Material Science
Hydrogel
100%
Glutamic Acid
50%
Surface (Surface Science)
32%
Composite Material
29%
Polyethylene Glycol
28%
Film
25%
Lysine
25%
Photoluminescence
25%
Heterojunction
17%
Biomaterial
15%
Adhesive Hydrogel
15%
Halide
15%
Bond Strength (Materials)
15%
Hydrogen Bonding
14%
Photocatalysts
12%
Phase Composition
12%
Titanium Ion
12%
Medical Device
12%
Cathode Material
12%
Silicon Dioxide
12%
Nanocrystalline
12%
Graphene
12%
Photonic Crystal
12%
RNA Sequencing
12%
Superlattice
12%
Titanium Dioxide
12%
Photopolymerization
12%
Self Assembly
12%
S-Scheme Heterojunction
12%
Lubrication
12%
Vanadium
12%
Biofilms
12%
Gold Nanoparticles
12%
Carbon Monoxide
12%
Sodium
12%
Enzymatic Hydrolysis
12%
Complexation
12%
Aqueous Zinc-Ion Battery
12%
Luminescence
12%
Polymer Coating
12%
Oxide Compound
12%
Molecular Simulation
12%
Tyrosine
12%
Adhesive Property
12%
Biocompatibility
7%
Multifunctional Coating
6%
Adhesion
6%
Immunology and Microbiology
Glutamic Acid
50%
Gene Expression Assay
35%
Pantoea
25%
Transcriptomics
18%
Titer
18%
Taxon
16%
Plant Growth-Promoting Bacterium
16%
Stress
15%
Streptomyces
15%
Polylysine
15%
Microbiome
13%
Colony-Forming Unit
12%
Colony Forming Unit S
12%
Pseudomonas stutzeri
12%
Rhizobium
12%
Basidiomycota
12%
Contig
12%
Medicinal Fungus
12%
Brassica
12%
Gibel carp
12%
Mussel
12%
Ubiquitins
12%
Foot
12%
Antidiabetic Activity
12%
Kluyveromyces
12%
Protostomia
12%
Drought Resistance
12%
Inoculum
12%
Fungal Polysaccharide
12%
Bacillus Amyloliquefaciens
12%
Wild Type
12%
Schizophyllan
12%
Schizophyllum commune
12%
Type Strain
12%
Bacillus Atrophaeus
12%
Gene Cluster
12%
Precursor
12%
Sucrose Metabolism
12%
Root Exudate
12%
Promoter Region
12%
Glycosyltransferase
12%
Bacillus Licheniformis
12%
Real-Time Polymerase Chain Reaction
9%
Molecular Weight
9%
Insulin Resistance
8%
Chelation
8%
Microorganism
7%
Amino Acid Metabolism
6%
Enzyme Activity
6%
Genetic Background
6%
Food Science
Exopolysaccharide
62%
Glutamic Acid
37%
Monosaccharide Composition
33%
Fermentation
25%
Antioxidant
22%
Functional Food
22%
Antioxidant Capacity
20%
Glycerol
18%
Table Salt
13%
Staphylococcus aureus
12%
Angiotensin I-converting Enzyme Inhibitory Peptide
12%
Angiotensin
12%
3-Phenyllactic Acid
12%
Chilled chicken
12%
Natural Food
12%
Gelatin
12%
Soybean Meal
12%
Fermented Beverage
12%
Soybean
12%
Gastrointestinal Digestion
12%
Emulsifying Capacity
12%
Raw Fish
12%
Lysine
12%
in Vitro Digestion
12%
Molasse
12%
Raw Fruit
12%
Sucrose
12%
RNA Sequencing
12%
Phytate
12%
Soybean Oil
12%
Tyrosine
12%
Surimi
12%
Raw Vegetable
8%
D-Fructose
7%
Raw Food Materials
6%
Crude Fat
6%
Low-Density Lipoprotein
6%
Total Antioxidant Capacity
6%
HDL-Cholesterol
6%
Glutathione
6%
Real-Time Polymerase Chain Reaction
6%
Calcium Ion
6%
Shelf Life
6%
Food Applications
6%
Frozen Food
6%
Nutrient Composition
6%
Healthy Product
6%
Bitter Taste
6%
Sweetness
6%
Sour Taste
6%