / 食事献立 / 食素材 / 機能性献立 / 食べ合わせ / 3次機能 / フリーラジカル / 野菜 / 加熱 / 献立 / ラジカル捕捉活性 / 機能性成分 / 比容積 / 玄米粉 / ORAC値 / GABA / 米糠 / γ-アミノ酪酸 / 小麦アレルギー / γ-アミノ酪酸（GABA） / フィチン酸 / 流動特性 / HPMC / 玄米粉パン / 米粉パン / グルテンフリー / 抗酸化成分 / 嗜好性 / 植物性食素材 / インドネシア / 調理と加工 Less

シクロデキストリンは食肉に多彩な健康機能性を付与できるかPrincipal Investigator
- Principal Investigator
  
  山口智子
- Project Period (FY)
  2025 – 2029
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Niigata University
地球温暖化にともなう高温被害伝統野菜の生産品質評価　－ミツバチの送粉に注目して－
- Principal Investigator
  
  筒井和美
- Project Period (FY)
  2023 – 2026
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Aichi University of Education
旧薪炭林の広葉樹資源の利活用による持続可能な社会の構築－食の視点からのアプローチPrincipal Investigator
- Principal Investigator
  
  山口智子
- Project Period (FY)
  2021 – 2024
- Research Category
  
  Grant-in-Aid for Challenging Research (Exploratory)
- Review Section
  
  Medium-sized Section 8:Sociology and related fields
- Research Institution
  Niigata University
Evaluation of adding Funori (Gloiopeltis furcata) on the quality of rice noodlesPrincipal Investigator
- Principal Investigator
  
  YAMAGUCHI Tomoko
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Niigata University
Production of gluten free rice flour bread to which nutrients and functional ingredients are added
- Principal Investigator
  
  ODANI Sumiko
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Jumonji University
Study on the effect of electrolyzed water on cooking and processing of rice flour foodsPrincipal Investigator
- Principal Investigator
  
  YAMAGUCHI Tomoko
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Niigata University
Studies on the antioxidant activity of local specialty vegetables, leading to improved food self-sufficiency by rice flour and vegetablesPrincipal Investigator
- Principal Investigator
  
  YAMAGUCHI Tomoko
- Project Period (FY)
  2009 – 2010
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Niigata University
Are the functional foods from Indonesian plants acceptable to Japanese dietary life?
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  2008 – 2010
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kansai University of Welfare Sciences
見た目の良い野菜は栄養性・機能性も優れているのか?Principal Investigator
- Principal Investigator
  
  山口智子
- Project Period (FY)
  2005 – 2007
- Research Category
  
  Grant-in-Aid for Young Scientists (A)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Nara Women's University
Design of functional menus by consideration of food combination
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  2004 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kansai University of Welfare Sciences
  Nara Women's University
野菜に含まれるポリフェノールは咀嚼によってどのように変化するかPrincipal Investigator
- Principal Investigator
  
  山口智子
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Nara Women's University
野菜類のラジカル捕捉活性に対するポリフェノールオキシダーゼの影響Principal Investigator
- Principal Investigator
  
  山口智子
- Project Period (FY)
  2001 – 2002
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  食生活
- Research Institution
  Nara Women's University

All 2023 2022 2018 2017 2016 2014 2013 2012 2010 2009 2007 2006 Other

All Journal Article Presentation

[Journal Article] へぎそばをはじめとする市販乾麺の抗酸化性の比較調査2017
- Author(s)
  山口智子, 金子桂子, 常谷柚里, 坂井淳一, 江口智美
- Journal Title
  
  新潟大学教育学部研究紀要人文・社会科学編
  
  Volume: 9 Pages: 293-299
- NAID
  120006761650
- Acknowledgement Compliant / Open Access
- Data Source
  KAKENHI-PROJECT-15K00778
[Journal Article] Antioxidant and DNA damage prevention activities of the edible parts of Gnetum gnemon and their changes upon heat treatment2010
- Author(s)
  M.Santoso, Y.Naka, C.Angkawidjaja, T.Yamaguchi, T.Matoba, H.Takamura
- Journal Title
  
  Food Science and Technology Research 16(印刷中)
- NAID
  10027497802
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20300242
[Journal Article] Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment2010
- Author(s)
  Martha Santoso, Yuko Naka, Clement Angkawidjaja, Tomoko Yamaguchi, Teruyoshi Matoba, Hitoshi Takamura
- Journal Title
  
  Food Sci. Technol. Res
  
  Volume: 16 Pages: 549-556
- NAID
  10027497802
- Data Source
  KAKENHI-PROJECT-20300242
[Journal Article] Changes in Radical-scavenging Activity of Vegetables during Different Thermal Cooking Processes2007
- Author(s)
  T.Yamaguchi, Y.Oda, M.Katsuda, T.Inakuma, Y.Ishiguro, K.Kanazawa, H.Takamura, T.Matoba
- Journal Title
  
  J. Cook. Sci. Jpn. 40(3)
  
  Pages: 1-11
- NAID
  110006317850
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Changes in Radical-scavenging Activity of Vegentables during Different Thermal Cooking Processes2007
- Author(s)
  T. Yamaguchi, T. Oda, M. Katsuda, T. Inakuma, Y. Ishiguro, K. Kanazawa, H. Takamura, T. Matoba
- Journal Title
  
  J. Cook. Sci. Jpn. 40(3)
  
  Pages: 127-137
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Changes in Radical-scavenging Activity of Vegetables during Different Thermal Cooking Processes2007
- Author(s)
  T.Yamaguchi, Y.Oda, M.Katsuda, T.Inakuma, Y.Ishiguro, K.Kanazawa, H.Takamura, T.Matoba
- Journal Title
  
  J.Cook.Sci.Jpn. 40(3)
  
  Pages: 127-137
- NAID
  110006317850
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Antioxidant components and activities, fermented seeds of Pangium edule Reinw. (kluwak) and their changes during cooking process2007
- Author(s)
  M.Santoso, T.Yamaguchi, H.Takamura, T.Matoba
- Journal Title
  
  Asia Pac. J. Clin. Nutr. 印刷中
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Effect of heating on antioxidants in vegetables during cooking process of Miso soup2006
- Author(s)
  T. Yamaguchi, T. Oya, Y. Shimizu, H. Takamura, T. Matoba
- Journal Title
  
  Asia Pacific J. Clin. Nutr. 15(Supplement2)
  
  Pages: 117-117
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Effect of heating on antioxidants in vegetables during cooking process of Miso soup2006
- Author(s)
  T.Yamaguchi, T.Oya, Y.Shimizu, H.Takamura, T.Matoba
- Journal Title
  
  Asia Pacific J.Clin.Nutr. 15(Supple-ment2)
  
  Pages: 117-117
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16300236
[Presentation] 樹木葉のフレッシュハーブティー様熱水浸出液の抗酸化活性と嗜好性の評価2023
- Author(s)
  山口智子，増元りる花，三亀啓吾，筒浦さとみ，紙谷智彦
- Organizer
  第77回日本栄養・食糧学会
- Data Source
  KAKENHI-PROJECT-21K18452
[Presentation] 数種の広葉樹自然乾燥葉による樹木茶の抗酸化活性と味覚センサーによる呈味評価2023
- Author(s)
  山口智子，二瓶真衣，阿部未侑，新国万寿美，紙谷智彦
- Organizer
  日本調理科学会2023年度大会
- Data Source
  KAKENHI-PROJECT-21K18452
[Presentation] 樹木葉のフレッシュハーブティー様熱水浸出液の抗酸化活性と嗜好性の評価2023
- Author(s)
  山口智子、増元りる花、三亀啓吾、筒浦さとみ、紙谷智彦
- Organizer
  第77回日本栄養・食糧学会
- Data Source
  KAKENHI-PROJECT-21K18452
[Presentation] 広葉樹資源を利用した樹木茶の抗酸化性評価とブレンド茶の検討2022
- Author(s)
  山口智子、吉田美咲、三亀啓吾、筒浦さとみ、紙谷智彦
- Organizer
  日本家政学会第74回大会
- Data Source
  KAKENHI-PROJECT-21K18452
[Presentation] ブナ、タムシバ、クロモジにおける夏と秋の抗酸化成分の相違2022
- Author(s)
  山口智子、石井みのり、増元りる花、三亀啓吾、紙谷智彦
- Organizer
  第133回日本森林学会大会
- Data Source
  KAKENHI-PROJECT-21K18452
[Presentation] 米粉麺の物性に対するフノリと米粉アミロース含量の影響2018
- Author(s)
  山口智子,桐生久留実,好田未里
- Organizer
  日本家政学会第70回大会
- Data Source
  KAKENHI-PROJECT-15K00778
[Presentation] フノリをつなぎとした米粉麺の加工におけるアミロース含量の影響2017
- Author(s)
  山口智子, 庭野瑞紀, 堀田奈美, 江口智美
- Organizer
  第71回日本栄養・食糧学会大会
- Data Source
  KAKENHI-PROJECT-15K00778
[Presentation] Effect of different amylose content on the quality of Funori (Gloiopeltis furcata) added rice noodles2017
- Author(s)
  T. Yamaguchi, N. Horita, M. Niwano, S. Eguchi, Y. Enoki, K. Sasagawa, M. Kadowaki
- Organizer
  IUNS 21th International Congress of Nutrition
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00778
[Presentation] 市販乾麺の抗酸化性および物性の比較調査2016
- Author(s)
  山口智子, 金子桂子, 常谷柚里, 江口智美
- Organizer
  日本家政学会
- Place of Presentation
  金城学院大学、名古屋（愛知）
- Year and Date
  2016-05-28
- Data Source
  KAKENHI-PROJECT-15K00778
[Presentation] 市販乾麺の抗酸化性および物性の比較調査2016
- Author(s)
  山口智子, 金子桂子, 常谷柚里, 江口智美
- Organizer
  日本家政学会
- Place of Presentation
  金城学院大学（愛知県名古屋市）
- Year and Date
  2016-05-28
- Data Source
  KAKENHI-PROJECT-15K00778
[Presentation] Effects of adding oil and Funori (Gloiopeltis furcata) on the quality of rice noodles2016
- Author(s)
  T. Yamaguchi, C. Ikeda, M. Tokida, J. Sakai
- Organizer
  The 23th World Congress of International Federation for Home Economics
- Place of Presentation
  Daejeon, Korea
- Year and Date
  2016-08-01
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00778
[Presentation] Effects of adding oil and Funori (Gloiopeltis furcata) on the quality of rice noodles2016
- Author(s)
  T. Yamaguchi, C. Ikeda, M. Tokida, J. Sakai
- Organizer
  XXIII IFHE World Congress 2016
- Place of Presentation
  Daejeon, Korea
- Year and Date
  2016-08-04
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00778
[Presentation] ふのりをつなぎとした米粉麺の抗酸化性および物性の評価2016
- Author(s)
  山口智子, 金子桂子, 常谷柚里, 江口智美
- Organizer
  日本調理科学会
- Place of Presentation
  名古屋学芸大学、名古屋（愛知）
- Year and Date
  2016-08-29
- Data Source
  KAKENHI-PROJECT-15K00778
[Presentation] 米糠添加米粉パンの抗酸化性とフィチン酸含量2014
- Author(s)
  山口智子、小谷スミ子
- Organizer
  日本家政学会　第66回大会
- Place of Presentation
  北九州国際会議場
- Data Source
  KAKENHI-PROJECT-24500952
[Presentation] 玄米粉パンの抗酸化性の評価2013
- Author(s)
  山口智子、小谷スミ子
- Organizer
  日本家政学会
- Place of Presentation
  昭和女子大学
- Data Source
  KAKENHI-PROJECT-24500952
[Presentation] HPMCおよびMC添加グルテンフリー米粉パン生地の流動特性2013
- Author(s)
  小谷スミ子、山口智子
- Organizer
  日本家政学会
- Place of Presentation
  昭和女子大学
- Data Source
  KAKENHI-PROJECT-24500952
[Presentation] Effect of electrolyzed water on fermentation of gluten-free rice bread2013
- Author(s)
  T.Yamaguchi and Y. Watanabe
- Organizer
  IUNS 20th International Congress of Nutrition
- Place of Presentation
  グラナダ（スペイン）
- Data Source
  KAKENHI-PROJECT-24700799
[Presentation] グルテンフリー米粉パン生地の流動特性に及ぼすHPMC及びMCの影響2013
- Author(s)
  小谷スミ子、山口智子
- Organizer
  日本食品科学工学会　第60回記念大会
- Place of Presentation
  実践女子大学
- Data Source
  KAKENHI-PROJECT-24500952
[Presentation] Research on the utilization of rice flour for bread, bread crumbs, and other foods2012
- Author(s)
  T. Yamaguchi, Y. Ichimura, H. Onuki, S. Odani
- Organizer
  The 22th World Congress of International Federation for Home Economics
- Place of Presentation
  メルボルン（オーストラリア）
- Data Source
  KAKENHI-PROJECT-24700799
[Presentation] 新潟特産野菜の抗酸化性と加熱および調味料の影響2010
- Author(s)
  山口智子
- Organizer
  日本調理科学会平成22年度大会
- Place of Presentation
  中村学園大学(福岡)
- Year and Date
  2010-08-28
- Data Source
  KAKENHI-PROJECT-21700738
[Presentation] メリンジョの機能性および食品への応用に関する研究2010
- Author(s)
  朝倉奈菜子、中裕子、東千浩、サントソマルタ、山口智子、的場輝佳、高村仁知
- Organizer
  日本農芸化学会大会
- Place of Presentation
  東京都目黒区
- Year and Date
  2010-03-28
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] メリンジョの機能性および食品への応用に関する研究2010
- Author(s)
  朝倉奈菜子、中裕子、東千浩、サントソ・マルタ、山口智子、的場輝佳、高村仁知
- Organizer
  日本農芸化学会2010年度大会
- Place of Presentation
  東京
- Year and Date
  2010-03-28
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] Antioxidative compounds and their functions of melinjo (Gnetum gnemon): Application to food and food additives2010
- Author(s)
  N.Asakura, Y.Naka, C.Azuma, M.Santoso, T.Yamaguchi, T.Matoba, H.Takamura
- Organizer
  2010 International Chemical Congress of Pacific Basin Societies (PACIFICHEM 2010)
- Place of Presentation
  米国ハワイ州ホノルル市
- Year and Date
  2010-12-18
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] 米粉パンの保存中のテクスチャー変化に対するトレハロースの影響2010
- Author(s)
  山口智子
- Organizer
  日本家政学会第62回大会
- Place of Presentation
  広島大学(広島)
- Year and Date
  2010-05-30
- Data Source
  KAKENHI-PROJECT-21700738
[Presentation] Antioxidant and DNA damage protection activity of the edible parts of Gnetum gnemon and their changes during cooking process2009
- Author(s)
  Martha Santoso, Yuko Naka, Clement Angkawidjaja, Tomoko Yamaguchi, Teruyoshi Matoba, Hitoshi Takamura
- Organizer
  Institute of Food Technologists 2009 Annual Meeting
- Place of Presentation
  Las Vegas, NV, USA
- Year and Date
  2009-06-08
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] Antioxidant and DNA damage protection activity of the edible parts of Gnetum gnemon and their changes during cooking process2009
- Author(s)
  M.Santoso, Y.Naka, C.Angkawidjaja, T.Yamaguchi, T.Matoba, H.Takamura
- Organizer
  IFT-2009(Institute for Food Scientists)
- Place of Presentation
  カリフォルニア州アナハイム(米国)
- Year and Date
  2009-06-08
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] メリンジョ可食部の機能性および調理過程における変化2009
- Author(s)
  甲裕子、朝倉奈菜子、サントソ・マルタ、アンカウィジャヤ・クレメン、山口智子、的場輝佳、高村仁知
- Organizer
  日本食品科学工学会第56回大会
- Place of Presentation
  名古屋
- Year and Date
  2009-09-12
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] Varietal differenc e in polyphenol content and antioxid ant activity of eggplant2009
- Author(s)
  Tomoko Yamaguchi
- Organizer
  4th Interna tional conference on polyphenols and health
- Place of Presentation
  Harrogate Inter national Center, Harrogate, UK.
- Year and Date
  2009-12-08
- Data Source
  KAKENHI-PROJECT-21700738
[Presentation] 大和野菜の栄養性および抗酸化性の評価2009
- Author(s)
  山口智子、原初代、高村仁知
- Organizer
  日本調理科学会
- Place of Presentation
  同志社女子大学(京都)
- Year and Date
  2009-08-29
- Data Source
  KAKENHI-PROJECT-21700738
[Presentation] Varietal difference in polyphenol content and antioxidant activity of eggplant2009
- Author(s)
  山口智子
- Organizer
  4^<th> International conference on polyphenols and health
- Place of Presentation
  Harrogate International Center (英国)
- Year and Date
  2009-12-08
- Data Source
  KAKENHI-PROJECT-21700738
[Presentation] メリンジョ可食部の機能性および調理過程における変化2009
- Author(s)
  中裕子, 朝倉奈菜子, サントソマルタ, アンカウィジャヤクレメン, 山口智子, 的場輝佳, 高村仁知
- Organizer
  日本食品科学工学会大会
- Place of Presentation
  名古屋市
- Year and Date
  2009-09-12
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] 調理適性の異なるナスの抗酸化性2007
- Author(s)
  山口智子
- Organizer
  日本調理科学会
- Place of Presentation
  お茶の水女子大学(東京)
- Year and Date
  2007-08-31
- Data Source
  KAKENHI-PROJECT-17680048
[Presentation] Isothiocyanate and antioxidants contents in various lines of Yamatomana.2007
- Author(s)
  T. Yamaguchi
- Organizer
  4th International conference on Food Factors
- Place of Presentation
  京都国際会議場(京都)
- Year and Date
  2007-11-30
- Data Source
  KAKENHI-PROJECT-17680048
[Presentation] 米粉パン生地の膨化と抗酸化性に対する機能水の影響
- Author(s)
  山口智子、渡邊優、吉川純江
- Organizer
  日本調理科学会平成26年度大会
- Place of Presentation
  県立広島大学（広島）
- Year and Date
  2014-08-29 – 2014-08-30
- Data Source
  KAKENHI-PROJECT-24700799

1. MATOBA Teruyoshi (10027196)

# of Collaborated Projects: 2 results

# of Collaborated Products: 15 results
2. TAKAMURA Hitoshi (70202158)

# of Collaborated Projects: 2 results

# of Collaborated Products: 15 results
3. ODANI Sumiko (60018653)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
4. JOH Toshio (00251794)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. 江口智美 (20740244)

# of Collaborated Projects: 1 results

# of Collaborated Products: 6 results
6. 三亀啓吾 (70571701)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
7. 筒浦さとみ (20708622)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
8. 筒井和美 (50435278)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

YAMAGUCHI Tomoko 山口 智子

山口 智子 ヤマグチ トモコ

Research Projects

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Co-Researchers

シクロデキストリンは食肉に多彩な健康機能性を付与できるかPrincipal Investigator

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地球温暖化にともなう高温被害伝統野菜の生産品質評価 －ミツバチの送粉に注目して－

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旧薪炭林の広葉樹資源の利活用による持続可能な社会の構築－食の視点からのアプローチPrincipal Investigator

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Evaluation of adding Funori (Gloiopeltis furcata) on the quality of rice noodlesPrincipal Investigator

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Production of gluten free rice flour bread to which nutrients and functional ingredients are added

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Study on the effect of electrolyzed water on cooking and processing of rice flour foodsPrincipal Investigator

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Studies on the antioxidant activity of local specialty vegetables, leading to improved food self-sufficiency by rice flour and vegetablesPrincipal Investigator

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Are the functional foods from Indonesian plants acceptable to Japanese dietary life?

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見た目の良い野菜は栄養性・機能性も優れているのか?Principal Investigator

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Design of functional menus by consideration of food combination

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野菜に含まれるポリフェノールは咀嚼によってどのように変化するかPrincipal Investigator

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野菜類のラジカル捕捉活性に対するポリフェノールオキシダーゼの影響Principal Investigator

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[Journal Article] へぎそばをはじめとする市販乾麺の抗酸化性の比較調査2017

Author(s)

Journal Title

YAMAGUCHI Tomoko 山口智子

山口智子ヤマグチトモコ

地球温暖化にともなう高温被害伝統野菜の生産品質評価　－ミツバチの送粉に注目して－