Food Science
Gel Strength
100%
Meat Analog
100%
Sodium
100%
Water Holding Capacity
100%
Vegetables Fruits
100%
Food Security
100%
Casein Micelles
100%
Marinating
100%
Amino Acid Profile
100%
Whey Protein Isolate
83%
Casein
60%
Calcium Ion
40%
Digestibility
33%
Chymosin
20%
Sensory Characteristics
16%
Real-Time Polymerase Chain Reaction
16%
Amino Acid Score
16%
Indispensable Amino Acids
16%
Amino Acid
16%
Protein Quality
16%
Reduced Salt
16%
Agricultural and Biological Sciences
Grains
100%
Planting Density
100%
Fruit Vegetable
100%
Plant Diseases
100%
Protein Depletion
100%
Pig
100%
Fungicide
50%
Cropland
50%
Climate Change
50%
Dry Season
50%
Crop Models
50%
Pod
50%
Deforestation
50%
Crop Production
25%
Infancy
25%
Population Growth
25%
Whey Protein Isolate
23%
Digesta
9%
Digestibility
9%
Immunology and Microbiology
Phragmoplast
100%
Microtubule
100%
Ionic Strength
100%
Blood Plasma
100%
Kinetic Parameter
66%
Michaelis Constant
33%
Transport Kinetics
33%
Maximum Reaction Velocity
33%
Blood Level
33%
Intestine Absorption
33%
Cell Transport
33%
Enterohepatic Circulation
33%
Homeostasis
33%
Cross Linking
28%
Physcomitrella patens
25%
Cellular Distribution
25%
Arabidopsis
25%
Orthology
25%
Membrane Vesicle
25%
Gene Inactivation
25%
Isoelectric Point
14%