Acids, Saccharides, Phosphorylated Saccharides:

  1. Furfural and Related Impurities (RSpak DE-413)
  2. Analysis of Oligogalacturonic Acids (VN-50 4D)
  3. LC/MS Analysis of Inositol Phosphates (VG-50 2D)
  4. LC/MS Analysis of Phosphorylated Saccharides (VT-50 2D)
  5. Unsaturated Fatty Acids (ODP-50 4D)
  6. Separation of Glucronolactone and Organic Acids (KC-811)
  7. Analysis of D-Glucuronic Acid and Glucuronolactone (KC-811)
  8. Oligogalacturonic Acids
  9. Phosphorylated Saccharides (1)
  10. Phosphorylated Saccharides (2)
  11. Phytic acid

Guidelines for Shodex Column Selection: Saccharides and Organic:

  1. Guidelines for Shodex Column Selection : by Separation Mode
  2. Organic SEC (GPC) Columns : High Performance Analysis
  3. Column Selection : by Molecular Weight of Sample
  4. Guidelines for Shodex Column Selection : by Kinds of Saccharides
  5. Guidelines for Shodex Column Selection : by Elution Volume
  6. Explanation on Ligand Exchange Mode
  7. Column Selection

High-sensitive, High-selective Analysis of Saccharides:

  1. LC/MS Analysis of Glucose and Gluconic Acid (VG-50 2D)
  2. Analysis of 2-Aminobenzoic Acid Labeled Glucose Homopolymer (NH2P-50 4E)
  3. LC/MS Analysis of Glucose and Gluconic Acid (VG-50 2D)
  4. Analysis of Pyridylaminated Sugar Chains
  5. Simultaneous Analysis of Hydrophilic Substances in Energy Drink with LC/MS (VG-50 2D)
  6. Simultaneous Analysis of Saccharides, Organic Acids and Amino acids with LC/MS (VG-50 2D)
  7. LC/MS/MS Analysis of Saccharides (VG-50 2D)
  8. LC/MS Analysis of Phosphorylated Saccharides (VT-50 2D)
  9. Features of HILICpak VG-50 Series (2) (Stability of Baseline using Corona Charged Aerosol Detector)
  10. Features of HILICpak VG-50 Series (1) (Recovery of Reducing Sugar)
  11. LC/TOF-MS Analysis of 2-Aminobenzoic Acid Labeled N-Glycan (Human IgG)
  12. Pyridylamino Sugar Chain Analysis
  13. Glucose

Monosaccharides and Oligosaccharides:

  1. Analysis of Sucrose Proposed in USP-NF Pharmacopeial Forum (SC1011-7F)
  2. Analysis of Erythrose and Threose (SC1011)
  3. Analysis of Lactulose According to JP Method (SP0810)
  4. Analysis of Maltose Hydrate According to JP Method (KS-801)
  5. Analysis of Maltose According to USP Method (KS-801)
  6. Analysis of Ethyl α-D-Glucoside in Sake (VG-50 4E)
  7. Analysis of Tagatose According to USP Method (SC1011)
  8. Analysis of Trehalose According to USP Method (KS-801)
  9. Analysis of Dextrose According to USP Method (SC1011)
  10. Analysis of Ribose According to USP Method (KS-801)
  11. Abnormal Behavior of Chromatogram of Saccharides Using a Pb Type Column for Ligand Exchange Chromatography
  12. Analysis of Aldoses (VG-50 4E)
  13. Monosaccharides and Disaccharides (5) (VG-50 4E)
  14. Analysis of Maltose Starch Powder According to Japanese Pharmaceutical Excipients Method (KS-801)
  15. Analysis of Fructose Glucose Syrup According to Japanese Pharmaceutical Excipients Method
  16. Analysis of Rare Sugar (2) (VG-50 4E)
  17. Analysis of Pinitol (SP0810)
  18. Comparison between NH2P-40 3E and its Conventional Type (NH2P-50 4E)
  19. Saccharides in Wood (3) (NH2P-50 4E)
  20. Gulose (SP0810)
  21. Saccharides in Wood (2) (SP0810)
  22. Saccharide analysis in ionic liquid (DC-613)
  23. Analysis of Trehalose (KS-801)
  24. Sugar Separation in Presence of Na salt (DC-613)
  25. Heptulose Separation (KS-801)
  26. Galactinol (SC1011)
  27. Analysis of pyridylaminated (PA) monosaccharides
  28. Maltooligosaccharides, Organic Acids and Ethanol (SH1821)
  29. Analysis of Ketohexose (SP0810)
  30. Prevention of Anomer Separation
  31. Saccharides in Powdered Milk (NH2P-50 4E)
  32. Glucose Derivatives
  33. Extract of Wheat Rod
  34. Effect of Organic Solvent in Eluent
  35. Saccharides in Food (SC1011)
  36. Analysis of Soft Drinks (LC/MS)
  37. Monosaccharides Composing Sugar Chain
  38. Maltose and Nigerose (NH2P-50 4E)
  39. Saccharides in Wood (1) (SP0810)
  40. Palatinose in Food (SC1011)
  41. Worcester Sauce (KS-801)
  42. Yogurt: Sugar added (SP0810)
  43. Yogurt: Sugar added (NH2P-50)
  44. Roasted Sweet Potato (NH2P-50)
  45. Roasted Sweet Potato (SP0810)
  46. Soybean Flour (SP0810)
  47. Milk Coffee (NH20-50 4E)
  48. Jelly
  49. Saccharides in Bread (KS-801)
  50. Lactic acid Beverage and Fermented Milk
  51. Orange and Melon (SH1011)
  52. Orange Juice (SC1011)
  53. Chocolate Cake (NH2P-50)
  54. Chocolate Cake (SZ5532)
  55. Maltose and Isomaltose (SZ5532)
  56. Saccharide Analysis Using Semi-micro Column
  57. Durability against Eluent Composition Change
  58. Effect of Polysaccharide Adsorption
  59. Effect of Sample Solvent Composition
  60. Effect of Flow Rate (SC1011)
  61. Effect of Temperature (1)
  62. Effect of Temperature (2)
  63. Calibration Curves for Saccharides (NH2P-50)
  64. Calibration Curves for Saccharides (SZ5532)
  65. Comparison of NH2P with Silica-based Amino Column (1)
  66. Comparison of NH2P with Silica-based Amino Column (2)
  67. Monosaccharides (1) (NH2P-50 4E)
  68. Monosaccharides (2) (NH2P-50 4E)
  69. Monosaccharides (3) (NH2P-50 4E)
  70. Monosaccharides and Disaccharides (1) (SP0810)
  71. Monosaccharides and Disaccharides (2) (NH2P-50 4E)
  72. Monosaccharides and Disaccharides (3)
  73. Mono-, Di- and Trisaccharides (1) (NH2P-50 4E)
  74. Mono-, Di- and Trisaccharides (2)
  75. Saccharides in Agricultural Products (SC1011)
  76. Elution Volume of Saccharides
  77. Separation of Anomers
  78. Comparison of Amino Column with Amide Column
  79. Comparison of Columns with Different Counter Ions
  80. Combination of Columns with Different Counter Ions
  81. Elution Volume of Saccharides and Sugar Alcohols
  82. Effect of Free BaseRatio of Amino Group on Plate Number
  83. Effect of Acetonitrile Concentration on Elution Time (NH2P-50)
  84. Effect of Acetonitrile Concentration on Elution Time (SZ5532)
  85. Effect of Acetonitrile Concentration on Plate Number
  86. Durability against Acidic Solvents
  87. Durability against Alkaline Solvents

Oligosaccharides:

  1. Analysis of Cyclodextrins (NH2P-50 4E)
  2. Analysis of Fructooligosaccharides in Accordance to the Food System for Specified Health Use (VG-50 4E)
  3. Galactooligosaccharides (2) (KS-801, NH2P-50 4E)
  4. Xylooligosaccharides (3) (SH1011)
  5. N-Acetylchitooligosaccharides (2) (VN-50 4D)
  6. Xylooligosaccharides (2) (VN-50 4D)
  7. Chitosan-Oligosaccharides (Chitooligosaccharides) (3) (VN-50 4D)
  8. Analysis of Cyclodextrins According to Japan’s Specifications and Standards for Food Additives Method (KS-802)
  9. Hydroxypropyl-β-cyclodextrin (SB-802.5 HQ)
  10. Hydrolyzed Dextran (7) (VN-50 4D by Gradient Elution)
  11. Galactooligosaccharides (VG-50 4E)
  12. Absolute Molecular Weight Determination of Heparin (LB-806M)
  13. Maltooligosaccharides (2) (VG-50 4E)
  14. Isomaltooligosaccharides (2) (VG-50 2D)
  15. Analysis of Trisaccharides (NH2P-40 3E)
  16. LC/MS Analysis of N-Acetyl-chitooligosaccharides
  17. Oligosaccharide in Soy Bean
  18. Degradation product of Cellulose with cellulose (PcCel45A) digestion
  19. Analysis of Fluctooligosaccharide Sugar Components (KS-802+KS-801)
  20. Carbohydrates of fructoologosaccharides
  21. Low-Molecular-Weight Water Soluble Dietary Fiber (GS-220 HQ, KS-802)
  22. Hydrolyzed Dextran (1)
  23. Hydrolyzed Dextran (2) (KS-802)
  24. Hydrolyzed Dextran (3) (NH2P-50 4E)
  25. Isomaltooligosaccharides (NH2P-50 4E)
  26. Hydrolyzed Dextran (5) (KS-802)
  27. Maltooligosaccharides (NH20-50 4E)
  28. N-Acetyl-Chitooligosaccharides (NH2P-50 4E)
  29. Chitosan-oligosaccharides (Chitooligosaccharides) (1) (NH2P-50 4E)
  30. Chitosan-oligosaccharides (Chitooligosaccharides) (2) (NH2P-50 4E
  31. Cyclodextrins
  32. Short-Chain Amylose (1) (NH2P-50 10E)
  33. Short-Chain Amylose (2)
  34. Hydrolyzed Starch (2)
  35. Sweetener
  36. Effect of Flow Rate (SC1211)
  37. Fructooligosaccharide Syrup (NH2P-50 4E)
  38. Starch Syrup (KS-802)

Organic Acids:

  1. Furfural and Related Impurities (RSpak DE-413)
  2. Analysis of Acetic Acid in Vinegar Drinks (KC-811)
  3. Glycolysis Pathway
  4. Analysis of Related Compounds of Alanine and Aspartic Acid According to USP Method (SH1011)
  5. Analysis of Formic Acid in Povidone According to Pharmacopeia Method (KC-811)
  6. Melamine and Related Substances (VG-50 4D)
  7. Effects of Sample Load (KC-811)
  8. Post-Column Method of Organic Acids (KC-811)
  9. Effects of Acetonitrile in Eluent (1) (KC-811)
  10. Effects of Column Temperature on Elution Volume (2) (KC-811)
  11. Effects of Column Temperature on Elution Volume (1) (KC-811)
  12. Effects of Concentration of Eluent on Elution Volume (KC-811)
  13. Citric Acid in Phosphoric Acid (DE-613 + KC-811)
  14. LC/MS/MS Analysis of Organic Sulfonic Acids (VT-50 2D)
  15. Column Selection : By Sample Polarity
  16. Guidelines for Shodex Column Selection : Organic Acids
  17. LC/MS Analysis of Organic Acids (DE-213)
  18. Organic Acids analysis in Black-vinegar (KC-811)
  19. Acidic sample (Hydrobenzoic acids)
  20. Cellooligosaccharides and Furfurals (SH1821)
  21. Citric Acid in Phosphoric Acid
  22. Organic Acid in Phosphoric Acid (DE-613 + KC-811)
  23. Organic Acids in Beer (KC-811)
  24. Organic Acids in Soy Sauce (KC-811)
  25. Organic Acids in Vinegar (KC-811)
  26. Organic Acids and Vitamin C in Fruit Juice (KC-811)
  27. Gluconic Acids (DE-613)
  28. Organic Acids in White Wine (KC-811)
  29. Oxalic Acid (KC-811)
  30. Organic Acids in Liquid for Permanent Wave
  31. Camphor and Benzoic Acid (NN-814)
  32. Organic Acids in Soybean Paste (KC-811)
  33. Organic Acids in Soy Sauce For Noodles (KC-811)
  34. Effect of Column Temperature (RSpak KC-811)
  35. Effect of Concentration of Eluent on Elution Volume
  36. Effect of Column Temperature on Elution Volume (1)
  37. Effect of Column Temperature on Elution Volume (2)
  38. Effect of Acetonitrile in Eluent (1)
  39. Effect of Acetonitrile in Eluent (2) (KC-811)
  40. Effects of Reversed Phase Column on Elution Volume (KC-811 + DE-613)
  41. Elution Volume of Aromatic Organic Acids (NN-814)
  42. Elution Volume of Organic Acids (RSpak NN-814)
  43. Elution Volume of Organic Acids (RSpak DE-413)
  44. Comparison of Analysis of Organic Acids with 4 Kinds of Detectors (Standards) (KC-811)
  45. Comparison of Analysis of Organic Acids with 4 Kinds of Detectors (Soy Sauce) (KC-811)
  46. Organic Acid Standards (1) (KC-811)
  47. Organic Acid Standards (2) (KC-811)
  48. Organic Acid Standards (3) (KC-811)
  49. Organic Acid Standards (4) (DE-413)
  50. Organic Acid Standards (5) (DE-213)
  51. Di-carboxylic Acids (DE-413)
  52. Analysis of Organic Acids (Eluent Containing Cyclodextrin) (KC-811)
  53. Succinic Acid and Fumaric Acid (KC-811)
  54. Effect of Flow Rate (RSpak KC-811)
  55. Effect of Injection Volume (RSpak KC-811)
  56. Effect of Sample Load (RSpak KC-811)

Polysaccharides:

  1. Analysis of Propylene Glycol Monocaprylate According to USP-NF Method (KF-801)
  2. Heparin (3) (KW-804)
  3. Heparin (3) (KW-804)
  4. Carboxymethylcellulose (3) (SB-806M HQ)
  5. Carboxymethylcellulose (4) (SB-806M HQ)
  6. Laminarin (SB-806M HQ)
  7. Fucoidan (SB-806M HQ)
  8. SEC Analysis of Low Molecular Weight Heparin (2) (Parnaparin Sodium) (KW-803 + KW-802.5)
  9. Analysis of Guar Gum According to USP Method (SP0810)
  10. Hydroxypropyl Methylcellulose (SB-806M HQ)
  11. Guar Gum (SB-806M HQ)
  12. Absolute Molecular Weight Determination of Sodium Alginate (LB-806M)
  13. Analysis of Trisaccharides (2) (VG-50 4E)
  14. Characterization of Polymeric Excipients by SEC-IR (SB-806M HQ)
  15. Chitosan
  16. Pullulan and Oligosaccharides
  17. Pullulan, Saccharides and Ethanol
  18. Heparin (1) (SB-804 HQ)
  19. Heparin (2) (SB-806M HQ)
  20. Glycogen (2) (SB-806M HQ)
  21. Polysaccharides: Preparation of CS-Glucan in Coix Seed
  22. Inulin (2) (SB-806M HQ)
  23. Mucin (SB-806M HQ)
  24. Pectin (SB-806M HQ)
  25. Sodium Alginate (SB-806M HQ)
  26. Carrageenan (SB-806M HQ)
  27. Keratin Sulfate (SB-806M HQ)
  28. Hydrolyzed Starch (1)
  29. Calibration Curves for KS-800 Series (Aqueous Eluent: Pullulan)
  30. Calibration Curves for KS-800 Series (Column Combination)
  31. Amylose
  32. Hyaluronic Acid (1) (SB-805 HQ)
  33. Hyaluronic Acid (2) (SB-806M HQ)
  34. Hyaluronic Acid (4) (SB-807 HQ)
  35. Corn Starch (1) (Aqueous Eluent) (SB-806 HQ)
  36. Corn Starch (2) (DMSO/DMF Eluent) (SB-806 HQ)
  37. Chondroitin Sulfate A (KS-804)
  38. Chondroitin Sulfate (KS-804 + KS-801)
  39. Chondroitin Sulfate (SB-806M HQ)

Rapid Analysis of Saccharides and Organic Acids:

  1. Rapid Analysis of Malto-oligosaccharides, Organic Acids, and Ethanol (SH1011 8C)
  2. Pumpkin Puree (SC1011 8C)
  3. Candy (SC1011 8C)
  4. Apple Juice (SP0810 8C)
  5. Root Beer (SC1011 8C)
  6. Analysis of Maltitol According to USP Method (SP0810 8C)
  7. SUGAR SH1011 8C: Rapid Analysis of Common Sugars and Organic Acids

Saccharides:

  1. SEC Analysis of Low Molecular Weight Heparin (1) (Dalteparin Sodium) (KW-803 + KW-802.5)
  2. Simultaneous Analysis of Lactose, Epilactose, and Lactulose (VG-50 4E)
  3. Analysis of Cyanobacterial Glycogen Using SEC Column (SB-806M HQ)
  4. Analysis of Mannitol According to Pharmacopeia Method (SC1011-7F)
  5. Features of HILICpak VG-50 Series (Recovery of Reducing Sugar)
  6. Separation of N-acetylneuraminic Acid and N-glycolyneuraminic Acid

Saccharides and Organic Acids:

  1. Analysis of Mogroside V in Momordica Grosvenori (NH2P-50 4E)
  2. Elution Volume of Saccharides and Organic Acids
  3. Saccharides and Organic Acids (1) (SH1011)
  4. Saccharides and Organic Acids (2) (SC1211)
  5. Lactic Acid and Acrylic Acid (DE-413)
  6. Calibration Curve for Saccharides and Organic Acids (SH1011)
  7. Soft Drink (SH1011)
  8. Analysis of Saccharides and Organic Acids (RI and UV Detector)
  9. Fermentation By-products (Model Solution)

Saccharides and Sweetning agents(Additives for Foods):

  1. Effects of Eluent pH on HILIC Mode (VG-50 2D)
  2. Preservatives (ODP-50 4D)
  3. Xylenols (DS-413)
  4. Preservatives (DS-413)
  5. Analysis of Acesulfame K and Sucralose
  6. Effect of Eluent pH on Analysis Result
  7. Benzoates
  8. Alkylbenzenes (1) (DS-613)
  9. Alkylbenzenes (2) (DS-613)
  10. Alkylbenzenes (4) (DE-413)
  11. Polycyclic Aromatic Hydrocarbons
  12. Phenols (2) (DE-413)
  13. Chlorobenzenes
  14. Anilines
  15. Durability of ODP Column with Alkaline Eluent
  16. Preservatives (1) (DS-613)
  17. Preservatives (2) (DE-613)
  18. Preservatives (4) (DE-413)
  19. Acesulfame K
  20. Sucralose
  21. Food Yellow No.4 (Tartrazine)

Saccharides, Sugar Alcohols, Aminosugars and Amino Acids.:

  1. Analysis of Erythrose and Erythritol (VG-50 4E)
  2. Separation of Taurine and Inositol (NH2P-50 4E)
  3. Saccharides and Amino Acids (3) (KS-801)
  4. LC/MS/MS Analysis of Meglumine (VC-50 2D)
  5. Analysis of Hydrogenated Maltose Starch Syrup According to Japanese Pharmaceutical Excipients Method (KS-801)
  6. Separation of myo-Inositol and D-chiro-Inositol (SZ5532)
  7. Sake (Japanese Rice Wine) (KC-811)
  8. Analysis of Xylitol According to USP Method (SP0810)
  9. The comparison between NH2P-40 3E and its conventional type (NH2P-50 4E)
  10. Sugar analysis using a corona charged aerosol detector
  11. Sake (Japanese Rice Wine) (SC1211)
  12. Saccharides and Sugar Alcohols (1) (SZ5532)
  13. Saccharides and Sugar Alcohols (2) (SP0810)
  14. Saccharides and Sugar Alcohols (3) (SP0810)
  15. Saccharides and Sugar Alcohols (4) (SC1011)
  16. Saccharides and Sugar Alcohols (5) (SZ5532)
  17. Saccharides and Sugar Alcohols (6) (NH2P-50)
  18. Saccharides and Sugar Alcohols (7) NH2P, LC/MS
  19. Amino Sugars (SB-802.5 HQ)
  20. Saccharides and Amino Sugars (1) (SP0810)
  21. Saccharides and Amino Sugars (2) (NH2P-50 4E)
  22. Saccharides and Amino Acids (1) (SC1011)
  23. Saccharides and Amino Acids (2) (SC1211)
  24. Mannitol (MN-431)
  25. Palatinit (Isomalt)
  26. Xylitol in Confectionery (NH2P-50 4E)
  27. Soft Drink Containing Erythritol (NH2P-50 4E)
  28. Apple Juice (NH2P-50)
  29. Apple Juice (SC1011)
  30. Effect of Acetonitrile Concentration
  31. Sugar Alcohols (1) (SC1211)
  32. Sugar Alcohols (2) (NH2P-50)
  33. Sugar Alcohols (3) (KS-801)