Deformations of rational double points and simple elliptic singularities in characteristic p von Hirokado, Masayuki

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A non-liftable Calabi-Yau threefold in characteristic $3 von Hirokado, Masayuki

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Detection method of madder color, cochineal extract, lac color, carthamus yellow and carthamus red in processed foods by TLC von Hirokado, M. (Tokyo-to. Research Lab. of Public Health (Japan)), Kimura, K, Suzuki, K, Sadamasu, Y, Katsuki, Y, Yasuda, K, Nishijima, M

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Calabi–Yau threefolds obtained as fiber products of elliptic and quasi-elliptic rational surfaces von Hirokado, Masayuki

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Singularities of multiplicative $p$-closed vector fields and global 1-forms of Zariski surfaces von Hirokado, Masayuki

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Assay for alpha-amylase activity of commercial enzyme preparations used in food processing von Hirokado, M. (Tokyo-to. Research Lab. of Public Health (Japan)), Hirata, K, Uematsu, Y, Sadamasu, Y, Ito, K, Suzuki, S

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Daily intake of isoflavones based on the market basket method von Kikuchi, Y. (Tokyo-to. Research Lab. of Public Health (Japan)), Shimamura, Y, Hirokado, M, Yasuda, K, Nishijima, M

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Assay for activities of beta-amylase and glucoamylase used in food processing von Hirokado, M. (Tokyo-to. Government Office (Japan)), Hirata, K, Uematsu, Y, Hatooka, Y, Kazama, M

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Studies on analysis methods and quality evaluations of natural food additives von Hirokado, Masako

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Determination of kojic acid in various commercial foods by HPLC von Kimura, K. (Tokyo-to. Research Lab. of Public Health (Japan)), Hirokado, M, Yasuda, K, Nishijima, M

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Determination of sulfur dioxide content of grape skin extract and elderberry color by capillary electrophoresis von Hirata, K. (Tokyo-to. Research Lab. of Public Health (Japan)), Ito, K, Hirokado, M, Uematsu, Y, Suzuki, K, Suzuki, S, Saito, K

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Quantitative analysis of daidzin, daidzein, genistin and genistein in various foods by HPLC von Kikuchi, Y. (Tokyo-to. Research Lab. of Public Health (Japan)), Shimamura, Y, Hirokado, M, Yasuda, K, Nishijima, M

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Survey on the Quality of Commercial Caramel Color Used in Food Processing von HIROKADO, Masako, HIRATA, Keiko, UEMATSU, Yoko, YASUNO, Tetsuko, FUNAYAMA, Keiichi, ITO, Kohichi, SUZUKI, Sukeji

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Determination of monoglycerides and propylene glycol esters of fatty acids in food additive preparations by GC without derivatization von Uematsu, Y. (Tokyo-to. Research Lab. of Public Health (Japan)), Hirokado, M, Hirata, K, Sadamasu, Y, Yasuda, K, Suzuki, S

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Determination of chlorophyll degradation products in chlorophyll color preparations von Hirata, K. (Tokyo-to. Research Lab. of Public Health (Japan)), Hirokado, M, Uematsu, Y, Sadamasu, Y, Yasuda, K, Kazama, M, Suzuki, S

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Determination of medium-chain triglycerides in flavor preparations by GC and GC/CI-MS von Uematsu, Y. (Tokyo-to. Research Lab. of Public Health (Japan)), Sadamasu, Y, Hirata, K, Hirokado, M, Yasuda, K, Suzuki, S

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Determination of Residual Organic Solvents in Flavor by Standard Addition Head-Space Gas Chromatography von UEMATSU, Yoko, HATOOKA, Yuki, HIRATA, Keiko, HIROKADO, Masako, KAZAMA, Masayoshi

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Investigation on assay for the proteolytic activity of protease and papain preparations for food manufacturing von Hirata, K. (Tokyo-to. Government Office (Japan)), Hirokado, M, Uematsu, Y, Nakajima, K, Kazama, M

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Analysis of bisphenol A diglycidyl ether in edible oil containing canned fish with LC/LC fluorescence detector von Uematsu, Y. (Tokyo-to. Research Lab. of Public Health (Japan)), Hirokado, M, Hirata, K, Ito, K, Suzuki, S

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Titres of biogenic amines and ecdysteroids: effect of octopamine on the production of ecdysteroids in the silkworm Bombyx mori von Hirashima, Akinori, Hirokado, Shiori, Ohta, Hiroto, Suetsugu, Eiko, Sakaguchi, Miki, Kuwano, Eiichi, Taniguchi, Eiji, Eto, Morifusa

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