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Journal of Chromatography. A|February 6, 2019
Development of a highly sensitive liquid chromatography with tandem mass spectrometry method for the qualitative and quantitative analysis of high-intensity sweeteners in processed foodsKeiko Iwakoshi, Shoichi Tahara, Yoko Uematsu, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|May 11, 2018
[Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods]Mikio Sugiki, Hiroyuki Miyakawa, Shoichi Tahara, 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.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.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|January 11, 2019
[Survey of Aluminium Content of Processed Food Using Baking Powder (2015-2016)]Mayu Takanashi, Mami Ogimoto, Kumi Suzuki, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|March 30, 2005
[Analysis of residual solvents in natural flavorings by headspace GC using the standard addition method]Kyoko Sato, Yoko Uematsu, Satoshi Isagawa, et al.Pageof 4