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Keyphrases
Dosidicus Gigas
88%
Antioxidant Activity
72%
Chitosan
69%
Jumbo Squid
64%
Bioactive Compounds
45%
Antioxidant Capacity
44%
Phenolic Compounds
41%
Mexico
41%
Antioxidant
39%
Physicochemical Properties
39%
Antioxidant Properties
37%
Tortilla
34%
Sonora
31%
Shrimp Litopenaeus Vannamei
28%
White Shrimp
26%
Shelf Life
26%
Shrimp
26%
Antiproliferative Activity
25%
Nanoparticles
24%
Collagen
24%
Flour
24%
Giant Squid
24%
Functional Properties
23%
Edible Coating
21%
Essential Oil
21%
Antifungal Activity
20%
Starch
20%
Antimutagenic Activity
19%
Sorghum
19%
Antimicrobial Activity
19%
Antimutagenicity
19%
Fourier Transform Infrared Spectroscopy (FT-IR)
19%
Anthocyanins
18%
Protein Concentrate
18%
Nixtamalization
17%
Coleoptera
17%
Total Phenolic Content
17%
Antibacterial Activity
17%
Partial Characterization
16%
Rheological Properties
16%
Fungi
16%
Gelatin
16%
Squid Mantle
16%
Food Industry
15%
Bioaccessibility
15%
Aspergillus Parasiticus
15%
Dough
15%
Bread
15%
Extrusion
15%
Wheat
15%
Chickpea
14%
Hepatopancreas
14%
Ice Storage
14%
Chitosan Nanoparticles
14%
Rhyzopertha Dominica
14%
Corn Flour
14%
Octopus
13%
Octopus Vulgaris
13%
Durum Wheat
13%
Quality of Life
13%
Urea
13%
Superconducting Quantum Interference Device (SQUID)
13%
Phenolic Antioxidants
12%
Polyphenols
12%
Germination
12%
Fillet
12%
Physicochemical Characterization
12%
Lipid Peroxidation
12%
Electrospinning
12%
Aflatoxin B1 (AFB1)
12%
Protein Content
12%
Extrusion Process
11%
Physicochemical Characteristics
11%
Viscosity
11%
Response Surface Methodology
11%
Polylactic Acid
11%
Ferulic Acid
11%
Corn Tortilla
11%
Maize
11%
Bostrichidae
10%
Thermal Properties
10%
Structural Properties
10%
Moisture Content
10%
Antifungal Properties
10%
Antimicrobial
10%
Plant Extracts
10%
Particle Size
10%
Bioactive
10%
Methanol
10%
Schinus Molle
9%
Physical Properties
9%
Bread Quality
9%
Antioxidant Effect
9%
Wheat Flour
9%
Microorganisms
9%
Antioxidant Potential
9%
Bioactivity
9%
Biological Activity
9%
Nanofibers
9%
Epigallocatechin Gallate
9%
Food Science
Antioxidant Capacity
100%
Antioxidant
83%
Bioactive Compound
48%
Phenolic Compound
45%
Tortilla
38%
Shelf Life
32%
Antioxidant Properties
30%
Gelatin
28%
Edible Film
26%
Starch
24%
Scanning Electron Microscopy
20%
Bran
20%
Food Industry
20%
Anthocyanin
19%
Sorghum
18%
Fourier Transform Infrared Spectroscopy
18%
Corn Flour
17%
Nixtamalization
17%
Functional Food
16%
Protein Content
16%
Aspergillus
15%
Gluten
15%
Total Phenols
15%
Hydrolysate
14%
Chickpea
13%
Polyphenol
13%
Water Holding Capacity
13%
Response Surface Methodology
12%
Food Packaging
12%
Lipid Oxidation
12%
Wheat Flour
11%
Sodium
11%
Urea
11%
Staphylococcus aureus
11%
White Shrimp
10%
Health Benefits
10%
Amino Acid
10%
Arabinoxylan
10%
Differential Scanning Calorimetry
10%
Active Packaging
10%
Digestibility
10%
Storage Time
10%
Ferulic Acid
9%
Frozen Storage
9%
Muscle Protein
9%
Bioactive Peptides
9%
Dietary Fiber
9%
Thermostability
8%
Physicochemical Characteristics
8%
Food Safety
8%
Nutritive Value
8%
Flavonoid
8%
Anthocyanin Content
8%
High Performance Liquid Chromatography
8%
Pectin
7%
Food Waste
7%
Ferric Reducing Antioxidant Power Assay
7%
Amino Acid Profile
7%
Myosin
7%
Gluten Proteins
7%
Yogurt
7%
Spoilage
7%
Glycerol
7%
Listeria monocytogenes
7%
Sensory Analysis
7%
Lysozyme
6%
Physicochemical Changes
6%
Feed Moisture
6%
Phenolic Acids
6%
Regulated Deficit Irrigation
6%
Density (Specific Gravity)
6%
Freshness
6%
Aflatoxin
6%
Sarcoplasmic Proteins
6%
Tocopherol
6%
Packaging Material
6%
Carotene
6%
Microencapsulation
6%
In Vitro Bioaccessibility
6%
Texture Profile Analysis
6%
Total Volatile Bases
5%
Lysine
5%
DPPH Assay
5%
Bioactive Properties
5%
ABTS Assay
5%
Lactic Acid
5%
Protein Hydrolysate
5%
Storage Period
5%
Sensory Evaluation
5%
in Vitro Digestion
5%
Pistachio
5%
Sodium Triphosphate
5%
Low-density Polyethylene Film
5%
Water-extractable Arabinoxylan
5%
Koji
5%
Fresh-cut
5%
Emulsifying Properties
5%
Agar
5%
Nanoliposome
5%
Food Pathogen
5%