Medicine & Life Sciences
Guanine
100%
Deoxyribonucleosides
82%
2'-deoxycytidine 5'-triphosphate
80%
Oligonucleotides
74%
Flour
70%
Cytochrome P-450 CYP2E1
68%
Temperature
62%
Heating
57%
Amines
56%
Polymerase Chain Reaction
55%
pyrrolidine
51%
5-Methylcytosine
50%
Chlorzoxazone
50%
Oligodeoxyribonucleotides
49%
Catechol Oxidase
47%
Deoxyguanosine
44%
Color
43%
Organic Chemicals
43%
Adenine
42%
Agaricus
42%
Mangifera
42%
Dimethylhydrazines
41%
GC Rich Sequence
40%
Deoxyribonucleotides
40%
2'-deoxyadenosine
39%
Polynucleotides
39%
ultra-high molecular weight polyethylene
39%
G-Quadruplexes
38%
Cytosine
37%
Lutein
36%
Sweetening Agents
36%
Lubrication
36%
ras Proteins
34%
Catenins
33%
Agaricales
33%
Benzene
33%
Zea mays
32%
Snacks
32%
Friction
32%
Alkalies
32%
Triticum
32%
Single-Stranded DNA
32%
cesium chloride
32%
DNA
31%
Particle Size
31%
Proto-Oncogene Proteins c-akt
31%
Uracil
31%
Ammonia
30%
DNA-Directed DNA Polymerase
29%
2-Aminopurine
29%
Chemistry
Guanine
94%
Triphosphate(5-)
65%
Tungsten Oxide
63%
Oligonucleotide
62%
Solvolysis
59%
Nucleobase
57%
Crystalline Texture
51%
5-Methylcytosine
50%
dCTP
47%
Adenine
46%
Pyrrolidine
43%
Tempering
36%
Amine
34%
Uracil
33%
Dye
33%
Cytosine
33%
Cleavage
30%
Polynucleotide
30%
Lubrication
29%
Nucleotide
29%
Microarrays
28%
Friction Coefficient
28%
Rheology
28%
Double-Stranded DNA
28%
Orange
28%
Single-Stranded DNA
28%
pKa
28%
Polyphenol
27%
Chain Reaction
26%
Adsorption
25%
2-Aminopurine
25%
Nucleoside
24%
Indicator
23%
Methylene Blue
23%
Time
22%
pH Value
22%
Hypoxanthine
22%
Alkali
21%
Apoprotein
21%
Wastewater
21%
Ammonia
20%
Mixture
20%
UV Absorption
19%
Benzene
18%
Ammonolysis
17%
Extrusion
17%
Aminolysis
16%
Absorption Spectroscopy
16%
Reaction Yield
16%
Rate Constant
15%
Agriculture & Biology
ohmic heating
79%
liqueurs
42%
mango pulp
40%
corn flour
34%
tempering
34%
Agaricus bisporus
33%
soy flour
33%
sweeteners
32%
blanching
32%
texture
32%
snacks
32%
Clostridium perfringens
31%
color
31%
electric field
29%
Enterococcus
28%
catechol oxidase
27%
rheological properties
26%
mushrooms
26%
seawater
23%
particle size
23%
Staphylococcus aureus
23%
phenolic compounds
22%
comparative study
22%
inactivation
22%
viscosity
20%
whole wheat flour
19%
hardness
18%
gallic acid
18%
azo dyes
17%
kinetics
17%
antioxidants
17%
wheat
17%
masa
16%
water uptake
14%
extrusion
14%
reducing sugars
13%
microorganisms
13%
sensory evaluation
12%
benzophenones
12%
redox reactions
12%
xanthones
12%
chewiness
10%
ingredients
10%
Mangifera indica
10%
decolorization
10%
pasteurization
9%
resorts
9%
mangoes
9%
phenolic acids
9%