Medicin og biovidenskab
rhamnogalacturonan I
83%
Electron Spin Resonance Spectroscopy
73%
Industrial Waste
71%
Hordeum
60%
Molecular Weight
57%
Pork Meat
57%
Solanum tuberosum
56%
Reverse-Phase Chromatography
53%
Light
50%
Caseins
50%
Horseradish Peroxidase
48%
Temperature
46%
Ethanol
41%
melanoidin polymers
40%
Proteins
39%
Refractometry
37%
Metals
37%
Reactive Oxygen Species
34%
Insulin
29%
Pressure
27%
Oxygen
25%
Atmosphere
25%
Iron
23%
Heating
22%
Water
22%
Spin Trapping
22%
Freezing
21%
Gel Chromatography
21%
Antioxidants
21%
Nitrogen
21%
In Vitro Techniques
18%
Landbrug og biologi
malt
100%
wort (brewing)
65%
beers
63%
roasting
56%
myofibrillar proteins
53%
cardiolipins
50%
pork
42%
oxidants
41%
functional properties
39%
apoptosis
39%
casein
38%
molecular weight
37%
peroxidase
35%
barley
33%
potatoes
32%
metals
32%
oxidation
31%
proteins
27%
solubility
25%
dietary fiber
23%
potato pulp
22%
electron paramagnetic resonance spectroscopy
20%
meat protein
19%
light scattering
19%
hydrophobic bonding
17%
hydrogen bonding
17%
potato starch
16%
structural proteins
15%
polygalacturonase
15%
myosin
15%
Kemiske forbindelser
Light Scattering
78%
Rhamnogalacturonan I
75%
Mashing
75%
Hyperfine Structure
55%
Self-Association
48%
Weight
48%
Insulin (Human)
46%
ESR Spectrum
45%
Reverse Phase Liquid Chromatography
44%
Fenton Reaction
38%
Black
37%
EPR Spectroscopy
37%
Size Exclusion Chromatography
36%
Protein
35%
Ethanol
34%
Water Soluble
32%
Refractive Index
30%
Dioxygen
25%
Nitrogen
25%
Pressure
24%
Ambient Reaction Temperature
23%
Insulin Derivative
21%
Oxidation Reaction
19%
Antioxidant Agent
16%