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Author:Sato, Y.

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10 matching references were found.

Sato, Y.; Kikuchi, M.; Inouye, H., He+-impact energy-loss spectrum of nitrogen, Phys. Rev. A: Gen. Phys., 1982, 25, 3376-3378. [all data]

Shigemasa, E.; Ueda, K.; Sato, Y.; Sasaki, T.; Yagishita, A., Symmetry-resolved K-shell photoabsorption spectra of free N2 molecules, Phys. Rev. A: Gen. Phys., 1992, 45, 2915-2921. [all data]

Ueda, K.; Chiba, H.; Sato, Y., Temperature dependence of YbHe continuum emission spectra, Phys. Rev. A: Gen. Phys., 1992, 45, 2090-2092. [all data]

Sato, Y.; Barry, G.T.; Craig, L.C., Identification of Small Amounts of ORganic Compounds by Distribution Studies VII. Separation and Estimation of Normal Fatty Acids, J. Biol. Chem., 1947, 170, 501. [all data]

Kato, Y.; Sato, Y., Solubilizing agents: II properties of the mixtures of glycols and their derivatives with water, Yakugaku Zasshi, 1970, 90, 1187-92. [all data]

Okano, T.; Sato, Y.; Takenaka, S., Electronic Properties of N-Heteraromatics. XXVIII. Chemical Carcinogens. 12. Interactdion of 4-Nitroquinoline 1-Oxide with Phenol and Its Derivatives. Charge Transfer and Hydrogen Bonding, Yakugaku Zasshi, 1969, 89, 994-1001. [all data]

Watanabe, K.; Sato, Y., Some alkyl-substituted pyrazines and pyridines in the flavor components of shallow fried beef, J. Agric. Food Chem., 1971, 19, 5, 1017-1019, https://doi.org/10.1021/jf60177a016 . [all data]

Watanabe, K.; Sato, Y., Shallow-fried beef: additional flavor components, J. Agric. Food Chem., 1972, 20, 2, 174-176, https://doi.org/10.1021/jf60180a001 . [all data]

Takayasu, T.; Ohshima, T.; Kondo, T.; Sato, Y., Intratracheal gas analysis for volatile substances by gas chromatography/mass spectrometry - application to forensic autopsies, J. Forensic Sci., 2001, 46, 1, 98-104. [all data]

Sato, Y.; Ashikaga, N.; Ashikaga, M., Tea lovers' alternative approach to analyze dynamic changes of aromatic components of Chinese tea in Proceedings of the 7th International Tea Culture Seminar, Kuala Lumpur, Malaysia, 2002. [all data]