Agricultura y biología
agar
20%
anaerobic conditions
6%
anti-infective agents
6%
antimicrobial properties
8%
antioxidant activity
29%
antioxidants
21%
artificial intelligence
9%
assays
13%
azides
8%
beverages
33%
biguanides
9%
bioactive compounds
15%
bioactive properties
17%
blood glucose
6%
carbohydrates
45%
cardiovascular system
10%
cheeses
7%
chemical composition
6%
concentrates
6%
consumer acceptance
40%
consumer demand
19%
consumer preferences
9%
corn
41%
cycloheximide
6%
degradation
5%
deterioration
5%
diabetes
25%
edible films
10%
endocrine system
10%
Enterococcus
21%
erythrocytes
12%
esculin
9%
food industry
7%
food preservation
10%
food quality
8%
food safety
7%
functional foods
8%
functional properties
30%
globulins
33%
glucosidases
81%
hemolysis
27%
hydrolysates
32%
immune system
7%
in vivo studies
9%
industry
7%
insulin resistance
7%
inulin
36%
kanamycin
7%
lactic acid bacteria
30%
Lactobacillus
25%
Lactococcus
16%
lactose
6%
lipid peroxidation
6%
maysin
21%
meat
30%
meat products
54%
meat quality
8%
methodology
8%
microbial growth
9%
minimally processed foods
12%
noninsulin-dependent diabetes mellitus
23%
oats
31%
obesity
6%
packaging
7%
peptides
67%
peptidyl-dipeptidase A
7%
phenolic compounds
55%
polyphenols
10%
prepared foods
9%
preservatives
17%
pretreatment
24%
protein hydrolysates
57%
proteins
5%
salts
5%
sampling
10%
sensory properties
10%
shelf life
35%
silk
68%
slicing
8%
spoilage
7%
Streptococcus
13%
sulfonic acids
9%
sulfonylureas
8%
supermarkets
39%
thiazolidinediones
10%
whey
60%
whey protein
36%
Medicina y ciencias biológicas
Agar
31%
Antioxidants
11%
apimaysin
15%
Artificial Intelligence
10%
Avena
47%
Azides
11%
Beverages
38%
Biguanides
8%
Biological Products
8%
Blood Glucose
5%
Carbohydrates
5%
Cardiovascular System
8%
Cheese
10%
Consumer Behavior
11%
Cycloheximide
9%
Decapodiformes
46%
Edible Films
15%
Endocrine System
10%
Enterococcus
28%
Esculin
13%
Fast Foods
11%
Fisheries
8%
Flavonoids
6%
Food
11%
Food Industry
10%
Food Quality
11%
Food Safety
10%
Gases
6%
Glucosidases
100%
Health
16%
Hydrophobic and Hydrophilic Interactions
6%
Immune System
6%
Industry
10%
Inulin
41%
Kanamycin
10%
Lactobacillales
42%
Lactobacillus
37%
Lactococcus
25%
Lactose
9%
Lipids
5%
maysin
26%
Meat
45%
Meat Products
82%
Mexico
12%
Molecular Docking Simulation
8%
Oils
5%
peptide A
50%
Peptides
42%
Peptidyl-Dipeptidase A
7%
Polyphenols
13%
Product Packaging
9%
Protein Hydrolysates
49%
Proteins
12%
Silk
85%
Streptococcus
17%
Thiazolidinediones
7%
Type 2 Diabetes Mellitus
13%
Ultrasonic Waves
43%
Whey
72%
Whey Proteins
46%
Zea mays
81%
Química
Acetic Acid
6%
Additive
5%
Agar
35%
Antidiabetic Agent
10%
Antihypertensive
9%
Antiinflammatory
7%
Antimicrobial Agent
11%
Antioxidant Agent
45%
Application
14%
Azide
7%
Bacteriocin
11%
Bioactivity
23%
Biosynthesis
6%
Carbohydrate
6%
Cycloheximide
11%
Emulsifying Agent
13%
Environment
9%
Environmental Pollutant
6%
Exopolysaccharide
56%
Fat
8%
Fermentation
15%
Food
31%
Green
8%
Hormone
8%
Hydrophobicity
5%
Hypocholesterolemic
12%
Indicator
28%
Industry
15%
Inulin
44%
Kanamycin
11%
Lactose
8%
Lipid
5%
Metabolite
11%
Neurotransmitter
9%
Nutrient
8%
Occurrence in Nature
6%
Organic Acid
8%
Peptide
43%
Preservative Agent
19%
Protein
13%
Protein Hydrolysate
42%
Safety
14%
Strain
5%
Time
14%
Trolox
10%