Medicin og biovidenskab
Milk
100%
Meat
91%
Cheese
85%
Cooking
73%
Emulsions
67%
Caseins
65%
Triticum
62%
Temperature
56%
Odorants
54%
Proteins
52%
Leuconostoc
49%
Fermentation
47%
Chymosin
43%
Bread
41%
Glucans
39%
Wine
38%
Ultrafiltration
37%
Amino Acids
35%
Fibrinolysin
35%
Metabolomics
33%
Swine
32%
Red Meat
32%
Whey
32%
Whey Proteins
32%
Water
31%
Lipids
29%
Fatty Acids
28%
Fats
28%
Camelus
28%
Somatotropin Receptors
27%
Lactococcus lactis
27%
Steam
26%
Edible Grain
26%
Hot Temperature
25%
Magnetic Resonance Spectroscopy
24%
Phosphorylation
24%
Cattle
24%
fructan beta-fructosidase
23%
Gas Chromatography-Mass Spectrometry
23%
furosine
22%
Yeasts
22%
Lactobacillales
21%
Muscles
21%
Transforming Growth Factors
21%
Acetoin Dehydrogenase
20%
Fish Oils
20%
Peptides
20%
Avena
20%
Proteolysis
19%
Endotoxins
19%
Meat Proteins
19%
Peptide Hydrolases
19%
butanediol dehydrogenase
19%
Chitosan
18%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
18%
Lactobacillus pentosus
18%
Sulfhydryl Compounds
18%
Esters
17%
Membranes
17%
Infant Formula
17%
Growth Hormone
17%
Hordeum
16%
6-Phytase
16%
Leuconostoc mesenteroides
16%
Sulfites
16%
Antioxidants
16%
Citric Acid
16%
Pressure
16%
Lactobacillus acidophilus
16%
Raman Spectrum Analysis
15%
Minerals
15%
Flavoring Agents
15%
Lactococcus
15%
Hydrolysis
15%
Endpoint Determination
15%
Fishes
15%
Yogurt
15%
Bacteria
15%
Landbrug og biologi
casein
52%
odors
47%
milk
46%
flavor
46%
volatile compounds
44%
sous vide
43%
sampling
43%
emulsions
42%
UHT milk
42%
chymosin
38%
plasmin
37%
chemometrics
36%
cooking
35%
lambs
34%
loins
34%
proteins
33%
ultrafiltration
33%
wheat
32%
proteinases
32%
meat emulsions
31%
glucans
31%
cheeses
31%
meat
30%
nuclear magnetic resonance spectroscopy
30%
metabolomics
30%
temperature
29%
texture
29%
spray drying
28%
thiols
25%
myofibrillar proteins
24%
peptides
24%
headspace analysis
24%
whey
23%
beers
23%
homogenization
22%
methodology
22%
breads
22%
camels
22%
gelation
21%
Denmark
21%
proteolysis
21%
Raman spectroscopy
21%
lipid peroxidation
20%
microencapsulation
20%
emulsifying
19%
gas chromatography-mass spectrometry
19%
steam
19%
odor compounds
18%
wort (brewing)
18%
fish oils
17%
lipids
17%
ripening
17%
fermentation
17%
Leuconostoc pseudomesenteroides
16%
chitosan
16%
concentrates
16%
water
16%
whey protein
16%
gastronomy
16%
cleaning in place
16%
free amino acids
16%
Brevibacterium linens
15%
microstructure
15%
flavor enhancers
15%
plasminogen
15%
meat protein
15%
geosmin
15%
phosphoproteome
15%
heat
15%
fermented fish
15%
sensory properties
15%
X-radiation
15%