研究者

J-GLOBAL ID：201601017789417354 更新日: 2020年05月18日

小野裕嗣

オノヒロシ | Ono Hiroshi

所属機関・部署：
職名：チーム長
論文 (8件)：

Yuzo Mizukami, Mitsuru Yoshida, Hiroshi Ono. Acrylamide elution from roasted barley grains into mugicha and its formation during roasting. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2016. 33. 2. 225-235
Yuzo Mizukami, Mitsuru Yoshida, Satoshi Isagawa, Kumiko Yamazaki, Hiroshi Ono. Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2014. 31. 6. 995-1000
Yoshiki Tsukakoshi, Hiroshi Ono, Nobuyuki Kibune, Satoshi Isagawa, Kumiko Yamazaki, Masatoshi Watai, Mitsuru Yoshida. Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 2012. 29. 8. 1212-1218
Yuzo Mizukami, Katsunori Kohata, Yuichi Yamaguchi, Nobuyuki Hayashi, Yusuke Sawai, Yoshihiro Chuda, Hiroshi Ono, Hiroshi Yada, Mitsuru Yoshida. Analysis of acrylamide in green tea by gas chromatography - Mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2006. 54. 19. 7370-7377
Chie Matsuura-Endo, Akiko Ohara-Takada, Yoshihiro Chuda, Hiroshi Ono, Hiroshi Yada, Mitsuru Yoshida, Akira Kobayashi, Shogo Tsuda, Shigenobu Takigawa, Takahiro Noda, et al. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2006. 70. 5. 1173-1180

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特許 (22件)：

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