Agriculture & Biology
protons
97%
mass spectrometry
66%
volatile organic compounds
50%
fatty acid composition
30%
chemometrics
28%
odors
27%
raw meat
24%
Cucumis melo
23%
Prunus persica
23%
butter
23%
chicken meat
22%
near-infrared spectroscopy
22%
melons
21%
milk composition
20%
peaches
19%
spectroscopy
19%
milk fat
18%
meat
18%
sensory evaluation
18%
production technology
18%
free fatty acids
17%
lambs
17%
farming systems
16%
triacylglycerols
15%
fatty acids
15%
lipid content
14%
fruits
14%
grasses
14%
Momordica
12%
milk
12%
flavor
12%
lipids
11%
lamb meat
10%
cultivars
10%
aldehydes
9%
sampling
8%
alcohols
8%
cooking
8%
acetaldehyde
7%
genotype
7%
canning
7%
antioxidants
7%
discriminant analysis
6%
least squares
6%
principal component analysis
5%
Medicine & Life Sciences
Protons
100%
Mass Spectrometry
70%
Cucumis melo
36%
Odorants
34%
Volatile Organic Compounds
33%
Prunus persica
30%
Cucurbitaceae
30%
Fats
29%
Butter
28%
Poaceae
24%
Near-Infrared Spectroscopy
23%
Coffee
23%
Fruit
23%
Agriculture
22%
Nonesterified Fatty Acids
20%
Milk
20%
Spectrum Analysis
19%
Reaction Time
18%
Meat
17%
Dermatoglyphics
17%
Fatty Acids
16%
Triglycerides
15%
butyraldehyde
11%
Momordica
11%
Red Meat
9%
Aldehydes
7%
Acetaldehyde
7%
Discriminant Analysis
7%
Least-Squares Analysis
7%
Principal Component Analysis
6%
heptanal
6%
decanaldehyde
6%
3,7-dimethyl-1,5(E),7-octatrien-3-ol
5%
2-nonenal
5%
Chemical Compounds
Proton Transfer
38%
Volatile Organic Compound
30%
Proton Transfer Reaction Mass Spectrometry
29%
Butanal
29%
Quadrupole Mass Spectroscopy
24%
Fat
19%
Transfer Reaction
18%
Hexenal
17%
Decanal
15%
Heptanal
14%
Aldehyde
13%
Alcohol
11%
Acetaldehyde
9%
Diol
9%
Leaf Like Crystal
8%
Chemical Formula
7%
Green
6%
Ethanol
6%
Ester
5%
Methanol
5%