秋山 卓美

• Chemistry of natural food additives

• Akiyama, T, Yamazaki, T, Tada, A, Ito, Y, Otsuki, N, Akiyama, H. Classification of microbial α-amylases for food manufacturing using proteinase digestion. Food Science and Nutrition. 2014. 2. 571-577
• Akiyama, T, Sekiguchi, W, Sugimoto, N, Tada, A, Ito, Y, Yamazaki, T, Akiyama, H. Revised method for analyzing 2-acetyl-4-tetrahydroxybutylimidazole in caramel III. Japanese Journal of Food Chemistry and Safety. 2013. 20. 190-195
• Takumi Akiyama, Wakana Sekiguchi, Takeshi Yamazaki, Hiroshi Akiyama. Assessment of Three Methods for the Identification of Enzymatically Hydrolyzed Guar Gum. FOOD HYGIENE AND SAFETY SCIENCE. 2013. 54. 1. 71-74
• Takumi Akiyama, Wakana Sekiguchi, Takeshi Yamazaki, Hiroshi Akiyama. Assessment of Three Methods for the Identification of Enzymatically Hydrolyzed Guar Gum. FOOD HYGIENE AND SAFETY SCIENCE. 2013. 54. 1. 71-74
• Akiyama T, Yamazaki T, Tanamoto K. 改良ジエチルジチオアセタール化法による増粘多糖類構成糖の分析. 食品衛生学雑誌. 2011. 52. 1. 40-46

もっと見る

• KD Walker, K Klettke, T Akiyama, R Croteau. Cloning, heterologous expression, and characterization of a phenylalanine aminomutase involved in Taxol biosynthesis. JOURNAL OF BIOLOGICAL CHEMISTRY. 2004. 279. 52. 53947-53954
• Specific determination of bromate in bread by ion chromatography with ICP-MS. J. Food Hyg. Soc. Japan. 2002. 43, 348-351
• Naringin glycosides α-glucosylated on ring B found in the natural food additive, enzymatically modified naringin. Biosci. Biotechnol. Biochem. 2000. 64, 2246-2249
• Analysis of enzymatically glucosylated flavonoids by capillary electrophoresis. J. Chromatogr. A. 2000. 895, 279-283
• Constituents of enzymatically modified isoquercitrin and enzymatically modified rutin (extract). J. Food Hyg. Soc. Japan. 2000. 41, 54-60

もっと見る

• 薬学博士

日本毒性学会 ,  日本動物実験代替法学会 ,  日本生薬学会 ,  日本薬学会 ,  日本食品化学学会 ,  日本食品衛生学会 ,  日本植物細胞分子生物学会 ,  The Pharmaceutical Society of Japan ,  Japanese Society of Food Chemistry ,  Japanese Society for Plant Cell and Molecular Biology