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Items: 1 to 20 of 1037

1.

[Method of Quantitative Analysis by HPLC and Confirmation by LC-MS/MS of Erythritol, Maltitol, Lactitol and Trehalose in Foods].

Takemori M, Sakamaki N, Sadamasu Y, Uematsu Y, Monma K, Shindo T, Kobayashi C.

Shokuhin Eiseigaku Zasshi. 2018;59(3):99-105. doi: 10.3358/shokueishi.59.99. Japanese.

2.

[Single-Laboratory Validation Study of Determination of Patulin by GC-MS in Juice].

Hattori S, Tsukada M, Morita M, Suenaga K.

Shokuhin Eiseigaku Zasshi. 2018;59(3):157-160. doi: 10.3358/shokueishi.59.157. Japanese.

3.

[Detection of DNA in Highly Processed Foods].

Kishine M, Noguchi A, Mano J, Takabatake R, Nakamura K, Kondo K, Kitta K.

Shokuhin Eiseigaku Zasshi. 2018;59(3):151-156. doi: 10.3358/shokueishi.59.151. Japanese.

4.

[Enhancement of Pesticide Peak Response in GC-MS in the Presence of Multiple Co-Existing Reference Pesticides].

Yoshimitsu M, Akutsu K, Kitagawa Y, Takatori S, Fukui N, Osakada M, Yamaguchi S, Namikawa M, Ban S, Okubo Y, Nakashima R, Maruyama R, Kakutani N, Miyamoto I, Yamashita K, Nishiyama T, Shinto M, Yamamoto N, Takai Y, Hinoshita K, Kajimura K, Obana H, Watanabe T.

Shokuhin Eiseigaku Zasshi. 2018;59(3):146-150. doi: 10.3358/shokueishi.59.146. Japanese.

5.

[Improved Reliability of Vitamin Analysis in Foodstuffs Using a Microbiological Assay Method: Construction of Calibration Curves Using Logistic Modeling].

Suzuki I, Takebayashi J, Umegaki K.

Shokuhin Eiseigaku Zasshi. 2018;59(3):141-145. doi: 10.3358/shokueishi.59.141. Japanese.

6.

[PCR-RFLP Method for Rapid Discrimination of Toxic Plants Involved in Food Poisoning].

Shinozaki J, Kazuma K, Satake M, Kondo K, Konno K.

Shokuhin Eiseigaku Zasshi. 2018;59(3):134-140. doi: 10.3358/shokueishi.59.134. Japanese.

7.

[Development of a Method for Simultaneous Analysis of Egg and Milk Major Allergens in Beverage Products Using High-Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry].

Yamashita A, Miyamoto Y, Harayama K, Suzuki K.

Shokuhin Eiseigaku Zasshi. 2018;59(3):126-133. doi: 10.3358/shokueishi.59.126. Japanese.

8.

[Determination of Histamine by a Rapid Fluorescamine-UPLC Method].

Murakami Y, Nakai N, Ando N, Okayama A.

Shokuhin Eiseigaku Zasshi. 2018;59(3):121-125. doi: 10.3358/shokueishi.59.121. Japanese.

9.

[Toxicity of d-Arabinose in Male and Female Rats].

Higaki S, Matsuo T.

Shokuhin Eiseigaku Zasshi. 2018;59(3):114-120. doi: 10.3358/shokueishi.59.114. Japanese.

10.

[Nationwide Online Survey Method to Estimate Ongoing Adverse Events Caused by Supplement Use: Application to Diarrhea].

Nishijima C, Chiba T, Sato Y, Yamada H, Umegaki K.

Shokuhin Eiseigaku Zasshi. 2018;59(3):106-113. doi: 10.3358/shokueishi.59.106. Japanese.

11.

[Interlaboratory Study on Evaporation Residue Test for Food Contact Products (Report 2)].

Ohno H, Mutsuga M, Abe T, Abe Y, Amano H, Ishihara K, Ohsaka I, Ohno H, Ohno Y, Ozaki A, Kakihara Y, Kobayashi H, Sakuragi H, Shibata H, Shirono K, Sekido H, Takasaka N, Takenaka Y, Tajima Y, Tanaka A, Tanaka H, Nakanishi T, Nomura C, Haneishi N, Hayakawa M, Miura T, Yamaguchi M, Yamada K, Watanabe K, Sato K.

Shokuhin Eiseigaku Zasshi. 2018;59(1):64-71. doi: 10.3358/shokueishi.59.64. Japanese.

12.

[Interlaboratory Study on Evaporation Residue Test for Food Contact Products (Report 1)].

Ohno H, Mutsuga M, Abe T, Abe Y, Amano H, Ishihara K, Ohsaka I, Ohno H, Ohno Y, Ozaki A, Kakihara Y, Kobayashi H, Sakuragi H, Shibata H, Shirono K, Sekido H, Takasaka N, Takenaka Y, Tajima Y, Tanaka A, Tanaka H, Tonooka H, Nakanishi T, Nomura C, Haneishi N, Hayakawa M, Miura T, Yamaguchi M, Watanabe K, Sato K.

Shokuhin Eiseigaku Zasshi. 2018;59(1):55-63. doi: 10.3358/shokueishi.59.55. Japanese.

13.

[Determination of S-421 in Commercial Fish and Shellfish].

Watanabe M, Noguchi M, Hashimoto T, Yoshida S.

Shokuhin Eiseigaku Zasshi. 2018;59(1):51-54. doi: 10.3358/shokueishi.59.51. Japanese.

14.

[Inhibition of Growth of Seed-Borne Fungi and Aflatoxin Production on Stored Peanuts by Allyl Isothiocyanate Vapor].

Okano K, Nishioka C, Iida T, Ozu Y, Kaneko M, Watanabe Y, Mizukami Y, Ichinoe M.

Shokuhin Eiseigaku Zasshi. 2018;59(1):45-50. doi: 10.3358/shokueishi.59.45. Japanese.

15.

[Content and Origin of Nonvolatile Amines in Various Commercial Pickles].

Handa A, Kawanabe H, Ibe A.

Shokuhin Eiseigaku Zasshi. 2018;59(1):36-44. doi: 10.3358/shokueishi.59.36. Japanese.

16.

[Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods].

Sugiki M, Miyakawa H, Tahara S, Yamamoto S, Sakamaki N, Sadamasu Y, Uematsu Y, Monma K.

Shokuhin Eiseigaku Zasshi. 2018;59(1):30-35. doi: 10.3358/shokueishi.59.30. Japanese.

17.

[Quantitative Analysis of Unicapsula seriolae in Greater Amberjack Associated with Unidentified Food-Borne Disease].

Ohnishi T, Obara T, Arai S, Yoshinari T, Sugita-Konishi Y.

Shokuhin Eiseigaku Zasshi. 2018;59(1):24-29. doi: 10.3358/shokueishi.59.24. Japanese.

18.

[Determination of Nitrite in Meat and Fish Products using Dialysis Extraction].

Sasaki T, Tahara S, Tanaka M, Mizumachi T, Yamajima Y, Miyakawa H, Uematsu Y, Monma K.

Shokuhin Eiseigaku Zasshi. 2018;59(1):18-23. doi: 10.3358/shokueishi.59.18. Japanese.

19.

[Quantitative Analysis of L-Ascorbic Acid and Erythorbic Acid in Foods by HPLC, and Confirmation Method by LC-MS/MS].

Sadamasu Y, Morikawa M, Sakamaki N, Monma K, Kobayashi C.

Shokuhin Eiseigaku Zasshi. 2018;59(1):11-17. doi: 10.3358/shokueishi.59.11. Japanese.

20.

[Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based on 1H-Quantitative NMR].

Nishizaki Y, Sato-Masumoto N, Nakanishi A, Hashizume Y, Tandia M, Yamazaki T, Kuroe M, Numata M, Ihara T, Sugimoto N, Sato K.

Shokuhin Eiseigaku Zasshi. 2018;59(1):1-10. doi: 10.3358/shokueishi.59.1. Japanese.

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