Biochemistry, Genetics and Molecular Biology
Lipid
67%
Phosphorylcholine
46%
Triglyceride
41%
Triolein
36%
Lecithin
27%
Lipid Bilayer
26%
Enzymatic Hydrolysis
20%
Mucin
20%
Metabolite
20%
Sphingomyelin Phosphodiesterase D
20%
Artificial Membrane
20%
Lung Weight
20%
Adiabaticity
20%
Phospholipid Bilayer
20%
Propofol
20%
Biogenesis
20%
Vitamin D
20%
Body Weight
20%
Survival Time
20%
Cell Membrane
20%
Progeny
20%
Oxygen Saturation
20%
Lipid Droplet
20%
Phospholipase A
20%
Cancer Cell
20%
Ceramide
20%
Desmosterol
20%
Palmitic Acid
20%
Sterol
20%
Membrane Lipid
20%
Enzyme
13%
Sphingomyelin
13%
X Ray
12%
Computer Simulation
10%
Single Crystal
10%
Palmitoyl Oleoyl Phosphatidyl Choline
10%
Enzyme Activity
10%
Solution and Solubility
10%
Ergosterol
10%
Copurification
8%
Bovine Serum Albumin
8%
Phospholipid
7%
Fluorescence Microscopy
6%
Eukaryote
6%
Atomic Force Microscopy
6%
Anion-Exchange Chromatography
5%
Fluorescence Spectroscopy
5%
Membrane Topology
5%
Endoplasmic Reticulum Membrane
5%
Messenger RNA
5%
Food Science
Umami
100%
Sensation of Taste
52%
Table Salt
43%
Amino Acid
36%
Conservation Techniques
24%
Meat Protein
20%
Cayenne Pepper
20%
Snack Food
20%
Amino Acid Composition
20%
Food Surface
20%
Sauce
20%
Fermented Fish
20%
Sous Vide
20%
Coffee (Beverage)
20%
Protein Hydrolysate
20%
Volatile Agent
20%
Gastronomy
10%
Protein Intake
10%
Mouthfeel
10%
Sensation
9%
Food Safety
6%
Differential Scanning Calorimetry
6%
Food Quality
6%
Fish Sauce
6%
Sensory Quality
5%
Meat Type
5%
Scoville Heat Unit
5%
Hydrolysate
5%
Coffee Bean
5%
Meat Product
5%
Lactic Acid
5%
Chlorogenic Acid
5%
Sugar Content
5%
Bell Pepper
5%
Carboxylate
5%
Pharmacology, Toxicology and Pharmaceutical Science
Amino Acid
41%
Pine
41%
Phytosterol
41%
Bile Salt
24%
Micelle
24%
Fatty Acid
20%
Kainic Acid
20%
Heavy Metal
20%
Volatile Agent
20%
Capsaicinoids
20%
Survival Time
20%
Vitamin D
20%
Vitamin K Group
20%
Liposome
20%
Polyelectrolyte
20%
Table Salt
20%
Liquid Formulation
13%
Capsaicin
10%
Oleic Acid
6%
Critical Effect
6%
Zeta Potential
6%
Monoacylglycerol
6%
Light Scattering
6%
Palmitic Acid
5%
Phospholipid
5%
Respiratory Failure
5%
Egg Lecithin
5%
Messenger RNA
5%
Capsicum Chinense
5%
Nordihydrocapsaicin
5%
Dihydrocapsaicin
5%
Pepper
5%
