Ninety-day oral toxicity study of rhamsan gum, a natural food thickener produced from Sphingomonas ATCC 31961, in Crl:CD(SD)IGS rats
Hagiwara, Akihiro, Imai, Norio, Doi, Yuko, Sano, Masashi, Tamano, Seiko, Omoto, Toshio, Asai, Iwao, Yasuhara, Kazuo, Hayashi, Shim-mo
Published in Journal of toxicological sciences (01.08.2010)
Published in Journal of toxicological sciences (01.08.2010)
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A 28-day oral toxicity study of fermentation-derived cellulose, produced by Acetobacter aceti subspecies xylinum, in F344 rats
Hagiwara, Akihiro, Imai, Norio, Sano, Masashi, Kawabe, Mayumi, Tamano, Seiko, Kitamura, Satoshi, Omoto, Toshio, Asai, Iwao, Yasuhara, Kazuo, Hayashi, Shim-mo
Published in Journal of toxicological sciences (01.06.2010)
Published in Journal of toxicological sciences (01.06.2010)
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Journal Article
Characteristics of new contact plate prepared with native gellan gum
Ojima, Naoto, Shimizu, Yasuhiro, Omoto, Toshio, Shimomura, Koichiro
Published in Food Science and Technology Research (01.01.2008)
Published in Food Science and Technology Research (01.01.2008)
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Journal Article
Rosmarinic acid and related phenolics in hairy root cultures of Ocimum basilicum
Tada, Hiromi, Murakami, Yoshie, Omoto, Toshio, Shimomura, Koichiro, Ishimaru, Kanji
Published in Phytochemistry (Oxford) (01.05.1996)
Published in Phytochemistry (Oxford) (01.05.1996)
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Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch
Funami, Takahiro, Kataoka, Yohei, Omoto, Toshio, Goto, Yasunori, Asai, Iwao, Nishinari, Katsuyoshi
Published in Food hydrocolloids (2005)
Published in Food hydrocolloids (2005)
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Journal Article
Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch
Funami, Takahiro, Kataoka, Yohei, Omoto, Toshio, Goto, Yasunori, Asai, Iwao, Nishinari, Katsuyoshi
Published in Food hydrocolloids (2005)
Published in Food hydrocolloids (2005)
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Journal Article
Ninety-day oral toxicity study of rhamsan gum, a natural food thickener produced from Sphingomonas ATCC 31961, in Crl
Hagiwara, Akihiro, Imai, Norio, Doi, Yuko, Sano, Masashi, Tamano, Seiko, Omoto, Toshio, Asai, Iwao, Yasuhara, Kazuo, Hayashi, Shim-mo
Published in Journal of toxicological sciences (01.07.2010)
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Published in Journal of toxicological sciences (01.07.2010)
Journal Article
Two flavone 2′-glucosides from Scutellaria baicalensis
Ishimaru, Kanji, Nishikawa, Kazutaka, Omoto, Toshio, Asai, Iwao, Yoshihira, Kunitoshi, Shimomura, Koichiro
Published in Phytochemistry (Oxford) (01.09.1995)
Published in Phytochemistry (Oxford) (01.09.1995)
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Journal Article
Taxifolin 3-arabinoside from Fragaria x ananassa
Ishimaru, Kanji, Omoto, Toshio, Asai, Iwao, Ezaki, Katsushi, Shimomura, Koichiro
Published in Phytochemistry (Oxford) (1995)
Published in Phytochemistry (Oxford) (1995)
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Journal Article
Molecular weight distribution of carrageenans studied by a combined gel permeation/inductively coupled plasma (GPC/ICP) method
Uno, Yoshitaka, Omoto, Toshio, Goto, Yasunori, Asai, Iwao, Nakamura, Mikio, Maitani, Tamio
Published in Food additives and contaminants (01.09.2001)
Published in Food additives and contaminants (01.09.2001)
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Journal Article
Molecular weight distribution of carrageenans studied by a combined gel permeation/inductively coupled plasma (GPC/ICP) method
UNO, Yoshitaka, OMOTO, Toshio, GOTO, Yasunori, ASAI, Iwao, NAKAMURA, Mikio, MAITANI, Tamio
Published in Food additives and contaminants (01.09.2001)
Published in Food additives and contaminants (01.09.2001)
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