Chromatography

Tags: CZE HPLC soy statistics

Today I studied my blog’s statistics to see what keywords people use to search in Google and Yahoo! to get to the pages of my site.
Here is what I found based on the last 60 days of statistics:

People used 1966 various search terms
The top 20 keywords are:

Top 20

Term
Perc

chromatography
20.04%

witricity
3.76%

response factor
3.15%

wireless power transfer via strongly coupled magnetic […]

Tags: carbonyl_groups CZE electrophoresis furosine HPLC isoflavones lysine maillard protein soy soybeans

During the heating process carbonyl groups of sugars react with amino groups of amino acids and peptides forming a variety of products. The products of this, so-called, Maillard reaction contribute to flavor, aroma, and color of soy milk.