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Noriko Furusho

Showing results (1-10 of 9) with videos related to

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Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|January 21, 2012
[Analytical method for natamycin in wine using high-performance liquid chromatography]Noriko Furusho, Hiroki Kubota, Kyoko Sato, 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.
Food Chemistry|June 25, 2013
Absolute quantification of dehydroacetic acid in processed foods using quantitative ¹H NMRTakashi Ohtsuki, Kyoko Sato, Noriko Furusho, et al.
Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|February 25, 2015
[Development of identification method for isopropyl citrate]Noriko Furusho, Takashi Ohtsuki, Chiye Tatebe-Sasaki, et al.
Food Science & Nutrition|December 5, 2014
Estimation of daily aluminum intake in Japan based on food consumption inspection results: impact of food additivesKyoko Sato, Ippei Suzuki, Hiroki Kubota, et al.
Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|December 19, 2012
[Improved methodology for quantitative determination of thiabendazole]Noriko Furusho, Noriko Otsuki, Takashi Ohtsuki, et al.
Food Additives and Contaminants|July 7, 2007
Quantitative nuclear magnetic resonance spectroscopic determination of the oxyethylene group content of polysorbatesNaoki Sugimoto, Ryo Koike, Noriko Furusho, et al.
Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|December 19, 2012
[Study of purity tests for silicone resins]Kyoko Sato, Noriko Otsuki, Akio Ohori, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 28, 2009
[Analysis of hexachlorobenzene in Food Red Nos. 104 (phloxine) and 105 (rose Bengal) by GC-ECD]Hiromi Kawasaki, Noriko Furusho, Chie Tatebe, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|January 21, 2012
[Analytical method for natamycin in wine using high-performance liquid chromatography]Noriko Furusho, Hiroki Kubota, Kyoko Sato, 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.
Food Chemistry|June 25, 2013
Absolute quantification of dehydroacetic acid in processed foods using quantitative ¹H NMRTakashi Ohtsuki, Kyoko Sato, Noriko Furusho, et al.
Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|February 25, 2015
[Development of identification method for isopropyl citrate]Noriko Furusho, Takashi Ohtsuki, Chiye Tatebe-Sasaki, et al.
Food Science & Nutrition|December 5, 2014
Estimation of daily aluminum intake in Japan based on food consumption inspection results: impact of food additivesKyoko Sato, Ippei Suzuki, Hiroki Kubota, et al.
Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|December 19, 2012
[Improved methodology for quantitative determination of thiabendazole]Noriko Furusho, Noriko Otsuki, Takashi Ohtsuki, et al.
Food Additives and Contaminants|July 7, 2007
Quantitative nuclear magnetic resonance spectroscopic determination of the oxyethylene group content of polysorbatesNaoki Sugimoto, Ryo Koike, Noriko Furusho, et al.
Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku = Bulletin of National Institute of Health Sciences|December 19, 2012
[Study of purity tests for silicone resins]Kyoko Sato, Noriko Otsuki, Akio Ohori, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 28, 2009
[Analysis of hexachlorobenzene in Food Red Nos. 104 (phloxine) and 105 (rose Bengal) by GC-ECD]Hiromi Kawasaki, Noriko Furusho, Chie Tatebe, et al.
Pageof 1