Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Kayo Hagino"'
Autor:
Mami Ogai, Akiko Terai, Kou Nakamura, Tomoya Tanaka, Kimiko Kan, Keisuke Kimura, Kayo Hagino, Hisako Nakano, Kimio Monma, Midori Yanagihara, Hiroyuki Asakura, Takeo Sasamoto, Masako Aragane
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:174-182
Colchicum autumnale is a perennial, toxic plant that originated in Europe and North Africa. Although inedible, it is occasionally consumed accidentally because it resembles the edible Allium victorialis and other related species. This misidentificati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b935ae43398d73f047805e8f6f5bb2b
https://doi.org/10.3358/shokueishi.59.174
https://doi.org/10.3358/shokueishi.59.174
Autor:
Akiko Terai, Motomu Shimizu, Tomohiro Abe, Mami Ogai, Kayo Hagino, Takeo Sasamoto, Hisako Nakano, Masako Aragane
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 58:32-35
Kuwazuimo (Alocasia odora) and shimakuwazuimo (Alocasia cucullata) are evergreen perennial plants that originated in East Asia. Although inedible, they are occasionally eaten by mistake because they resemble satoimo (Colocasia esculenta), and this ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c572d5e00d7adfdc68375ab7a970ad12
https://doi.org/10.3358/shokueishi.58.32
https://doi.org/10.3358/shokueishi.58.32
Autor:
Akiko, Terai, Kayo, Hagino, Hiroyuki, Asakura, Mami, Ogai, Midori, Yanagihara, Keisuke, Kimura, Tomoya, Tanaka, Kimiko, Kan, Kou, Nakamura, Masako, Aragane, Hisako, Nakano, Kimio, Monma, Takeo, Sasamoto
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 59(4)
Colchicum autumnale is a perennial, toxic plant that originated in Europe and North Africa. Although inedible, it is occasionally consumed accidentally because it resembles the edible Allium victorialis and other related species. This misidentificati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7ff7be59e75d2a9bde4cd1869b25ff4c
https://pubmed.ncbi.nlm.nih.gov/30158396
https://pubmed.ncbi.nlm.nih.gov/30158396
Autor:
Kayo, Hagino, Hisako, Nakano, Motomu, Shimizu, Akiko, Terai, Mami, Ogai, Masako, Aragane, Tomohiro, Abe, Takeo, Sasamoto
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 58(1)
Kuwazuimo (Alocasia odora) and shimakuwazuimo (Alocasia cucullata) are evergreen perennial plants that originated in East Asia. Although inedible, they are occasionally eaten by mistake because they resemble satoimo (Colocasia esculenta), and this ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::02c9b0784377cd49ec90bd82586f4045
https://pubmed.ncbi.nlm.nih.gov/28260730
https://pubmed.ncbi.nlm.nih.gov/28260730
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 49:31-36
Simultaneous determination of three artificial sweeteners, neotame (NE), alitame (AL) and aspartame (APM) in various foods by high-performance liquid chromatography (HPLC) was developed. Chopped or homogenized samples were packed into cellulose tubin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83fef24204aa4fc14d5c399b5024f641
https://doi.org/10.3358/shokueishi.49.31
https://doi.org/10.3358/shokueishi.49.31
Autor:
Kayo Hagino, Hiroko Matsumoto, Kazuo Yasuda, Mitsuo Nakazato, Narue Sakamaki, Toshihiro Nagayama
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 47(2)
A survey of vitamin K contents was carried out on 41 aojiru products and 10 vegetable juice products that were purchased from local markets. Aojiru is a health food made from green vegetables such as kale, ashitaba, mulberry leaf, barley grass and th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0424ce8d77ed642869778505f3fc9b1
https://pubmed.ncbi.nlm.nih.gov/16729670
https://pubmed.ncbi.nlm.nih.gov/16729670
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 45(2)
A method for the simultaneous determination of stevioside (Stev), rebaudioside A (RebA) and glycyrrhizic acid (GA) in foods was developed. These sweeteners were extracted from foods, except for dried fishes and shellfishes, by dialysis against Tris-H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::719542916f25b6be0bc4b58e3d24335c
https://pubmed.ncbi.nlm.nih.gov/15272605
https://pubmed.ncbi.nlm.nih.gov/15272605