FIND

researchers

DISCOVER

relevant articles

PROMOTE

your research

REGISTER

now for free

Toshiko Shimoi

Research Profile

Procedures

Chemicals & Drugs

Living Beings

Objects

Phenomena

False Positive Reactions

Physiology

Fermentation

Register to see full profile

Co-author Network

Register to see all co-authors

Publications

TOP 3
Toshiko Shimoi; Hirofumi Ushiyama; Kimiko Kan; Kazuo Saito; Kunihiro Kamata; Masako Hirokado
[Survey of glycoalkaloids content in the various potatoes].
Toshiko Shimoi; Hirofumi Ushiyama; Kimiko Kan; Kazuo Saito; Kunihiro Kamata
[Example of examination of allergic substances (egg, milk) in commercial foods].
Toshiko Shimoi; Akihiro Ibe; Setsuko Tabata; Jin Suzuki; Yuki Sadamasu; Akiko Yasui; Kazuo Saito
[The problem and improvement of colorimetric method for determination of sulfite in foods containing sulfur compounds].

Register to see all publications

Register for free to view:

Visualized networks:

See your personal network in
sophisticated graphical views

GeoTargeted Searches:

Locate experts around the world
and connect with global collaborators

Research Profiles:

See the research activity
of experts around the globe

Register to see more

Geonetwork of Toshiko Shimoi (preview)

Cities where this author has publications
Cities where co-authors of this author have publications

Flash Player Required

Register to see more

All Publications

2007: Toshiko Shimoi; Hirofumi Ushiyama; Kimiko Kan; Kazuo Saito; Kunihiro Kamata; Masako Hirokado
[Survey of glycoalkaloids content in the various potatoes].
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan 2007;48(3):77-82.
2006: Toshiko Shimoi; Hirofumi Ushiyama; Kimiko Kan; Kazuo Saito; Kunihiro Kamata
[Example of examination of allergic substances (egg, milk) in commercial foods].
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan 2006;47(4):189-95.
2004: Toshiko Shimoi; Akihiro Ibe; Setsuko Tabata; Jin Suzuki; Yuki Sadamasu; Akiko Yasui; Kazuo Saito
[The problem and improvement of colorimetric method for determination of sulfite in foods containing sulfur compounds].
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan 2004;45(6):332-8.
2003: Akihiro Ibe; Setsuko Tabata; Yuki Sadamasu; Akiko Yasui; Toshiko Shimoi; Miyoko Endoh; Kazuo Saito
[Production of tyramine in "moromi" mash during soy sauce fermentation].
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan 2003;44(5):220-6.

Register to see more

Copyright © 2011 Elsevier Inc. All rights reserved.