Takashi Ohtsuki

A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods

Chiye Tatebe, Xining Zhong, Takashi Ohtsuki et al. · Food Science & Nutrition · 2014 · 91 citations · Full text

Chemical characterization and biological activity in young sesame leaves (Sesamum indicum L.) and changes in iridoid and polyphenol content at different growth stages

Yushiro Fuji, Ayumi Uchida, Katsunori Fukahori et al. · PLoS ONE · 2018 · 53 citations · Full text

Quantification of acesulfame potassium in processed foods by quantitative 1H NMR

Takashi Ohtsuki, Kyoko Sato, Yutaka Abe et al. · Talanta · 2014 · 47 citations

Food Chemistry, Agricultural Chemistry, Biochemistry +7

Absolute quantification for benzoic acid in processed foods using quantitative proton nuclear magnetic resonance spectroscopy

Takashi Ohtsuki, Kyoko Sato, Naoki Sugimoto et al. · Talanta · 2012 · 39 citations

Food Chemistry, Food Authentication, Benzoic Acid +6

Absolute quantitative analysis for sorbic acid in processed foods using proton nuclear magnetic resonance spectroscopy

Takashi Ohtsuki, Kyoko Sato, Naoki Sugimoto et al. · Analytica Chimica Acta · 2012 · 29 citations

Food Chemistry, Nutrition, Sorbic Acid +7