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Journal of Food Protection|April 18, 2019
Asbestos Fibers in SakeShuzo Ogino, Nobutaka Fukumori, Tetsuko Yasuno, et al.Journal of AOAC International|August 19, 2006
Liquid chromatographic analysis of cinchona alkaloids in beveragesMasao Horie, Mitsuo Oishi, Fusako Ishikawa, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|November 25, 2005
[Confirmation of non-permitted dyes detected in Akasu (red vinegar) by LC/MS]Fusako Ishikawa, Mitsuo Oishi, Tetsuya Shindo, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 27, 2005
[Structural analysis of unknown dyes detected in hajikami (ginger pickled in vinegar)]Fusako Ishikawa, Mitsuo Oishi, Tetsuya Shindo, 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.Journal of AOAC International|February 11, 2012
Differentiation between sulfoaildenafil and its analogsTakako Moriyasu, Keiko Minowa, Miho Sakamoto, et al.Journal of Natural Medicines|October 5, 2010
Peyote identification on the basis of differences in morphology, mescaline content, and trnL/trnF sequence between Lophophora williamsii and L. diffusaMasako Aragane, Yohei Sasaki, Jun'ichi Nakajima, et al.Pageof 1