Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Shoichi Tahara"'
Autor:
Takahiro Sasaki, Shoichi Tahara, Mari Morikawa, Tomoki Igarashi, Yuki Sadamasu, Keiko Ushiyama, Yukiko Yamajima, Chigusa Kobayashi
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 64:21-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e5e768bb0ec2b23f4ca626e6a2ed18c
https://doi.org/10.3358/shokueishi.64.21
https://doi.org/10.3358/shokueishi.64.21
Autor:
Shoko Terami, Hiroki Kubota, Nozomi Koganesawa, Saori Murakoshi, Mutsumi Satou, Yuriko Sekine, Sayaka Watanabe, Noriko Tsuruoka, Mikio Sugiki, Shoichi Tahara, Megumi Yasunaga, Kana Kamimoto, Akie Nakashima, Sayaka Ihara, Tomoaki Takeshita, Rumiko Kawahara, Tomonori Takamine, Ayuko Koja, Noriaki Ebisu, Tokiko Yanagimoto, Chiye Tatebe, Atsuko Tada, Kyoko Sato
Publikováno v:
Food Additives & Contaminants: Part A. 40:328-345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f1319d143359301e4b42546bd4cc3fd
https://doi.org/10.1080/19440049.2023.2167002
https://doi.org/10.1080/19440049.2023.2167002
Autor:
Keiko Ushiyama, Chigusa Kobayashi, Ritsuko Toyohara, Narue Sakamaki, Yuki Sadamasu, Yukiko Yamajima, Shoichi Tahara, Takahiro Sasaki, Mari Morikawa
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 61:229-234
The Japanese official analysis method for determination of nitrate ions in food products used as food additives is associated with various challenges. In some kinds of cheese, the extract becomes suspended. The volume of extracted solution is often n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1b1e8a461edabc1453a8c037cbdee0b
https://doi.org/10.3358/shokueishi.61.229
https://doi.org/10.3358/shokueishi.61.229
Autor:
Ichiro Takano, Keiko Iwakoshi, Shoichi Tahara, Yukiko Yamajima, Yoko Uematsu, Kimio Monma, Hiroyuki Miyakawa, Chigusa Kobayashi
Publikováno v:
Journal of Chromatography A. 1592:64-70
A new method for the simultaneous determination of two sweeteners (Advantame and Neotame) in processed foods using liquid chromatography (LC) with tandem mass spectrometry(MS/MS) was developed herein. Chromatographic separations were performed using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0208766a2bd974145e60fd79e011a000
https://doi.org/10.1016/j.chroma.2019.01.036
https://doi.org/10.1016/j.chroma.2019.01.036
Autor:
Keiko Ushiyama, Narue Sakamaki, Chigusa Kobayashi, Takahiro Sasaki, Yuki Sadamasu, Shoichi Tahara, Kimio Monma
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 60(6)
The three sweeteners, aspartame, acesulfame potassium, and sucralose, in chewing gum were determined by using dialysis and direct extraction methods. The results revealed that the previously reported dialysis method tended to show poor extraction of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31078a0fdf45eb18eaf54df89f5eabf4
https://pubmed.ncbi.nlm.nih.gov/31969537
https://pubmed.ncbi.nlm.nih.gov/31969537
Autor:
Yuki Sadamasu, Kimio Monma, Sumiyo Yamamoto, Shoichi Tahara, Narue Sakamaki, Hiroyuki Miyakawa, Mikio Sugiki, Yoko Uematsu
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:30-35
A quantitative analysis by HPLC of α-glucosyltransferase-treated stevia in foods was considered. This analysis is the way which hydrolyzed α-glucosyltransferase-treated stevia in the stevioside (SS) and the rebaudioside A (RS) using a glucoamylase.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a752169bc71d464a2f0f757d6d1827db
https://doi.org/10.3358/shokueishi.59.30
https://doi.org/10.3358/shokueishi.59.30
Autor:
Kimio Monma, Yukiko Yamajima, Yoko Uematsu, Shoichi Tahara, Hiroyuki Miyakawa, Marie Tanaka, Takahiro Sasaki, Toshiko Mizumachi
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:18-23
A simple and useful method for the determination of nitrite in meat and fish products was developed. The sample (2.5 g) was extracted and cleaned up by dialysis in tris hydroxymethyl aminomethane solution with shaking at 80℃ for 2.5 hr. Nitrite in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f357bc6f27ee7a993ee7e2f43d90a509
https://doi.org/10.3358/shokueishi.59.18
https://doi.org/10.3358/shokueishi.59.18
Autor:
Kyoko, Miyasaka 1, *, Shigeki, Nomoto 2, Minoru, Ohta 1, Setsuko, Kanai 1, Takao, Kaneko 3, Shoichi, Tahara 3, Akihiro, Funakoshi 4
Publikováno v:
In Journal of Pharmacological Sciences 2006 101(4):280-285
Autor:
Kimio Monma, Yukiko Yamajima, Hiroyuki Miyakawa, Sumiyo Yamamoto, Yoko Uematsu, Shoichi Tahara
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 58:124-131
Following the previous report, a rapid dialysis method was developed for the extraction and purification of four artificial sweeteners, namely, sodium saccharide (Sa), acesulfame potassium (AK), aspartame (APM), and dulcin (Du), which are present in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0157047c86f51aa9d3927c06254b3dd5
https://doi.org/10.3358/shokueishi.58.124
https://doi.org/10.3358/shokueishi.58.124
Publikováno v:
RADIOISOTOPES. 65:257-266
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb0e45522dee20559f1fd6c229681bf4
https://doi.org/10.3769/radioisotopes.65.257
https://doi.org/10.3769/radioisotopes.65.257