Medicin og biovidenskab
Food
100%
Milk
85%
Cheese
83%
Fermentation
81%
Gastrointestinal Microbiome
68%
Temperature
56%
Whey Proteins
54%
Meat
53%
Pork Meat
48%
Water
47%
Proteins
47%
Odorants
43%
Caseins
42%
Metabolomics
39%
Wine
39%
Antioxidants
39%
Least-Squares Analysis
39%
Swine
38%
Yeasts
36%
Fats
36%
Microbiota
35%
Lipids
35%
Peptides
35%
Bread
33%
Meals
33%
Vegetables
32%
Spectrum Analysis
31%
Bacteria
30%
Cooking
30%
Hot Temperature
30%
Probiotics
30%
Emulsions
29%
Fruit
28%
Triticum
28%
Bacteriophages
27%
Cattle
27%
Sulfhydryl Compounds
26%
Whey
26%
Powders
26%
Diet
26%
Camelus
25%
Near-Infrared Spectroscopy
24%
Membranes
24%
Yogurt
23%
Lactobacillales
23%
Hordeum
23%
Amino Acids
23%
Leuconostoc
22%
Eating
21%
Salts
21%
Pressure
21%
Hydrolysis
21%
Lactoglobulins
20%
Red Meat
20%
Milk Proteins
20%
Tea
20%
Chocolate
20%
In Vitro Techniques
20%
Magnetic Resonance Spectroscopy
20%
Metabolome
19%
Malus
19%
Lactococcus lactis
19%
Color
19%
Fermented Foods and Beverages
19%
Carotenoids
19%
Datasets
18%
Child
18%
Fatty Acids
18%
Growth
18%
Calcium
18%
Saccharomyces cerevisiae
18%
Glucosinolates
18%
Proton Magnetic Resonance Spectroscopy
18%
Principal Component Analysis
18%
Glucans
18%
Enzymes
18%
Health
17%
Chymosin
17%
Pleasure
17%
Technology
17%
Gels
17%
Oils
16%
Ethanol
16%
Maillard Reaction
16%
Necrotizing Enterocolitis
16%
Lactose
16%
Lactobacillus acidophilus
15%
Protein Hydrolysates
15%
Beverages
15%
Consumer Behavior
15%
Peptide Hydrolases
15%
Solubility
15%
Brassica
15%
Acids
15%
Dietary Fiber
15%
Landbrug og biologi
cheeses
53%
flavor
39%
sensory properties
38%
fermentation
36%
whey protein
36%
texture
35%
methodology
34%
sampling
33%
casein
31%
proteins
30%
milk
30%
pork
29%
peptides
29%
oxidation
28%
beers
27%
chemometrics
26%
temperature
26%
lipids
24%
breads
24%
least squares
24%
odors
24%
thiols
23%
yeasts
23%
intestinal microorganisms
23%
meat
23%
antioxidants
23%
volatile compounds
22%
starter cultures
22%
water
22%
ingredients
22%
foods
22%
emulsions
21%
yogurt
20%
whey
20%
cooking
19%
dairies
19%
ripening
19%
calcium
19%
metabolomics
19%
microbiome
18%
beverages
18%
wines
18%
near-infrared spectroscopy
17%
heat
16%
umami
16%
extracts
16%
Denmark
16%
chymosin
15%
powders
15%
high pressure treatment
15%
protein hydrolysates
15%
salts
15%
spectroscopy
15%
gastronomy
15%
Kemiske forbindelser
Protein
38%
Chemometrics
36%
Lipid
32%
Food
31%
NIR Spectroscopy
23%
pH Value
19%
Oxidation Reaction
19%
Fermentation
18%
Antioxidant Agent
17%
Time
16%
Fat
15%