Detalhe da pesquisa
1.
[Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS].
Shokuhin Eiseigaku Zasshi
; 64(1): 47-52, 2023.
Artigo
em Japonês
| MEDLINE | ID: mdl-36858591
2.
[Suitability of Culture Broth and Conditions for Escherichia coli Growth and Gas Production as a Test for Food Additives in EC Broth].
Shokuhin Eiseigaku Zasshi
; 64(2): 69-77, 2023.
Artigo
em Japonês
| MEDLINE | ID: mdl-37211388
3.
[Validation of Method for Nitrite Determination in Foods].
Shokuhin Eiseigaku Zasshi
; 64(6): 240-245, 2023.
Artigo
em Japonês
| MEDLINE | ID: mdl-38171896
4.
[Method Verification for Vitamin D Analysis in Processed Foods Based on the Analytical Manual for the Standard Tables of Food Composition in Japan 2015 (Seventh Revised Edition)].
Shokuhin Eiseigaku Zasshi
; 61(2): 53-57, 2020.
Artigo
em Japonês
| MEDLINE | ID: mdl-32336709
5.
Identification of Characteristic Phenolic Constituents in Mousouchiku Extract Used as Food Additives.
Chem Pharm Bull (Tokyo)
; 65(9): 878-882, 2017.
Artigo
em Inglês
| MEDLINE | ID: mdl-28867716
6.
Chromatographic Evaluation and Characterization of Components of Gentian Root Extract Used as Food Additives.
Chem Pharm Bull (Tokyo)
; 64(1): 78-82, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-26726749
7.
An IC-MS/MS Method for the Determination of 1-Hydroxyethylidene-1,1-diphosphonic Acid on Uncooked Foods Treated with Peracetic Acid-Based Sanitizers.
Chem Pharm Bull (Tokyo)
; 64(12): 1713-1719, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-27904080
8.
Evaluation of gardenia yellow using crocetin from alkaline hydrolysis based on ultra high performance liquid chromatography and high-speed countercurrent chromatography.
J Sep Sci
; 37(24): 3619-24, 2014 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-25296622
9.
Absolute quantitation of stevioside and rebaudioside A in commercial standards by quantitative NMR.
Chem Pharm Bull (Tokyo)
; 61(1): 33-8, 2013.
Artigo
em Inglês
| MEDLINE | ID: mdl-23124594
10.
Estimation of daily intake of food additives by Japanese young children using the market basket method in 2018.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 40(3): 328-345, 2023 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-36669121
11.
Isolation and identification of a novel aromatic amine mutagen produced by the Maillard reaction.
Chem Res Toxicol
; 22(9): 1588-93, 2009 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-19685856
12.
Relative molar sensitivities of carnosol and carnosic acid with respect to diphenylamine allow accurate quantification of antioxidants in rosemary extract.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 36(2): 203-211, 2019 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-30668225
13.
[Survey of synthetic disinfectants in grapefruit seed extract and its compounded products].
Shokuhin Eiseigaku Zasshi
; 49(1): 56-62, 2008 Feb.
Artigo
em Japonês
| MEDLINE | ID: mdl-18344660
14.
[Antimicrobial activity and constituents in rumput roman extract as a natural food preservative].
Shokuhin Eiseigaku Zasshi
; 48(4): 106-11, 2007 Aug.
Artigo
em Japonês
| MEDLINE | ID: mdl-17892004
15.
[Analysis of constituents of ester-type gum bases used as natural food additives].
Shokuhin Eiseigaku Zasshi
; 48(6): 179-85, 2007 Dec.
Artigo
em Japonês
| MEDLINE | ID: mdl-18203503
16.
Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography.
Food Chem
; 237: 733-742, 2017 Dec 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-28764060
17.
Identification of the main constituents in sandarac resin, a natural gum base.
Shokuhin Eiseigaku Zasshi
; 47(2): 76-9, 2006 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-16729668
18.
[Analysis of constituents in urushi wax, a natural food additive].
Shokuhin Eiseigaku Zasshi
; 47(4): 167-72, 2006 Aug.
Artigo
em Japonês
| MEDLINE | ID: mdl-16984037
19.
Preparation of a Ammonia-Treated Lac Dye and Structure Elucidation of Its Main Component.
Shokuhin Eiseigaku Zasshi
; 57(6): 193-200, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-28025453
20.
Analysis of the constituents in jojoba wax used as a food additive by LC/MS/MS.
Shokuhin Eiseigaku Zasshi
; 46(5): 198-204, 2005 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-16305174