Medicin og biovidenskab
Magnetic Resonance Spectroscopy
93%
Hordeum
81%
Malus
77%
Appetite Regulation
77%
Solanum tuberosum
76%
Cheese
74%
Necrotizing Enterocolitis
71%
Alginates
66%
Metabolome
65%
Least-Squares Analysis
64%
Gastrointestinal Microbiome
57%
Swine
45%
Fats
43%
Anti-Bacterial Agents
38%
Lipids
37%
guluronic acid
35%
Near-Infrared Spectroscopy
34%
Fourier Transform Infrared Spectroscopy
32%
Odorants
30%
Calibration
29%
Protons
29%
Sugars
28%
Salts
25%
Prunus armeniaca
24%
Selective Breeding
22%
Prunus persica
22%
Newborn Infant
22%
phenolic acid
20%
Fruit and Vegetable Juices
20%
Energy Intake
19%
Fluorescence Spectrometry
18%
Fatty Acids
18%
3-phenyllactic acid
18%
phenylacetylglycine
18%
mannuronic acid
17%
4-hydroxyphenylacetic acid
17%
Meals
17%
Gas Chromatography-Mass Spectrometry
16%
Dermatoglyphics
16%
Principal Component Analysis
15%
Kemiske forbindelser
2D NMR Spectrum
79%
Headspace Gas Chromatography
76%
Metabolite
71%
Ion Chromatography
62%
Alginate
58%
Electron Spin
47%
NMR Spectroscopy
46%
Chromatography
44%
Gas Chromatography Mass Spectrometry (GCMS)
43%
Maltotriose
42%
Antimicrobial Agent
40%
Lipid
39%
Plasma
35%
Maltose
34%
3-Phenyllactic Acid
27%
Phenylacetylglycine
27%
Mixture
25%
4-Hydroxyphenylacetic Acid
24%
Acid
24%
Sampling
23%
Metabolic
23%
Pharmacological Metabolism
22%
Dimension
21%
Error
21%
Glucose
21%
Kynurenine
21%
Guluronic Acid
19%
Proton
18%
Application
18%
Developmental
17%
Fatty Acid
17%
Chemistry
16%
Bile Acid
16%
Serotonin
15%
Landbrug og biologi
nuclear magnetic resonance spectroscopy
100%
cream cheese
90%
appetite
66%
dry matter content
62%
filling period
61%
alginates
61%
lipid composition
60%
Hordeum vulgare
58%
lipid content
51%
tubers
50%
lipids
46%
barley
45%
potatoes
44%
near-infrared spectroscopy
43%
Fourier transform infrared spectroscopy
38%
mutants
33%
fluorescence emission spectroscopy
24%
chemometrics
23%
salt content
23%
least squares
22%
salt concentration
19%
energy intake
19%
cheeses
18%
sampling
17%
methodology
15%
