Sugimoto N - Search Results

1

[Absolute quantification of carminic acid in cochineal extract by quantitative NMR].

Sugimoto N, Tada A, Suematsu T, Arifuku K, Saito T, Ihara T, Yoshida Y, Kubota R, Tahara M, Shimizu K, Ito S, Yamazaki T, Kawamura Y, Nishimura T. Sugimoto N, et al. Shokuhin Eiseigaku Zasshi. 2010;51(1):19-27. doi: 10.3358/shokueishi.51.19. Shokuhin Eiseigaku Zasshi. 2010. PMID: 20208405 Free article. Japanese.

2

Identification of principal constituents in enzymatically hydrolyzed coix extract.

Sugimoto N, Fukuda J, Takatori K, Yamada T, Maitani T. Sugimoto N, et al. Shokuhin Eiseigaku Zasshi. 2001 Oct;42(5):309-15. doi: 10.3358/shokueishi.42.309. Shokuhin Eiseigaku Zasshi. 2001. PMID: 11775356

3

Structure of acid-stable carmine.

Sugimoto N, Kawasaki Y, Sato K, Aoki H, Ichi T, Koda T, Yamazaki T, Maitani T. Sugimoto N, et al. Shokuhin Eiseigaku Zasshi. 2002 Feb;43(1):18-23. doi: 10.3358/shokueishi.43.18. Shokuhin Eiseigaku Zasshi. 2002. PMID: 11998314

4

[Identification of acid-stable carmine in imported apple syrup product].

Kawasaki Y, Sugimoto N, Sato K, Yamazaki T, Ishiwata H, Maitani T. Kawasaki Y, et al. Among authors: sugimoto n. Shokuhin Eiseigaku Zasshi. 2002 Aug;43(4):191-5. doi: 10.3358/shokueishi.43.191. Shokuhin Eiseigaku Zasshi. 2002. PMID: 12436709 Japanese.

5

Analysis of rubusoside and related compounds in tenryocha extract sweetener.

Sugimoto N, Sato K, Liu HM, Kikuchi H, Yamazaki T, Maitani T. Sugimoto N, et al. Shokuhin Eiseigaku Zasshi. 2002 Aug;43(4):250-3. doi: 10.3358/shokueishi.43.250. Shokuhin Eiseigaku Zasshi. 2002. PMID: 12436720

6

[Structure determination of major constituents in natural food additives].

Sugimoto N. Sugimoto N. Shokuhin Eiseigaku Zasshi. 2003 Aug;44(4):J278-80. Shokuhin Eiseigaku Zasshi. 2003. PMID: 14606437 Review. Japanese. No abstract available.

7

Production of unnatural glucosides of curcumin with drastically enhanced water solubility by cell suspension cultures of Catharanthus roseus.

Kaminaga Y, Nagatsu A, Akiyama T, Sugimoto N, Yamazaki T, Maitani T, Mizukami H. Kaminaga Y, et al. Among authors: sugimoto n. FEBS Lett. 2003 Dec 4;555(2):311-6. doi: 10.1016/s0014-5793(03)01265-1. FEBS Lett. 2003. PMID: 14644434 Free article.

8

Structure determination of minor red pigment in carthamus red colorant isolated by preparative LC/MS.

Sato K, Sugimoto N, Ohta M, Yamazaki T, Maitani T, Tanamoto K. Sato K, et al. Among authors: sugimoto n. Food Addit Contam. 2003 Nov;20(11):1015-22. doi: 10.1080/02652030310001615177. Food Addit Contam. 2003. PMID: 14668152

9

[Analysis of constituents in Jamaica quassia extract, a natural bittering agent].

Sugimoto N, Sato K, Yamazaki T, Tanamoto K. Sugimoto N, et al. Shokuhin Eiseigaku Zasshi. 2003 Dec;44(6):328-31. doi: 10.3358/shokueishi.44.328. Shokuhin Eiseigaku Zasshi. 2003. PMID: 15038116 Free article. Japanese.

10

Analysis of the constituents in jojoba wax used as a food additive by LC/MS/MS.

Tada A, Jin ZL, Sugimoto N, Sato K, Yamazaki T, Tanamoto K. Tada A, et al. Among authors: sugimoto n. Shokuhin Eiseigaku Zasshi. 2005 Oct;46(5):198-204. doi: 10.3358/shokueishi.46.198. Shokuhin Eiseigaku Zasshi. 2005. PMID: 16305174 Free article.

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