Publications by authors named "Tomokazu Hashiguchi"

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Carbon stable isotopic compositions of citric acid and malic acid in Japanese apricot liqueur decrease as the fruit ripens.
Fumikazu Akamatsu, Yasuhisa Tsuchida, Takaaki Oe, Yuri Hisatsune, Yukari Igi, Tomokazu Hashiguchi

Food Chem· March 2019

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Application of carbon and hydrogen stable isotope analyses to detect exogenous citric acid in Japanese apricot liqueur.
Fumikazu Akamatsu, Takaaki Oe, Tomokazu Hashiguchi, Yuri Hisatsune, Takafumi Kawao

Food Chem· August 2017

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Method for the isolation of citric acid and malic acid in Japanese apricot liqueur for carbon stable isotope analysis.
Fumikazu Akamatsu, Tomokazu Hashiguchi, Yuri Hisatsune, Takaaki Oe, Takafumi Kawao

Food Chem· February 2017

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Preliminary detection method for added rice- and sugarcane-derived brewer's alcohol in bulk samples of sake by measurement of hydrogen, oxygen, and carbon isotopes.
Tomokazu Hashiguchi, Fumikazu Akamatsu, Hanae Izu, Tsutomu Fujii

Biosci Biotechnol Biochem· March 2016

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The transfer of radioactive cesium and potassium from rice to sake.
Masaki Okuda, Tomokazu Hashiguchi, Midori Joyo, Kaori Tsukamoto, Michiko Endo

J Biosci Bioeng· September 2013

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The transfer of stable ¹³³Cs from rice to Japanese sake.
Masaki Okuda, Midori Joyo, Masafumi Tokuoka, Tomokazu Hashiguchi, Nami Goto-Yamamoto

J Biosci Bioeng· December 2012

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Lignin is linked to ethyl-carbamate formation in ume (Prunus mume) liqueur.
Tomokazu Hashiguchi, Hanae Izu, Shigetoshi Sudo

Biosci Biotechnol Biochem· May 2012

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The concentration of ethyl carbamate in commercial ume (Prunus mume) liqueur products and a method of reducing it.
Tomokazu Hashiguchi, Sachie Horii, Hanae Izu, Shigetoshi Sudo

Biosci Biotechnol Biochem· February 2011

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