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Simultaneous determination of residual chlorine and volatile chlorinated organic compounds in vegetables by the head space method

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1991/08/05, Vol.32(4), pp.308-314_1

1991

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Study on Clean-up by Florisil Column for the Determination of Isopropyl Citrate in Foods

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1989/02/05, Vol.30(1), pp.54-58_1

1989

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Determination of Potassium Bromate by Anion Exchange Resin Column Separation Followed by Colorimetry: Studies on Potassium Bromate in Foods. I

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1983/08/05, Vol.24(4), pp.376-382_1

1983

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Behavior of Potassium Bromate Added to Bread and Fish Paste Products During Preparation: Studies on Potassium Bromate in Foods. II

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1983/08/05, Vol.24(4), pp.383-389_1

1983

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Determination of residual chlorine in foods by head space gas chromatography

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1985/10/05, Vol.26(5), pp.465-470_1

1985

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Systematic Separation of Artificial and Natural Dyes in Foods and Their Qualitative Determination by Thin-Layer Chromatography

Eisei kagaku, 1991/12/31, Vol.37(6), pp.542-551

1991

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Hygienic Chemical Studies on Food Additives (VIII): Infrared Spectrometric Determination of Sodium Cyclamate in Mixed Synthetic Sweetening Agents

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1966/08/05, Vol.7(4), pp.343-348_1

1966

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Simplified Method for the Determination of Boron in Foods

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1962/09/30, Vol.3(3), pp.263-266

1962

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Colorimetric Method of Microdetermining Boron by Curcumin

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1961/12/25, Vol.2(4), pp.67-71

1961

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Studies on the Preservatives in Foods (IV): Analysis of Benzoic Acid by Infrared Absorption Spectroscopy

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1965/04/05, Vol.6(2), pp.154-158

1965

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Studies on the Preservatives in Foods (V): Analysis of Dehydroacetic Acid by Infrared Absorption Spectroscopy

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1965/04/05, Vol.6(2), pp.159-162

1965

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Studies on the Preservatives in Foods (III): Analysis of Sorbic Acid by Infrared Spectra

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1964/10/05, Vol.5(5), pp.368-372

1964

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Variation of Nitrate Ion and Nitrite Ion in Foods (1): Determination of Nitrate Ion in Foods by Sodium Salicylate Method

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1971/12/05, Vol.12(6), pp.506-511

1971

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Simple Extraction Method for Preservatives with Small Amount of Solvent Sorbic Acid, Dehydroacetic Acid, Benzoic Acid and p-Hydroxy Benzoic Acid Esters

Eisei kagaku, 1984/10/31, Vol.30(5), pp.322-327

1984

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Disappearance of Residual Chlorine and Formation of Chloroform in Vegetables Treated with Sodium Hypochlorite

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1992/06/05, Vol.33(3), pp.267-273_1

1992

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Examination of Extraneous Materials in Food, Identification of Additives in Marketed Plastic Product and Characterization of Marketed Plastic Product by DI-MS

Eisei kagaku, 1985/02/28, Vol.31(1), pp.51-57

1985

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Studies on the Preservatives in Foods (II) : Separation of Sorbic acid by Dialysis

Eisei kagaku, 1964/03/30, Vol.10(1), pp.47-51

1964

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Studies on the Preservatives in Food (I) : Separation of Sorbic acid by Distillation

Eisei kagaku, 1964/03/30, Vol.10(1), pp.26-31

1964

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Differential Determination of Several Kinds of Preservatives in Foods by Extraction and Ion Exchange Resin Methods

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1966/06/05, Vol.7(3), pp.204-210_1

1966

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Behavior of Potassium Bromate Added to Bread and Fish Paste Products During Preparation

Shokuhin eiseigaku zasshi, 1983, Vol.24 (4), p.383-389_1

1983

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Hygienic Chemical Studies on Food Additives (VIII)

Shokuhin eiseigaku zasshi, 1966, Vol.7 (4), p.343-348_1

1966

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Determination of potassium bromate [in bread and fish paste products] by anion exchange resin column separation followed by colorimetry

Shokuhin eiseigaku zasshi, 1983, Vol.24 (4), p.376-382_1

1983

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Systematic Separation of Artificial and Natural Dyes in Foods and Their Qualitative Determination by Thin-Layer Chromatography

Eisei kagaku, 1991, Vol.37 (6), p.542-551

1991

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Studies on the Preservatives in Foods (V)

Shokuhin eiseigaku zasshi, 1965, Vol.6 (2), p.159-162

1965

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Studies on the Preservatives in Foods (IV)

Shokuhin eiseigaku zasshi, 1965, Vol.6 (2), p.154-158

1965

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Simultaneous determination of residual chlorine and volatile chlorinated organic compounds in vegetables by the head space method

Study on Clean-up by Florisil Column for the Determination of Isopropyl Citrate in Foods

Determination of Potassium Bromate by Anion Exchange Resin Column Separation Followed by Colorimetry: Studies on Potassium Bromate in Foods. I

Behavior of Potassium Bromate Added to Bread and Fish Paste Products During Preparation: Studies on Potassium Bromate in Foods. II

Determination of residual chlorine in foods by head space gas chromatography

Systematic Separation of Artificial and Natural Dyes in Foods and Their Qualitative Determination by Thin-Layer Chromatography

Hygienic Chemical Studies on Food Additives (VIII): Infrared Spectrometric Determination of Sodium Cyclamate in Mixed Synthetic Sweetening Agents

Simplified Method for the Determination of Boron in Foods

Colorimetric Method of Microdetermining Boron by Curcumin

Studies on the Preservatives in Foods (IV): Analysis of Benzoic Acid by Infrared Absorption Spectroscopy

Studies on the Preservatives in Foods (V): Analysis of Dehydroacetic Acid by Infrared Absorption Spectroscopy

Studies on the Preservatives in Foods (III): Analysis of Sorbic Acid by Infrared Spectra

Variation of Nitrate Ion and Nitrite Ion in Foods (1): Determination of Nitrate Ion in Foods by Sodium Salicylate Method

Simple Extraction Method for Preservatives with Small Amount of Solvent Sorbic Acid, Dehydroacetic Acid, Benzoic Acid and p-Hydroxy Benzoic Acid Esters

Disappearance of Residual Chlorine and Formation of Chloroform in Vegetables Treated with Sodium Hypochlorite

Examination of Extraneous Materials in Food, Identification of Additives in Marketed Plastic Product and Characterization of Marketed Plastic Product by DI-MS

Studies on the Preservatives in Foods (II) : Separation of Sorbic acid by Dialysis

Studies on the Preservatives in Food (I) : Separation of Sorbic acid by Distillation

Differential Determination of Several Kinds of Preservatives in Foods by Extraction and Ion Exchange Resin Methods

Behavior of Potassium Bromate Added to Bread and Fish Paste Products During Preparation

Hygienic Chemical Studies on Food Additives (VIII)

Determination of potassium bromate [in bread and fish paste products] by anion exchange resin column separation followed by colorimetry

Systematic Separation of Artificial and Natural Dyes in Foods and Their Qualitative Determination by Thin-Layer Chromatography

Studies on the Preservatives in Foods (V)

Studies on the Preservatives in Foods (IV)

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