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Hiroyuki Okamura

Showing results (11-20 of 18) with videos related to

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Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry|February 14, 2014
Highly efficient extraction separation of lanthanides using a diglycolamic acid extractantKojiro Shimojo, Noboru Aoyagi, Takumi Saito, et al.
The Review of Scientific Instruments|March 3, 2010
Production of highly charged heavy ions by 18 GHz superconducting electron cyclotron resonance at Research Center for Nuclear PhysicsTetsuhiko Yorita, Kichiji Hatanaka, Mitsuhiro Fukuda, et al.
The Review of Scientific Instruments|March 5, 2008
Development of an 18 GHz superconducting electron cyclotron resonance ion source at RCNPTetsuhiko Yorita, Kichiji Hatanaka, Mitsuhiro Fukuda, et al.
Analytical Chemistry|October 12, 2012
Specific cooperative effect of a macrocyclic receptor for metal ion transfer into an ionic liquidHiroyuki Okamura, Atsushi Ikeda-Ohno, Takumi Saito, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 29, 2012
Validation of the (Q)SAR combination approach for mutagenicity prediction of flavor chemicalsAtsushi Ono, Mika Takahashi, Akihiko Hirose, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 7, 2013
The JFFMA assessment of flavoring substances structurally related to menthol and uniquely used in JapanYoshiharu Mirokuji, Hajime Abe, Hiroyuki Okamura, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 26, 2017
Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of food-flavouring substances uniquely used in Japan that belong to the class of aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groupsKenji Saito, Yasuko Hasegawa-Baba, Fumiko Sekiya, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 28, 2015
The Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of acetal food flavouring substances uniquely used in JapanHiroyuki Okamura, Hajime Abe, Yasuko Hasegawa-Baba, et al.
Pageof 2

Showing results (11-20 of 18) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 18 results.
Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry|February 14, 2014
Highly efficient extraction separation of lanthanides using a diglycolamic acid extractantKojiro Shimojo, Noboru Aoyagi, Takumi Saito, et al.
The Review of Scientific Instruments|March 3, 2010
Production of highly charged heavy ions by 18 GHz superconducting electron cyclotron resonance at Research Center for Nuclear PhysicsTetsuhiko Yorita, Kichiji Hatanaka, Mitsuhiro Fukuda, et al.
The Review of Scientific Instruments|March 5, 2008
Development of an 18 GHz superconducting electron cyclotron resonance ion source at RCNPTetsuhiko Yorita, Kichiji Hatanaka, Mitsuhiro Fukuda, et al.
Analytical Chemistry|October 12, 2012
Specific cooperative effect of a macrocyclic receptor for metal ion transfer into an ionic liquidHiroyuki Okamura, Atsushi Ikeda-Ohno, Takumi Saito, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|February 29, 2012
Validation of the (Q)SAR combination approach for mutagenicity prediction of flavor chemicalsAtsushi Ono, Mika Takahashi, Akihiko Hirose, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 7, 2013
The JFFMA assessment of flavoring substances structurally related to menthol and uniquely used in JapanYoshiharu Mirokuji, Hajime Abe, Hiroyuki Okamura, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 26, 2017
Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of food-flavouring substances uniquely used in Japan that belong to the class of aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groupsKenji Saito, Yasuko Hasegawa-Baba, Fumiko Sekiya, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 28, 2015
The Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of acetal food flavouring substances uniquely used in JapanHiroyuki Okamura, Hajime Abe, Yasuko Hasegawa-Baba, et al.
Pageof 2