Landbrug og biologi
novel foods
93%
hypersensitivity
71%
biotechnology
68%
ingredients
58%
organisms
40%
allergens
36%
immunoglobulin E
25%
genes
24%
proteins
24%
risk analysis
23%
protein-glutamine gamma-glutamyltransferase
21%
nuts
18%
risk assessment
18%
ice
17%
cross reaction
17%
amylases
17%
sequence homology
17%
protein sources
17%
stomach
14%
fluids
13%
soybeans
13%
fish
10%
animals
7%
testing
6%
Medicin og biovidenskab
Food Ingredients
100%
Biotechnology
82%
Hypersensitivity
58%
Food
50%
Allergens
33%
Genes
28%
Microbial Genes
28%
Fish Proteins
28%
Proteins
26%
Transglutaminases
23%
Nuts
22%
Decision Trees
22%
Soybeans
21%
Cross Reactions
21%
Ice
21%
Amylases
19%
Sequence Homology
19%
Immunoglobulin E
16%
Stomach
12%
Animals
8%
Serum
8%