Biochemistry, Genetics and Molecular Biology
Protein
72%
Peptide
50%
Proteomics
40%
Bioinformatics
30%
Seaweed
28%
Introspection
23%
Carrageenan
23%
Mass Spectrometry
20%
Quantitative Proteomics
20%
Electric Potential
19%
Learning
16%
Extract
15%
Enzymatic Hydrolysis
14%
Protease
14%
Patatin
14%
Extraction Methods
12%
Isoform
11%
Storage Protein
11%
Structure Activity Relation
11%
Fluorescence Resonance Energy Transfer
11%
Electrospray Mass Spectrometry
11%
Tandem Mass Spectrometry
10%
Protein Catabolism
9%
Volume
6%
Trypsin
6%
Protein Hydrolysis
5%
Mouse
5%
Grass
5%
Atlantic Cod
5%
Brown Bear
5%
Enzyme Assisted Extraction
5%
Food Science
Potato
100%
Oil
58%
Hydrolysis
37%
Food Product
32%
Antioxidant
30%
Carrageenan
18%
Mayonnaise
16%
Nutritive Value
14%
Amino Acids
11%
Omega 3 Fatty Acid
11%
Electrospray Ionization
11%
Spinach
8%
Tandem Mass Spectrometry
7%
Sodium
6%
Starch
6%
Antioxidant Capacity
5%
Grass
5%
Edible Seaweed
5%
High Performance Liquid Chromatography
5%
Casein
5%
Pharmacology, Toxicology and Pharmaceutical Science
Potato
62%
Peptide
59%
Protein
37%
Emulsifying Agent
36%
Seaweed
22%
Protein Hydrolysate
12%
Cell Protein
11%
Protein A
11%
Fish Oil
10%
Water Oil Cream
9%
Trypsin
8%
Atlantic Cod
5%
Ribulosebisphosphate Carboxylase
5%
Antioxidant Capacity
5%
Omega-3 Fatty Acid
5%
Starch
5%