Agriculture & Biology
pork
100%
bioavailability
96%
nutritive value
79%
oxidation
59%
temperature
40%
proteins
34%
stomach
32%
protein denaturation
24%
protein structure
20%
tryptophan
19%
sampling
17%
proteomics
17%
heat
16%
heat treatment
16%
digestibility
16%
deamidation
14%
aggregation behavior
14%
glycation
13%
autoclaving
12%
Maillard reaction
12%
roasting
11%
surface proteins
11%
pepsin
10%
chymotrypsin
10%
protein degradation
10%
hydrophobicity
10%
boiling
10%
Fourier transform infrared spectroscopy
10%
meat quality
10%
differential scanning calorimetry
9%
thiols
9%
least squares
9%
chemistry
9%
trypsin
8%
cysteine
8%
mass spectrometry
8%
lipid peroxidation
8%
meat
7%
peptides
6%
muscles
6%
degradation
6%
amino acids
5%
extracts
5%
methodology
2%