1. N. Kashimura, J. Morita, I. Sato, Z. Kumazawa, S. Nishikawa, S. Ito, Y. Koma, and M. Komada, in “Amino-Carbonyl Reaction in Food and Biological Systems,” ed. by M. Namiki and H. Kato, Elsevier-Kodansha, Holland, 1986, pp. 401–410; N. Kashimura, “Active Oxygen-Molecular Mechanism of its Production, Scavenging and Effect in Organisms,” ed. by M. Nakano, K. Asada, and Y. Ooyanagi, Kyoritsu Shuppan, Tokyo, 1988, pp. 464–474.
2. N. Kashimura, J. Morita, K. Sugiura, S. Nishikawa, and Z. Kumazawa, in “The Role of Oxygen in Chemistry and Biochemistry,” ed. by W. Ando and Y. Moro-oka, Elsevier, Amsterdam, 1988, pp. 483–488.
3. N. Kashimura, J. Morita, S. Nishikawa, and Z. Kumazawa, in “The Maillard Reaction in Food Processing, Human Nutrition and Physiology,” ed. by P. A. Finot, H. U. Aeschbacher, R. F. Hurrel, and R. Liardon, Birkhäuser Verlag, Basel, 1990, pp. 449–454.