Search Results - "UCHIYAMA, Sadao"

Recent World-wide Advances in Irradiated Food and the Detection Method by UCHIYAMA, Sadao

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Hydride generation-flame atomic-absorption spectrometry as an arsenic detector for high-performance liquid chromatography by Maitani, T, Uchiyama, S, Saito, Y

“…Hydride generation-flame atomic-absorption spectrometry (HG-FAAS) was used as a continuous detection system for arsenic in the eluate from high-performance…”
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Gas chromatographic-mass spectrometric (GC/MS) screening of pesticides by KAWASAKI, Masaru, FUKUHARA, Katsuharu, UCHIYAMA, Sadao

“…Gas chromatography-mass spectrometry with selected ion monitoring (GC/MS SIM) was evaluated for 53 pesticides by selecting multiple characteristic target ions…”
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Permethrin Residues in Foods and Tableware after Fumigation by FUKUHARA, Katsuharu, KATSUMURA, Rieko, TAKASAKA, Noriko, UCHIYAMA, Sadao, SHIMAMURA, Satoshi

“…Residual levels of permethrin in foods and tableware after fumigation (permethrin: 1g) in a room were investigated. The residual levels of permethrin were…”
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Improvement of the Direct Determination Method of Linamarin in Beans and Bean Paste Products by KAWAMURA, Yoko, HIKIDI, Siga, MARUYAMA, Kouji, UCHIYAMA, Sadao, SAITO, Yukio

“…A method for the direct determination of linamarin, a cyanogenic glycoside in beans, bean paste products and cassava flour was improved. A sample was extracted…”
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Protein-binding potential of ochratoxin A in vitro and its fluorescence enhancement by Uchiyama, S. (National Inst. of Hygienic Sciences, Tokyo (Japan)), Saito, Y

“…The binding potential of ochratoxin A (Oct. A), a carcinogenic mycotoxin detected in cereals and proteinous products, to animal tissue and serum proteins in…”
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Fate of Cyanogenic Compounds in Beans during the Manufacturing Process of Bean Paste by KAWAMURA, Yoko, HIKIDI, Siga, MARUYAMA, Kouji, UCHIYAMA, Sadao, SAITO, Yukio

“…The fate of cyanogenic compounds in butter beans and baby lima beans (Phaseolus lunatus L.) during the manufacturing process of bean paste on a laboratory…”
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Determination of Methyl Isothiocyanate in Wine by GC and GC/MS by UCHIYAMA, Sadao, TAKEDA, Hisashi, KOBAYASHI, Akihiko, ITO, Sumio, SAKURAI, Hiroyuki, TADA, Yoshihiko, AOKI, Gaku, HOSOGAI, Takashi, YAMANAKA, Takaaki, MAEKAWA, Yoshiaki, YOSHIKAWA, Reiji, ITO, Kazuo, SAITO, Yukio

“…A simple and rapid determination method of methyl isothiocyanate (MITC) in wine was developed. MITC in wine was extracted with ethyl acetate and the extract…”
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High performance liquid chromatography of pheophorbide a and pyropheophorbide a in salted vegetables and chlorella by TAKEDA, Yuiko, UCHIYAMA, Sadao, SAITO, Yukio

“…The photosensitizers pheophorbide a and pyropheophorbide a, derived from chlorophyll in salted green vegetables and chlorella, were determined by high…”
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Content of Natural Cyanide in Grape and Decrease of Spiked Cyanide in Grape during Storage by KAWAMURA, Yoko, UCHIYAMA, Sadao, SAITO, Yukio

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Protein-binding of ochratoxin A and its extractability from proteinous food by Uchiyama, S. (National Inst. of Hygienic Sciences, Tokyo (Japan)), Saito, Y, Uchiyama, M

“…The binding potential of ochratoxin A (Oct. A), a carcinogenic mycotoxin, to protein was investigated by using bovine serum albumin (BSA) and proteinous food…”
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Microbial formation of pheophorbide a and pyropheophorbide a in "Takana" during brining and fermentation by Takeda, Y. (National Inst. of Hygienic Sciences, Tokyo (Japan)), Konuma, H, Uchiyama, S, Saito, Y

“…Pheophorbide a (PHEO-a) and pyropheophorbide a (PYRO-a), decomposition products of chlorophyll a, were found to be responsible for photosensitivity disease…”
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Comparative Study of Absorption and Excretion of Boron Contained in Agar and Free Boric Acid in Rat by MAITANI, Tamio, SUZUKI, Sachiko, OGAWA, Yukio, SAITO, Minoru, KAMATA, Eiichi, KANEKO, Toyozo, UCHIYAMA, Sadao, KUROKAWA, Yuji, SAITO, Yukio

“…The addition of borates to foods is not permitted in Japan. However, agar may contain boron derived from boric acid. In order to study whether or not the…”
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A New Fluorometric Analysis of Dulcin using Sodium Nitrite. IV. Studies on the Reaction Mechanism by UCHIYAMA, SADAO, TAMURA, ZENZO

“…The reaction mechanism of the fluorometric determination of dulcin with sodium nitrite was studied and estimated as follows : Dulcin produces…”
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The effect of various foods on the intestinal absorption of benzo(a)pyrene in rats by Kawamura, Y. (National Inst. of Hygienic Sciences, Tokyo (Japan)), Kamata, E, Ogawa, Y, Kaneko, T, Uchiyama, S, Saito, Y

“…The effect of various foods on the intestinal absorption of benzo(a)pyrene (BP) was studied. Mixtures of 14C-BP and twelve kinds of foods and food components…”
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A New Fluorometric Analysis of Dulcin using Sodium Nitrite. II.Isolation and Structural Investigation of the Fluorescent Compound by UCHIYAMA, SADAO, TANABE, HIROYA, TAMURA, ZENZO

“…From the reaction of dulcin and sodium nitrite, a fluorescent compound (colorless crystals, mp 183-184°) was obtained. The structure of this fluorescent…”
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Distribution, excretion and lymphatic absorption of benzo(a)pyrene administered orally in oil solution and aqueous suspension forms by KAWAMURA, Yoko, UMEMURA, Takashi, WAKANA, Masami, KANEKO, Toyozo, UCHIYAMA, Sadao, SAITO, Yukio

“…The effect of two different carriers, oil solution and water suspension, on the distribution, excretion and lymphatic absorption of benzo(a)pyrene (BP)…”
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Determination of diethylene glycol in wine by use of an extrelut column by Uchiyama, S. (National Inst. of Hygienic Sciences, Tokyo (Japan)), Kawamura, Y, Maitani, T, Suzuki, T, Ishizaka, T, Saito, Y

“…The determination of diethylene glycol (DEG), added illegally to some imported wines, was investigated. The usage of the Extrelut-20 column, filled up with…”
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A New Fluorometric Analysis of Dulcin using Sodium Nitrite. III. Structural Determination of the Fluorescent Compound by the Single Crystal X-Ray Diffraction Method by IITAKA, YOICHI, UCHIYAMA, SADAO, TAMURA, ZENZO

“…The structure of the fluorescent compound (A) obtained from the reaction of dulcin and sodium nitrite was previously presumed to be 1, 3-bis…”
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Studies on Chemical Analysis of Mycotoxin (III): Examination of Griseofulvin in Fermented Food, especially in Miso by UCHIYAMA, Sadao, NOZU, Kiyoko, HAYASHIDA, Naoko, KONDO, Tatsuo, TANABE, Hiroya

“…The qualitative and quantitative analyses by the fluorometric method were studied. Griseofulvin in Miso was extracted with ether and was chromatographed on a…”
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