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Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|May 10, 2002
[Determination of isothiocyanates and related compounds in mustard extract and horseradish extract used as natural food additives]Yoko Uematsu, Keiko Hirata, Kumi Suzuki, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|September 26, 2007
[Properties of commercial licorice extracts used as a food additive]Kenji Iida, Yoko Uematsu, Kumi Suzuki, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|May 17, 2003
[Simulation of migration from internal can coatings]Yoko Uematsu, Keiko Hirata, Kumi Suzuki, et al.Journal of Chromatography. A|February 4, 2020
The use of a double coaxial electrospray ionization sprayer improves the peak resolutions of anionic metabolites in capillary ion chromatography-mass spectrometryAkiyoshi Hirayama, Sho Tabata, Ryuhei Kudo, et al.Food Additives & Contaminants. Part B, Surveillance|April 20, 2016
Aluminium content of foods originating from aluminium-containing food additivesMami Ogimoto, Kumi Suzuki, Nahoko Haneishi, et al.Diabetes Care|May 14, 2009
Higher levels of urinary albumin excretion within the normal range predict faster decline in glomerular filtration rate in diabetic patientsTetsuya Babazono, Izumi Nyumura, Kiwako Toya, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 11, 2017
Survey on Metals Contained in Stainless Steel Kitchenware and TablewareYuu Shiozawa, Nahoko Haneishi, Kumi Suzuki, et al.ISRN Nursing|November 15, 2012
Guided self-help for prevention of depression and anxiety in women with breast cancerHiroko Komatsu, Naoko Hayashi, Kumi Suzuki, et al.Clinical and Experimental Nephrology|January 22, 2010
Involvement of visceral fat in the pathogenesis of albuminuria in patients with type 2 diabetes with early stage of nephropathyKo Hanai, Tetsuya Babazono, Izumi Nyumura, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|September 27, 2005
[Simulation of migration from a multi-layer laminated film intended for retort foods]Yoko Uematsu, Mami Ogimoto, Junichiro Kabashima, et al.Pageof 5