Keyphrases
Starch
36%
ClpX
31%
Zinc-binding Domain
23%
Pickering Emulsion Stabilizer
23%
Ubiquitin Binding
23%
Signal Transducing
23%
Octenyl Succinylation
23%
Thermal Shock Cycle
23%
Dextrinization
23%
Oat Starch
23%
Potato Cubes
23%
Instant Noodles
23%
Phytate
23%
Oat Flakes
23%
Normal Maize Starch
23%
Conformational Stabilization
23%
Human Cytochrome
23%
Conformational Activation
23%
Starch Nanoparticles
23%
Fresh-cut Potato
23%
Porcine Trypsin
23%
Barley Seeds
23%
No-till
23%
Bowman-Birk Inhibitor
23%
Non-fried Instant Noodle
23%
Isomaltooligosaccharides
23%
Starch Digestibility
23%
No-till Cropping Systems
23%
Glucomannan
23%
Heat-moisture Treatment
23%
Vps27
23%
NMR Spectroscopy
23%
Adapter
23%
Binding Site
23%
Organic Cropping System
23%
Methylthioadenosine Phosphorylase
23%
Methylthioadenosine
23%
Biochemical Characterization
23%
Conventional Cropping System
23%
Anti-staling
23%
Gelling Behavior
23%
Glucose Addition
23%
Dough Characteristics
23%
Bread Characteristics
23%
Tight-binding Inhibition
23%
Red Wine
23%
Wheat Dough
23%
P450 1A2
23%
Phosphorylation
23%
Acidic Conditions
23%
Food Science
Maize
100%
Phytate
59%
Baking Quality
51%
Hydrocolloid
47%
Whole Wheat Flour
39%
Sodium
30%
Transmission Electron Microscopy
23%
Nutritive Value
23%
Fourier Transform Infrared Spectroscopy
23%
Rice Flour
23%
Frozen Dough
23%
Cooking Quality
23%
Digestibility
23%
Dough Development
23%
Light Scattering
23%
Red Wine
23%
Antioxidant Capacity
23%
Dextrinization
23%
Common Wheat
23%
Polyphenol
23%
In Vitro Digestibility
23%
Manganese
11%
Magnesium
11%
Glycemic Index
11%
Antioxidant
11%
Differential Scanning Calorimetry
11%
Docosahexaenoic Acid
11%
Eicosapentaenoic Acid
11%
Biochemistry, Genetics and Molecular Biology
Starch
71%
Protease
35%
Amylose
32%
Binding Domain
31%
Adenosine Triphosphate
31%
Binding Site
27%
Complex Formation
27%
Magnetism
23%
Ubiquitin
23%
Enzyme Modification
23%
Enzyme
23%
Ligand Binding
23%
Cytochrome
23%
Prokaryote
23%
Crystal Structure
21%
Conformational Change
17%
Tertiary Structure
16%
N-Terminus
15%
Protein Family
11%
Enzyme Conformation
11%
Bacillus Subtilis
11%
Dextrin
11%
Protein Catabolism
11%
C-Terminus
10%
Amylopectin
8%
Biochemistry
7%
Surface Property
7%
Fluorescence Spectroscopy
7%
Adenine
7%
Dimerization
7%
Dispersion
7%
X-Ray Crystallography
7%
Mutagenesis
7%
Conformation
5%
Escherichia coli
5%
Denaturation
5%
Thermostability
5%
Copurification
5%