1. Solms, J. in Gustation and Olfaction, an International Symposium (Ohloff, G. and Thomas, A. F., eds.) pp. 92–100, Academic Press, New York, 1971.
2. Contribution of peptides and amino acids to the taste of foods
3. Ninomiya, T., Ikeda, S., Yamaguchi, S., and Yoshikara, T. Rep. 7th Sensory Evaluation Symposium JUSE, pp. 109–123, 1966.
4. MULTIDIMENSIONAL SCALING OF THE TASTE OF AMINO ACIDS
5. Sweetness produced electrically on the tongue and its relation to taste theories