【国内論文】

・食に“こく”を与えるメイラードペプタイド：小笠原正志, 勝又忠与次, 山田祐樹, 徳永税, 江木衷, 日本味と匂学会誌, 13 (3), 281-282 (2006)

・味噌のこくの解析－メイラードペプタイドの発見－：徳永税, 醸造協会誌, 103 (2), 100-103 (2008)

【業界誌】

・本格糠漬け発酵エキス「糠絞り」の開発, ニューフードインダストリー 42 (11), 25-31 (2000)

・高核酸酵母エキス「酵母エキス協和N-20」の特徴, 月間フードケミカル 22 (10), 38-41 (2006)

【海外論文】

・Noda T, Kim J, Huang WP, Baba M, Tokunaga C, Ohsumi Y, Klionsky DJ.: Apg9p/Cvt7p is an integral membrane protein required for transport vesicle formation in the Cvt and autophagy pathways., Journal of Cell Biology, 148 (3), 465-80 (2000)

・Katsumata T, Nakakuki H, Tokunaga C, Fujii N, Egi M, Phan TH, Mummalaneni S, DeSimone JA, Lyall V.: Effect of maillard reacted peptides on human salt taste and the amiloride-insensitive salt taste receptor(TRPV1t): Chemical Sences 33 (7), 665-680 (2008)

・A. K. M. Azad Shah,  Chikara Tokunaga, Hideyuki Kurihara and Koretaro Takahashi: Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying. Food Chemistry 115, 1011-1018 (2009)

・Chikara Tokunaga, Chiaki Saitoh, and Katsuhiko Kitamoto: Cloning of Aspergillus oryzae Aovps5 gene, homologous to vacuolar protein sorting associated gene VPS5 and construction of the disruptant. Journal of Bioscience and Bioengineering 108 (2), 121-123 (2009)