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Method Validation by Interlaboratory Studies of Improved Hydrophilic Oxygen Radical Absorbance Capacity Methods for the Determination of Antioxidant Capacities of Antioxidant Solutions and Food Extracts

Analytical Sciences, 2012/02/10, Vol.28(2), pp.159-159

2012

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Improvement and Interlaboratory Validation of the Lipophilic Oxygen Radical Absorbance Capacity: Determination of Antioxidant Capacities of Lipophilic Antioxidant Solutions and Food Extracts

Analytical Sciences, 2016/02/10, Vol.32(2), pp.171-175

2016

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Determination of the Geographic Origin of Onions between Three Main Production Areas in Japan and Other Countries by Mineral Composition

Journal of agricultural and food chemistry, 2007-01, Vol.55 (2), p.347-354

2007

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Inter-laboratory Validation Study of a Singlet Oxygen Absorption Capacity Assay Method for Determining the Antioxidant Capacities of Antioxidant Solutions and Food Extracts

Food Science and Technology Research, 2017, Vol.23(3), pp.481-485

2017

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Causes of Variation in the Water Content Measurements of Milled Rice Flour Estimated from Proficiency Testing

BUNSEKI KAGAKU, 2024/07/05, Vol.73(7.8), pp.401-408

2024

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ブナシメジ中のオルニチン測定法の検討と室間共同試験による妥当性確認

日本食品科学工学会誌, 2022/08/15, Vol.69(8), pp.375-384

2022

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魚介類におけるクロロホルムを使用しない脂質および脂肪酸抽出法の比較検討

日本食品科学工学会誌, 2022/05/15, Vol.69(5), pp.247-257

2022

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種実類・豆類・肉類・卵類および乳類のクロロホルムを使用しない脂質および脂肪酸分析法の比較検討

日本食品科学工学会誌, 2022/12/15, Vol.69(12), pp.557-564

2022

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Improvement of the Lipophilic-Oxygen Radical Absorbance Capacity (L-ORAC) Method and Single-Laboratory Validation

Bioscience, biotechnology, and biochemistry, 2013, Vol.77 (4), p.857-859

2013

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The use of summary statistics for sample size allocation for food composition surveys and an application to the potato group

International journal of food sciences and nutrition, 2011-11, Vol.62 (7), p.671-677

2011

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Variation in moisture, total sugar, and carotene content of Japanese carrots: Use in sample size determination

Journal of food composition and analysis, 2009-08, Vol.22 (5), p.373-380

2009

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Effects of Fertilization, Crop Year, Variety, and Provenance Factors on Mineral Concentrations in Onions

Journal of agricultural and food chemistry, 2006-05, Vol.54 (9), p.3341-3350

2006

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Application of Inorganic Element Ratios to Chemometrics for Determination of the Geographic Origin of Welsh Onions

Journal of agricultural and food chemistry, 2004-09, Vol.52 (19), p.5803-5809

2004

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Evaluation of a Method to Quantify Quercetin Aglycone in Onion (Allium cepa) by Single- and Multi-laboratory Validation Studies

Analytical Sciences, 2012/12/10, Vol.28(12), pp.1179-1182

2012

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Chemometric Techniques on Inorganic Elements Composition for the Determination of the Geographic Origin of Welsh Onions

Analytical Sciences, 2004, Vol.20(5), pp.871-877

2004

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Outline of Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition)

Eiyōgaku zasshi, 2016, Vol.74 (4), p.81-88

Yasui, Akemi

2016

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Determination of Crude Protein in Macaroni Products by the Combustion Method and Comparison with the Kjeldahl Method: Interlaboratory Study

Food Science and Technology Research, 2011, Vol.17(3), pp.227-232

2011

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Interlaboratory study on the determination of crude protein in macaroni products on JAS by Kjeldahl method using copper catalysts

Food Science and Technology Research, 2009, Vol.15(5), pp.531-536

2009

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Method Performance Study of the Determination of Total Nitrogen in Soy Sauce by the Kjeldahl Method

Analytical Sciences, 2005, Vol.21(9), pp.1129-1132

2005

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Determination of Crude Protein in Macaroni Products by the Combustion Method and Comparison with the Kjeldahl Method : Interlaboratory Study

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2011-05, Vol.17 (3), p.227-232

2011

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Revised Energy Calculation Method for the Standard Tables of Food Composition in Japan―2020― （Eighth Revised Edition）

Nippon Eiyo Shokuryo Gakkaishi, 2021, Vol.74(4), pp.171-180

2021

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Examination of ornithine determination in bunashimeji mushrooms (Hypsizygus marmoreus) and validation by interlaboratory study

Nippon Shokuhin Kagaku Kogaku Kaishi, 2022/08/15, Vol.69(8), pp.375-384

2022

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Comparison of lipid and fatty acid extraction methods without using chloroform for fish and shellfish

Nippon Shokuhin Kagaku Kogaku Kaishi, 2022/05/15, Vol.69(5), pp.247-257

2022

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Determination of the acid value of instant noodles: interlaboratory study

Journal of AOAC International, 2006-09, Vol.89 (5), p.1341-1346

2006

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技能試験から推定される精米粉末の水分測定値がばらつく原因

分析化学, 2024/07/05, Vol.73(7.8), pp.401-408

2024

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Method Validation by Interlaboratory Studies of Improved Hydrophilic Oxygen Radical Absorbance Capacity Methods for the Determination of Antioxidant Capacities of Antioxidant Solutions and Food Extracts

Improvement and Interlaboratory Validation of the Lipophilic Oxygen Radical Absorbance Capacity: Determination of Antioxidant Capacities of Lipophilic Antioxidant Solutions and Food Extracts

Determination of the Geographic Origin of Onions between Three Main Production Areas in Japan and Other Countries by Mineral Composition

Inter-laboratory Validation Study of a Singlet Oxygen Absorption Capacity Assay Method for Determining the Antioxidant Capacities of Antioxidant Solutions and Food Extracts

Causes of Variation in the Water Content Measurements of Milled Rice Flour Estimated from Proficiency Testing

ブナシメジ中のオルニチン測定法の検討と室間共同試験による妥当性確認

魚介類におけるクロロホルムを使用しない脂質および脂肪酸抽出法の比較検討

種実類・豆類・肉類・卵類および乳類のクロロホルムを使用しない脂質および脂肪酸分析法の比較検討

Improvement of the Lipophilic-Oxygen Radical Absorbance Capacity (L-ORAC) Method and Single-Laboratory Validation

The use of summary statistics for sample size allocation for food composition surveys and an application to the potato group

Variation in moisture, total sugar, and carotene content of Japanese carrots: Use in sample size determination

Effects of Fertilization, Crop Year, Variety, and Provenance Factors on Mineral Concentrations in Onions

Application of Inorganic Element Ratios to Chemometrics for Determination of the Geographic Origin of Welsh Onions

Evaluation of a Method to Quantify Quercetin Aglycone in Onion (Allium cepa) by Single- and Multi-laboratory Validation Studies

Chemometric Techniques on Inorganic Elements Composition for the Determination of the Geographic Origin of Welsh Onions

Outline of Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition)

Determination of Crude Protein in Macaroni Products by the Combustion Method and Comparison with the Kjeldahl Method: Interlaboratory Study

Interlaboratory study on the determination of crude protein in macaroni products on JAS by Kjeldahl method using copper catalysts

Method Performance Study of the Determination of Total Nitrogen in Soy Sauce by the Kjeldahl Method

Determination of Crude Protein in Macaroni Products by the Combustion Method and Comparison with the Kjeldahl Method : Interlaboratory Study

Revised Energy Calculation Method for the Standard Tables of Food Composition in Japan―2020― （Eighth Revised Edition）

Examination of ornithine determination in bunashimeji mushrooms (Hypsizygus marmoreus) and validation by interlaboratory study

Comparison of lipid and fatty acid extraction methods without using chloroform for fish and shellfish

Determination of the acid value of instant noodles: interlaboratory study

技能試験から推定される精米粉末の水分測定値がばらつく原因

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