Medicin og biovidenskab
3-deoxygalactosone
50%
3-deoxyglucosone
36%
Advanced Glycation End Products
32%
Agaricales
60%
Aldehydes
28%
Amino Acids
58%
Aminobutyrates
35%
Beverages
58%
Brassica
32%
Carrageenan
28%
Caseins
28%
Cyperus
49%
Edible Plants
32%
Egg White
34%
flavourzyme
34%
Food Quality
39%
Food Safety
29%
Galactose
39%
Gas Chromatography-Mass Spectrometry
23%
Glyoxal
43%
Lactose
94%
Lysine
42%
Maillard Reaction
62%
Malus
32%
Meat
26%
Metabolomics
26%
Microwaves
32%
Milk
61%
Monosaccharides
25%
naringenin
35%
Nutritive Value
31%
Nuts
60%
Oils
27%
oleoresins
27%
Oligosaccharides
49%
Opuntia
41%
Pasteurization
37%
Pleurotus
28%
Polyphenols
29%
Pressure
26%
Pyrus
36%
Pyruvaldehyde
61%
red yeast rice
28%
Seedlings
37%
Shiitake Mushrooms
39%
Starch
27%
Tea
46%
Technology
33%
Temperature
53%
Tigers
72%
Landbrug og biologi
advanced glycation end products
39%
Agrocybe aegerita
15%
aldehydes
23%
amino acids
21%
beverages
50%
Brussels sprouts
33%
byproducts
44%
carbohydrates
17%
casein
21%
Cyperus esculentus
41%
dairies
21%
enzymes
22%
extracts
16%
food plants
26%
food safety
23%
free amino acids
75%
galactooligosaccharides
62%
galactose
33%
gamma-aminobutyric acid
26%
green tea
28%
heat
15%
high pressure treatment
37%
kinetics
15%
lactose
73%
lysine
36%
macroalgae
23%
Maillard reaction
48%
methodology
15%
milk
44%
monosaccharides
21%
mushrooms
47%
naringenin
31%
nuts (equipment)
65%
oils
17%
Opuntia
30%
Panthera tigris
57%
pasteurization
26%
physicochemical properties
22%
polyphenols
22%
preservatives
33%
preserves
15%
pulsed electric fields
19%
sausages
26%
temperature
28%
umami
100%
Kemiske forbindelser
3-Deoxyglucosone
63%
Acid
23%
Aldehyde
16%
Argpyrimidine
15%
Brown
25%
Carbohydrate
24%
Carrageenan
30%
Colorant
27%
Coloring Agent
24%
Fat
15%
Food
29%
Furfural
16%
Galactose
37%
Gas Chromatography Mass Spectrometry (GCMS)
18%
Glycation
31%
Glyoxal
29%
Glyoxal-Lysine Dimer
17%
Green
37%
Homogenization
27%
Lactose
32%
Lycopene
22%
Maillard Reaction
72%
Methylglyoxal
48%
Methylglyoxal-Lysine Dimer
17%
Monosaccharide
20%
Monounsaturated Fatty Acid
17%
Naringenin
33%
pH Value
19%
Phytosterols
16%
Polyphenol
31%
Preservation Technique
15%
Preservative Agent
28%
Pressure
17%
Protein Hydrolysis
22%
Pyrraline
21%
Red
16%
Strecker Synthesis
33%
Trolox
15%
White
40%