Medicin og biovidenskab
Antioxidants
100%
Sulfhydryl Compounds
85%
Meat
73%
Carotenoids
53%
ferrylmyoglobin
51%
Temperature
48%
Proteins
47%
Water
45%
Calcium
44%
Peptides
44%
Pork Meat
44%
Lipids
43%
Emulsions
40%
Caseins
40%
lactobionic acid
38%
Red Meat
38%
Iron
36%
Peptide Hydrolases
34%
Chemical Safety
34%
Pressure
33%
Heating
31%
Chills
30%
Lactobacillus acidophilus
30%
Oils
30%
Milk
29%
Tea
29%
Riboflavin
29%
Milk Proteins
28%
Unilamellar Liposomes
27%
Phosphorus
27%
calcium lactate
26%
Electron Spin Resonance Spectroscopy
26%
Calcium Gluconate
26%
Swine
25%
Anions
25%
gluconic acid
25%
Unsaturated Fatty Acids
25%
Density Functional Theory
25%
arabinoxylan
24%
Lactoglobulins
24%
astaxanthine
24%
Whey Proteins
23%
Food
23%
Membranes
23%
Esters
22%
rennet
22%
1-hydroxyethyl radical
22%
Lactalbumin
22%
Hordeum
22%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
21%
Fatty Acids
21%
Fats
21%
Protein Hydrolysates
21%
alpha-(4-pyridyl-1-oxide)-N-tert-butylnitrone
21%
Pomegranate
20%
Spectrum Analysis
20%
Peptidyl-Dipeptidase A
20%
daidzein
20%
Electrons
19%
quinone
19%
Phenols
19%
Meat Proteins
19%
Catechin
19%
Disulfides
19%
ThioGlo-1
19%
Hamstring Muscles
19%
Glucose
18%
bodipy 665-676
18%
Bread
18%
Fluorescence
18%
epicatechin gallate
17%
Phenol
17%
Oxygen
17%
Phosphatidylcholines
17%
tris(2-carboxyethyl)phosphine
17%
Goats
16%
apo-14'-carotenoic acid
16%
Ethanol
16%
palm kernel oil
16%
Cattle
16%
myoglobin nitroxide
16%
Solubility
16%
Maillard Reaction
16%
Cations
16%
Acids
15%
Hydrolysis
15%
Spin Trapping
15%
Gels
15%
Photolysis
15%
4,4-difluoro-4-bora-3a,4a-diaza-s-indacene
15%
(pyridyl-4-N-oxide)-N-tert-butylnitrone
15%
Sulfites
15%
Proteolysis
15%
Osmolar Concentration
15%
Landbrug og biologi
thiols
70%
oxidation
67%
antioxidants
65%
peptides
43%
calcium
43%
beers
42%
oxidative stability
42%
high pressure treatment
39%
proteins
39%
chemical safety
34%
skim milk
32%
synergism
31%
proteinases
31%
green tea
30%
casein
29%
carotenes
28%
hydrolysates
28%
iron
27%
pork
26%
riboflavin
26%
meat
26%
extracts
25%
gluconates
23%
wort (brewing)
23%
peptidyl-dipeptidase A
22%
lipid peroxidation
22%
temperature
21%
milk proteins
21%
density functional theory
21%
emulsions
21%
water
21%
pomegranate peels
21%
sausages
21%
electron paramagnetic resonance spectroscopy
20%
rosemary
20%
mayonnaise
20%
ham
19%
phosphorus
19%
lipids
19%
fermented sausages
18%
photooxidation
18%
lactalbumin
18%
arabinoxylan
18%
disulfides
17%
lactates
17%
epicatechin
16%
goat milk
16%
protein hydrolysates
16%
myoglobin
16%
aqueous solutions
16%
acidification
16%
oxygen
15%
acids
15%
heat
15%
meat protein
15%
culinary science
15%
carotenoids
15%
Kemiske forbindelser
Lipid
45%
Thiol
45%
Oxidation Reaction
44%
Antioxidant Agent
43%
Protein
40%
Emulsion
29%
Calcium(0)
27%
Glucose
27%
Arabinoxylans
23%
Astaxanthin
23%
Fat
22%
Riboflavin
21%
Lysine
20%
pH Value
20%
Reduction
19%
Rate Constant
19%
Adduct
18%
Monoglyceride
18%
Food
18%
Pressure
17%
Electron Transfer
17%
Gallate
17%
(-)-Epigallocatechin
16%
Carotenoid
15%
(-)-Epicatechin
15%
Maillard Reaction
15%
Emulsifying Agent
15%
Catechin
15%
Radical Cation
15%