Corinna Dawid

Keyphrases

1. Saponins 100%
2. Bitter 78%
3. Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 60%
4. High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS) 51%
5. Pea Protein 36%
6. Bitter Taste 36%
7. Emulsion 35%
8. Arabidopsis 32%
9. Glucopyranosyl 32%
10. Glucopyranoside 30%
11. Aroma Compounds 29%
12. Pea Protein Isolate 29%
13. Beta Vulgaris 29%
14. Sugar Beet 29%
15. Red Wine 29%
16. Asparagus Officinalis 29%
17. Solanum Tuberosum 29%
18. High-throughput 29%
19. Fermentation 29%
20. Lipids 28%
21. Genotype 27%
22. Off-taste 27%
23. Tastants 27%
24. Glycyrrhizin 26%
25. Glycyrrhiza Glabra 25%
26. Polymer Interaction 24%
27. 1D-2D 24%
28. Emulsion Formation 23%
29. Piperine 23%
30. Tingling 23%
31. Food Industry 23%
32. Barley 23%
33. Bitterness 23%
34. Untargeted Metabolomics 22%
35. Avena Sativa 21%
36. Pisum Sativum 21%
37. Natural Emulsifier 21%
38. Drought 21%
39. Emulsion Stability 21%
40. Salix 21%
41. Pla-ra 21%
42. Taste-active Compounds 20%
43. MS Method 20%
44. Emulsifier 20%
45. Licorice Root 20%
46. Anthocyanins 19%
47. Amino Acids 19%
48. 2D NMR Experiments 19%
49. Off-flavor 18%
50. Sensomics 18%