1. Paper Chromatograms Spot Amino Acids;Block;Food Ind.,1950
2. The Relationship of the Amount of Tyramine and the Numbers of Streptococcus faecalis to the Intensity of Flavor in American Cheddar Cheese;Dahlberg;J. Dairy Sci.,1948
3. The Amino-acidura in Fanconi Syndrome;Dent;Biochem. J.,1947
4. A Study of the Behaviour of Some Sixty Amino-acids and Other Ninhydrin-reacting Substances on Phenolcollidine Filter Paper Chromatograms, with Notes as to the Occurrence of Some of Them in Biological Fluids;Dent;Biocbem. J.,1948
5. The Determination of Amino Acids in Cheddar Cheese and their Relationship to the Development of Flavor;Harper,1949