Medicin og biovidenskab
Sulfhydryl Compounds
92%
Electron Spin Resonance Spectroscopy
77%
Emulsions
50%
Oils
49%
Antioxidants
49%
Water
39%
Hordeum
38%
Catechin
37%
Sulfites
37%
Spin Trapping
34%
ThioGlo-1
33%
1-hydroxyethyl radical
30%
Carotenoids
29%
Red Meat
29%
Proteins
29%
Hydroxybenzoates
29%
Lipids
28%
Coumaric Acids
27%
Tocopherols
26%
Laccase
26%
Kinetics
25%
Triticum
25%
Lignin
25%
Heating
24%
Metals
24%
ferrylmyoglobin
23%
melanoidin polymers
23%
Lactobacillus acidophilus
23%
Maillard Reaction
23%
Bread
22%
Tea
22%
bodipy 665-676
21%
Liposomes
21%
Free Radicals
20%
Fish Oils
20%
alpha-(4-pyridyl-1-oxide)-N-tert-butylnitrone
20%
epicatechin gallate
20%
Meat
19%
Iron
19%
Pasteurization
19%
palm kernel oil
18%
4,4-difluoro-4-bora-3a,4a-diaza-s-indacene
17%
Spectrum Analysis
17%
Oxygen
17%
Fatty Acids
17%
Triglycerides
17%
Lysine
16%
Benzoquinones
15%
epigallocatechin gallate
15%
Temperature
15%
Landbrug og biologi
beers
100%
oxidative stability
84%
thiols
61%
electron paramagnetic resonance spectroscopy
58%
wort (brewing)
46%
malt
43%
antioxidants
41%
oxidation
41%
emulsions
37%
autoxidation
32%
sulfites
26%
epicatechin
26%
hydroxybenzoic acids
23%
tocopherols
22%
roasting
22%
proteins
20%
barley
20%
green tea
19%
coumaric acids
19%
kinetics
18%
carotenes
18%
oils
18%
breads
18%
fish oils
17%
droplets
16%
lipids
16%
beverages
16%
epigallocatechin gallate
16%
palm kernel oil
15%
Kemiske forbindelser
EPR Spectroscopy
51%
Thiol
48%
Emulsion
42%
Oxidation Reaction
38%
Lipid
36%
Antioxidant Agent
36%
Spin Trapping
31%
Autoxidation
30%
Liposome
27%
Protein
25%
Lignin
24%
Triglyceride
24%
(-)-Epicatechin
24%
Dioxygen
22%
Monoglyceride
21%
Gallate
19%
Fat
19%
Catechin
18%
(-)-Epigallocatechin
18%
Glucose
18%
Emulsifying Agent
17%
Electron Spin
17%
Adduct
17%
Tocopherol
16%
1,2-benzoquinones
15%
Lysine
15%
Maillard Reaction
15%
Fatty Acid
15%
