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Analytical method for the complained food and several cases

Shokuhin eiseigaku zasshi, 2001-08, Vol.42 (4), p.J225

Kirigaya, T

2001

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Detection of O, O, S-trimethyl phosphorodithioate, an impurity in phenthoate (PAP), in komatsuna [Brassica campestris]

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2001/06/25, Vol.42(3), pp.206-209

2001

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Study on intermediate products in chloroform formation from L-tyrosine treated with sodium hypochlorite

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2007/08/25, Vol.48(4), pp.97-105

2007

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Detection of tolclofos-methyl and its decomposition product (2, 6-dichloro-P-cresol) in phenolic-smelling tomatoes

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1997/10/05, Vol.38(5), pp.323-328_1

1997

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Near-Field Evanescent Wave Enhancement with Nanometer-Sized Metal Grating and Microlens Array in Parallel Optical Recording Head

Japanese Journal of Applied Physics, 2004-08, Vol.43 (8S), p.5814

2004

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Tricresyl phosphate residue in garland chrysanthemum and its origin

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2005/04/25, Vol.46(2), pp.40-44

2005

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Analysis of disulfoton sulfoxide in chingentsuai by pulsed splitless mass spectrometry using programmed temperature vaporization (PTV) inlet

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2006/06/25, Vol.47(3), pp.105-110

2006

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Design and experiments of a near-field optical disk head for very high efficiency

Scanning, 2004-09, Vol.26 (5 Suppl 1), p.I68-I72

2004

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Analysis of disulfoton metabolites in crops with GC-FPD and GC/MS

Shokuhin eiseigaku zasshi, 1999-04, Vol.40 (2)

1999

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Detection of tris(2,4-di-tert-butylphenyl) phosphite (Irgafos 168, antioxidant in plastics) and its oxide in commercial frozen vegetables

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2003/08/25, Vol.44(4), pp.181-185

2003

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Formation of chloroform in gel filtration fractions of vegetable extracts on treatment with sodium hypochlorite

Shokuhin eiseigaku zasshi, 1994, Vol.35

1994

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Analysis of endosulfan and its metabolites in crops with GC-ECD and GC-MS

Shokuhin eiseigaku zasshi, 1997-04, Vol.38 (2)

1997

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Disappearance of residual chlorine and formation of chloroform in vegetables treated with sodium hypochlorite

Shokuhin eiseigaku zasshi, 1992-06, Vol.33 (3), p.267-273

1992

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Studies on precursors of chloroform formed in cabbage by sodium hypochlorite treatment

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1999/04/05, Vol.40(2), pp.143-148_1

1999

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Analysis of skatole in off-flavor beef by GC/MS

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1998/08/05, Vol.39(4), pp.281-285_1

1998

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Studies on precursors of chloroform formed in soybean sprouts by sodium hypochlorite treatment

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1997/04/05, Vol.38(2), pp.62-68_1

1997

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Studies on potassium bromate in foods. I. Determination of potassium bromate by anion exchange resin column separation followed by colorimetry

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

1983

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Dietary fiber intake of Japanese younger generations and the recommended daily allowance

Journal of Nutritional Science and Vitaminology, 1993, Vol.39(3), pp.263-278

1993

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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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Studies on potassium bromate in foods. II. Behavior of potassium bromate added to bread and fish paste products during preparation

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

1983

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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 [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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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

Volltextzugriff (PDF)

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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Determination of saccharin sodium in food by ultraviolet spectrophotometry

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1975/08/05, Vol.16(4), pp.264-270_1

1975

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Analytical method for the complained food and several cases

Detection of O, O, S-trimethyl phosphorodithioate, an impurity in phenthoate (PAP), in komatsuna [Brassica campestris]

Study on intermediate products in chloroform formation from L-tyrosine treated with sodium hypochlorite

Detection of tolclofos-methyl and its decomposition product (2, 6-dichloro-P-cresol) in phenolic-smelling tomatoes

Near-Field Evanescent Wave Enhancement with Nanometer-Sized Metal Grating and Microlens Array in Parallel Optical Recording Head

Tricresyl phosphate residue in garland chrysanthemum and its origin

Analysis of disulfoton sulfoxide in chingentsuai by pulsed splitless mass spectrometry using programmed temperature vaporization (PTV) inlet

Design and experiments of a near-field optical disk head for very high efficiency

Analysis of disulfoton metabolites in crops with GC-FPD and GC/MS

Detection of tris(2,4-di-tert-butylphenyl) phosphite (Irgafos 168, antioxidant in plastics) and its oxide in commercial frozen vegetables

Formation of chloroform in gel filtration fractions of vegetable extracts on treatment with sodium hypochlorite

Analysis of endosulfan and its metabolites in crops with GC-ECD and GC-MS

Disappearance of residual chlorine and formation of chloroform in vegetables treated with sodium hypochlorite

Studies on precursors of chloroform formed in cabbage by sodium hypochlorite treatment

Analysis of skatole in off-flavor beef by GC/MS

Studies on precursors of chloroform formed in soybean sprouts by sodium hypochlorite treatment

Studies on potassium bromate in foods. I. Determination of potassium bromate by anion exchange resin column separation followed by colorimetry

Dietary fiber intake of Japanese younger generations and the recommended daily allowance

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

Studies on potassium bromate in foods. II. Behavior of potassium bromate added to bread and fish paste products during preparation

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

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

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

Determination of saccharin sodium in food by ultraviolet spectrophotometry

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