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