Improvement of the flavour of Falanghina white wine using a purified glycosidase preparation from Aspergillus niger

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 aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Y.Z. Gunata, Claude Bayonove, Raymond Baumes et al. · Journal of Chromatography A · 1985 · 560 citations

Bound Fractions, Grape Aroma Components, Food Analysis +2

Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

Ziya Günata, Sylvaine Bitteur, Jean‐Marc Brillouet et al. · Carbohydrate Research · 1988 · 304 citations

Biosynthesis, Biotransformation, Biochemistry +4

Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines

Patrick J. Williams, Christopher R. Strauss, Bevan Wilson et al. · Phytochemistry · 1982 · 247 citations

Food Chemistry, Medicine, Glycobiology +5