Chemistry
Enthalpy of Formation
100%
Energetics
46%
Thermochemistry
46%
Microcalorimetry
42%
Enthalpy of Sublimation
36%
DFT-B3LYP Calculation
27%
Constant-Volume Calorimetry
21%
Exchange Correlation Energy
21%
NIR Spectroscopy
20%
Density Functional Theory
19%
Coumarin
15%
Density Functional Theory
15%
Calorimetry
15%
stability
15%
vibrational spectroscopy
14%
Condensed Phase
14%
Gaseous Phase
12%
Enthalpy of Vaporization
12%
Mid-IR Spectroscopy
11%
Carboxylic Acid
11%
Chemometrics
11%
Quantum Chemical Calculations
11%
Enthalpy of Combustion
11%
Fourier Transform Infrared Spectroscopy
8%
electronics
7%
1,3-benzodioxole
7%
Chemical Shift
7%
Enthalpy of Melting
6%
Fluorescence Spectroscopy
5%
Matrix Assisted Laser Desorption Ionization - Time of Flight (MALDI-TOF)
5%
Theoretical Thermochemistry
5%
Flavanone
5%
Azulene
5%
Plant Analysis
5%
Antioxidant Capacity
5%
Antioxidant Agent
5%
Umbelliferone
5%
Fluorescence Spectroscopy
5%
Spectroscopy
5%
Spectroscopy
5%
Naphthalene
5%
Chlorophyll
5%
aromaticity
5%
Immunology and Microbiology
Fourier Transform Infrared Spectroscopy
42%
Acinetobacter Baumannii
39%
Time-of-Flight Mass Spectrometry
33%
Matrix-Assisted Laser Desorption-Ionization
29%
Escherichia coli
26%
Acinetobacter Calcoaceticus
18%
Acinetobacter
15%
Infrared Radiation
13%
Cultivar
12%
Near Infrared Spectroscopy
12%
Klebsiella pneumoniae
11%
Salmonella Enterica Serovar Enteritidis
11%
Bacteriophage
11%
Biofilm
11%
Lineages
11%
Infectious Agent
8%
Raman Spectroscopy
7%
Infrared Spectroscopy
7%
Antioxidant Activity
7%
Population Structure
7%
Camellia Japonica
6%
Solution and Solubility
5%
Vaccinium
5%
Enterococcus faecium
5%
Desorption
5%
Fluorescence Spectroscopy
5%
Bacterium Contamination
5%
Candida
5%
Vegetative Stage
5%
Camellia
5%
Oxidative Stress
5%
Whole Genome Sequencing
5%
Biological Activity
5%
Cyanobacteria
5%
Listeria monocytogenes
5%
Multilocus Sequence Typing
5%
Food Science
Near Infrared Spectroscopy
35%
Fourier Transform Infrared Spectroscopy
30%
Escherichia coli
17%
Agar
14%
Infrared Spectroscopy
14%
Salmonella
13%
Matrix-Assisted Laser Desorption-Ionization
11%
Time-of-Flight Mass Spectrometry
10%
Food Pathogen
9%
Listeria monocytogenes
7%
Food Packaging
7%
Myoglobin
7%
Enteritidis
6%
Hemoglobin
5%
Starch
5%
Antioxidant Capacity
5%
Tandem Mass Spectrometry
5%
Carotenoid
5%
Pneumococcus
5%
Cytochrome
5%
Active Packaging
5%
Anthocyanins
5%
Functional Food
5%
Lysozyme
5%
Albumin
5%
Food Waste
5%
Food Processing Environment
5%
Bacterium Contamination
5%