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	Currie, J.N. (1914). Flavor of Roquefort cheese. Journal of Agricultural Research 2: 1-14.
	Currie, J.N. (1917). The citric and fermentation of Aspergillus niger. Journal of Biological Chemistry 31: 15-37, 2 tabs.
	Currie, J.N.; Thom, C. (1915). An oxalic acid producing Penicillium. Journal of Biological Chemistry 22: 287-293, 1 fig.
	Thom, C.; Currie, J.N. (1916). Aspergillus niger group. Journal of Agricultural Research 7: 1-15.
	Thom, C.; Currie, J.N. (1913). The dominance of Roquefort mould in cheese. Journal of Biological Chemistry 15: 249-258, 1 fig.