Marie Bagge Jensen

Food Science

1. Vitamin K 100%
2. Food Product 71%
3. Cheese 43%
4. Electrospray Ionization 38%
5. Tandem Mass Spectrometry 38%
6. Vitamin 17%
7. Nutrient 16%
8. Food Composition Databases 16%
9. Yogurt 16%
10. Meat Product 16%
11. Broccoli 15%
12. Egg 12%
13. Soybean 11%
14. Pea 11%
15. Cheddar Cheese 10%
16. Food Matrix 9%
17. Oil 6%
18. Natto 6%
19. Hazelnut 5%
20. Pork 5%
21. Luncheon Meats 5%
22. Macronutrient 5%
23. Diet 5%
24. Starter Culture 5%
25. Fatty Acid 5%
26. Canola 5%
27. Vegetable Protein 5%
28. Wheat 5%
29. Carbohydrate 5%
30. Amino Acids 5%
31. Tofu 5%
32. Sausage 5%