Biochemistry, Genetics and Molecular Biology
Tyrosinase
95%
Cross-Link
90%
Tyrosine
70%
Laccase
50%
Casein
50%
Lysozyme
45%
Protein
40%
Biopolymer
30%
Alpha Oxidation
25%
Aptitude
25%
Xylan
15%
Enzyme Specificity
15%
Molecular Weight
15%
Gel Filtration Chromatography
15%
Peptide
10%
Ferulic Acid
10%
Carbohydrate
10%
Arabinoxylan
10%
Polymerization
10%
Protein Cross Linking
10%
Plant
10%
Xylanase
5%
Hardness
5%
Promoter Region
5%
Oxidoreductase
5%
Thiol
5%
pH
5%
Trichoderma reesei
5%
Copurification
5%
C-Terminus
5%
White Rot Fungus
5%
Mass Spectrometry
5%
Alkalinity
5%
Electric Potential
5%
Trametes Hirsuta
5%
Disulfide
5%
Agaricus bisporus
5%
Mushroom
5%
Gel Filtration
5%
Tripeptide
5%
Trametes Sanguinea
5%
Host
5%
Dipeptide
5%
Protein Aggregation
5%
Desalting
5%
Temperature
5%
Volume
5%
Copper
5%
Cation Exchange
5%
Pharmacology, Toxicology and Pharmaceutical Science
Tyrosinase
100%
Protein
55%
Laccase
50%
Casein
50%
Tyrosine
40%
Biopolymer
30%
Substrate Specificity
30%
Enzyme
25%
Oxidoreductase
25%
Gluten
25%
Wheat
20%
Phenol
15%
Xylan
15%
Quinone Derivative
15%
Carbohydrate
10%
Rufloxacin
10%
Oat
10%
Arabinoxylan
10%
Ferulic Acid
10%
Acid
10%
Potato
10%
Plant
10%
Polymer
5%
Trichoderma reesei
5%
Aromatic Compound
5%
Cations
5%
Polyphenol
5%
Xylan Endo 1,3 Beta Xylosidase
5%
Disulfide
5%
Peptide
5%
Host
5%
Tripeptide
5%
Dipeptide
5%
Thiol Derivative
5%
Tenidap
5%
Copper
5%
Apple
5%
Trametes Hirsuta
5%
Polyphenol Derivative
5%
Agaricus bisporus
5%
Trametes Sanguinea
5%
Chemistry
Protein
55%
Crosslinking
55%
Biopolymer
30%
Oxidation Reaction
25%
Tyrosine
20%
Food
20%
Xylan
15%
Molecular Mass
15%
Quinone
15%
% Inhibition
10%
Carbohydrate
10%
Peptide
10%
Arabinoxylan
10%
Ferulic Acid
10%
Acid
10%
Purification
5%
Cation
5%
Polyphenol
5%
Size Exclusion Chromatography
5%
Mass Spectrometry
5%
Coumaric Acid
5%
Thiol
5%
Aromatic Compound
5%
Crystalline Texture
5%
Dipeptide
5%
Disulfide
5%
Caffeic Acid
5%
Aromatic Amine
5%
Tyrosine Residue
5%
Biochemical
5%
Procedure
5%
Polymer
5%
Reaction Temperature
5%
Chemical Reaction Product
5%
Potential
5%
Structure
5%
Volume
5%
Storage
5%
Chemical Reaction
5%
Mixture
5%
Alkalinity
5%
White
5%
Cleavage
5%
Tripeptide
5%
Aggregation
5%
Food Science
Casein
50%
Phenolic Compound
30%
Bread
30%
Dough
25%
Food Product
15%
Wheat Flour
10%
Phenolic Acids
10%
Potato
10%
Oat
10%
Wheat
10%
Food Structure
5%
Polyphenol
5%
Novel Food
5%
Breadmaking Quality
5%
Apple
5%
Breadmaking
5%
Chemical Engineering
Carbohydrate
10%
Acid
10%
Polymer
5%
Mass Spectrometry
5%
Agglomeration
5%
Aromatic Compound
5%
Temperature
5%
Copper
5%