Medicina y ciencias biológicas
Decapodiformes
98%
Zea mays
64%
Flour
49%
Antioxidants
44%
Triticum
38%
Sorghum
32%
Proteins
25%
Chitosan
25%
Bread
21%
Muscles
20%
Ice
19%
Food Technology
19%
Mexico
19%
Starch
19%
Octopodiformes
16%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
14%
Lipids
14%
Water
14%
Germination
14%
Collagen
14%
Temperature
13%
Fungi
12%
Volatile Oils
12%
Enzymes
12%
Fishes
11%
Dietary Fiber
11%
Growth
11%
Dominica
11%
Fruit
11%
Hepatopancreas
11%
Hot Temperature
11%
Food
11%
Nanoparticles
11%
Viscosity
10%
ferulic acid
10%
Triticale
10%
Anthocyanins
10%
Glutens
10%
Fusarium
10%
lime
9%
Protein-Lysine 6-Oxidase
9%
Aspergillus
9%
Spores
9%
Edible Grain
9%
Diet
9%
Cicer
8%
Solubility
8%
Viscera
8%
Cooking
8%
Gels
8%
Anacardiaceae
8%
Freezing
8%
Peptide Hydrolases
8%
In Vitro Techniques
8%
Hydrolysis
7%
Seafood
7%
fumonisin B1
7%
Plant Extracts
7%
pyridinoline
7%
Edible Films
7%
Industry
7%
Skin
7%
Baccharis
7%
Muscle Proteins
7%
Color
7%
Aflatoxins
7%
Oils
7%
Agriculture
6%
Chitin
6%
Fumonisins
6%
Glucans
6%
Trypsin
6%
Fisheries
6%
Amino Acids
6%
Food Industry
6%
Tropomyosin
6%
Insecta
6%
Mangifera
5%
Particle Size
5%
Methanol
5%
Digestion
5%
Hexanes
5%
Amylases
5%
Polyethylene
5%
Pomegranate
5%
High Pressure Liquid Chromatography
5%
Insecticides
5%
Lycopersicon esculentum
5%
Butylated Hydroxytoluene
5%
Nitrogen
5%
Hydrophobic and Hydrophilic Interactions
5%
Polyphenols
5%
Myosins
5%
Aspergillus flavus
5%
Caseins
5%
Atmosphere
5%
Chemical Industry
5%
Transglutaminases
5%
1,1-diphenyl-2-picrylhydrazyl
5%
Agricultura y biología
Dosidicus gigas
100%
tortillas
41%
squid
31%
shrimp
25%
muscles
23%
corn flour
22%
chitosan
22%
corn
21%
masa
21%
extrusion
20%
antioxidants
20%
dough
18%
proteins
18%
Litopenaeus vannamei
17%
flour
17%
extracts
17%
ice
17%
collagen
16%
protein concentrates
16%
nixtamalization
16%
wheat
15%
breads
15%
bran
15%
texture
14%
Mexico
14%
Rhyzopertha dominica
13%
antioxidant activity
13%
Scomberomorus
11%
bioactive compounds
11%
shelf life
11%
gelation
11%
physicochemical properties
11%
Bostrichidae
11%
Octopus vulgaris
10%
protein-lysine 6-oxidase
10%
proteinases
10%
phenolic compounds
10%
nanoparticles
10%
firmness
9%
dietary fiber
9%
antimutagenic activity
9%
starch
9%
essential oils
9%
Nodipecten subnodosus
9%
fins
9%
byproducts
8%
hepatopancreas
8%
frozen dough
8%
hydrolysates
8%
fish
8%
Aspergillus parasiticus
8%
durum wheat
8%
viscosity
8%
wheat flour
8%
storage time
8%
animal organs
8%
gluten
8%
Prostephanus truncatus
7%
protein content
7%
temperature
7%
food science
7%
food technology
7%
cooking
7%
lipid peroxidation
7%
functional properties
7%
diet
7%
enzymes
7%
muscle protein
7%
insects
6%
skin (animal)
6%
anthocyanins
6%
methodology
6%
trypsin
6%
Coleoptera
6%
fumonisins
6%
fillets
6%
arabinoxylan
6%
protein sources
6%
ferulic acid
6%
rheological properties
6%
Schinus molle
6%
freezing
6%
aquaculture
6%
baking
6%
Litopenaeus stylirostris
6%
Gulf of California
6%
polyethylene film
6%
gels
6%
response surface methodology
6%
triticale
5%
fumonisin B1
5%
quality of life
5%
color
5%
hydrolysis
5%
water holding capacity
5%
corn protein
5%
spore germination
5%
films (materials)
5%
Sorghum (Poaceae)
5%
ingredients
5%
Compuestos químicos
Antioxidant Agent
30%
Chitosan
25%
Protein
24%
Extrusion
19%
Arabinoxylans
15%
Food
13%
Crystalline Texture
12%
White
12%
Collagen
10%
Fiber
10%
Liquid Film
9%
Lipid
9%
Antiproliferative
9%
Ferulic Acid
8%
pH Value
7%
Rheology
7%
Solubility
7%
Anthocyanin
6%
Antimicrobial Agent
6%
Application
6%
Antifungal
6%
Time
6%
Strain
5%
Gel
5%
Force
5%
Lignin
5%
Blue
5%
Pyridinoline
5%
Cypermethrin
5%
(-)-Epigallocatechin
5%
Acid
5%