Characterization of Partially Purified Cellulase From Muscadine Grapes (Vitis rotundifoliaMichx.)

Article Properties
Cite
James, Jennylynd A., et al. “Characterization of Partially Purified Cellulase From Muscadine Grapes (Vitis rotundifoliaMichx.)”. American Journal of Enology and Viticulture, vol. 50, no. 1, 1999, pp. 19-24, https://doi.org/10.5344/ajev.1999.50.1.19.
James, J. A., Dixon, G., & Lamikanra, O. (1999). Characterization of Partially Purified Cellulase From Muscadine Grapes (Vitis rotundifoliaMichx.). American Journal of Enology and Viticulture, 50(1), 19-24. https://doi.org/10.5344/ajev.1999.50.1.19
James JA, Dixon G, Lamikanra O. Characterization of Partially Purified Cellulase From Muscadine Grapes (Vitis rotundifoliaMichx.). American Journal of Enology and Viticulture. 1999;50(1):19-24.
Journal Categories
Agriculture
Agriculture
Agriculture (General)
Agriculture
Plant culture
Technology
Chemical technology
Biotechnology
Technology
Chemical technology
Food processing and manufacture
You May Also Like
Citations
Title Journal Journal Categories Citations Publication Date
Recent advances in the knowledge of wine oligosaccharides Food Chemistry
  • Science: Chemistry
  • Technology: Chemical technology: Food processing and manufacture
  • Technology: Home economics: Nutrition. Foods and food supply
  • Technology: Home economics: Nutrition. Foods and food supply
  • Agriculture
  • Agriculture: Agriculture (General)
 12 2021
Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination European Food Research and Technology
  • Technology: Chemical technology: Food processing and manufacture
  • Technology: Home economics: Nutrition. Foods and food supply
  • Agriculture
  • Agriculture: Agriculture (General)
 6 2017
Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study European Food Research and Technology
  • Technology: Chemical technology: Food processing and manufacture
  • Technology: Home economics: Nutrition. Foods and food supply
  • Agriculture
  • Agriculture: Agriculture (General)
 12 2016
Molecular biology of grape berry ripening Australian Journal of Grape and Wine Research
  • Agriculture: Plant culture
  • Social Sciences: Industries. Land use. Labor: Special industries and trades
  • Technology: Chemical technology: Food processing and manufacture
  • Agriculture: Plant culture
  • Agriculture: Plant culture
  • Agriculture
  • Agriculture: Agriculture (General)
 94 2000
Citations Analysis
Category Category Repetition
Technology: Chemical technology: Food processing and manufacture4
Agriculture4
Agriculture: Agriculture (General)4
Technology: Home economics: Nutrition. Foods and food supply3
Science: Chemistry1
Agriculture: Plant culture1
Social Sciences: Industries. Land use. Labor: Special industries and trades1
The category Technology: Chemical technology: Food processing and manufacture 4 is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Molecular biology of grape berry ripening and was published in 2000. The most recent citation comes from a 2021 study titled Recent advances in the knowledge of wine oligosaccharides. This article reached its peak citation in 2021, with 1 citations. It has been cited in 3 different journals, 33% of which are open access. Among related journals, the European Food Research and Technology cited this research the most, with 2 citations. The chart below illustrates the annual citation trends for this article.
Citations used this article by year