Agriculture & Biology
Dosidicus gigas
100%
muscles
44%
ice
44%
Nodipecten subnodosus
38%
squid
34%
protein concentrates
32%
Oreochromis niloticus
23%
Sardinops sagax
22%
water holding capacity
22%
freshness
21%
shelf life
20%
trimethylamine
20%
texture
19%
fillets
18%
quality of life
18%
sardines
18%
gelation
16%
Gulf of California
16%
animal organs
16%
Tilapia (Cichlidae)
16%
tilapia (common name)
15%
fish
15%
scallops
14%
gelling properties
13%
postmortem changes
13%
proteinases
13%
AMP deaminase
12%
Pterygoplichthys
12%
storage time
12%
spoilage
12%
proteins
12%
gels
12%
color
12%
chymotrypsin
12%
adenosine triphosphate
11%
catfish
11%
enzymes
11%
trypsin
11%
Scomberomorus
11%
chitosan
10%
refrigeration
10%
shrimp
9%
Mexico
9%
edible coatings
9%
myosin
9%
5'-nucleotidase
8%
carvacrol
8%
filleting
7%
myofibrillar proteins
7%
chitin
7%
protein sources
6%
fish meal
6%
hepatopancreas
6%
collagen
6%
temperature
6%
Panulirus interruptus
6%
Litopenaeus stylirostris
5%
ionic strength
5%
aquatic organisms
5%
rigor mortis
5%
Medicine & Life Sciences
Decapodiformes
90%
Ice
46%
Muscles
29%
trimethylamine
23%
Pectinidae
21%
Cichlids
21%
Fishes
19%
Enzymes
18%
Tilapia
18%
Proteins
17%
Lions
16%
Trypsin
15%
Chitosan
15%
Water
15%
Chitin
14%
Postmortem Changes
14%
Color
13%
Edible Films
13%
Adenosine Triphosphate
13%
Gels
12%
Gulf of Mexico
12%
Viscera
12%
Peptide Hydrolases
11%
Temperature
11%
Nucleoside-Diphosphate Kinase
11%
carvacrol
11%
Chymotrypsin
10%
5'-Nucleotidase
9%
Cooking
8%
Nitrogen
8%
Adenosine Monophosphate
8%
Hepatopancreas
8%
Diphosphates
8%
Myosins
8%
Allelopathy
7%
Quality of Life
7%
AMP Deaminase
6%
Immobilization
6%
Hot Temperature
6%
Meat
6%
2'-deoxycytidine diphosphate
6%
dTMP kinase
6%
Carthamus tinctorius
5%
triphosphoric acid
5%
Fish Skates
5%
Mangifera
5%
Pyrimidine Nucleosides
5%
Osmolar Concentration
5%
Collagen
5%
Adenosine Deaminase
5%
Protein Hydrolysates
5%
Purine Nucleosides
5%
Seafood
5%
Catfishes
5%
Aquatic Organisms
5%
Activation Analysis
5%
galantide
5%
Chemistry
(-)-Epigallocatechin
19%
Protein
18%
Gallate
14%
pH Value
13%
Adenosine
13%
Chitosan
11%
Crystalline Texture
10%
Trypsin
10%
Trimethylamine
10%
Antioxidant Agent
8%
Pyrimidine Nucleoside Diphosphate
7%
Purine Nucleoside Diphosphate
7%
Triphosphate(5-)
6%
Glycogen
6%
Dissolution
6%
Gel
5%
Nucleoside Diphosphate
5%