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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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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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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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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Survey of Glycoalkaloids Content in the Various Potatoes von SHIMOI, Toshiko, USHIYAMA, Hirofumi, KAN, Kimiko, SAITO, Kazuo, KAMATA, Kunihiro, HIROKADO, Masako

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

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Determination of Residual Organic Solvents in Natural Color Preparations by Standard Addition Head-Space Gas Chromatography von UEMATSU, Yoko, HIROKADO, Masako, HIRATA, Keiko, NAKAJIMA, Kazuo, 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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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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Analysis of Bisphenol A Diglycidyl Ether in Edible Oil Containing Canned Fish with LC/LC Fluorescence Detector von UEMATSU, Yoko, HIROKADO, Masako, HIRATA, Keiko, ITO, Kohichi, SUZUKI, Sukeji

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Survey of Geniposide in Gardenia Color Preparations (Year 1988, 1996) von UEMATSU, Yoko, HIRATA, Keiko, HIROKADO, Masako, ITO, Kohichi, SUZUKI, Sukeji

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An Analytical Method for Stevia Components in Natural Sweetner Preparation von HIROKADO, Masako, NAKAJIMA, Iwao, NAKAJIMA, Kazuo, MIZOIRI, Shigeru, ENDO, Fusayoshi

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HPLC-FLおよびLC/MS/MSによる食品中のオクラトキシンA, Bおよびシトリニンの同時分析法 von 田端, 節子, 飯田, 憲司, 木村, 圭介, 岩崎, 由美子, 中里, 光男, 鎌田, 国広, 広門, 雅子

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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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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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