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Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 1, 2003
Determination of low levels of methanol and ethanol in licorice extract by large volume injection head-space GCYoko Uematsu, Kumi Suzuki, Kenji Iida, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 7, 2014
[A rapid dialysis method for analysis of artificial sweeteners in food]Shoichi Tahara, Takushi Fujiwara, Akiko Yasui, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 22, 2016
Use of Dialysis and Liquid-Liquid Extraction for the Determination of Propionic Acid by Gas ChromatographyTakahiro Sasaki, Shoichi Tahara, Yukiko Yamajima, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|November 6, 2013
[Method of quantitative analysis by HPLC and confirmation by LC-MS of sugar alcohols in foods]Tetsuya Shindo, Yuki Sadamasu, Keiko Suzuki, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|November 26, 2008
Survey of residue levels of organic solvents in "existing food additives" and health food materials by head-space GCYoko Uematsu, Mami Ogimoto, Kumi Suzuki, et al.
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|July 11, 2017
A Rapid Dialysis Method for Analysis of Artificial Sweeteners in Foods (2nd Report)Shoichi Tahara, Sumiyo Yamamoto, Yukiko Yamajima, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|November 16, 2018
[A Screening Analysis Method for Stevia Sweetener in Processed Foods by LC-MS/MS]Hiroyuki Miyakawa, Mikio Sugiki, Shoichi Tahara, et al.
Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 7, 2017
Structures of Two Yellow Dyes Found in Cucumbers Pickled in Soy Sauce Colored with Tartrazine (Y4)Asamoe Ogawa, Tetsuya Shindo, Hitomi Kyoko, et al.
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