Food Science
3-Methylbutanoic Acid
15%
Alanine
24%
Amino Acid
69%
Antioxidant
35%
Aroma Compound
18%
Asian Rice
13%
Aspergillus
18%
Aspergillus oryzae
19%
Brown Rice
22%
Butyrate
18%
Carboxylate
34%
Chlorogenic Acid
18%
Cholesterol
15%
Doenjang
18%
Fermentation Time
34%
Fermented Food
25%
Fermented Soybean Paste
39%
Fermented Soymilk
17%
Flavor Dilution Factor
34%
Fructose
26%
Gas Chromatography
86%
Gas Chromatography Mass Spectrometry
67%
Glutathione
26%
Hexanal
14%
High-Density Lipoprotein
14%
Insulin
15%
Isoflavone
26%
Isoleucine
21%
Koji
39%
Korean Rice Wine
15%
Korean Tradition
17%
Lactic Acid Bacteria
18%
Lactobacillus
20%
Leucine
38%
Maillard Reaction Product
22%
Odor-active Compounds
16%
Pectin
30%
Pectinesterase
22%
Phenylalanine
18%
Radical Scavenging Activity
22%
Rice Wine
22%
Serine
15%
Solid Phase Microextraction
47%
Soy Sauce
25%
Sucrose
19%
Time-of-Flight Mass Spectrometry
22%
Valine
13%
Volatile Agent
100%
Volatile Organic Compound
15%
Volatile Profile
29%
Chemistry
1H NMR Spectroscopy
31%
1H NMR Spectrum
19%
Alanine
11%
amidation
8%
Amino Acid
21%
Antifungal
8%
Antioxidant Agent
8%
Antiproliferative
8%
Apoptotic
8%
Asparagine
16%
Butene
12%
Cellulose
8%
Choline
16%
Chromatographic Analysis
8%
Dilution
27%
Ethyl
40%
Farnesene
10%
Fatty Acids
9%
Flavouring Agent
15%
formation
40%
Furan
9%
Gas Chromatography
23%
Gas Chromatography Mass Spectrometry (GCMS)
36%
Glutamic Acid
10%
Glutamine
22%
Glutathione
20%
Halogen
8%
Hexanal
8%
Hydrocolloid
8%
Isolation Method
10%
Isoleucine
12%
Lactone
8%
Leucine
12%
Maillard Reaction
18%
Maillard Reaction Product
10%
Metabolic
24%
Metabolite
41%
Methanol
8%
Monoterpene
16%
NMR Spectroscopy
13%
Pectin
8%
Selinene
11%
Sesquiterpene
13%
Solid-Phase Microextraction
27%
Solvent Extraction
9%
Succinic Acid
15%
Sulfur Compound
12%
Trehalose
14%
Volatile Agent
58%
Volatile Organic Compound
8%
Pharmacology, Toxicology and Pharmaceutical Science
Aldehyde
11%
Amino Acid
33%
Antioxidant
13%
Antioxidant Capacity
15%
Antiproliferative Activity
20%
Asparagine
18%
C57BL 6 Mouse
11%
Caffeic Acid
10%
Carboxamide
9%
Carboxylate
9%
Chamaecyparis
13%
Chloroform
8%
Chlorogenic Acid
11%
Citrus
8%
Coumaric Acid
8%
Fatty Acid
15%
Fragrance
8%
Free Radical
10%
Furan
13%
Glutamine
22%
Glyoxal
8%
Guava
17%
Hypoxanthine
11%
Infectious Agent
8%
Isoflavonoid
8%
Lactococcus Lactis
8%
Lemon
8%
Leucine
14%
Lichtheimia Ramosa
8%
Linalool
8%
Low Density Lipoprotein
8%
Malus pumila
9%
Mango
13%
Methylglyoxal
8%
Microorganism
9%
Mouse Model
8%
Pectin
8%
Penicillium expansum
10%
Peroxisome Proliferator Activated Receptor
13%
Phenethyl Alcohol
21%
Phenylalanine
11%
Pine
22%
Potassium Acetate
9%
Receptor
13%
Styrene
10%
Surface Plasmon Resonance
9%
Sweet Pepper
8%
Tricholoma Matsutake
17%
Valine
14%
Volatile Agent
37%