天然由来の果実および果実加工品中安息香酸の含有量調査と分析法の比較 von 塩澤, 優, 馬場, 糸子, 岩越, 景子, 中村, 理奈, 山嶋, 裕季子, 坂牧, 成恵, 小林, 千種, 大塚, 健治

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食品中L-アスコルビン酸およびエリソルビン酸のHPLC定量法およびLC-MS/MS確認法 von 貞升, 友紀, 森川, 麻里, 坂牧, 成恵, 門間, 公夫, 小林, 千種

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酵素分解を用いた食品中のα-グルコシルトランスフェラーゼ処理ステビア定量分析法 von 杉木, 幹雄, 宮川, 弘之, 田原, 正一, 山本, 純代, 坂牧, 成恵, 貞升, 友紀, 植松, 洋子, 門間, 公夫

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Quantitative Analysis of L-Ascorbic Acid and Erythorbic Acid in Foods by HPLC, and Confirmation Method by LC-MS/MS von SADAMASU, Yuki, MORIKAWA, Mari, SAKAMAKI, Narue, MONMA, Kimio, KOBAYASHI, Chigusa

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Study of Rapid HPLC Method for the Determination of Antioxidants in Foods, and Standard Solution Stability during Storage von Mikami, Yoko, Takagi, Yuko, Miyakawa, Hiroyuki, Yamajima, Yukiko, Sakamaki, Narue, Kobayashi, Chigusa

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Simultaneous determination of neotame, alitame and aspartame in foods by HPLC von Matsumoto, H.(Tokyo-to. Inst. of Public Health, Tachikawa (Japan)), Hirata, K, Sakamaki, N, Hagino, K, Ushiyama, H

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Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods von Shiozawa, Yu, Baba, Itoko, Iwakoshi, Keiko, Nakamura, Rina, Yamajima, Yukiko, Sakamaki, Narue, Kobayashi, Chigusa, Otsuka, Kenji

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Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods von SUGIKI, Mikio, MIYAKAWA, Hiroyuki, TAHARA, Shoichi, YAMAMOTO, Sumiyo, SAKAMAKI, Narue, SADAMASU, Yuki, UEMATSU, Yoko, MONMA, Kimio

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Attempt to Calculate the Efficiency of Methylation Using 1H-NMR for Analyzing Brominated Vegetable Oil von Ogawa, Asamoe, Iwakoshi, Keiko, Nakajima, Jun’ichi, Takahashi, Natsumi, Sakamaki, Narue, Kobayashi, Chigusa

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Method of Quantitative Analysis by HPLC and Confirmation by LC-MS/MS of Erythritol, Maltitol, Lactitol and Trehalose in Foods von Takemori, Mayumi, Sakamaki, Narue, Sadamasu, Yuki, Uematsu, Yoko, Monma, Kimio, Shindo, Tetsuya, Kobayashi, Chigusa

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Determination of Nitrate Ion in Cheese and Sake von Sasaki, Takahiro, Tahara, Shoichi, Toyohara, Ritsuko, Morikawa, Mari, Sakamaki, Narue, Sadamasu, Yuki, Ushiyama, Keiko, Yamajima, Yukiko, Kobayashi, Chigusa

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A Rapid Dialysis Method for Analysis of Stevioside and Rebaudioside A in Foods von YAMAMOTO, Sumiyo, TAHARA, Shoichi, SUGIKI, Mikio, MIYAKAWA, Hiroyuki, UEMATSU, Yoko, YAMAJIMA, Yukiko, SAKAMAKI, Narue, MONMA, Kimio

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Structures of Two Yellow Dyes Found in Cucumbers Pickled in Soy Sauce Colored with Tartrazine (Y4) von OGAWA, Asamoe, SHINDO, Tetsuya, KYOKO, Hitomi, SADAMASU, Yuki, SAKAMAKI, Narue, UEMATSU, Yoko, MONMA, Kimio

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Attempt to Calculate the Efficiency of Methylation Using 1 H-NMR for Analyzing Brominated Vegetable Oil von Ogawa, Asamoe, Iwakoshi, Keiko, Nakajima, Jun'ichi, Takahashi, Natsumi, Sakamaki, Narue, Kobayashi, Chigusa

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Determination of Aspartame, Acesulfame Potassium, and Sucralose in Chewing Gum by Dialysis Extraction von Sasaki, Takahiro, Tahara, Shoichi, Sakamaki, Narue, Sadamasu, Yuki, Ushiyama, Keiko, Monma, Kimio, Kobayashi, Chigusa

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Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods von SUGIKI, Mikio, MIYAKAWA, Hiroyuki, TAHARA, Shoichi, YAMAMOTO, Sumiyo, SAKAMAKI, Narue, SADAMASU, Yuki, UEMATSU, Yoko, MONMA, Kimio

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Structures of Two Yellow Dyes Found in Cucumbers Pickled in Soy Sauce Colored with Tartrazine (Y4) von OGAWA, Asamoe, SHINDO, Tetsuya, KYOKO, Hitomi, SADAMASU, Yuki, SAKAMAKI, Narue, UEMATSU, Yoko, MONMA, Kimio

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食品中酸化防止剤の迅速HPLC法および標準溶液の長期安定性の検討 von 見上, 葉子, 高木, 優子, 宮川, 弘之, 山嶋, 裕季子, 坂牧, 成恵, 小林, 千種

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臭素化植物油の測定における1H-NMRを用いたメチル化効率算出の試み von 小川, 麻萌, 岩越, 景子, 中嶋, 順一, 髙橋, 夏生, 坂牧, 成恵, 小林, 千種

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チーズおよび清酒中の硝酸根分析法の開発 von 佐々木, 隆宏, 田原, 正一, 豊原, 律子, 森川, 麻里, 坂牧, 成恵, 貞升, 友紀, 牛山, 慶子, 山嶋, 裕季子, 小林, 千種

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