Keyphrases
1D-2D
25%
2D NMR Spectroscopy
25%
Acetate
25%
Acetic Acid
100%
Activity-guided Fractionation
25%
Bitter
100%
Bitter Taste
25%
Compound II
25%
Diarylheptanoids
100%
Galactosylated
25%
Germination
25%
Glucosyl
100%
Glycosyl
25%
Hazelnut
100%
High Content
25%
LC-TOF-MS
25%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
25%
Microbial Infection
25%
Microorganisms
25%
Off-taste
50%
Oxoindole
100%
P-hydroxyphenyl
25%
Physical Damage
25%
Phytochemicals
25%
Quantitative LC-MS
25%
Saliva
25%
Stimulants
25%
Stress-induced
25%
Taste-active Compounds
100%
Medicine and Dentistry
1 [(2 Hydroxyethoxy)methyl] 6 (Phenylthio)thymine
33%
Acetic Acid
100%
Acetic Acid Derivative
100%
Analeptic
33%
Heptane Derivative
100%
Infectious Disease
33%
Liquid Chromatography-Mass Spectrometry
33%
NMR Spectroscopy
33%
Phytochemical
33%
Tandem Mass Spectrometry
33%
Time-of-Flight Mass Spectrometry
33%
Two-Dimensional Nuclear Magnetic Resonance Spectroscopy
33%
Pharmacology, Toxicology and Pharmaceutical Science
1 [(2 Hydroxyethoxy)methyl] 6 (Phenylthio)thymine
33%
Acetic Acid Derivative
100%
Astringent Agent
33%
Hazelnut
100%
Heptane Derivative
100%
Infection
33%
Microorganism
33%
Phytochemical
33%
Potassium Acetate
66%
Chemistry
Acetic Acid
100%
Diarylheptanoid
100%
Fractionation
33%
Liquid Chromatography Mass Spectrometry
33%
Tandem Mass Spectrometry
33%
Time-of-Flight Mass Spectrometry
33%
Two-Dimensional NMR
33%
Food Science
Bitter Taste
100%
Hazelnut
100%
Liquid Chromatography Mass Spectrometry
20%
Sensation of Taste
100%
Tandem Mass Spectrometry
20%
Time-of-Flight Mass Spectrometry
20%