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Fermentation in food processingAlpha-isomethyl iononeEthanol fermentationAerobic fermentationKjeldahl methodNon-protein nitrogenNitrogen solubility indexNitrogen assimilationAlpha acidGc-contentFermentationTotal dissolved solidsProteinogenic amino acidTotal organic carbonTryptic soy brothBiochemical oxygen demandPhenolic content in wineDenitrificationNitrificationNitrogen fixationProtein qualityCellulaseLactic acid fermentationAmino acid activationKiller yeastBacteriological water analysisProtein metabolismAcetic acid bacteriaTotal viable countBioanalysisGlucogenic amino acidMetabolomicsNet protein utilizationThioglycolate brothPeptide synthesisOlive oil acidityAlcohol by volumePlant tissue cultureMother of vinegarAmino acid synthesisCarbon-to-nitrogen ratioAmmoniacal nitrogenLeuconostoc mesenteroidesPmsfAcetogenesisNucleobaseAmmonium sulfate precipitationFatty acid synthesisReactive nitrogen speciesFiningsBranched-chain amino acidTheaflavinBiotechnologyProtein catabolismAlcohol dehydrogenaseHydrolyzed proteinCell-free protein synthesisNitrifying bacteriaNitrogen cycleTanninIsozymeProtein biosynthesisFolin's reagentBiomoleculeNonribosomal peptideInitiation factorProtein sequencingLevilactobacillus brevisEthanol precipitationChemical oxygen demandSemisynthesisAmino acidCasamino acidShikimate pathwayNitrogenaseAgricultural chemistryPancreatic juiceMass spectrometry imagingTyrosineFermentation in winemakingPeptide bondPostbioticIndustrial enzymesFlavin adenine dinucleotideBiomanufacturingCellular respirationImmunoassayBeta-glucanAnammoxTransglutaminaseHigh-content screeningNitrous-oxide reductaseAminopeptidaseIsohumuloneBiotin carboxyl carrier proteinBottom-up proteomicsAcids in wineIndustrial fermentationTitrationNon-proteinogenic amino acids