Keyphrases
Dosidicus Gigas
100%
Jumbo Squid
98%
Sorghum
46%
Flour
43%
Collagen
39%
Physicochemical Properties
35%
UV-A
30%
Antioxidant Capacity
30%
Antioxidant Activity
28%
Phenolic Compounds
26%
Phenolic Antioxidants
26%
Antioxidant
25%
Wheat
24%
Soluble Collagen
22%
Chickpea
22%
Cicer Arietinum
22%
Partial Characterization
22%
Fine Bran
22%
Sorghum Bran
22%
Celiac Disease
22%
Anti-inflammatory Potential
22%
Trypsin-like
20%
Bioaccessibility
17%
Prolamin
17%
Ice Storage
16%
LED Lighting
16%
Extrusion
16%
Superconducting Quantum Interference Device (SQUID)
15%
Granola Bars
15%
Serum IgA
15%
Lysyl Oxidase
15%
Purification Characterization
15%
Sorghum Bicolor (L.) Moench
15%
Hydroxycinnamic Acids
15%
Transglutaminase
15%
Microbial Transglutaminase
15%
Whole Grain
15%
Shrimp Litopenaeus Vannamei
15%
Chemical Composition
15%
Bread
15%
White Shrimp
15%
Cookies
15%
Proteolytic Activity
15%
Digestive
15%
Chitosan
15%
Sensory Acceptance
15%
Extrusion Process
14%
Particle Size
14%
Shrimp
13%
Shear Force
13%
Food Science
Antioxidant Capacity
64%
Sorghum
60%
Bran
53%
Phenolic Compound
27%
Antioxidant
25%
Chickpea
22%
Immunoglobulin A
21%
Differential Scanning Calorimetry
18%
Proline
17%
Gluten
16%
Prolamin
16%
White Shrimp
15%
Protein Glutamine Gamma Glutamyltransferase
15%
Acid Soluble
15%
Sensory Acceptance
15%
Microbial Transglutaminase
13%
Functional Food
13%
Gluten Proteins
11%
Wheat Flour
11%
Scanning Electron Microscopy
10%
Amino Acid
10%
Whole Wheat Bread
10%
Casein
10%
Physicochemical Characteristics
9%
Protein Intake
9%
Corn Flour
9%
Gastrointestinal Digestion
8%
In Vitro Gastrointestinal
8%
Cooking Time
8%
Digestibility
8%
Thermostability
8%
Sarcoplasmic Proteins
7%
Methionine
7%
Serine
7%
Food Industry
7%
Bovine Milk
7%
Milk Casein
7%
Lysine
7%
Physicochemical Changes
7%
Foaming Properties
7%
Isoelectric Precipitation
7%
Protein Hydrolysate
7%
Dehulling
7%
In Vitro Gastrointestinal Simulation
7%
Amino Acid Content
7%
Amino Acid Lysine
7%
Leucine
7%
Isoleucine
7%
Atomic Force Microscopy
7%
Chenopodium quinoa
7%