Medicine & Life Sciences
Wine
100%
Antioxidants
79%
Emulsions
69%
Free Radicals
49%
Food
47%
epigallocatechin gallate
45%
Electronic Nicotine Delivery Systems
44%
Oils
43%
Tobacco Products
41%
Polyphenols
37%
Fermentation
37%
Aerosols
36%
Sulfhydryl Compounds
34%
Lipids
34%
phenylpyruvic acid
33%
Electron Spin Resonance Spectroscopy
31%
Copper
30%
Metals
30%
Water
28%
Odorants
26%
Acetaldehyde
25%
Smoke
25%
Reactive Oxygen Species
23%
Lactoglobulins
23%
Hydrogen Sulfide
20%
Gliadin
20%
Humulus
20%
Spin Trapping
18%
Proteus vulgaris
18%
Glutens
18%
Catechin
17%
1-hydroxyethyl radical
17%
Cysteine
16%
Secale
15%
Persea
15%
In Vitro Techniques
15%
Agaricus
15%
Sulfur Dioxide
15%
Spectrum Analysis
15%
Amylose
15%
Tobacco
15%
Proteins
14%
Bioreactors
14%
Sugars
14%
Food and Beverages
13%
Iron
13%
Ethanol
12%
Tea
12%
Agaricales
12%
Quinine
12%
Agriculture & Biology
wines
69%
oxidation
61%
emulsions
59%
antioxidants
58%
epigallocatechin gallate
41%
antioxidant activity
30%
alkylresorcinols
30%
thiols
27%
lipid peroxidation
25%
lactoglobulins
25%
copper
24%
electron paramagnetic resonance spectroscopy
24%
metals
22%
polyphenols
20%
oxidative stability
19%
hydrogen sulfide
19%
acetaldehyde
17%
hops
17%
rye bran
17%
spin trapping
16%
oxidants
16%
ultraviolet radiation
16%
phenylpyruvic acid
16%
lipids
15%
sulfur dioxide
15%
fermentation
14%
cysteine
14%
iron
14%
oils
13%
proteins
13%
fungicides
12%
quinine
12%
reaction mechanisms
12%
Agaricus bisporus
12%
brewing
11%
bitterness
11%
gliadin
11%
avocados
11%
odors
11%
beers
11%
seed extracts
11%
beverages
11%
mashing
11%
peptides
11%
peroxides
10%
transition elements
10%
caffeine
10%
red wines
10%
gluten
10%
malt
10%
Chemical Compounds
Emulsion
66%
Antioxidant Agent
64%
Food
47%
Oxidation Reaction
42%
Electronic Cigarette
41%
Free Radical
38%
Lipid
37%
Solid Lipid Nanoparticle
28%
EPR Spectroscopy
28%
Polyphenol
27%
Smoke
26%
Aerosol
22%
(-)-Epigallocatechin 3-Gallate
21%
Thiol
20%
Mashing
17%
Spin Probe
16%
Protein
15%
Hydrogen Sulfide
15%
Vitamin D2
15%
White
14%
Starch
13%
Proanthocyanidin
13%
Catechin
13%
Sulfur Dioxide
13%
Solute
11%
Amylose
11%
Cysteine
11%
Charcoal
11%
Acid
10%
Molecule
10%
Reactive Oxygen Metabolite
10%
Spin Trapping
10%
Fructose
10%
Red
10%
Fermentation
9%
Metal
9%
Reduction
9%
Hydrogen Peroxide
9%
Dioxygen
9%
Ascorbate
9%
Sodium Atom
8%
Liquid
8%
2-Acetyl-1-Pyrroline
8%
Tetradecane
8%
Application
8%
Methionine Residue
8%
Gallic Acid
8%
pH Value
8%