Food Science
Vegetable Protein
62%
Lactic Acid Bacteria
60%
Lactococcus
57%
Casein
55%
Food Fermentation
50%
Protein in Food
50%
Starter Culture
50%
Acidification
50%
Soybean
50%
Amino Acids
47%
Leuconostoc
28%
Protein Hydrolysis
17%
Oligopeptide
15%
Plant-Based Food
10%
Soy Protein
7%
Weissella
7%
High Performance Liquid Chromatography
7%
Fermented Food
7%
Pediococcus
7%
Lactobacillus
7%
Yogurt
7%
Food Matrix
5%
Traditional Food
5%
Bioactive Peptides
5%
Digestible Protein
5%
Keyphrases
Homo-FRET
50%
Lactococcus
50%
Plant Origin
50%
High Molecular Weight Proteins
50%
Growing Media
50%
Animal Origin
50%
Protease
50%
Cell Envelope
50%
Suboptimal Growth
50%
Lactic Acid Bacteria
18%
Protease Activity
18%
Casein
13%
Conglycinin
12%
Protease Targeting
12%
Leuconostoc Lactis
12%
UniProtKB
12%
PrtP
12%
Proteolysis
9%
Plant Protein
9%
Specific Proteolytic Activity
8%
Protease Structure
7%
Fibronectin Type III
7%
Plant Protein Hydrolysates
6%
Traditional Food Fermentation
6%
Amino Acid Requirement
6%
Plant Protein Digestibility
6%
Peptide-centric
6%
BODIPY FL
6%
Conjugation Conditions
6%
FRET Quenching
6%
Biochemistry, Genetics and Molecular Biology
Protease
100%
Protein Catabolism
66%
Lactic Acid Bacterium
54%
Fluorescence Resonance Energy Transfer
50%
Structure Analysis
50%
Mass Spectrometry
50%
Patatin
50%
Bacterial Strain
14%
Casein
12%
High Throughput Screening
9%
Microorganism
9%
Oligopeptide
7%
Peptide Sequence
7%
C-Terminus
7%
Subtilisin
7%
DNA Flanking Region
7%
Structure Prediction
7%
Fibronectin
7%
Prevalence
7%