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