F. Sekiya

Metabolism of 3-deoxyglucosone, an intermediate compound in the Maillard reaction, administered orally or intravenously to rats.

H. Kato, N. Van Chuyen, T. Shinoda, 1990, Biochimica et biophysica acta.

IOFI recommended practice for the use of predicted relative-response factors for the rapid quantification of volatile flavouring compounds by GC-FID

A. Chaintreau, F. Sekiya, K. Saito, 2016 .

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC-MS

A. Chaintreau, F. Sekiya, K. Saito, 2015 .

The Japan Flavour and Fragrance Materials Association’s (JFFMA) safety assessment of acetal food flavouring substances uniquely used in Japan

A. Ono, M. Shibutani, S. Ozawa, 2015, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Japan Flavour and Fragrance Materials Association’s (JFFMA) safety assessment of food-flavouring substances uniquely used in Japan that belong to the class of aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups

A. Ono, M. Shibutani, S. Ozawa, 2017, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

The JFFMA assessment of flavoring substances structurally related to menthol and uniquely used in Japan.

A. Ono, M. Shibutani, S. Ozawa, 2014, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.