Dual influence of the carbon source and l-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum

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

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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

A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Wim Engels, R. Dekker, Catrienus de Jong et al. · International Dairy Journal · 1997 · 265 citations

Agriculture, Dairy Science, Food Science +17

Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds

Mireille Yvon, S.A. Berthelot, J.C. Gripon · International Dairy Journal · 1998 · 165 citations

Agriculture, Dairy Science, Food Science +9

Purification and Characterization of <scp>l</scp> -Methionine γ-Lyase from <i>Brevibacterium linens</i> BL2

Benjamin Dias, Bart C. Weimer · Applied and Environmental Microbiology · 1998 · 152 citations · Full text

Life Sciences, Biochemistry, Microbiology +17