Medicine & Life Sciences
Decapodiformes
100%
Sorghum
64%
Flour
50%
Bread
42%
Triticum
42%
Antioxidants
34%
Hot Temperature
27%
Glutens
23%
Zea mays
22%
Prolamins
21%
Cicer
19%
Coumaric Acids
18%
Celiac Disease
18%
Muscles
18%
Collagen
18%
Dietary Fiber
16%
Protein-Lysine 6-Oxidase
16%
Trypsin
15%
Caseins
15%
Transglutaminases
14%
Ice
14%
Edible Grain
14%
Proteins
14%
Peptide Hydrolases
14%
Immunoglobulin A
13%
Hydrolysis
13%
Enzymes
11%
methyl N-acetylsibirosaminide
10%
Food
10%
Connective Tissue
10%
Dominica
10%
Particle Size
10%
Chenopodium quinoa
10%
Temperature
10%
Hepatopancreas
10%
Viscosity
9%
Food Irradiation
9%
Water
9%
Functional Food
9%
Ipomoea batatas
9%
Dietary Proteins
9%
Coleoptera
8%
Protein Hydrolysates
8%
Autolysis
7%
Polyacrylamide Gel Electrophoresis
7%
Serum
7%
Aminopeptidases
7%
Cattle
7%
Digestion
7%
Agriculture & Biology
Dosidicus gigas
96%
bran
44%
flour
26%
breads
22%
celiac disease
22%
wheat
21%
collagen
20%
muscles
19%
physicochemical properties
19%
Cicer arietinum
18%
squid
17%
protein-lysine 6-oxidase
17%
phenolic compounds
17%
firmness
17%
Scomberomorus
17%
heat
16%
extrusion
16%
prolamins
15%
trypsin
15%
shrimp
14%
chickpeas
14%
cookies
14%
antioxidant activity
13%
fins
13%
shears
13%
protein-glutamine gamma-glutamyltransferase
13%
antioxidants
12%
Litopenaeus vannamei
12%
proteinases
12%
Sorghum bicolor
11%
ice
11%
Sorghum (Poaceae)
11%
proteins
11%
casein
11%
gluten
11%
enthalpy
11%
connective tissues
11%
texture
10%
wheat flour
9%
dough
9%
enzymes
9%
sweet potato flour
8%
hydrolysis
8%
masa
8%
dietary fiber
8%
chemical composition
8%
blended foods
8%
corn flour
8%
wheat gluten
8%
Bostrichidae
8%
Engineering & Materials Science
Collagen
29%
Proteins
27%
Muscle
22%
Chitosan
15%
Hydrolysis
13%
Enzymes
12%
Purification
12%
Byproducts
12%
Ice
11%
Nutrition
11%
Casein
9%
Oxidative stress
9%
Biofilms
9%
Acids
8%
Oxidoreductases
8%
Oils and fats
7%
Peptide Hydrolases
7%
Packaging materials
7%
Physicochemical properties
7%
Nanostructures
6%
Rats
6%
Glucose
6%
Freezing
5%
Tissue
5%
Polyethylenes
5%
Amino acids
5%
Aspergillus
5%
Molecular mass
5%
Solubility
5%