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Results:
1-8
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Results: 8
Authors:
MORITA K
KOIKE S
AISHIMA T
Citation: K. Morita et al., OPTIMIZATION OF THE MOBILE-PHASE BY THE PRISMA AND SIMPLEX METHODS FOR THE HPTLC OF SYNTHETIC RED PIGMENTS, JPC. Journal of planar chromatography, modern TLC, 11(2), 1998, pp. 94-99
Authors:
KINOSHITA E
SUGIMOTO T
OZAWA Y
AISHIMA T
Citation: E. Kinoshita et al., DIFFERENTIATION OF SOY-SAUCE PRODUCED FROM WHOLE SOYBEANS AND DEFATTED SOYBEANS BY PATTERN-RECOGNITION ANALYSIS OF HPLC PROFILES, Journal of agricultural and food chemistry, 46(3), 1998, pp. 877-883
Authors:
IIZUKA K
AISHIMA T
Citation: K. Iizuka et T. Aishima, SOY-SAUCE CLASSIFICATION BY GEOGRAPHIC REGION-BASED ON NIR SPECTRA AND CHEMOMETRICS PATTERN-RECOGNITION, Journal of food science, 62(1), 1997, pp. 101
Authors:
KINOSHITA E
OZAWA Y
AISHIMA T
Citation: E. Kinoshita et al., NOVEL TARTARIC ACID ISOFLAVONE DERIVATIVES THAT PLAY KEY ROLES IN DIFFERENTIATING JAPANESE SOY SAUCES, Journal of agricultural and food chemistry, 45(10), 1997, pp. 3753-3759
Authors:
SHAHIDI F
AISHIMA T
ABOUGHARBIA HA
YOUSSEF M
SHEHATA AAY
Citation: F. Shahidi et al., EFFECT OF PROCESSING ON FLAVOR PRECURSOR AMINO-ACIDS AND VOLATILES OFSESAME PASTE (TEHINA), Journal of the American Oil Chemists' Society, 74(6), 1997, pp. 667-678
Authors:
TOGARI N
KOBAYASHI A
AISHIMA T
Citation: N. Togari et al., RELATING SENSORY PROPERTIES OF TEA AROMA TO GAS-CHROMATOGRAPHIC DATA BY CHEMOMETRIC CALIBRATION METHODS, Food research international, 28(5), 1995, pp. 485-493
Authors:
TOGARI N
KOBAYASHI A
AISHIMA T
Citation: N. Togari et al., PATTERN-RECOGNITION APPLIED TO GAS-CHROMATOGRAPHIC PROFILES OF VOLATILE COMPONENTS IN 3 TEA CATEGORIES, Food research international, 28(5), 1995, pp. 495-502
Authors:
AISHIMA T
Citation: T. Aishima, CHEMOMETRICS - EXTRACTING CHEMICAL INFORM ATION FROM CHEMICAL-DATA, Shokuhin Eiseigaku Zasshi, 35(3), 1994, pp. 233-243
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