Insights into the fermentation biochemistry of Kombucha teas and potential impacts of Kombucha drinking on starch digestion

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

Green tea composition, consumption, and polyphenol chemistry

Harold N. Graham · Preventive Medicine · 1992 · 1.9K citations

Agriculture, Biochemistry, Food Science +14

Ingestion of a tea rich in catechins leads to a reduction in body fat and malondialdehyde-modified LDL in men

Tomonori Nagao, Yumiko Komine, Satoko Soga et al. · American Journal of Clinical Nutrition · 2005 · 467 citations

Agriculture, Nutrition, Nutritional Sciences +7

Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

R. Jayabalan, S. Marimuthu, K. Swaminathan · Food Chemistry · 2006 · 463 citations

Agriculture, Biochemistry, Food Science +15