Corinna Dawid

Keyphrases

1. 1D-2D 24%
2. Arabidopsis 32%
3. Arbuscular Mycorrhiza 22%
4. Arbuscular Mycorrhizal Symbiosis 36%
5. Aroma Compounds 38%
6. Asparagus Officinalis 29%
7. Avena Sativa 21%
8. Barley 30%
9. Beta Vulgaris 29%
10. Bitter 89%
11. Bitter Taste 39%
12. Bitterness 33%
13. Drought 21%
14. Emulsion 35%
15. Emulsion Formation 23%
16. Emulsion Stability 21%
17. Fermentation 29%
18. Food Industry 23%
19. Genotype 27%
20. Glucopyranoside 32%
21. Glucopyranosyl 32%
22. Glycyrrhiza Glabra 25%
23. Glycyrrhizin 26%
24. High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS) 59%
25. High-throughput 29%
26. Human Gut Microbiota 21%
27. Kaempferol-3-O-rutinoside 21%
28. Lipids 30%
29. Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 61%
30. Lotus Japonicus 29%
31. MS Method 22%
32. MS Profiling 21%
33. Natural Emulsifier 21%
34. Off-taste 35%
35. Pea Protein 36%
36. Pea Protein Isolate 29%
37. Piperine 23%
38. Pisum Sativum 21%
39. Pla-ra 21%
40. Polymer Interaction 26%
41. Red Wine 36%
42. Salix 21%
43. Saponins 100%
44. Sensomics Approach 23%
45. Solanum Tuberosum 29%
46. Sugar Beet 29%
47. Tastants 29%
48. Taste-active Compounds 28%
49. Tingling 23%
50. Untargeted Metabolomics 36%