Agriculture & Biology
lactoglobulins
100%
flavor compounds
75%
disulfides
63%
flavor
52%
thiols
41%
schiff bases
29%
pyrans
29%
chemical bonding
28%
pyrazines
28%
diacetyl
27%
furans
25%
pyridines
24%
ionization
23%
sulfides
22%
lactones
22%
ketones
22%
proteins
21%
aldehydes
20%
crosslinking
19%
hydrocarbons
19%
shelf life
17%
cysteine
17%
mass spectrometry
17%
sulfur
17%
alcohols
17%
esters
16%
ions
15%
acids
11%
Medicine & Life Sciences
Lactoglobulins
92%
Disulfides
66%
Sulfhydryl Compounds
45%
Pyridines
37%
Furans
35%
Pyrazines
34%
Pyrans
34%
Allylamine
34%
Food Storage
33%
Diacetyl
32%
Schiff Bases
31%
Electrospray Ionization Mass Spectrometry
29%
Sulfides
28%
Lactones
27%
Ketones
26%
Hydrocarbons
26%
Aldehydes
25%
Sulfur
24%
Proteins
23%
Esters
21%
Cysteine
19%
Ions
17%
Acids
15%
Alcohols
15%
Chemical Compounds
Covalent Bond
63%
Adduct
44%
Disulfide
38%
Protein
26%
Pyrans
22%
Pyrazines
20%
Michael Addition
16%
Furan
15%
Lactone
14%
Electrospray Ionization
14%
Mass Spectrum
13%
Cysteine
13%
Thiol
13%
Schiff Base
13%
Sulfide
12%
Food
11%
Pyridine
11%
Hydrocarbon
11%
Molecule
10%
Aldehyde
10%
Mass Spectrometry
10%
Ester
9%
Alcohol
9%
Ion
6%
Acid
5%