1. Classification of microbial α‐amylases for food manufacturing using proteinase digestion. Issue 5 (11th June 2014) Authors: Akiyama, Takumi; Yamazaki, Takeshi; Tada, Atsuko; Ito, Yusai; Otsuki, Noriko; Akiyama, Hiroshi Journal: Food science & nutrition Issue: Volume 2:Issue 5(2014:Sep.) Page Start: 571 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography. (15th December 2017) Authors: Tatebe, Chiye; Ohtsuki, Takashi; Fujita, Tsuyoshi; Nishiyama, Koji; Itoh, Sumio; Sugimoto, Naoki; Kubota, Hiroki; Tada, Atsuko; Sato, Kyoko; Akiyama, Hiroshi Journal: Food chemistry Issue: Volume 237(2017) Page Start: 733 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Estimation of daily intake of food additives by Japanese young children using the market basket method in 2018. Issue 3 (4th March 2023) Authors: Terami, Shoko; Kubota, Hiroki; Koganesawa, Nozomi; Murakoshi, Saori; Satou, Mutsumi; Sekine, Yuriko; Watanabe, Sayaka; Tsuruoka, Noriko; Sugiki, Mikio; Tahara, Shoichi; Yasunaga, Megumi; Kamimoto, Kana; Nakashima, Akie; Ihara, Sayaka; Takeshita, Tomoaki; Kawahara, Rumiko; Takamine, Tomonori; Koja... Journal: Food additives & contaminants Issue: Volume 40:Issue 3(2023) Page Start: 328 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluation of gardenia yellow using crocetin from alkaline hydrolysis based on ultra high performance liquid chromatography and high‐speed countercurrent chromatography. Issue 24 (12th November 2014) Authors: Inoue, Koichi; Tanada, Chihiro; Nishikawa, Hiroaki; Matsuda, Satoru; Tada, Atsuko; Ito, Yusai; Min, Jun Zhe; Todoroki, Kenichiro; Sugimoto, Naoki; Toyo'oka, Toshimasa; Akiyama, Hiroshi Journal: Journal of separation science Issue: Volume 37:Issue 24(2014:Dec.) Page Start: 3619 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Method for the determination of natural ester‐type gum bases used as food additives via direct analysis of their constituent wax esters using high‐temperature GC/MS. Issue 4 (7th May 2014) Authors: Tada, Atsuko; Ishizuki, Kyoko; Yamazaki, Takeshi; Sugimoto, Naoki; Akiyama, Hiroshi Journal: Food science & nutrition Issue: Volume 2:Issue 4(2014:Jul.) Page Start: 417 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗