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Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 18, 2019
Determination of nine preservatives in processed foods using a modified QuEChERS extraction and quantified by HPLC-PDAKeiko Iwakoshi, Yu Shiozawa, Yukiko Yamajima, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|May 21, 2023
[Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods]Yu Shiozawa, Itoko Baba, Keiko Iwakoshi, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|July 8, 2026
[Surveillance of the Levels of Naturally Derived Benzoic Acid in Fresh Foods ②Examination of Qualitative and Quantitative Improvements Using Citrus Fruits in the Dialysis Method]Rio Suzuki, Yu Shiozawa, Shui Watanabe, et al.Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan|June 24, 2026
[Surveillance of the Levels of Naturally Derived Benzoic Acid in Fresh Foods①Comparison of Survey Results and Analytical Methods]Yu Shiozawa, Rio Suzuki, Shui Watanabe, et al.Science (New York, N.Y.)|October 19, 2019
Generation of time-domain-multiplexed two-dimensional cluster stateWarit Asavanant, Yu Shiozawa, Shota Yokoyama, et al.Pageof 1