Medicine & Life Sciences
1,1-diphenyl-2-picrylhydrazyl
6%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
16%
Aflatoxins
8%
Agriculture
5%
Amino Acids
5%
Amylases
6%
Anacardiaceae
9%
Anthocyanins
10%
Anti-Inflammatory Agents
7%
Antimutagenic Agents
6%
Antioxidants
51%
Aspergillus
10%
Atmosphere
6%
Baccharis
6%
Bacteria
5%
Bread
20%
carvacrol
5%
Cephalopoda
8%
Chitin
6%
Chitosan
28%
Chlorogenic Acid
5%
Chromatography
6%
Cicer
9%
Collagen
14%
Color
7%
Cooking
7%
Decapodiformes
95%
Diet
8%
Dietary Fiber
11%
Digestion
8%
Dominica
10%
Edible Films
9%
Edible Grain
8%
Enzymes
12%
ferulic acid
10%
Fisheries
5%
Fishes
11%
Flour
47%
Food
11%
Food Industry
5%
Food Technology
18%
Freezing
6%
Fruit
13%
fumonisin B1
5%
Fungi
13%
Fusarium
9%
Gels
8%
Germination
15%
Glucans
6%
Glutens
9%
Growth
11%
Hepatopancreas
10%
Hexanes
6%
High Pressure Liquid Chromatography
6%
Hot Temperature
11%
Hydrolysis
7%
Hydrophobic and Hydrophilic Interactions
5%
Ice
18%
In Vitro Techniques
10%
Industry
6%
Insecta
5%
lime
9%
Lipids
13%
Maillard Reaction
5%
Mangifera
5%
Methanol
6%
Mexico
19%
Muscle Proteins
5%
Muscles
20%
Nanoparticles
10%
Oceans and Seas
5%
Octopodiformes
19%
Oils
6%
ommochrome
12%
Oxidative Stress
5%
Particle Size
6%
Peptide Hydrolases
7%
Phenols
5%
Plant Extracts
7%
Polyethylene
5%
Protein-Lysine 6-Oxidase
9%
Proteins
24%
pyridinoline
6%
Seafood
11%
Skin
9%
Solubility
9%
Sorghum
31%
Spores
8%
Starch
19%
Temperature
13%
Triticale
9%
Triticum
36%
Tropomyosin
5%
Trypsin
6%
Viscera
7%
Viscosity
11%
Volatile Oils
9%
Water
13%
Zea mays
61%
Agriculture & Biology
aflatoxins
5%
animal organs
7%
anthocyanins
6%
anti-infective agents
6%
antimutagenic activity
13%
antioxidant activity
15%
antioxidants
21%
arabinoxylan
5%
Aspergillus parasiticus
9%
baking
5%
bioactive compounds
11%
Bostrichidae
10%
bran
15%
breads
14%
byproducts
10%
chitosan
23%
Coleoptera
6%
collagen
16%
color
5%
cooking
6%
corn
21%
corn flour
20%
diet
6%
dietary fiber
9%
Dosidicus gigas
100%
dough
16%
durum wheat
7%
edible coatings
5%
enzymes
6%
essential oils
9%
extracts
18%
extrusion
19%
ferulic acid
6%
fillets
7%
films (materials)
6%
fins
9%
firmness
9%
fish
8%
flour
17%
food science
7%
food technology
7%
frozen dough
6%
frozen storage
5%
fruits
5%
functional properties
7%
gelation
10%
gels
5%
germination
5%
gluten
7%
Gulf of California
6%
hepatopancreas
8%
hydrolysates
9%
ice
15%
insects
6%
lipid peroxidation
7%
Lippia palmeri
7%
Litopenaeus stylirostris
7%
Litopenaeus vannamei
17%
masa
21%
methodology
6%
Mexico
14%
muscles
23%
nanoparticles
8%
nixtamalization
15%
Nodipecten subnodosus
8%
Octopodidae
5%
Octopus vulgaris
11%
oregano
5%
phenolic compounds
11%
physicochemical properties
13%
pigments
6%
polyethylene film
6%
Prostephanus truncatus
9%
protein concentrates
15%
protein content
7%
protein sources
5%
protein-lysine 6-oxidase
10%
proteinases
9%
proteins
16%
quality of life
6%
rheological properties
6%
Rhyzopertha dominica
12%
Schinus molle
5%
Scomberomorus
10%
shelf life
11%
shrimp
25%
skin (animal)
9%
Sorghum (Poaceae)
6%
Sorghum bicolor
6%
squid
30%
starch
9%
storage time
7%
stored grain
5%
temperature
7%
texture
14%
tortillas
41%
trypsin
6%
viscosity
8%
wheat
15%
wheat flour
7%
Chemistry
(-)-Epigallocatechin
6%
Anthocyanin
7%
Antifungal
7%
Antimicrobial Agent
7%
Antioxidant Agent
32%
Antiproliferative
9%
Application
6%
Arabinoxylans
15%
Blue
5%
Chitosan
26%
Collagen
8%
Crystalline Texture
11%
Extrusion
19%
Ferulic Acid
8%
Fiber
8%
Flavonoid
6%
Food
14%
Gel
5%
Lignin
5%
Lipid
8%
Liquid Film
9%
Nanoparticle
6%
Oxidative Stress
7%
pH Value
7%
Protein
22%
Rheology
7%
Solubility
7%
Strain
5%
Time
6%
White
12%