Medicina y ciencias biológicas
Decapodiformes
100%
Triticum
55%
Sorghum
48%
Bread
46%
Flour
30%
Antioxidants
27%
Prolamins
27%
Glutens
25%
Cicer
25%
Celiac Disease
23%
Dietary Fiber
21%
Zea mays
20%
Caseins
19%
Hot Temperature
19%
Transglutaminases
19%
Trypsin
19%
Peptide Hydrolases
18%
Immunoglobulin A
18%
Edible Grain
17%
Hydrolysis
17%
Food Technology
16%
Enzymes
14%
Muscles
13%
Dominica
13%
Proteins
13%
Chenopodium quinoa
13%
Collagen
12%
Coumaric Acids
12%
Viscosity
12%
Dietary Proteins
11%
Particle Size
11%
Coleoptera
11%
Water
11%
Hepatopancreas
10%
Protein Hydrolysates
10%
Ice
10%
Protein-Lysine 6-Oxidase
10%
Autolysis
10%
Food
10%
Polyacrylamide Gel Electrophoresis
9%
Serum
9%
Aminopeptidases
9%
Cattle
9%
Digestion
9%
Methionine
9%
Tissue Extracts
8%
Elastin
8%
Tosyllysine Chloromethyl Ketone
8%
Phenol
8%
Agricultura y biología
Dosidicus gigas
91%
bran
49%
celiac disease
28%
wheat
28%
breads
28%
Cicer arietinum
24%
Scomberomorus
22%
prolamins
20%
trypsin
19%
chickpeas
19%
physicochemical properties
18%
flour
18%
squid
17%
extrusion
17%
protein-glutamine gamma-glutamyltransferase
17%
Litopenaeus vannamei
16%
proteinases
16%
phenolic compounds
15%
Sorghum bicolor
15%
muscles
15%
Sorghum (Poaceae)
15%
casein
14%
collagen
14%
heat
13%
shrimp
12%
firmness
12%
wheat flour
12%
gluten
12%
enzymes
12%
dough
11%
hydrolysis
11%
shears
11%
protein-lysine 6-oxidase
11%
antioxidant activity
11%
masa
11%
dietary fiber
11%
chemical composition
11%
blended foods
10%
wheat gluten
10%
Bostrichidae
10%
corn
10%
antioxidants
10%
Rhyzopertha dominica
9%
hulling
9%
proteins
9%
enthalpy
9%
digestible protein
9%
quinoa flour
9%
rancidity
9%
cookies
9%
Ingeniería y ciencia de los materiales
Proteins
28%
Collagen
28%
Muscle
21%
Chitosan
20%
Hydrolysis
17%
Enzymes
16%
Purification
16%
Byproducts
15%
Nutrition
14%
Casein
12%
Oxidative stress
12%
Biofilms
11%
Acids
11%
Oxidoreductases
10%
Peptide Hydrolases
9%
Rats
8%
Oils and fats
8%
Ice
8%
Glucose
8%
Molecular mass
6%
Amino acids
6%
Chromatography
5%
Fractionation
5%