Most cited papers in Fermentation and Sensory Analysis
What are the most cited papers in Fermentation and Sensory Analysis?
The most cited paper in Fermentation and Sensory Analysis is "A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding" (Marion M. Bradford, 1976), with 212,905 citations. Next come "Antioxidant Activity of Plant Extracts Containing Phenolic Compounds" (3,862) and "Systematic identification of protein complexes in Saccharomyces cerevisiae by mass spectrometry" (3,631).
Showing 50 of 99 papers. Every paper with more than 759 citations is listed.
| # | Paper | ||
|---|---|---|---|
| 1 | 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 | May 1976 | 212,905 |
| 2 | Antioxidant Activity of Plant Extracts Containing Phenolic Compounds Marja P. Kähkönen, Anu Hopia, Heikki J. Vuorela et al. · Journal of Agricultural and Food Chemistry | 24 Sep 1999 | 3,862 |
| 3 | Systematic identification of protein complexes in Saccharomyces cerevisiae by mass spectrometry Yuen Ho et al. · Nature | 2002 | 3,631 |
| 4 | Total Phenol Analysis: Automation and Comparison with Manual Methods Karen Slinkard, Vernon L. Singleton · American Journal of Enology and Viticulture | 1977 | 3,240 |
| 5 | Lignin Biosynthesis and Structure Ruben Vanholme, Brecht Demedts, Kris Morreel et al. · PLANT PHYSIOLOGY | 14 May 2010 | 2,709 |
| 6 | Chemical studies of anthocyanins: A review Araceli Castañeda Ovando, Ma de Lourdes Pacheco-Hernández, María Elena Páez-Hernández et al. · Food Chemistry | 10 Sep 2008 | 2,557 |
| 7 | Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences Cletus P. Kurtzman, Christie J. Robnett · Antonie van Leeuwenhoek | May 1998 | 2,358 |
| 8 | Heterologous protein expression in the methylotrophic yeast Pichia pastoris Joan Lin Cereghino, James M. Cregg · FEMS Microbiology Reviews | 2000 | 1,968 |
| 9 | Yeasts : characteristics and identification James A. Barnett, Roger William Payne, David Yarrow et al. | 2000 | 1,881 |
| 10 | Identification of 23 complementation groups required for post-translational events in the yeast secretory pathway Peter Novick, Charles Field, Randy W. Schekman · Cell | Aug 1980 | 1,838 |
| 11 | All ras proteins are polyisoprenylated but only some are palmitoylated John F. Hancock, Anthony I. Magee, Julie E. Childs et al. · Cell | Jun 1989 | 1,825 |
| 12 | Genome evolution in yeasts Bernard Dujon et al. · Nature | 30 Jun 2004 | 1,656 |
| 13 | Effect of benzoic acid on metabolic fluxes in yeasts: A continuous‐culture study on the regulation of respiration and alcoholic fermentation Cornelis Verduyn, Erik Postma, W. Alexander Scheffers et al. · Yeast | Jul 1992 | 1,597 |
| 14 | The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism Lucie A. Hazelwood, Jean-Marc G Daran, Antonius J. A. van Maris et al. · Applied and Environmental Microbiology | 15 Feb 2008 | 1,556 |
| 15 | Population genomics of domestic and wild yeasts Gianni Liti et al. · Nature | 11 Feb 2009 | 1,518 |
| 16 | Inhibition of ethanol-producing yeast and bacteria by degradation products produced during pre-treatment of biomass Helene B. Klinke, Anne Belinda Thomsen, Birgitte K. Ahring · Applied Microbiology and Biotechnology | 5 Aug 2004 | 1,500 |
| 17 | High-Quality Binary Protein Interaction Map of the Yeast Interactome Network Haiyuan Yu et al. · Science | 21 Aug 2008 | 1,438 |
| 18 | A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures Francesca De Filippis, Antonietta La Storia, Giuseppina Stellato et al. · PLoS ONE | 24 Feb 2014 | 1,414 |
| 19 | Sequencing of Aspergillus nidulans and comparative analysis with A. fumigatus and A. oryzae James E. Galagan et al. · Nature | Dec 2005 | 1,391 |
| 20 | High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants Ann E Hagerman, Kenneth M. Riedl, George Alexander Jones et al. · Journal of Agricultural and Food Chemistry | 15 Apr 1998 | 1,390 |
| 21 | Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems David Julian McClements, Eric A. Decker · Journal of Food Science | Nov 2000 | 1,343 |
| 22 | Interaction between Phenolics and Gut Microbiota: Role in Human Health Maria Victoria Selma, Juan Carlos Espı́n, Francisco Abraham Tomás-Barberán · Journal of Agricultural and Food Chemistry | 6 Jul 2009 | 1,312 |
| 23 | Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation Ankit Patras, Nigel Patrick Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology | 24 Jul 2009 | 1,301 |
| 24 | Genome evolution across 1,011 Saccharomyces cerevisiae isolates Jackson Peter et al. · Nature | Apr 2018 | 1,297 |
| 25 | Modeling wine preferences by data mining from physicochemical properties Paulo Cortez, Antonio Luiz Cerdeira, Fernando Luís Almeida et al. · Decision Support Systems | 10 Jun 2009 | 1,289 |
| 26 | Extraction and analysis of phenolics in food Marian Naczk, Fereidoon Shahidi · Journal of Chromatography A | Oct 2004 | 1,270 |
| 27 | A rapid gas chromatographic method for the determination of poly-?-hydroxybutyric acid in microbial biomass G. Braunegg, B. Sonnleitner, R. M. Lafferty · Applied Microbiology and Biotechnology | 1978 | 1,222 |
| 28 | Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods Harinder P. S. Makkar, Michael Blümmel, Norbert K. Borowy et al. · Journal of the Science of Food and Agriculture | 1993 | 1,222 |
| 29 | A study of chemical structure of soft and hardwood and wood polymers by FTIR spectroscopy Krishna Kumar Pandey · Journal of Applied Polymer Science | 21 Mar 1999 | 1,221 |
| 30 | Climate Change and Global Wine Quality Gregory V. Jones, Michael A. White, Owen R. Cooper et al. · Climatic Change | 14 Nov 2005 | 1,217 |
| 31 | Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay Alberto Dávalos, Carmen Gómez‐Cordovés, Begoña Bartolomé · Journal of Agricultural and Food Chemistry | 16 Dec 2003 | 1,211 |
| 32 | Unipolar cell divisions in the yeast S. cerevisiae lead to filamentous growth: Regulation by starvation and RAS Carlos J. Gimeno, Per Olof Ljungdahl, Cora Ann Styles et al. · Cell | Mar 1992 | 1,205 |
| 33 | Yeast and bacterial modulation of wine aroma and flavour Jan Hendrik Swiegers, Eveline J. Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research | Jul 2005 | 1,203 |
| 34 | Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry | 28 Apr 2006 | 1,200 |
| 35 | Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties Helmut Guth · Journal of Agricultural and Food Chemistry | Aug 1997 | 1,199 |
| 36 | Polyphenol oxidases in plants and fungi: Going places? A review Alfred M. Mayer · Phytochemistry | 15 Sep 2006 | 1,178 |
| 37 | Growth Stages of the Grapevine: Adoption of a system for identifying grapevine growth stages B. G. Coombe · Australian Journal of Grape and Wine Research | Jul 1995 | 1,171 |
| 38 | Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking Isak S. Pretorius · Yeast | 2000 | 1,153 |
| 39 | Environmental and Management Practices Affecting Grape Composition and Wine Quality - A Review D. I. Jackson, Porter B. Lombard · American Journal of Enology and Viticulture | 1993 | 1,124 |
| 40 | The molecular biology of the yeast saccharomyces: Metabolism and gene expression Reed B. Wickner · Analytical Biochemistry | Sep 1983 | 1,118 |
| 41 | Quantitative determination of the odorants of young red wines from different grape varieties Vicente Ferreira, Ricardo L�pez, Juan F Cacho · Journal of the Science of Food and Agriculture | 2000 | 1,113 |
| 42 | A High Quality Draft Consensus Sequence of the Genome of a Heterozygous Grapevine Variety Riccardo Velasco et al. · PLoS ONE | 18 Dec 2007 | 1,106 |
| 43 | Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins Baoshan Sun, Jorge Manuel Ricardo-Da-Silva, Isabel Spranger · Journal of Agricultural and Food Chemistry | 24 Sep 1998 | 1,103 |
| 44 | The generation of fermentation inhibitors during dilute acid hydrolysis of softwood Simona Larsson, Eva Akke Palmqvist, Bärbel Hahn‐Hägerdal et al. · Enzyme and Microbial Technology | Feb 1999 | 1,093 |
| 45 | A simple and efficient method for DNA extraction from grapevine cultivars andVitis species Muhammad Arif Lodhi, Guang‐Ning Ye, Norman F Weeden et al. · Plant Molecular Biology Reporter | Mar 1994 | 1,085 |
| 46 | Lignin structure and its engineering John Ralph, Catherine Lapierre, Wout Boerjan · Current Opinion in Biotechnology | 25 Mar 2019 | 1,067 |
| 47 | Berry Phenolics and Their Antioxidant Activity Marja P. Kähkönen, Anu Hopia, Marina Heinonen · Journal of Agricultural and Food Chemistry | 26 Jul 2001 | 1,033 |
| 48 | The Soil Microbiome Influences Grapevine-Associated Microbiota Iratxe Zarraonaindia, Sarah M. Owens, Pamela B. Weisenhorn et al. · mBio | 24 Mar 2015 | 1,030 |
| 49 | Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate Nicholas A. Bokulich, John H. Thorngate, Paul M. Richardson et al. · Proceedings of the National Academy of Sciences | 25 Nov 2013 | 1,029 |
| 50 | Rapid and reliable protein extraction from yeast Vitaly V. Kushnirov · Yeast | 2000 | 1,028 |
Citations are OpenAlex's own counts, from its 2026-09-23 snapshot, so the ranking can differ from Google Scholar or Web of Science. A paper is listed for a field when OpenAlex files it under one of the field's topics; retracted papers and papers whose citation count cannot be traced to citing works are left out, and a preprint and the article it became are shown once. Release dates are OpenAlex's: where a source gave only a month or a year, that is what is shown. How the lists are chosen.