Method for the isolation of citric acid and malic acid in Japanese apricot liqueur for carbon stable isotope analysis von Akamatsu, Fumikazu, Hashiguchi, Tomokazu, Hisatsune, Yuri, Oe, Takaaki, Kawao, Takafumi, Fujii, Tsutomu

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Preliminary detection method for added rice- and sugarcane-derived brewer's alcohol in bulk samples of sake by measurement of hydrogen, oxygen, and carbon isotopes von Hashiguchi, Tomokazu, Akamatsu, Fumikazu, Izu, Hanae, Fujii, Tsutomu

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Analysis of Residual Stress around Semi-Circular Surface Notches due to Excessive Pressure von Hashiguchi, Tomokazu, Sonobe, Yohei, Ino, Takuichiro, Saimoto, Akihide

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Carbon Stable Isotope Analysis for Glucose in Sake: Simple Freeze-Dried Sake Can Substitute for Glucose Following HPLC Isolation von Akamatsu, Fumikazu, Hashiguchi, Tomokazu, Igi, Yukari, Izu, Hanae, Fujii, Tsutomu

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The transfer of radioactive cesium and potassium from rice to sake von Okuda, Masaki, Hashiguchi, Tomokazu, Joyo, Midori, Tsukamoto, Kaori, Endo, Michiko, Matsumaru, Katsumi, Goto-Yamamoto, Nami, Yamaoka, Hiroshi, Suzuki, Kenji, Shimoi, Hitoshi

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Lignin Is Linked to Ethyl-Carbamate Formation in Ume (Prunus mume) Liqueur von HASHIGUCHI, Tomokazu, IZU, Hanae, SUDO, Shigetoshi

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Geochemical, stable isotope, and numerical modeling studies of sake and groundwater for identification of the location of sake production: A case study from Hakusan City, Japan von TOMIYAMA, SHINGO, HASHIGUCHI, TOMOKAZU, UEDA, AKIRA, KITAI, AKIKO, IZU, HANAE, SUDO, SHIGETOSHI

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Carbon stable isotopic compositions of citric acid and malic acid in Japanese apricot liqueur decrease as the fruit ripens von Akamatsu, Fumikazu, Tsuchida, Yasuhisa, Oe, Takaaki, Hisatsune, Yuri, Igi, Yukari, Hashiguchi, Tomokazu, Fujii, Tsutomu

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Application of carbon and hydrogen stable isotope analyses to detect exogenous citric acid in Japanese apricot liqueur von Akamatsu, Fumikazu, Oe, Takaaki, Hashiguchi, Tomokazu, Hisatsune, Yuri, Kawao, Takafumi, Fujii, Tsutomu

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The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It von HASHIGUCHI, Tomokazu, HORII, Sachie, IZU, Hanae, SUDO, Shigetoshi

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Effect of surface oxide film and atmosphere on microwave heating of compacted copper powder von Sueyoshi, Hidekazu, Hashiguchi, Tomokazu, Nakatsuru, Nobuhiro, Kakiuchi, Shigeki

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Effect of additional methods using Shirasu on removal of magnesium from molten aluminum scrap von Hashiguchi, Tomokazu, Sueyoshi, Hidekazu

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Tracing Raw Materials of Commercially-supplied Mirin by Carbon Stable Isotope Analysis von IZU, Hanae, HASHIGUCHI, Tomokazu, HASHIMOTO, Tomoko, MATSUMARU, Katsumi

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The transfer of stable 133Cs from rice to Japanese sake von Okuda, Masaki, Joyo, Midori, Tokuoka, Masafumi, Hashiguchi, Tomokazu, Goto-Yamamoto, Nami, Yamaoka, Hiroshi, Shimoi, Hitoshi

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Levels of Ethyl Carbamate in Shochu (Japanese Spirits) von HASHIGUCHI, Tomokazu

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Stable Isotope Analysis of Commercially Supplied Honkaku Shochu von IZU, Hanae, HASHIGUCHI, Tomokazu, HORII, Sachie, SUDO, Shigetoshi, MATSUMARU, Katsumi

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Survey Results of Radiocesium in Alcoholic Beverages and Brewing Water von HASHIGUCHI, Tomokazu

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Estimation of Geographical Origin of Sake by Oxygen Stable Isotope Analysis von TOMIYAMA, Shingo, HASHIGUCHI, Tomokazu

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METHOD FOR PRODUCING ALCOHOLIC BEVERAGE von HASHIGUCHI TOMOKAZU

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METHOD FOR PRODUCING BEVERAGE von HASHIGUCHI TOMOKAZU

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