Volatile production, quality and aroma-related enzyme activities during maturation of ‘Fuji’ apples

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 · 225.3K citations

Protein Chemistry, Biochemistry, Protein Folding +13

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 · 209.3K citations

Protein Chemistry, Biochemistry, Protein Folding +13

The biogeneration of green odour by green leaves

Akikazu Hatanaka · Phytochemistry · 1993 · 629 citations

Green Leaves, Engineering, Botany +5

Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants.

Michael Rychlik, Peter Schieberle, Werner Grosch · 1998 · 308 citations

Food Chemistry, Sensory Science (Food Sensory Science), Flavoromics +9

Flavor science: sensible principles and techniques

Choice Reviews Online · 1994 · 287 citations

Food Chemistry, Flavoromics, Biochemistry +12