Y. Yamajima

[Determination of sucralose in foods by HPLC].

K. Yasuda, I. Ohno, M. Nakazato, 2001, Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan.

Determination of nine preservatives in processed foods using a modified QuEChERS extraction and quantified by HPLC-PDA

Takeo Sasamoto, I. Baba, K. Monma, 2019, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Development of a highly sensitive liquid chromatography with tandem mass spectrometry method for the qualitative and quantitative analysis of high-intensity sweeteners in processed foods.

S. Tahara, I. Takano, Y. Uematsu, 2019, Journal of chromatography. A.

A Rapid Dialysis Method for Analysis of Artificial Sweeteners in Foods (2nd Report).

S. Tahara, Sumiyo Yamamoto, Y. Uematsu, 2017, Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan.

A Rapid Dialysis Method for Analysis of Stevioside and Rebaudioside A in Foods.

S. Tahara, Sumiyo Yamamoto, Y. Uematsu, 2016, Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan.

[Analysis of Acidic Tar Dyes in High-Protein Foods: Achievement of Improved Recoveries and Shortened Operation Time by Loading Sample Extract onto Polyamide Columns at pH 8.5].

S. Tahara, Y. Uematsu, K. Monma, 2018, Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan.

Use of Dialysis and Liquid-Liquid Extraction for the Determination of Propionic Acid by Gas Chromatography.

S. Tahara, Y. Uematsu, K. Monma, 2016, Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan.