Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

Aggregation of grape seed tannins in model wine—effect of wine polysaccharides

Valérie Riou, Aude Vernhet, Thierry Doco et al. · Food Hydrocolloids · 2002 · 283 citations

Agriculture, Enology, Food Science +13

Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

Sandra Escot, Michel Feuillat, Laurent Dulau et al. · Australian Journal of Grape and Wine Research · 2001 · 236 citations · Full text

Agriculture, Biochemistry, Microbiology +17

The polysaccharides of red wine: total fractionation and characterization

Stéphane Vidal, Pascale Williams, Thierry Doco et al. · Carbohydrate Polymers · 2003 · 226 citations

Agriculture, Biochemistry, Food Science +14