YAMAGUCHI Tomoko 山口智子

Researcher Number	70324960
Other IDs
Affiliation (Current)	2020: 新潟大学, 自然科学系, 准教授
Affiliation (based on the past Project Information) *help	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 / 食生活 / Eating habits Except Principal Investigator Eating habits, studies on eating habits
Keywords	Principal Investigator ポリフェノール / 野菜 / ラジカル捕捉活性 / 米粉 / ポリフェノールオキシダーゼ / 加熱調理 / アスコルビン酸 / 食品 / 機能性 / 抗酸化性 … More Except Principal Investigator 機能性 / 調理 / 抗酸化性 / 調理と加工 / インドネシア / 植物性食素材 / 嗜好性 / 抗酸化成分 / グルテンフリー / 米粉パン / 玄米粉パン / HPMC / 流動特性 / フィチン酸 / γ-アミノ酪酸（GABA） / 小麦アレルギー / γ-アミノ酪酸 / 米糠 / GABA / ORAC値 / 玄米粉 / 比容積 / 機能性成分 / ラジカル捕捉活性 / 献立 / 加熱 / 野菜 / フリーラジカル / 3次機能 / 食べ合わせ / 機能性献立 / 食素材 / 食事献立 / food factors / antioxidant / radical-scavenging activity / menu / heating / cooking / vegetables Less

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 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
  120005997598
- 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 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] 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] 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] 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（愛知県名古屋市）
- Year and Date
  2016-05-28
- 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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] 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)
  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] 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] 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: 5 results

YAMAGUCHI Tomoko 山口 智子

Research Projects

Research Products

Co-Researchers

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Project Period (FY)

Research Category

Research Field

Research Institution

Design of functional menus by consideration of food combination

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Project Period (FY)

Research Category

Research Field

Research Institution

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

Project Period (FY)

Research Category

Research Field

Research Institution

[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

NAID

Data Source

[Journal Article] Antioxidant and DNA damage prevention activities of the edible parts of Gnetum gnemon and their changes upon heat treatment2010

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment2010

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Changes in Radical-scavenging Activity of Vegentables during Different Thermal Cooking Processes2007

Author(s)

Journal Title

Description

Data Source

[Journal Article] Changes in Radical-scavenging Activity of Vegetables during Different Thermal Cooking Processes2007

Author(s)

YAMAGUCHI Tomoko 山口智子