Medicine & Life Sciences
Flavonoids
87%
glyceollin
84%
Zygosaccharomyces
76%
Seedlings
66%
Soybeans
52%
Antifungal Agents
50%
Methicillin-Resistant Staphylococcus aureus
43%
Reactive Oxygen Species
34%
Food
30%
Weights and Measures
27%
glabridin
26%
Membranes
25%
Sorbic Acid
24%
Food Preservatives
22%
Quantitative Structure-Activity Relationship
19%
Fabaceae
18%
Static Electricity
16%
Propidium
16%
Membrane Potentials
13%
Pterocarpans
13%
Yeasts
11%
Acids
10%
Rhizopus
10%
Sonication
9%
Oryza
8%
Benchmarking
7%
Fungi
6%
Agriculture & Biology
Zygosaccharomyces
67%
isoflavonoids
56%
reactive oxygen species
35%
Zygosaccharomyces bailii
33%
flavonoids
33%
anti-infective agents
33%
soybeans
31%
biosynthesis
28%
seedlings
26%
imitation foods
16%
spoilage yeast
16%
quantitative structure-activity relationships
15%
sorbic acid
15%
food preservatives
14%
antifungal properties
13%
propidium
13%
rendering
12%
Rhizopus microsporus var. oligosporus
10%
membrane potential
10%
Fabaceae
10%
organic acids and salts
10%
slicing
9%
foods
9%
mechanism of action
9%
image analysis
8%
Oryza
8%
cultivars
8%
sonication
8%
uptake mechanisms
7%
energy
6%
Chemical Compounds
Glyceollin
100%
Antimicrobial Agent
60%
Flavonoid
41%
Biosynthesis
35%
Reactive Oxygen Metabolite
26%
Weight
15%
Pterocarpans
12%
Dioxygen
10%
Sonication
7%
Minimum Inhibitory Concentration
7%
Coumestan
5%