Agriculture & Biology
ionization
100%
desorption
95%
lasers
85%
mass spectrometry
75%
muscles
70%
swine
61%
Foot-and-mouth disease virus
56%
ham
51%
longissimus muscle
46%
proteome
43%
exercise
41%
emulsions
40%
transcriptome
39%
antigens
33%
oils
28%
meat quality
27%
energy metabolism
26%
meat production
25%
water
18%
group process
17%
protein synthesis
16%
muscle tissues
16%
marbling
15%
Duroc
15%
intramuscular fat
15%
pork quality
13%
protein composition
12%
gene ontology
11%
sows
10%
texture
10%
virion
9%
metabolism
9%
animals
9%
proteins
9%
breeds
9%
genes
7%
salt content
7%
color
7%
recombinant antibodies
7%
Large White
7%
purebreds
7%
glycation
6%
water activity
6%
landraces
6%
exercise equipment
5%
sensory properties
5%
emulsifying
5%
structural proteins
5%
adjuvants
5%
Medicine & Life Sciences
Mass Spectrometry
80%
Lasers
71%
Pork Meat
69%
Foot-and-Mouth Disease Virus
61%
Emulsions
48%
Surface Antigens
47%
Muscles
46%
Oils
44%
Swine
44%
Transcriptome
40%
Hamstring Muscles
27%
Meat
24%
Proteins
23%
Color
18%
Fats
16%
Antigens
15%
Individuality
14%
Energy Metabolism
13%
Salts
9%
Virion
9%
Group Processes
9%
Gene Ontology
8%
Animals
7%
Water
7%
Biological Phenomena
7%
Viral Structural Proteins
6%
Virus Attachment
6%
Immunoglobulin Fragments
6%
Genes
5%
Down-Regulation
5%