Agriculture & Biology
glucosidases
81%
silk
68%
peptides
67%
whey
60%
protein hydrolysates
57%
phenolic compounds
55%
meat products
54%
carbohydrates
45%
corn
41%
consumer acceptance
40%
supermarkets
39%
inulin
36%
whey protein
36%
shelf life
35%
globulins
33%
beverages
33%
hydrolysates
32%
oats
31%
lactic acid bacteria
30%
meat
30%
functional properties
30%
antioxidant activity
29%
hemolysis
27%
diabetes
25%
Lactobacillus
25%
pretreatment
24%
noninsulin-dependent diabetes mellitus
23%
maysin
21%
antioxidants
21%
Enterococcus
21%
agar
20%
consumer demand
19%
preservatives
17%
bioactive properties
17%
Lactococcus
16%
bioactive compounds
15%
Streptococcus
13%
assays
13%
minimally processed foods
12%
erythrocytes
12%
edible films
10%
sampling
10%
cardiovascular system
10%
food preservation
10%
sensory properties
10%
endocrine system
10%
polyphenols
10%
thiazolidinediones
10%
artificial intelligence
9%
biguanides
9%
consumer preferences
9%
sulfonic acids
9%
esculin
9%
prepared foods
9%
in vivo studies
9%
microbial growth
9%
slicing
8%
antimicrobial properties
8%
sulfonylureas
8%
functional foods
8%
methodology
8%
food quality
8%
azides
8%
meat quality
8%
peptidyl-dipeptidase A
7%
food safety
7%
immune system
7%
cheeses
7%
industry
7%
insulin resistance
7%
packaging
7%
food industry
7%
kanamycin
7%
spoilage
7%
cycloheximide
6%
lipid peroxidation
6%
concentrates
6%
anaerobic conditions
6%
anti-infective agents
6%
obesity
6%
chemical composition
6%
blood glucose
6%
lactose
6%
salts
5%
proteins
5%
deterioration
5%
degradation
5%
Medicine & Life Sciences
Glucosidases
100%
Silk
85%
Meat Products
82%
Zea mays
81%
Whey
72%
peptide A
50%
Protein Hydrolysates
49%
Avena
47%
Decapodiformes
46%
Whey Proteins
46%
Meat
45%
Ultrasonic Waves
43%
Peptides
42%
Lactobacillales
42%
Inulin
41%
Beverages
38%
Lactobacillus
37%
Agar
31%
Enterococcus
28%
maysin
26%
Lactococcus
25%
Streptococcus
17%
Health
16%
apimaysin
15%
Edible Films
15%
Esculin
13%
Type 2 Diabetes Mellitus
13%
Polyphenols
13%
Mexico
12%
Proteins
12%
Food
11%
Consumer Behavior
11%
Azides
11%
Food Quality
11%
Fast Foods
11%
Antioxidants
11%
Artificial Intelligence
10%
Kanamycin
10%
Cheese
10%
Industry
10%
Food Industry
10%
Food Safety
10%
Endocrine System
10%
Lactose
9%
Product Packaging
9%
Cycloheximide
9%
Molecular Docking Simulation
8%
Biguanides
8%
Fisheries
8%
Biological Products
8%
Cardiovascular System
8%
Thiazolidinediones
7%
Peptidyl-Dipeptidase A
7%
Gases
6%
Immune System
6%
Flavonoids
6%
Hydrophobic and Hydrophilic Interactions
6%
Oils
5%
Lipids
5%
Carbohydrates
5%
Blood Glucose
5%
Chemistry
Exopolysaccharide
56%
Antioxidant Agent
45%
Inulin
44%
Peptide
43%
Protein Hydrolysate
42%
Agar
35%
Food
31%
Indicator
28%
Bioactivity
23%
Preservative Agent
19%
Fermentation
15%
Industry
15%
Application
14%
Time
14%
Safety
14%
Emulsifying Agent
13%
Protein
13%
Hypocholesterolemic
12%
Bacteriocin
11%
Metabolite
11%
Kanamycin
11%
Antimicrobial Agent
11%
Cycloheximide
11%
Trolox
10%
Antidiabetic Agent
10%
Antihypertensive
9%
Environment
9%
Neurotransmitter
9%
Lactose
8%
Green
8%
Nutrient
8%
Hormone
8%
Organic Acid
8%
Fat
8%
Antiinflammatory
7%
Azide
7%
Biosynthesis
6%
Carbohydrate
6%
Occurrence in Nature
6%
Environmental Pollutant
6%
Acetic Acid
6%
Strain
5%
Lipid
5%
Hydrophobicity
5%
Additive
5%