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Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|November 20, 2002
[Identification of acid-stable carmine in imported apple syrup product]Yoko Kawasaki, Naoki Sugimoto, Kyoko Sato, et al.Toxicology Letters|July 27, 2011
Time-dependent variation in the biodistribution of C₆₀ in rats determined by liquid chromatography-tandem mass spectrometryReiji Kubota, Maiko Tahara, Kumiko Shimizu, et al.Journal of the Science of Food and Agriculture|December 14, 2020
Quantification of tea-derived catechins without the requirement for respective calibration curves by single reference liquid chromatography based on relative molar sensitivityMiki Takahashi, Yuzo Nishizaki, Naoko Masumoto, et al.Chemical Communications (Cambridge, England)|June 15, 2013
Real-time monitoring of DNA hybridization kinetics on living cell surfacesAmbadas B Rode, Tamaki Endoh, Hisae Tateishi-Karimata, et al.Scientific Reports|January 22, 2022
Dielectricity of a molecularly crowded solution accelerates NTP misincorporation during RNA-dependent RNA polymerization by T7 RNA polymeraseShuntaro Takahashi, Saki Matsumoto, Pallavi Chilka, et al.Chemmedchem|July 30, 2014
Dangling ends perturb the stability of RNA duplexes responsive to surrounding conditionsHisae Tateishi-Karimata, Smritimoy Pramanik, Shu-Ichi Nakano, et al.Nihon Jibiinkoka Gakkai Kaiho|July 24, 2018
A Case of a Nasopharyngeal Chondroma Originating from the Eustacian TubeWataru Yamaguchi, Makoto Iida, Subaru Watanabe, et al.Food Additives and Contaminants|November 23, 2006
Application of liquid chromatography-nuclear magnetic resonance spectroscopy for the identification of ethyldimethylpyrazine, a food flavouring agentNaoki Sugimoto, Chikako Yomota, Noriko Furusho, et al.Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry|November 24, 2020
Use of Relative Molar Sensitivity as a Specific Value for Evaluating Heptaoxyethylene Dodecyl Ether Concentrations in Methanol SolutionMiho Kuroe, Masahiko Numata, Naoko Masumoto, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|December 28, 2016
Preparation of a Ammonia-Treated Lac Dye and Structure Elucidation of Its Main ComponentYuzo Nishizaki, Kyoko Ishizuki, Hiroshi Akiyama, et al.Pageof 42