1. Chemical and Photochemical Reactions of Thioctic Acid and Related Disulfides;Calvin;Federation Proc.,1954
2. Presence and Probable Role of Thioctic Acid in Wheat Flour;Dahle;Cereal Chem.,1960
3. The Origin of Sulhydryl Groups in Milk Proteins and Their Contributions to “Cooked” Flavor;Hutton;J. Dairy Sci.,1952
4. Milk Proteins. Effect of Heat Treatment on Serum Proteins;Jenness;J. Agr. Food Chem.,1954
5. Studies on the Biochemistry of Tetrahymena V. The Chemical Nature of Factors I and III;Kidder;Arch. Biochem.,1945