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Quantitative Analysis of Tyrosine Hydroxylase-, Aromatic L-Amino Acid Decarboxylase- or Phenylethanolamine-N-Methyltransferase-Immunoreactive Neurons in the Human Medullary C1 Region

ACTA HISTOCHEMICA ET CYTOCHEMICA, 2000, Vol.33(4), pp.259-265

2000

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Oxidative Rancidity of Fat and Oil (V): Oxidative Products of Methyl Linoleate Hydroperoxide and the Acute Toxicity

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1972/08/05, Vol.13(4), pp.293-298

AMANO, Ryuji

1972

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A histochemical study of the central nervous systems of prenatally repeated cold-stressed rats

Neuroscience research, 2000, Vol.38, p.S138

Ikemoto, K

2000

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Studies on Oxidative Rancidity of Fat and Oil (IV): Decomposition of Methyl Linoleate Hydroperoxide

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1970/12/05, Vol.11(6), pp.439-446

AMANO, Ryuji

1970

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Studies on Oxidative Rancidity of Fat and Oil (II): Thiobarbituric Acid-reaction of Autoxidized Methyl Linolenate and Its products

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1968/04/05, Vol.9(2), pp.119-123

AMANO, Ryuji

1968

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Studies on Oxidative Rancidity of Fat and Oil (III): Thiobarbituric Acid-Value and the Amount of Methyl Azelasemialdehyde (methyl 8-formyloctanoate) in Autoxidized Unsaturated Fatty Acid Methyl Esters

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1968/06/05, Vol.9(3), pp.205-209

AMANO, Ryuji

1968

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Studies on Oxidative Rancidity of Fat and Oil (I): Reaction between Aldehydes and 2-Thiobarbituric Acid

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1966/08/05, Vol.7(4), pp.334-337_1

AMANO, Ryuji

1966

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Culture conditions and purification method for large-scale production of ochratoxins by Aspergillus ochraceus

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1980/06/05, Vol.21(3), pp.171-176_1

1980

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Method for Discrimination of Kuzu Starch by X-Ray Diffractometry and Scanning Electron Microscopy: Discrimination of Kuzu Starch I

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1986/02/05, Vol.27(1), pp.9-14_1

1986

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The Acaricidal Effects of Compressed Gas Treatments on the Grain Mite, Tyrophagus putrescentiae

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1973/12/05, Vol.14(6), pp.511-516

1973

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Causal substance of food poisoning by carp (Cypriniformes-cyprinus)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1980/02/20, Vol.21(1), pp.50-57_1

1980

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Gas Liquid Chromatography of Trichothecene Mycotoxins

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1974/06/05, Vol.15(3), pp.195-200_1

1974

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Oxidative Rancidity of Fat and Oil (V)

Shokuhin eiseigaku zasshi, 1972, Vol.13 (4), p.293-298

AMANO, Ryuji

1972

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Application of Thin Layer Chromatography to Determination of Dibutyl Hydroxy Toluene (BHT) in Edible Oils

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1964/08/05, Vol.5(4), pp.333-336

1964

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A Method for Determination of Sorbic Acid in Prune

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1964/08/05, Vol.5(4), pp.330-332

1964

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Analysis of EDTA in Foods (II): Studies on Gas-liquid Chromatography of EDTA

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1970/04/05, Vol.11(2), pp.88-92

1970

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Studies on Oxidative Rancidity of Fat and Oil (IV)

Shokuhin eiseigaku zasshi, 1970, Vol.11 (6), p.439-446

AMANO, Ryuji

1970

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Studies on the chemical indexes and the change of ATP and related compounds in decomposition of frozen shrimps

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1974/08/05, Vol.15(4), pp.301-307_1

1974

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Studies on Oxidative Rancidity of Fat and Oil (III)

Shokuhin eiseigaku zasshi, 1968, Vol.9 (3), p.205-209

AMANO, Ryuji

1968

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Studies on Oxidative Rancidity of Fat and Oil (II)

Shokuhin eiseigaku zasshi, 1968, Vol.9 (2), p.119-123

AMANO, Ryuji

1968

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Studies on Analysis of Mycotoxins (V): Systematic Analysis of Mycotoxins in Grains

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1976/04/05, Vol.17(2), pp.193-199_1

1976

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Analysis of EDTA in Foods: Studies on Thin Layer Chromatography of EDTA

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1969/06/05, Vol.10(3), pp.205-208_1

1969

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Studies on Oxidative Rancidity of Fat and Oil (I)

Shokuhin eiseigaku zasshi, 1966, Vol.7 (4), p.334-337_1

AMANO, Ryuji

1966

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Studies on Analysis of Mycotoxin (IV): Examination of Sterigmatocystin in Grains

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1974/10/05, Vol.15(5), pp.363-367_1

1974

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Studies on Formaldehyde in Gadaid Fish

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1965/12/05, Vol.6(6), pp.510-512

1965

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Quantitative Analysis of Tyrosine Hydroxylase-, Aromatic L-Amino Acid Decarboxylase- or Phenylethanolamine-N-Methyltransferase-Immunoreactive Neurons in the Human Medullary C1 Region

Oxidative Rancidity of Fat and Oil (V): Oxidative Products of Methyl Linoleate Hydroperoxide and the Acute Toxicity

A histochemical study of the central nervous systems of prenatally repeated cold-stressed rats

Studies on Oxidative Rancidity of Fat and Oil (IV): Decomposition of Methyl Linoleate Hydroperoxide

Studies on Oxidative Rancidity of Fat and Oil (II): Thiobarbituric Acid-reaction of Autoxidized Methyl Linolenate and Its products

Studies on Oxidative Rancidity of Fat and Oil (III): Thiobarbituric Acid-Value and the Amount of Methyl Azelasemialdehyde (methyl 8-formyloctanoate) in Autoxidized Unsaturated Fatty Acid Methyl Esters

Studies on Oxidative Rancidity of Fat and Oil (I): Reaction between Aldehydes and 2-Thiobarbituric Acid

Culture conditions and purification method for large-scale production of ochratoxins by Aspergillus ochraceus

Method for Discrimination of Kuzu Starch by X-Ray Diffractometry and Scanning Electron Microscopy: Discrimination of Kuzu Starch I

The Acaricidal Effects of Compressed Gas Treatments on the Grain Mite, Tyrophagus putrescentiae

Causal substance of food poisoning by carp (Cypriniformes-cyprinus)

Gas Liquid Chromatography of Trichothecene Mycotoxins

Oxidative Rancidity of Fat and Oil (V)

Application of Thin Layer Chromatography to Determination of Dibutyl Hydroxy Toluene (BHT) in Edible Oils

A Method for Determination of Sorbic Acid in Prune

Analysis of EDTA in Foods (II): Studies on Gas-liquid Chromatography of EDTA

Studies on Oxidative Rancidity of Fat and Oil (IV)

Studies on the chemical indexes and the change of ATP and related compounds in decomposition of frozen shrimps

Studies on Oxidative Rancidity of Fat and Oil (III)

Studies on Oxidative Rancidity of Fat and Oil (II)

Studies on Analysis of Mycotoxins (V): Systematic Analysis of Mycotoxins in Grains

Analysis of EDTA in Foods: Studies on Thin Layer Chromatography of EDTA

Studies on Oxidative Rancidity of Fat and Oil (I)

Studies on Analysis of Mycotoxin (IV): Examination of Sterigmatocystin in Grains

Studies on Formaldehyde in Gadaid Fish

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