Food Science
Casein
100%
Bovine Milk
52%
Milk Protein
47%
Milk Composition
25%
Rennet
24%
Tandem Mass Spectrometry
20%
Milk Fat Globules
18%
Digestibility
16%
Maillard Reaction
16%
Raw Milk
14%
Lactoglobulin
14%
Electrospray Ionization
13%
Feeding Behavior
12%
Skim Milk
12%
Dairy Product
11%
Lysine
9%
Amino Acids
9%
Milk Production
9%
Casein
8%
In Vitro Digestibility
8%
Liquid Chromatography Mass Spectrometry
8%
Cow Milk
7%
Milk Quality
7%
Sensory Properties
6%
Pasteurization
5%
Sodium
5%
Whey
5%
Milk Oligosaccharides
5%
Gas Chromatography
5%
Fruit Juice
5%
Cholesterol
5%
Enzymatic Hydrolysis
5%
Vitamin B
5%
Phosphorylation
5%
Agricultural and Biological Sciences
Holstein
39%
Cow
38%
Casein
27%
Fatty Acids
18%
Dairy Breeds
14%
Breed
13%
Milk Protein
10%
Dairy Cattle
8%
Milk Composition
7%
Bovine Milk
7%
Dairy Cows
7%
Jersey
6%
Heritability
5%
Gas Chromatography
5%
Milk Line
5%
Vitamin B12
5%
Single Nucleotide Polymorphism
5%
Milk Fatty Acids
5%
Supplementation
5%
Biochemistry, Genetics and Molecular Biology
Casein
35%
Genetic Parameters
22%
Proteomics
14%
Cow
13%
Genetic Divergence
10%
Whey Protein
10%
Glycoside Hydrolase
9%
Breed
9%
Isoform
8%
Secretome
8%
Glycosylation
8%
Posttranslational Modification
7%
Enzyme
6%
Electrospray Mass Spectrometry
6%
Protease
5%
Gas Chromatography
5%
Infrared Radiation
5%
Fourier Transform
5%
Rennet
5%
Metabolite
5%
Membrane Vesicle
5%
Holstein Cattle
5%
