YAMAZAKI Hanae 山崎英恵

Researcher Number	70447895
Other IDs
Affiliation (Current)	2025: 龍谷大学, 農学部, 教授
Affiliation (based on the past Project Information) *help	2024: 龍谷大学, 農学部, 教授 2020 – 2022: 龍谷大学, 農学部, 教授 2015 – 2019: 龍谷大学, 農学部, 准教授 2013 – 2014: 龍谷大学, 法学部, 准教授 2012: 京都大学, (連合)農学研究科(研究院), 研究員 … More 2011: 京都大学, (連合)農学研究科(研究院), 助教 2010: Kyoto University, 大学院・農学研究科, 助教 2009 – 2010: Kyoto University, 農学研究科, 助教 Less
Review Section/Research Field	Principal Investigator Food science / Basic Section 38050:Food sciences-related Except Principal Investigator Basic Section 59040:Nutrition science and health science-related / Medium-sized Section 59:Sports sciences, physical education, health sciences, and related fields / Eating habits
Keywords	Principal Investigator 嗜好性 / 気分状態 / 自律神経活動 / 日本食 / リック試験 / 糖尿病 / 甘味 / ショ糖 / 唾液腺 / 情動 … More / VAS / 唾液腺活動 / 食感動性 / 精神性発汗 / おいしさ / 抗ストレス / NIRS / 抗疲労 / 料理 / だし / ストレス / リック数 / 人工甘味料 / サッカリン / ダイアリシス / エネルギー代謝 / エネルギー / 甘味物質 … More Except Principal Investigator ダイノルフィン / TGF-β / MAPK / 疲労 / 扁桃体 / 心拍変動 / 光遺伝学 / 報酬系 / 嗜好性 / 電磁波照射 / 落花生 / ソバ / 卵白アルブミン / 電磁波照射システム / ファイナノバブル水 / マイクロ波照射 / 自律神経活動 / タンパク質構造 / 食物アレルギー Less

中枢性疲労発生機構の解明--疲労生成負荷情報の統合機構の解明
- Principal Investigator
  
  井上和生
- Project Period (FY)
  2024 – 2026
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 59040:Nutrition science and health science-related
- Research Institution
  Kyoto University
Neuronal mechanisms of preference formation to aversive taste foods
- Principal Investigator
  
  Inoue Kazuo
- Project Period (FY)
  2021 – 2022
- Research Category
  
  Grant-in-Aid for Challenging Research (Exploratory)
- Review Section
  
  Medium-sized Section 59:Sports sciences, physical education, health sciences, and related fields
- Research Institution
  Kyoto University
Integrative research on factorial analysis of the emotional impacts of Japanese cuisinePrincipal Investigator
- Principal Investigator
  
  Yasmazaki Hanae
- Project Period (FY)
  2019 – 2022
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 38050:Food sciences-related
- Research Institution
  Ryukoku University
Research on the design of Japanese cuisine for anti-stress.Principal Investigator
- Principal Investigator
  
  Hanae Yamazaki
- Project Period (FY)
  2015 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Ryukoku University
Is there a new methodology to solve the food allergy problem?
- Principal Investigator
  
  Yamasaki Masayuki
- Project Period (FY)
  2015 – 2016
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Ryukoku University
Oral receptive mechanism for caloric content which may contribute to the palatability of sweet substancesPrincipal Investigator
- Principal Investigator
  
  HANAE Yamazaki
- Project Period (FY)
  2011 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Ryukoku University
  Kyoto University
Contribution of caloric content to the palatability of sucrosePrincipal Investigator
- Principal Investigator
  
  YAMAZAKI Hanae
- Project Period (FY)
  2009 – 2010
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  Kyoto University

All 2022 2021 2020 2019 2018 2017 2016 2015 2013 2011 2010

All Journal Article Presentation Book

[Book] 調理学　食品の調理と食事設計2018
- Author(s)
  山崎英恵
- Total Pages
  180
- Publisher
  中山書店
- ISBN
  9784521742892
- Data Source
  KAKENHI-PROJECT-15K07447
[Journal Article] Research on the cross-modal correspondence between tableware and taste/flavor perception.2022
- Author(s)
  小西雄大、山崎英恵
- Journal Title
  
  Abstracts of the Annual Meeting of the Japan Society of Cookery Science
  
  Volume: 33 Issue: 0 Pages: 168
- DOI
  10.11402/ajscs.33.0_168
- Language
  Japanese
- Data Source
  KAKENHI-PROJECT-19K05887
[Journal Article] コンフォートフード : 気分を変える食の利用2022
- Author(s)
  山崎英恵
- Journal Title
  
  臨床栄養
  
  Volume: 140 Pages: 426-428
- Data Source
  KAKENHI-PROJECT-19K05887
[Journal Article] おいしい食の科学2019
- Author(s)
  山崎　英恵
- Journal Title
  
  製粉振興
  
  Volume: 599 Pages: 10-16
- Data Source
  KAKENHI-PROJECT-15K07447
[Journal Article] Effect of Japanese <i>dashi</i> on Autonomic Nervous System Activity and Mental Fatigue in Humans2018
- Author(s)
  森滝望,井上和生,山崎英恵
- Journal Title
  
  Nippon Eiyo Shokuryo Gakkaishi
  
  Volume: 71 Issue: 3 Pages: 133-139
- DOI
  10.4327/jsnfs.71.133
- NAID
  130007396887
- ISSN
  0287-3516, 1883-2849
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K07447
[Journal Article] 出汁がヒトの自律神経活動および精神疲労におよぼす影響2018
- Author(s)
  森滝望、井上和生、山崎英恵
- Journal Title
  
  日本栄養食糧学会誌
  
  Volume: 印刷中
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-15K07447
[Journal Article] 食と気分の関係を探る2018
- Author(s)
  山崎英恵
- Journal Title
  
  明日の食品産業 Food industry for tomorrow
  
  Volume: 3 Pages: 32-39
- NAID
  40021494385
- Data Source
  KAKENHI-PROJECT-15K07447
[Journal Article] こころの健康と食2018
- Author(s)
  山崎英恵
- Journal Title
  
  食品と科学
  
  Volume: 61(1)
- Data Source
  KAKENHI-PROJECT-15K07447
[Journal Article] Physiologic Implications of Phosphoinositides and Phospholipase C in the Regulation of Insulin Secretion2010
- Author(s)
  Hanae Yamazaki
- Journal Title
  
  Journal of Nutritional Science and Vitaminology 56
  
  Pages: 1-8
- NAID
  10025972615
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21780124
[Presentation] 料理の器と味わいのクロスモーダル効果に関する研究2022
- Author(s)
  小西雄大、山崎英恵
- Organizer
  日本調理科学会大会
- Data Source
  KAKENHI-PROJECT-19K05887
[Presentation] The evaluation of the characteristics in Washoku by using the food－model SAT nutrition-education system.2022
- Author(s)
  Hanae Yamazaki, Tatsuya Shimizu, Miyo Matsushita, Hinako Hayashida, Tohru Fushiki
- Organizer
  International congress of Nutrition 2022
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K05887
[Presentation] フードモデルを用いた和食の特性把握2021
- Author(s)
  清水達也，田中柚菜，林田日菜子，吉江明広，松下実代，竹中徹男，小西雄大，伏木亨，山崎英恵
- Organizer
  日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-19K05887
[Presentation] だしの摂取が味覚認知閾値に及ぼす影響2021
- Author(s)
  林田日菜子,岩田真穂,松下実代,清水達也, 小山鐘平,山崎英恵
- Organizer
  日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-19K05887
[Presentation] 牛肉における等級とその調理法に関する嗜好性評価2021
- Author(s)
  竹越七海，三嶌太郎，山崎英恵，伏木亨
- Organizer
  日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-19K05887
[Presentation] フードモデルを用いた和食の特性把握2020
- Author(s)
  清水達也、奥山奈名実、竹中徹男、山崎英恵
- Organizer
  第74回日本栄養食糧学会
- Data Source
  KAKENHI-PROJECT-19K05887
[Presentation] 切り干し大根に油揚げを添加する伝統的な調理法において揚げ油が嗜好性に与える効果の検証2020
- Author(s)
  中村葵、中村元計、中野久美子、網塚貴彦、原田歩実、石井真紀、山崎　英惠、伏木亨
- Organizer
  第74回日本栄養食糧学会
- Data Source
  KAKENHI-PROJECT-19K05887
[Presentation] 食を楽しむ・心と体に響く和食2018
- Author(s)
  山崎英恵
- Organizer
  日本調理科学会大会
- Invited
- Data Source
  KAKENHI-PROJECT-15K07447
[Presentation] Effect of Japanese Soup Stock Dashi in Autonomic Nervous System and Mental Fatigue2017
- Author(s)
  Hanae Yamazaki,Nozomi Moritaki, Kazuo Inoue
- Organizer
  International Conference of Nutrition
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K07447
[Presentation] 自律神経活動を指標とした出汁の抗疲労効果2017
- Author(s)
  山崎英恵、森滝望、井上和生
- Organizer
  日本栄養食糧学会
- Data Source
  KAKENHI-PROJECT-15K07447
[Presentation] 自律神経活動を指標とした合わせ出汁の抗疲労効果2017
- Author(s)
  森滝望、山崎英恵、井上和生
- Organizer
  2017度日本農芸化学会
- Place of Presentation
  京都女子大学
- Year and Date
  2017-03-17
- Data Source
  KAKENHI-PROJECT-15K07447
[Presentation] 日本料理がヒトの気分状態に及ぼす影響2016
- Author(s)
  山崎英恵、髙橋拓児、伏木亨
- Organizer
  日本農芸化学会2016年度大会
- Place of Presentation
  札幌コンベンションセンター
- Year and Date
  2016-03-30
- Data Source
  KAKENHI-PROJECT-15K07447
[Presentation] Effect of Japanese Cuisine on Autonomic Nervous System Activity2016
- Author(s)
  Nozomi Moritaki, Hanae Yamazaki, Kazuo Inoue
- Organizer
  日本農芸化学会関西支部　JSBBA Kansai 3rd Student Forum
- Place of Presentation
  神戸大学滝川会館
- Year and Date
  2016-11-05
- Data Source
  KAKENHI-PROJECT-15K07447
[Presentation] Excitement and calm in Japanese cuisine : Effects of Kaiseki style dishes on mood states and autonomic nerve activity2015
- Author(s)
  Takuji Takahashi, Kohei Takada, Hanae Yamazaki, Tohru Fushiki
- Organizer
  12th Asian Congress of Nutrtion
- Place of Presentation
  パシフィコ横浜
- Year and Date
  2015-05-15
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K07447
[Presentation] 日本料理における食前の飲料の役割：自律神経活動および気分状態への影響2015
- Author(s)
  山崎英恵、髙橋拓児、伏木亨
- Organizer
  日本栄養改善学会　第14回近畿支部学術総会
- Place of Presentation
  帝塚山大学
- Year and Date
  2015-12-06
- Data Source
  KAKENHI-PROJECT-15K07447
[Presentation] The alteration in the palatability of sweet substances in mice before and after onset of diabetes.2013
- Author(s)
  Hanae Yamazaki, Mari Takata, Tohru Fushiki
- Organizer
  IUNS 20th International Congress of Nutrition
- Place of Presentation
  Granada, Spain
- Data Source
  KAKENHI-PROJECT-23580165
[Presentation] ストレプトゾトシン誘発糖尿病マウスの甘味嗜好性変化について2011
- Author(s)
  高田真理、山崎英恵、伏木亨
- Organizer
  第65回日本栄養食糧学会
- Place of Presentation
  お茶の水女子大学
- Data Source
  KAKENHI-PROJECT-23580165

1. Inoue Kazuo (80213148)

# of Collaborated Projects: 3 results

# of Collaborated Products: 5 results
2. Yamasaki Masayuki (80397562)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 塩尻かおり (10591208)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. 三谷友彦 (60362422)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. 森紀之 (90585184)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. 谷史人 (70212040)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. OKAZAKI Fumiko

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

YAMAZAKI Hanae 山崎 英恵

Research Projects

Research Products

Co-Researchers

中枢性疲労発生機構の解明--疲労生成負荷情報の統合機構の解明

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Neuronal mechanisms of preference formation to aversive taste foods

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Integrative research on factorial analysis of the emotional impacts of Japanese cuisinePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Research on the design of Japanese cuisine for anti-stress.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Is there a new methodology to solve the food allergy problem?

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Oral receptive mechanism for caloric content which may contribute to the palatability of sweet substancesPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Contribution of caloric content to the palatability of sucrosePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] 調理学 食品の調理と食事設計2018

Author(s)

Total Pages

Publisher

ISBN

Data Source

[Journal Article] Research on the cross-modal correspondence between tableware and taste/flavor perception.2022

Author(s)

Journal Title

DOI

Language

Data Source

[Journal Article] コンフォートフード : 気分を変える食の利用2022

Author(s)

Journal Title

Data Source

[Journal Article] おいしい食の科学2019

Author(s)

Journal Title

Data Source

[Journal Article] Effect of Japanese <i>dashi</i> on Autonomic Nervous System Activity and Mental Fatigue in Humans2018

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] 出汁がヒトの自律神経活動および精神疲労におよぼす影響2018

Author(s)

Journal Title

Data Source

[Journal Article] 食と気分の関係を探る2018

Author(s)

YAMAZAKI Hanae 山崎英恵

[Book] 調理学　食品の調理と食事設計2018

[Presentation] フードモデルを用いた和食の特性把握2021

[Presentation] 牛肉における等級とその調理法に関する嗜好性評価2021