Studies on cheese ripened mainly with yeast. IV. Changes of free fatty acids in cheese during ripening. Japanese Journal of Zootechnical Science 43(9): 514-518, 1972
Studies on the cheese flavors. IV. Changes of volatile sulphur compounds during ripening of cheese curd ripened with Aspergillus oryzae chosen B. Jap. J. Zootech. Sci, 36: 2, 60-67, 1965
Characterization of proteinase activity during the ripening of surface-ripened cheese. Use of enzymes in food technology International Symposium, Versailles, 5-7 May 1982: 293-297, 1982
Ripening changes in a blue-mold surface ripened cheese from goat's milk. Journal of Food Science 50(2): 545-546, 1985
Studies on cheese ripened mainly with yeast. V. Changes in flavour components during ripening. Japanese Journal of Zootechnical Science 43(10): 561-566, 1972
Studies on cheese ripening. I. Analysis of protein and fat decomposition products in various cheese. II. Changes of various nitrogenous compounds and fat hydrolysis during cheese ripening. III. Effects of adding CaCl2 on the hardness of curd and ripening of Gouda cheese.. Rep. Res. Lab., Snow Brand Milk Prod, Japan, 53: 16, 1958
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. Bmc Genomics 12(): 545-545, 2012
Factors influencing growth and toxin production in cheese inoculated with spores of Clostridium botulinum types A and B.I. Studies with surface-ripened cheese type I. J. Dairy Sci, 41: 9, 1182-90, 1958
Factors influencing growth and toxin production in cheese inoculated with spores of Clostridium botulinum types A and B. III. Studies with surface-ripened cheese type III. J. Dairy Sci, 41: 9, 1196-1200, 1958
Factors influencing growth and toxin production in cheese experimentally inoculated with spores of Clostridium botulinum types A and B III Studies with surface ripened cheese type III. 1958
Factors influencing growth and toxin production in cheese experimentally inoculated with spores of Clostridium botulinum types A and B I Studies with surface ripened cheese type I. 1958
Factors influencing growth and toxin production in cheese experimentally inoculated with spores of Clostridium botulinum types A and B II Studies were surface ripened cheese type II. 1958
Studies on the manufacture of semi-soft white mould cheese ripened by Penicillium caseicolum. III. Improvement in manufacturing and ripening conditions.. Jap. J. zootech. Sci, 33: 6, 484-88, 1963
Studies on nucleic acid derivatives in cheese. III. The changes of acid soluble nucleotides in the surface-ripened cheese by yeast and bacteria. Jap. J. zootech. Sci, 40: 4, 152-59, 1969