W. Kang

Biochemistry · Nature Genetics · 2014–2019

A researcher in the Science corpus: 3 papers; trusts 2 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom W. Kang trusts

Their strongest outbound trust, strongest first, inferred from their citations.

  1. Xianzhong Wu (in Biochemistry)
  2. R. Liu (in Biochemistry)

Papers from W. Kang's perspective

Ordered by how strongly the researchers W. Kang trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Fruit thinning and shade improve bean characteristics and beverage quality of coffee (Coffea arabica L.) under optimal conditions
  2. Applications of pectinases in the commercial sector: a review. (Bioresource Technology)
  3. The Carbohydrate-Active EnZymes database (CAZy): an expert resource for Glycogenomics (Nucleic Acids Res.)
  4. Evolution of sensory aroma attributes from coffee beans to brewed coffee.
  5. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. (Journal of Agricultural and Food Chemistry)
  6. Pectin and Pectinases: Production, Characterization and Industrial Application of Microbial Pectinolytic Enzymes
  7. Cytology, biochemistry and molecular changes during coffee fruit development
  8. Processed sweet corn has higher antioxidant activity. (Journal of Agricultural and Food Chemistry)
  9. The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality (Journal of Food Quality)
  10. Cocoa and coffee fermentations

Their papers