Medicin og biovidenskab
4-methylcatechol
24%
Advanced Glycation End Products
23%
Antioxidants
100%
Biological Availability
23%
Bread
45%
Calcium
53%
Calcium Citrate
24%
Calcium Gluconate
26%
Carotenoids
78%
Catechin
40%
Cations
23%
Density Functional Theory
24%
Electron Spin Resonance Spectroscopy
33%
Electrons
21%
ferrylmyoglobin
53%
Flavonoids
20%
Flour
25%
Food
30%
gluconic acid
24%
Heating
26%
Iron
29%
Kinetics
20%
lactobionic acid
21%
Lactoglobulins
31%
Light
24%
Lipids
60%
Liposomes
26%
Maillard Reaction
22%
Meat
53%
Metmyoglobin
30%
Milk
47%
Myoglobin
25%
Oxygen
26%
Phenol
24%
Photolysis
28%
Polyphenols
20%
Pork Meat
31%
Powders
28%
Proteins
29%
Red Meat
35%
Riboflavin
42%
Solubility
31%
Spectrum Analysis
20%
Sulfhydryl Compounds
38%
Tea
38%
Temperature
38%
Tocopherols
29%
Triticum
37%
Unilamellar Liposomes
22%
Water
40%
Landbrug og biologi
advanced glycation end products
18%
antioxidant activity
17%
antioxidants
72%
aqueous solutions
20%
beef
22%
beverages
17%
bioavailability
24%
breads
35%
calcium
53%
calcium citrate
26%
calcium hydrogen phosphate
19%
carotenes
42%
carotenoids
22%
cations
19%
chemical safety
18%
density functional theory
22%
electron paramagnetic resonance spectroscopy
28%
epicatechin
20%
extracts
30%
gluconates
22%
green tea
41%
ham
16%
heat
15%
iron
26%
kinetics
19%
lactoglobulins
33%
lipid peroxidation
43%
lipids
21%
meat
26%
myofibrillar proteins
19%
myoglobin
22%
oxidation
81%
oxidative stability
34%
oxygen
21%
patties
20%
phenol
18%
polyphenols
17%
pork
20%
proteins
26%
quinones
16%
riboflavin
29%
rosemary
28%
skim milk
23%
solubility
21%
synergism
45%
temperature
16%
thiols
33%
tocopherols
24%
water
28%
zinc
19%
Kemiske forbindelser
(-)-Epicatechin
17%
4-Methylcatechol
20%
Antioxidant Agent
76%
Astaxanthin
19%
Calcium(0)
30%
Carotenoid
32%
Catechin
23%
Daidzein
23%
Dioxygen
21%
Electron Transfer
22%
EPR Spectroscopy
25%
Flavonoid
19%
Food
29%
Food Component
16%
Green
20%
Isoflavonoid
19%
Laser Flash Photolysis
15%
Lipid
72%
Liposome
27%
Myoglobin
22%
Oxidation Reaction
63%
pH Value
21%
Phenol
20%
Protein
33%
Quercetin
16%
Radical Cation
27%
Rate Constant
21%
Reduction
18%
Riboflavin
27%
Spin Trapping
16%
Thiol
18%