Medicina y ciencias biológicas
Decapodiformes
95%
Zea mays
71%
Antioxidants
67%
Flour
57%
Triticum
43%
Sorghum
35%
Chitosan
30%
Proteins
25%
Starch
25%
Bread
23%
Mexico
23%
Octopodiformes
23%
Muscles
21%
Fruit
21%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
19%
Ice
19%
Germination
18%
Food
18%
Fungi
17%
Water
16%
Temperature
15%
Dominica
15%
Hot Temperature
14%
Collagen
14%
Fusarium
14%
Cicer
13%
Lipids
13%
Edible Films
13%
Anacardiaceae
13%
Fishes
13%
In Vitro Techniques
13%
Growth
13%
Viscosity
13%
Volatile Oils
12%
Seafood
12%
Enzymes
12%
Hepatopancreas
12%
ommochrome
12%
Anthocyanins
11%
Nanoparticles
11%
Dietary Fiber
11%
lime
11%
Aspergillus
10%
Plant Extracts
10%
Atmosphere
10%
Digestion
9%
Anti-Inflammatory Agents
9%
Lycopersicon esculentum
9%
Edible Grain
9%
Protein-Lysine 6-Oxidase
9%
Solubility
9%
Color
9%
Skin
9%
Triticale
9%
Freezing
9%
Spores
9%
Glutens
9%
ferulic acid
9%
Mangifera
9%
Phenols
9%
fumonisin B1
9%
Cooking
8%
Aflatoxin B1
8%
Gels
8%
Food Industry
8%
Viscera
8%
Cephalopoda
8%
Diet
8%
Methanol
7%
Industry
7%
Agriculture
7%
Dietary Supplements
7%
Aflatoxins
7%
Fisheries
7%
Betalains
7%
Hydrolysis
7%
Peptide Hydrolases
7%
Insecta
7%
Amylases
7%
Chromatography
6%
Bacteria
6%
Aspergillus flavus
6%
1,1-diphenyl-2-picrylhydrazyl
6%
Food Technology
6%
Particle Size
6%
Baccharis
6%
Oxidative Stress
6%
Muscle Proteins
6%
Antimutagenic Agents
6%
Hexanes
6%
High Pressure Liquid Chromatography
6%
pyridinoline
6%
Fourier Transform Infrared Spectroscopy
6%
Polyethylene
6%
Chlorogenic Acid
6%
Trypsin
6%
Flavonoids
6%
Chitin
6%
Ink
6%
Agricultura y biología
Dosidicus gigas
100%
tortillas
43%
antioxidants
31%
squid
30%
shrimp
29%
chitosan
27%
extracts
24%
corn
23%
muscles
23%
masa
22%
corn flour
22%
Litopenaeus vannamei
21%
antioxidant activity
21%
nixtamalization
21%
flour
20%
extrusion
20%
Mexico
17%
proteins
17%
collagen
17%
dough
17%
ice
16%
wheat
16%
antimutagenic activity
16%
byproducts
16%
breads
15%
texture
15%
Rhyzopertha dominica
15%
bran
15%
phenolic compounds
15%
bioactive compounds
15%
protein concentrates
15%
physicochemical properties
14%
shelf life
13%
Octopus vulgaris
12%
starch
11%
Bostrichidae
11%
gelation
11%
essential oils
11%
Scomberomorus
10%
protein-lysine 6-oxidase
10%
proteinases
10%
viscosity
10%
firmness
10%
hydrolysates
10%
skin (animal)
10%
Lippia palmeri
9%
fish
9%
fruits
9%
Prostephanus truncatus
9%
wheat flour
9%
fins
9%
durum wheat
8%
functional properties
8%
methodology
8%
hepatopancreas
8%
nanoparticles
8%
Nodipecten subnodosus
8%
Aspergillus parasiticus
8%
temperature
8%
pigments
8%
anti-infective agents
8%
edible coatings
7%
dietary fiber
7%
storage time
7%
Coleoptera
7%
protein content
7%
Schinus molle
7%
animal organs
7%
quality of life
7%
fumonisin B1
7%
insects
7%
trypsin
7%
Litopenaeus stylirostris
7%
rheological properties
7%
arabinoxylan
7%
lipid peroxidation
7%
enzymes
7%
fillets
7%
films (materials)
7%
mangoes
7%
freezing
7%
cooking
7%
assays
7%
baking
7%
germination
6%
water
6%
gluten
6%
diet
6%
frozen storage
6%
cookies
6%
Gulf of California
6%
polyethylene film
6%
color
6%
muscle protein
6%
sensory properties
6%
heat
6%
frozen dough
6%
Sorghum (Poaceae)
6%
ingredients
6%
Sorghum bicolor
6%
Química
Antioxidant Agent
39%
Chitosan
33%
Protein
26%
Food
19%
Extrusion
19%
White
14%
Arabinoxylans
13%
Crystalline Texture
12%
Liquid Film
11%
Antiproliferative
11%
Antimicrobial Agent
9%
Rheology
9%
Oxidative Stress
8%
Anthocyanin
8%
Application
8%
pH Value
8%
Nanoparticle
8%
Collagen
8%
Strain
8%
Urea
7%
Lipid
7%
Fiber
7%
Ferulic Acid
7%
Time
7%
Solubility
7%
Flavonoid
7%
Antifungal
7%
Fourier Transform Infrared Spectroscopy
6%
Lignin
6%
Antiinflammatory
6%
(-)-Epigallocatechin
6%
Fertilizer
6%
Blue
6%
Acid
6%
Nanofiber
5%
Protective
5%
Phenol
5%
Bioactivity
5%
Industry
5%
Aflatoxin B1
5%
Irrigation
5%
Composite Material
5%