Maitani T - Search Results

1

Sugimoto N, Kawasaki Y, Sato K, Aoki H, Ichi T, Koda T, Yamazaki T, Maitani T. Sugimoto N, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2002 Feb;43(1):18-23. doi: 10.3358/shokueishi.43.18. Shokuhin Eiseigaku Zasshi. 2002. PMID: 11998314

2

[Identification of acid-stable carmine in imported apple syrup product].

Kawasaki Y, Sugimoto N, Sato K, Yamazaki T, Ishiwata H, Maitani T. Kawasaki Y, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2002 Aug;43(4):191-5. doi: 10.3358/shokueishi.43.191. Shokuhin Eiseigaku Zasshi. 2002. PMID: 12436709 Japanese.

3

[Improved sensitive determination method for bromate in bread].

Kawasaki Y, Kubota H, Yomota C, Maitani T. Kawasaki Y, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2002 Aug;43(4):221-4. doi: 10.3358/shokueishi.43.221. Shokuhin Eiseigaku Zasshi. 2002. PMID: 12436714 Japanese.

4

Analysis of rubusoside and related compounds in tenryocha extract sweetener.

Sugimoto N, Sato K, Liu HM, Kikuchi H, Yamazaki T, Maitani T. Sugimoto N, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2002 Aug;43(4):250-3. doi: 10.3358/shokueishi.43.250. Shokuhin Eiseigaku Zasshi. 2002. PMID: 12436720

5

[Constituent of natural food additive hokosshi extract and an analytical method for the additive in foods].

Chino M, Sato K, Yamazaki T, Maitani T. Chino M, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2002 Dec;43(6):352-5. doi: 10.3358/shokueishi.43.352. Shokuhin Eiseigaku Zasshi. 2002. PMID: 12635337 Japanese.

6

[Determination of methanol in gardenia red and gardenia blue].

Sato K, Maitani T. Sato K, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2003 Feb;44(1):73-6. doi: 10.3358/shokueishi.44.73. Shokuhin Eiseigaku Zasshi. 2003. PMID: 12749202 Free article. Japanese.

7

Estimation of concentrations of antifungal agents allowed as food additives in foods and their daily intake based on official inspection results in Japan in fiscal year 1998.

Ishiwata H, Abe Y, Kubota H, Kawasaki Y, Takeda Y, Maitani T, Nishijima M, Fukasawa Y. Ishiwata H, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2002 Feb;43(1):49-56. doi: 10.3358/shokueishi.43.49. Shokuhin Eiseigaku Zasshi. 2002. PMID: 11998320

8

Specific determination of bromate in bread by ion chromatography with ICP-MS.

Akiyama T, Yamanaka M, Date Y, Kubota H, Nagaoka MH, Kawasaki Y, Yamazaki T, Yomota C, Maitani T. Akiyama T, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2002 Dec;43(6):348-51. doi: 10.3358/shokueishi.43.348. Shokuhin Eiseigaku Zasshi. 2002. PMID: 12635336

9

[Analysis of residual solvents in natural flavorings by headspace GC using the standard addition method].

Sato K, Uematsu Y, Isagawa S, Tateba H, Tomizawa M, Oosaki K, Hasebe A, Shibuya S, Nii H, Higashinaka R, Watanabe I, Yamazaki T, Tanamoto K, Maitani T. Sato K, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2004 Dec;45(6):302-6. doi: 10.3358/shokueishi.45.302. Shokuhin Eiseigaku Zasshi. 2004. PMID: 15794087 Free article. Japanese.

10

Identification of principal constituents in enzymatically hydrolyzed coix extract.

Sugimoto N, Fukuda J, Takatori K, Yamada T, Maitani T. Sugimoto N, et al. Among authors: maitani t. Shokuhin Eiseigaku Zasshi. 2001 Oct;42(5):309-15. doi: 10.3358/shokueishi.42.309. Shokuhin Eiseigaku Zasshi. 2001. PMID: 11775356

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