Evaluation of a potential starter culture for enhance quality of coffee fermentation

References

Page 1

	Year	Citations
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 Protein ChemistryBiochemistryProtein FoldingMicrogram QuantitiesBioanalysis	1976	225.3K
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 Protein ChemistryBiochemistryProtein FoldingMicrogram QuantitiesBioanalysis	1976	209.3K
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar Gail Lorenz Miller Analytical Chemistry Food AnalysisAltmetric Attention ScoreBibliometricsFood ChemistryAgricultural Chemistry	1959	28.2K
A modified uronic acid carbazole reaction Thomas Bitter, H. M. Muir Analytical Biochemistry Medicinal ChemistryOrganic ChemistryAntibacterial AgentPharmaceutical ChemistrySynthetic Chemistry	1962	6.2K
Determination of Lignin and Cellulose in Acid-Detergent Fiber with Permanganate P.J. Van Soest, R H Wine Journal of AOAC INTERNATIONAL Chemical EngineeringEngineeringBioenergyEnvironmental EngineeringCertain Disadvantages	1968	794
Introduction to multivariate calibration in analytical chemistry Richard G. Brereton The Analyst HumanitiesEngineeringCalibrationAnalytical ChemistryFirst Page	2000	645
A simple and ultrasensitive method for determination of free fatty acid by radiochemical assay Ren-jye Ho, H. C. Meng Analytical Biochemistry Food ChemistryLipid AnalysisFree FattyBiochemistryMedicine	1969	518
Bacillus weihenstephanensis sp. nov. is a new psychrotolerant species of the Bacillus cereus group Sabine Lechner, Robert Mayr, Kevin P. Francis, International Journal of Systematic Bacteriology	1998	444
Fruit thinning and shade improve bean characteristics and beverage quality of coffee (<i>Coffea arabica</i> L.) under optimal conditions Philippe Vaast, Benoît Bertrand, Jean-Jacques Perriot, Journal of the Science of Food and Agriculture Food ChemistryLight RegimesEngineeringBotanyDwarf Coffee	2005	373
Coffee ﬂavour: an overview Roberto A. Buffo, Claudio Cardelli‐Freire Flavour and Fragrance Journal Food ChemistryShelf LifeCoffee BeansFlavoromicsCoffee ﬂAvour	2004	336

Page 1