The JFFMA assessment of flavoring substances structurally related to menthol and uniquely used in Japan.

@article{Mirokuji2014TheJA,
  title={The JFFMA assessment of flavoring substances structurally related to menthol and uniquely used in Japan.},
  author={Yoshiharu Mirokuji and Hajime Abe and Hiroyuki Okamura and Kenji Saito and Fumiko Sekiya and Shim-mo Hayashi and Shinpei Maruyama and Atsushi Ono and Madoka Nakajima and Masakuni Degawa and S. Ozawa and Makoto Shibutani and Tamio Maitani},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2014},
  volume={64},
  pages={
          314-21
        }
}
  • Yoshiharu Mirokuji, Hajime Abe, T. Maitani
  • Published 1 February 2014
  • Chemistry, Medicine
  • Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
1 Citations
Stabilizing Unstable Amorphous Menthol through Inclusion in Mesoporous Silica Hosts.
TLDR
The amorphization of the readily crystallizable therapeutic ingredient and food additive, menthol, was successfully achieved by inclusion of neat menthol in mesoporous silica matrixes of 3.2 and 5.9 nm size pores, pointing to the suitability of these composites as drug delivery systems in which the drug release profile can be controlled by tuning the host pore size.

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