Verena Mittermeier-Kleßinger

Keyphrases

1. Salix 100%
2. Cortex 66%
3. Plant Protein 66%
4. Salicylate 66%
5. Lipids 66%
6. Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 62%
7. Bitter Taste Receptor 61%
8. Bitter 57%
9. Gastrointestinal Digestion 50%
10. Willow Bark 48%
11. Bitter Taste 48%
12. Sweet 48%
13. Octadecadienoic Acid 44%
14. Cantharellus Cibarius 44%
15. Kokumi Taste 44%
16. Bitterness 41%
17. Chanterelle 41%
18. Modulating Activity 41%
19. High-throughput 41%
20. Intervention Studies 33%
21. Peripheral Inflammation 33%
22. Interleukin-17 (IL-17) 33%
23. Anti-inflammatory Effect 33%
24. Benzyl Isothiocyanate 33%
25. Acetylsalicylic Acid 33%
26. Nitrones 33%
27. In Vitro System 33%
28. Pea Protein Isolate 33%
29. Human Gut Microbiota 33%
30. Pisum Sativum 33%
31. TAS2R16 33%
32. Dipeptidyl peptidase-IV (DPP-IV) 33%
33. Thaumatin 33%
34. Ion Mobility 33%
35. Dienoic Acids 33%
36. Coffee 33%
37. Bitter Peptides 33%
38. Host Defense 33%
39. Quinoa 33%
40. Oxidation Products 33%
41. COVID-19 33%
42. Helicobacter Pylori (H. pylori) 33%
43. Tropaeolum Majus 33%
44. Nasturtium 33%
45. Off-flavor 33%
46. Soy Sauce 33%
47. Golden Chanterelle 33%
48. Arbuscular Mycorrhizal Symbiosis 33%
49. Pharmacologically Active Compounds 33%
50. Quantitative Mapping 33%