Food Science
Lactose
70%
Lactobacillus fermentum
62%
Glutamic Acid
50%
Isomaltulose
50%
Human Milk
50%
Infant Formula
50%
Escherichia coli
50%
Thermostability
41%
Artificial Sweetener
37%
Lysine
35%
Human Milk Oligosaccharide
33%
Food Grades
29%
Galactosidase
25%
Molecular Cloning
25%
3-Fucosyllactose
25%
Fermentation Conditions
25%
Mucin
25%
Whey Powder
25%
Sucrose
25%
Site-Directed Mutagenesis
25%
Table Salt
25%
Bacillus subtilis
25%
Inulin
25%
Lentinula edodes
25%
Electron Microscopy
25%
Alkaline Extraction
25%
Food Fermentation
16%
Amino Acid
16%
Low-calorie Sweeteners
16%
D-Fructose
15%
Carotenoid
12%
Raw Food Materials
12%
Carotene
12%
Whey Cheese
12%
Food&Beverage
12%
Dietary Supplement
12%
Plasmid
12%
Probiotics
8%
Antimicrobial Peptide
8%
Molasse
8%
Hydrolysate
8%
Glycerol
8%
Food Industry
8%
Biochemistry, Genetics and Molecular Biology
Isomerase
100%
Arabinose
100%
Tagatose
42%
Galactose
41%
Lactobacillus fermentum
35%
Galactosidase
25%
Protein Purification
25%
Mannose Phosphate Isomerase
25%
Homology Modeling
25%
2-Epimerase
25%
Caldicellulosiruptor
25%
Helicobacter Pylori
25%
Fucosyltransferase
25%
Xylulose
25%
X Ray Diffraction
25%
Site-Directed Mutagenesis
25%
Ovalbumin
25%
Columbidae
25%
Acid Phosphatase
25%
Enzyme
23%
Ribulose
17%
Isomerization
16%
Lactose
12%
Human Milk Oligosaccharide
8%
Child Health
8%
Lactose Permease
8%
Neisseria
8%
Polysaccharide
7%
Structure Analysis
6%
Ion Exchange
6%
Molecular Model
6%
Amino Acid
6%
Alanine
6%
Enzyme Activity
6%
Thermostability
6%
Size-Exclusion Chromatography
6%
Escherichia coli
6%
Cell Volume
6%
Animal Tissue
6%
Glucose Blood Level
5%
Xylitol
5%
Ornithine
5%
Transmembrane Domain
5%
Gene Disruption
5%
Chemistry
L-Arabinose
50%
Titanium Dioxide
50%
Isomerization
35%
D-Tagatose
31%
Tagatose
31%
Lysine
28%
Meso Porosity
28%
Galactosidase
25%
Plasmid
25%
Aspartic Acid Residue
25%
Site-Directed Mutagenesis
25%
Molecular Shape
25%
Enzyme Immobilization
25%
Tetrapyrrole
25%
Hydrogel
25%
Metabolic
25%
L-Lysine
25%
Nanoporosity
25%
Arabinose
25%
L-Xylulose
25%
D-Galactose
25%
Oligosaccharide
25%
Cephalosporin
25%
Penicillin
25%
Ethylene Glycol
18%
Amino Acid
14%
Bis-Tris
12%
Thermal Stability
9%
Enzyme Activity
9%
Protein Tertiary Structure
8%
Lactose
8%
Chemical Industry
8%
Reaction Parameter
6%
Synchrotron Radiation
6%
Molecular Model
6%
Ribulose
6%
Methyl Ester
6%
Buffer Solution
6%
Alanine
6%
Hydrogen Bonding
6%
stability
5%
Pentose
5%
L-Arabinitol
5%