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5 matching references were found.

Sawamura, H.; Matoba, S., Recommended Equilibrium Values for the Reactions: O + CO = CO2, C + Co2 = 2CO, and C + O = CO, Stud. Met., 1969, 1969, 44-51. [all data]

Mansur, M.A.; Bhadra, A.; Takamura, H.; Matoba, T., Volatile flavor compounds of some sea fish and prawn species, Fish Sci., 2003, 69, 4, 864-866, https://doi.org/10.1046/j.1444-2906.2003.00700.x . [all data]

Tsunoi, S.; Matoba, T.; Shioji, H.; Giang, L.T.H.; Harino, H.; Tanaka, M., Analysis of organotin compounds by grignard derivatization and gas chromatography-ion trap tandem mass spectrometry, J. Chromatogr. A, 2002, 962, 1-2, 197-206, https://doi.org/10.1016/S0021-9673(02)00534-4 . [all data]

Ganeko, N.; Shoda, M.; Hirohara, I.; Bhadra, A.; Ishida, T.; Matsuda, H.; Takamura, H.; Matoba, T., Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction, J. Food Sci., 2008, 73, 1, s83-s88, https://doi.org/10.1111/j.1750-3841.2007.00608.x . [all data]

Jeon, H.J.; Noda, M.; Maruyama, M.; Matoba, Y.; Kumagai, T.; Sugiyama, M., Identification and kinetic study of tyrosinase inhibitors found in sake lees, J. Agric. Food Chem., 2006, 54, 26, 9827-9833, https://doi.org/10.1021/jf062315p . [all data]