Biochemistry, Genetics and Molecular Biology
Metabolomics
81%
Metabolite
76%
Mass Spectrometry
76%
Flavonoid
38%
Antibacterial Activity
38%
Serum Total Protein
38%
Protein Catabolism
38%
Oxidative Stress
38%
Drought Tolerance
38%
Electrospray Ionization
38%
Lipid Peroxidation
38%
Genetic Marker
38%
Methicillin Resistant Staphylococcus Aureus
38%
Environmental Stress
38%
Lipid
38%
Reprogramming
38%
Dynamics
38%
Cytoplasmic Hybrid
38%
Oryza
38%
Liquid Chromatography-Mass Spectrometry
38%
Enzyme Activity
38%
Photorespiration
38%
Metabolic Pathway
38%
Time-of-Flight Mass Spectrometry
38%
Secondary Metabolite
38%
Vitamin C
38%
Glutathione
38%
Proteome
30%
Electric Potential
30%
Triglyceride
15%
Ion Source
15%
Arabidopsis thaliana
9%
Chloroplast DNA
9%
Mitochondrial DNA
9%
Translocator Protein
7%
Enzyme
7%
Sodium Iodide
7%
Lipid Oxidation
7%
Blood Proteins
7%
Proteomics
7%
Protease Inhibitor
7%
Precursor
7%
Food Science
Time-of-Flight Mass Spectrometry
41%
Escherichia coli
38%
Food Preservative
38%
Volatile Organic Compound
38%
Techno-functional Properties
38%
Sodium
38%
Broiler Chicken
38%
Arabinoxylan
38%
Solid-State Fermentation
38%
Digestibility
38%
Low-fat Dairy
38%
Food Coloring
38%
Oil Content
38%
Pea Protein
38%
Near Infrared Spectroscopy
38%
Matrix-Assisted Laser Desorption-Ionization
38%
Traditional Food
38%
Amino Acid
38%
Bacillus cereus
38%
Natural Food Preservative
38%
B.cereus
38%
Iron
38%
Food systems
38%
Flavor Compounds
38%
Protein-rich
38%
Human Milk
38%
Milk Serum Protein
25%
Thermal Processing
23%
Nutritive Value
22%
Starch
20%
Sensation of Taste
19%
Lactic Acid
15%
Pea Protein Isolate
15%
Lipid Oxidation
15%
Butyrate
12%
Acid Content
12%
Food Formulation
12%
Proteomics
12%
Chinese Human Milk
12%
Analysis of Variance
11%
Table Salt
10%
Bitter Taste
9%
Food Flavor
9%
Sweetness
9%
Foaming Capacity
9%
Savory
9%
Shelf Life
9%
Umami
9%
Food Ingredient
9%
Distilled Beverage
7%
Immunology and Microbiology
Antibacterial Activity
100%
Methicillin-Resistant Staphylococcus Aureus
76%
Gram-Positive Bacteria
46%
Batch Process
38%
Quantitative Structure Activity Relation
38%
Gene Expression Assay
38%
Minimum Inhibitory Concentration
38%
Chinese Hamster
38%
Ovary Cell
38%
Cell Size
38%
Arabidopsis
38%
Sirolimus
25%
Extract
23%
Cycline
19%
Food Preservative
15%
Brassicaceae
15%
Cell Cycle
12%
Escherichia coli
7%
Sinapis
7%
Bacillus Cereus
7%
Fabaceae
7%
Brassica
7%
Camelina Sativa
7%
Transcriptome
6%
Cell Growth
6%
Gene Expression
6%
Downregulation
6%
Upregulation
6%
Growth Factor
6%
Cell Cycle G1 Phase
6%
Cell Cycle Arrest
6%
Lipogenesis
6%
Cell Proliferation
6%
Cytokine
6%
Cell Cycle Checkpoint
6%
Amino Acid
6%
Translation (Protein Synthesis)
6%