Author

Asuka Taniguchi

Institution: Tokyo Kasei University

Observed institution: Tokyo Kasei University

ORCID: 0000-0002-9358-3481

Observed ORCID: 0000-0002-9358-3481

OpenAlex ID: A5057634826

Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties

2022 · Asuka Taniguchi, Makoto Miura, et al. · Food Hydrocolloids · 19

Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours

2020 · Asuka Taniguchi, Nami Kyogoku, et al. · Foods · 8

Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures

2019 · Rie Kobayashi, Masami Enomoto, et al. · International Journal of Gastronomy and Food Science · 7

Changes in Components and Improvement of Antioxidant Activity and Allergen Content in Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn.) Tea by Fermentation

2024 · Yurika Arai, Yu Iwasaki, et al. · ACS Food Science & Technology · 3

Changes Over Time in Crispiness and Moisture Content of Tempura Prepared Using Barley Flour, Buckwheat Flour, and Job's Tears Flour

2023 · Asuka Taniguchi, Shunsaku Isaji, et al. · Nihon Reoroji Gakkaishi · 3

Adjustment of the water addition amount for barley batter based on the particle size effect aiming product development efficiency

2025 · Asuka Taniguchi, Makoto Miura, et al. · Discover Food

Works count: 8

Citation count: 40

H-index: 3

I10-index: 1