1. D.L. Wetzel, R.G. Messerschmidt, R.G. Fulcher, Chemical mapping of wheat kernels by FT-IR microscopy, in: Proceedings of the 14th Annual Meeting of the Federation of Analytical Chemistry and Spectroscopy Societies, Detroit, October 1987, paper no. 151.
2. D.L. Wetzel, R.G. Fulcher, in: H.G. Charalambous (Ed.), Food Flavors and Off Flavors, Elsevier, Amsterdam, 1990, pp. 485–510.
3. D.L. Wetzel, J.A. Reffner, in: R. Lasztity (Ed.), Proceedings of the International Cereal Chemistry Symposium ICC Congress, Vienna, Austria, ICC/Technical University of Budapest, Budapest, Hungary, 1991, pp. 47–52.
4. D.L. Wetzel, in: G. Charalambous (Ed.), Food Flavors, Ingredients, and Composition, Elsevier, Amsterdam, 1993, pp. 679–728.
5. In situ characterization of beta-amyloid in Alzheimer's diseased tissue by synchrotron Fourier transform infrared microspectroscopy