Shigeki Hashiguchi

Residual Analysis of Aflatoxins in Spice by HPLC Coupled with Solid-Phase Dispersive Extraction and Solid-Phase Fluorescence Derivatization Method.

R. Ito, Koichi Saito, Mihoko Kato, 2020, Journal of AOAC International.

Occurrence of four Fusarium mycotoxins, deoxynivalenol, zearalenone, T-2 toxin, and HT-2 toxin, in wheat, barley, and Japanese retail food.

Y. Sugita‐Konishi, M. Nakajima, H. Takeuchi, 2014, Journal of food protection.

Identification of Datura Species Involved in a Food-Poisoning Case Using LC-MS/MS and DNA Barcording.

H. Shimizu, Y. Matsushima, Tomomi Shimizu, 2017, Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan.

Determination of sterigmatocystin in foods in Japan: method validation and occurrence data

Y. Sugita‐Konishi, M. Nakajima, H. Takeuchi, 2019, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.