Articles

Articles

1.
Chie Tatebe, Xining Zhong, Takashi Ohtsuki, Hiroki Kubota, Kyoko Sato & Hiroshi Akiyama: A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods
LinkIconFood Science & Nutrition 2014; 2 (5) : 547-556. doi: 10.1002/fsn3.127
2.
Atsuko Tada, Kyoko Ishizuki, Takeshi Yamazaki, Naoki Sugimoto and Hiroshi Akiyama: Method for the determination of natural ester-type gum bases used as food additives via direct analysis of their constituent wax esters using high-temperature GC/MS
LinkIconFood Science & Nutritin 2014; 2 (4) : 417-425
3.
Kyoko Sato, Ippei Suzuki, Hiroki Kubota, Noriko Furusho, Tomoyuki Inoue, Yoshikazu Yasukouchi & Hiroshi Akiyama: Estimation of daily aluminum intake in Japan based on food consumption inspection results: impact of food additives
LinkIconFood Science & Nutrition 2014; 2 (4) : 389-397
4.
Yutaka Abe, Miku Yamaguchi, Motoh Mutsuga, Yoko Kawamura & Hiroshi Akiyama: Survey of volatile substances in kitchen utensils made from acrylonitrile–butadiene–styrene and acrylonitrile–styrene resin in Japan
LinkIconFood Science & Nutrition 2014; 2 (3) : 236–243
5.
Yoko Kawamura, Masahiro Etoh, Yoshinori Hirakawa, Yutaka Abe & Motoh Mutsuga: Bisphenol A in domestic and imported canned foods in Japan
LinkIconFood Additives & Contaminants 2014; Part A Volume 31: 330-340
6.
Motoh Mutsuga, Miku Yamaguchi & Yoko Kawamura: Quantification of isocyanates and amines in polyurethane foams and coated products by liquid chromatography–tandem mass spectrometry
LinkIconFood Science & Nutrition 2014; 2 (2) : 156–163

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