1. Studies on amino acids and its derivatives. I. Oxidation of sugars for a-amino acids.;Akabori;J. Chetn. Soc. Japan, Pure Chem. Sect.,1931
2. Studies on amino acids and its derivatives. II. The mechanism of the reactions between sugar and amino acids.;Akabori;J. Chem. Soc. Japan, Pure Chem. Sect.,1931
3. Studies on the flavorous ingredients of soy sauce. I.;Akabori;J. Chem. Soc. Japan, Pure Chem. Sect.,1936
4. Studies on the flavorous ingredients of soy sauce. IV. On the β-γ-butylen-glycol and its pinacolin-rearrangement.;Akabori;J. Chem. Soc. Japan, Pure Chem. Sect.,1938
5. Studies on the flavorous ingredients of soy sauce. II. Isolation and synthesis of a sulphur-containing compound from soy sauce.;Akabori;J. Agr. Chem. Soc. Japan.,1936