Keyphrases
Bioactive Peptides
81%
Bioactive Compounds
79%
Antioxidant Activity
71%
Ultrasound
67%
Food Nanoemulsions
65%
Oilfield Produced Water
65%
Formulation Stability
65%
Spent Coffee Grounds
65%
Coffee Extract
65%
Maize Silk
65%
Saccharides
65%
Whey
65%
Ultrasound Pretreatment
65%
Kefir
65%
Pulsed Ultrasound
65%
Saccharomyces Cerevisiae Cells
65%
Inhibitory Effect
65%
Glucosidase
65%
Phenolic Compounds
65%
Tween 80
65%
Microemulsion
65%
Spray Drying
65%
Heat Stability
65%
Microencapsulation
65%
Bile Salts
65%
In Vitro Bioaccessibility
65%
Surfactant
65%
Fillet
65%
Mustelus
65%
Microbiological Quality
65%
Edible Coating
65%
Physical-chemical Quality
65%
Shelf Life
63%
Functional Properties
61%
Protein Hydrolysate
48%
Chitosan
48%
Exopolysaccharide
40%
Physicochemical Characteristics
40%
Meat
40%
Lactic Acid Bacteria
40%
Kefir Grains
39%
Antioxidant Properties
39%
Beverage Processing
36%
Quality Properties
32%
Processing Quality
32%
Whey Protein
32%
Multifunctional Bioactivity
32%
Inulin
32%
Ultrasonication Time
32%
Pasteurization
32%
Oat Beverage
32%
Pepsin Hydrolysate
32%
Bioactive Proteins
32%
Consumer Acceptance
32%
Cooked Ham
32%
Emulsifying Properties
32%
Globulin
32%
Chickpea
32%
Hydrolysate
32%
Peptide Fractions
32%
High-frequency Ultrasound
32%
Physiological Health
32%
Health Effects
32%
Supermarkets
32%
Biomass Increase
32%
Dosidicus Gigas
32%
Meat Products
32%
Superconducting Quantum Interference Device (SQUID)
32%
Cheese Whey
32%
Bioaccessibility
32%
Total Volatile Basic Nitrogen (TVB-N)
32%
Antibacterial Activity
32%
Limonene
27%
Enterococcus
24%
Bioactivity
24%
Ferric Reducing Antioxidant Power
24%
Biological Activity
24%
Lactobacillus
24%
Mesophilic
24%
Perishable
22%
Intestinal Phase
21%
Yeast Cells
21%
Health Benefits
19%
Titration Method
18%
Low Energy
18%
Lipids
18%
Proximal Composition
16%
Shewanella Putrefaciens
16%
Lactococcus
16%
RTE Foods
16%
Preservation Strategy
16%
Type 2 Diabetes Mellitus (T2DM)
16%
Dried Samples
16%
Hemolysis Inhibition
16%
Human Erythrocytes
16%
Nitrogen Loading
16%
IC50 Value
16%
Ice Storage
16%
Natural Extracts
16%
Freshness Quality
16%
Food Science
Bioactive Compound
100%
Bioactive Peptides
86%
Antioxidant Capacity
82%
Edible Film
71%
Shelf Life
71%
Thermostability
65%
Phenolic Compound
65%
Food Grades
65%
Microbiological Quality
65%
Glucosidase
65%
Coffee Extract
65%
Ultrasound Pretreatment
65%
Kefir
65%
Spray Drying
65%
Microencapsulation
65%
In Vitro Bioaccessibility
65%
Chemical Quality
65%
Antioxidant
59%
Protein Hydrolysate
48%
Total Volatile Basic Nitrogen
43%
Physicochemical Characteristics
43%
Exopolysaccharide
40%
Lactic Acid Bacteria
40%
Kefir Grains
39%
Mesophilic
34%
Cooked Ham
32%
Derived Protein
32%
Whey Protein
32%
Pasteurization
32%
Inulin
32%
Globulin
32%
Chickpea
32%
Emulsifier
32%
Hydrolysate
32%
Supermarket
32%
Whey Cheese
32%
Emulsifying Properties
32%
Perishable
28%
Lactobacillus
26%
Agar
26%
Proximal Composition
21%
Shewanella putrefaciens
21%
Listeria monocytogenes
21%
Microbial Load
21%
Storage Period
21%
Water Holding Capacity
21%
Quality Parameters
21%
Microbial Count
21%
Freshness
21%
Health Benefits
21%
Enterococcus
19%
Table Salt
19%
Food Industry
17%
Ultrasound Treatment
16%
Functional Property of Proteins
16%
Dried Samples
16%
Ferric Reducing Antioxidant Power Assay
16%
Food Technologists
16%
Streptococcus
13%
Lactococcus
13%
Digestion in Vitro
13%
Consumer demand
13%
Chlorogenic Acid
13%
High Performance Liquid Chromatography
13%
Functional Additives
13%
Caffeic Acid
13%
Antioxidant Compounds
13%
in Vitro Digestion
13%
Polyphenol
11%
Insulin
11%
Coconut Oil
10%
Trolox Equivalent
10%
Fat Content
10%
Antioxidant Properties
10%
Fresh Cheese
9%
Angiotensin
8%
Milk Beverages
8%
Bacteriocins
8%
Acetic Acid Bacteria
8%
Subtilisin
8%
Fermented Milk
8%
Amino Acid Profile
8%
Food Preservation
8%
Functional Food
8%
Bifidobacteria
8%
Carboxylate
8%
Hypocholesterolemic
8%
Prepared Food
6%
Cooked Meat Products
6%
Synthetic Additives
6%
Minimally Processed Food
6%
Synthetic Preservatives
6%
Spoilage
6%
Bacterial Count
6%
Natural Preservatives
6%
Sensory Characteristics
6%
Meat Quality
6%
Food Safety
6%
Ready-to-eat
6%
Food Quality
6%