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	Acceptability of nonfat dry milk as a beverage and in prepared foods Kaneko Tanaka Journal of Japan Society of Nutrition and Food Science 19(3): 151-155, 1966.

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	Effect of Protein Content in Diet upon the Physico-Chemical Properties of Actomyosin in the Muscle of Albino Rat Masao Fujimaki, Machiko Harada Journal of Japan Society of Nutrition and Food Science 19(3): 156-160, 1966.

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	The Effect of Protein-free and Threonine Deficient Diets on Water Soluble Protein of Muscle and Liver of Rats Masao Fujimaki, Atsushi Suzuki, Motoyoshi Miyazaki Journal of Japan Society of Nutrition and Food Science 19(3): 161-166, 1966.

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	On the decomposition of threonine by the homogenate of the organs of rat Michiko Yamashita, Yosito Sakurai Journal of Japan Society of Nutrition and Food Science 19(3): 167-170, 1966.

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	Stability of 5'-ribonucleotides in wheat flour Jun Toda, Shintaro Moritaka, Hiromi Nakatani, Shyozo Wada Journal of Japan Society of Nutrition and Food Science 19(3): 171-174, 1966.

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	Separation of acid phosphatases in wheat flour Jun Toda, Hiromi Nakatani, Shyozo Wada Journal of Japan Society of Nutrition and Food Science 19(3): 175-179, 1966.

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	Experiment of pickling through the addition of lactic acid bacteria in industry scale Teisuke Fukuhara, Kunisato Fujiwara, Eiji Mukai, Susumu Takada, Saburo Yamaguchi Journal of Japan Society of Nutrition and Food Science 19(3): 180-185, 1966.

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	Nutritional Chemical Studies on Supplement of D-Lysine to Flour Protein Nobuzo Nakamura, Hiroshi Nishi, Katsuhiko Akiba, Yukio Yageta, Hiroo Yokotsuka Journal of Japan Society of Nutrition and Food Science 19(3): 186-190, 1966.

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	On the Formation of the Organic Acids and the Fading of Chlorophyll on the Storage of the Green Vegetables Yasunori Mori, Michiko Hirakawa, Yasuko Tokunaga Journal of Japan Society of Nutrition and Food Science 19(3): 191-196, 1966.

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	The Effect of Chlorophyll on the Activity of α-Amylase Yasunori Mori, Kikuko Ono, Tie Syubiki Journal of Japan Society of Nutrition and Food Science 19(3): 197-202, 1966.

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	Colorimetry assay (the ICC method) of the alpha-amylase activity Perten H. Journal of Japan Society of Nutrition and Food Science 19(3): 202-202, 1966.

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	On the action of L-ascorbic acid on the trypsin Yasunori Mori, Kintie Uda, Yoshiko Karakawa Journal of Japan Society of Nutrition and Food Science 19(3): 203-206, 1966.

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	Variation of organic acids in baby clams with seasons Hiromitu Osada Journal of Japan Society of Nutrition and Food Science 19(3): 207-209, 1966.

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	Antioxidative Action of Indole Compounds during the Autoxidation of Linoleic Acid Hisateru Mitsuda, Kyoden Yasumoto, Kimikazu Iwami Journal of Japan Society of Nutrition and Food Science 19(3): 210-214, 1966.

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	The ability of rat liver homogenate for decomposing threonine by feeding the diets conteining different levels of protein and the effect of amino acid addition on it Michiko Yamashita, Yosito Sakurai Journal of Japan Society of Nutrition and Food Science 19(3): 215-217, 1966.

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	Relationship between the ability of rat liver for decomposing threonine and the excretion of threonine in urine, especially, the effect of lysine content in the diet on it Michiko Yamashita, Yosito Sakurai Journal of Japan Society of Nutrition and Food Science 19(3): 218-221, 1966.

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	Effect of various mushrooms on plasma cholesterol levels Setsuko Tokuda, Takashi Kaneda Journal of Japan Society of Nutrition and Food Science 19(3): 222-224, 1966.

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	41. The extraction refinement of the study on blanching waste fluid II. adenine-based phosphate compound of the chlorella Hiroshi Hayami, Kunihiko Shino, Tetsu Kubo Jiro Journal of Japan Society of Nutrition and Food Science 19(3): 225-225, 1966.

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	42. About structure of C16-diene acid of the chlorella and the C18- unsaturated fatty acid Yoshito Sakurai, Iwata Idaira Journal of Japan Society of Nutrition and Food Science 19(3): 225-225, 1966.

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	44. A nutritive value of the chlorella protein Makoto Kandatsu Journal of Japan Society of Nutrition and Food Science 19(3): 225-226, 1966.

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	45. About an assay of blood free amino acid by Auto-analyzer Goro Inoue, Kisho Niiyama Journal of Japan Society of Nutrition and Food Science 19(3): 226-226, 1966.

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	50. An amino acid composition and fat accumulation Jun Ashida, Yoritaka Aoyama Journal of Japan Society of Nutrition and Food Science 19(3): 227-227, 1966.

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	52. Protein synthesis ability of protein deficiency albino rat liver microsome system and the liver graft Kikuo Ogata, Kito cake of pounded fish, Hisako Sano Journal of Japan Society of Nutrition and Food Science 19(3): 228-228, 1966.

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	53. Relations for the growth of the albino rat of quality and the quantity of the protein Ichiro Nakagawa, Katsumi Kobayashi, Correct name Yoko Journal of Japan Society of Nutrition and Food Science 19(3): 228-229, 1966.

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	57. The measurement of casein by Streptococcus zymogenes NCDO592 and all amino acids of the fish meal and the effective (Available) amino acid Seiji Arakawa, Isamu Takahashi Journal of Japan Society of Nutrition and Food Science 19(3): 230-230, 1966.

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	58. An amino acid composition and free amino acid of fermentation soybean Tempeh Kiku Murata, Teijiro Miyamoto, Hideo Ikehata Journal of Japan Society of Nutrition and Food Science 19(3): 230-230, 1966.

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	60. Significance of the protein in diabetes and the liver disease and the amino acid 阿部達夫, 磯貝庄, 高村徳大 Journal of Japan Society of Nutrition and Food Science 19(3): 230-231, 1966.

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	61. Suppression of fibrosing with the proline derivative Yawara Yoshitoshi *, Toshitsugu Oda *, Sakai Takahiro *, Shogo Igarashi *, Shiro Saito *, Hiroshi Suzuki *, Kaneo Ishii ** Journal of Japan Society of Nutrition and Food Science 19(3): 231-231, 1966.

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