Medicin og biovidenskab
Pandalidae
100%
Pressure
75%
Seedlings
74%
thioglucosidase
66%
Brassica
65%
Glucosinolates
58%
Temperature
57%
Pectins
43%
Meat
43%
Caseins
42%
arabinoxylan
41%
Enzymes
38%
Water
38%
Ice
33%
Lactose
33%
Carotenoids
32%
Agaricales
30%
Vegetables
30%
Biosensing Techniques
29%
Maillard Reaction
28%
Amino Acids
28%
Milk
26%
3-deoxygalactosone
25%
Food
25%
Peptide Hydrolases
24%
Oligosaccharides
24%
Monosaccharides
24%
Proteins
22%
Glyoxal
21%
Food Ingredients
21%
Lysine
21%
Esterification
20%
Pork Meat
20%
Galactose
19%
Shiitake Mushrooms
19%
Enzyme Activators
18%
3-deoxyglucosone
18%
Oryza
17%
Color
17%
Nitrate Reductase
17%
Lactalbumin
17%
Lactoglobulins
17%
maltodextrin
17%
Hydrolysis
17%
flavourzyme
17%
lime
17%
Rhamnose
17%
Decapodiformes
16%
Arabinose
16%
Anthocyanins
16%
Landbrug og biologi
Pandalus borealis
77%
Brussels sprouts
67%
peeling
61%
thioglucosidase
50%
umami
49%
high pressure treatment
49%
shell (arthropods)
49%
shrimp
44%
glucosinolates
40%
free amino acids
36%
enzymes
33%
casein
32%
temperature
31%
galactooligosaccharides
30%
pectins
30%
arabinoxylan
30%
seedlings
29%
biosensors
28%
carotenes
26%
lactose
25%
shrimp shells
25%
mushrooms
23%
Pandalidae
22%
Maillard reaction
22%
proteinases
21%
food acceptability
20%
ice nucleation
20%
advanced glycation end products
19%
gastronomy
19%
lactoglobulins
19%
lemon peels
18%
lysine
18%
bioluminescence
18%
black rice
17%
pressure treatment
17%
extracts
16%
water activity
16%
meat
16%
esterification
16%
galactose
16%
food analysis
16%
aquaculture feeds
16%
monosaccharides
15%
fermented sausages
15%
functional properties
15%
water
15%
nitrite reductase
15%
Kemiske forbindelser
Pressure
55%
Glucosinolate
53%
Arabinoxylans
39%
Pectin
36%
Maillard Reaction
33%
3-Deoxyglucosone
31%
Glycation
31%
Lactose
29%
Food
28%
Bioluminescence
28%
Protein
20%
Advanced Glycation End-Product
19%
Galacturonic Acid
19%
Triglyceride
18%
Galactose
18%
L-Arabinose
17%
Solid Lipid Nanoparticle
16%
Strain
16%
D-Xylose
16%
Time
15%
Monosaccharide
15%
Industry
15%
Carbohydrate
15%
Collagen
15%
