YASUI Akemi | National Food Research Institute

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概要

• YASUI Akemiの詳細を見る
• 同名の論文著者
• National Food Research Instituteの論文著者

関連著者

• YASUI Akemi

  National Food Research Institute

• TAKANO ISHIKAWA

  National Agriculture and Food Research Organization National Food Research Institute

• Suzuki Tadanao

  Food And Agricultural Materials Inspection Center

• HAKODA Akiko

  Food and Agricultural Materials Inspection Center

• II Yusuke

  Food and Agricultural Materials Inspection Center

• Watanabe Jun

  National Food Research Institute

• Takebayashi Jun

  National Institute Of Health And Nutrition

• Oki Tomoyuki

  National Agricultural Research Center For Kyushu Okinawa Region

• Horita Hiroshi

  National Food Research Institute

• Toda Shozo

  Department Of Agricultural Chemistry The University Of Tokyo

• Hino Akihiro

  National Food Research Institute Ministry Of Agriculture Forestry And Fisheries

• Oki Tomoyuki

  National Agricultural Research Center For Kyushu Okinawa Region National Agriculture & Food Rese

• Oki Tomoyuki

  National Agricultural Research Center For Kyushu Okinawa Region National Agriculture And Food Resear

• ARIYAMA Kaoru

  National Food Research Institute

• Naito Shigehiro

  National Agriculture And Food Res. Organization Ibaraki Jpn

• Naito Shigehiro

  National Food Research Institute National Agriculture And Food Research Organization

• SHINDOH Kumiko

  National Food Research Institute

• Takano Ishikawa

  National Food Research Institute National Agriculture And Food Research Organization

• YAMASAKI Koji

  Taiyo Kagaku Co.

• Hino Akihiro

  National Food Research Institute National Agriculture And Food Research Organization

• TODA Shozo

  Department of Agricultural Chemistry, The University of Tokyo

• HINO Akihiro

  National Food Research Institute (NFRI), National Agriculture and Food Research Organization (NARO)

• TSUTSUMI Chuichi

  National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

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著作論文

• Chemometric Techniques on Inorganic Elements Composition for the Determination of the Geographic Origin of Welsh Onions
• Determination of Crude Protein in Macaroni Products by the Combustion Method and Comparison with the Kjeldahl Method : Interlaboratory Study
• Interlaboratory Study on the Determination of Crude Protein in Macaroni Products on JAS by Kjeldahl Method Using Copper Catalysts
• Changes in Cadmium Concentration in Rice during Cooking
• Method Validation by Interlaboratory Studies of Improved Hydrophilic Oxygen Radical Absorbance Capacity Methods for the Determination of Antioxidant Capacities of Antioxidant Solutions and Food Extracts
• SomeCharacters of Water-soluble Arsenic Compoundsin Marine Brown Algae, HIJIKI (Hijikia fusiforme) and ARAME (Eisenia bicyclis)
• Evaluation of a Method to Quantify Quercetin Aglycone in Onion (Allium cepa) by Single- and Multi-laboratory Validation Studies

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