T. Kawai

Studies on Camembert Cheese Manufacture Using Yeast Flora (4):—Distribution of Free Amino Acids and Chemical Constituents in Cheese Ripened with Geotrichum candidum —

Y. Nakazawa, T. Kawai, 1997 .

Studies on camembert cheese manufacture using yeast flora, 5: Morphological properties and formation of aromatic compounds of Geotrichum candidum isolated from raw milk and cheese

Y. Nakazawa, T. Kawai, Chikako Ueda, 1998 .

Cysteinyl leukotriene‐dependent interleukin‐5 production leading to eosinophilia during late asthmatic response in guinea‐pigs

S. Kohno, T. Nabe, T. Kawai, 2002, Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology.

Para‐psychobiotic Lactobacillus gasseri CP2305 ameliorates stress‐related symptoms and sleep quality

T. Kawai, K. Nishida, K. Rokutan, 2017, Journal of applied microbiology.