Agricultura y biología
tortillas
100%
extrusion
67%
nixtamalization
62%
corn flour
51%
bran
45%
Sorghum bicolor
42%
Sorghum (Poaceae)
41%
masa
38%
phenolic compounds
33%
corn
30%
breads
26%
flour
25%
antioxidants
25%
anthocyanins
23%
freezing
23%
diferulic acid
22%
antioxidant activity
22%
frozen dough
21%
defatting
19%
texture
19%
firmness
19%
galactooligosaccharides
18%
starch
18%
enterotoxigenic Escherichia coli
18%
baking
17%
quinoa flour
17%
composite films
17%
cookies
17%
Amaranthus
16%
wheat starch
16%
xanthan gum
16%
p-coumaric acid
15%
pasting properties
15%
prebiotics
15%
durum wheat
14%
trehalose
14%
thermodynamics
14%
gluten
14%
dough
13%
thermal properties
13%
protein composition
13%
corn products
12%
small fruits
12%
adhesion
11%
storage time
11%
Triticum aestivum
11%
phenolic acids
10%
Zea mays
10%
lignin
10%
irrigation
10%
Medicina y ciencias biológicas
Zea mays
81%
Flour
80%
Sorghum
66%
Antioxidants
46%
Anthocyanins
41%
Bread
34%
Starch
33%
diferulic acid
32%
Freezing
26%
Chenopodium quinoa
24%
Hot Temperature
23%
trans-3-(4'-hydroxyphenyl)-2-propenoic acid
21%
Maillard Reaction
21%
Blueberry Plants
20%
Lignin
20%
Food Technology
19%
Trehalose
18%
Enterotoxigenic Escherichia coli
17%
Vitis
17%
Prebiotics
17%
Thermodynamics
16%
Triticum
16%
Dietary Supplements
15%
phenolic acid
15%
Lectins
13%
Powders
13%
Capsules
11%
Phenols
11%
Fatty Acids
11%
Diarrhea
11%
Palmitic Acids
10%
Viscosity
10%
Swine
10%
Erythrocytes
10%
Temperature
10%
Acids
10%
Kinetics
9%
Ricin
9%
Escherichia coli
9%
Monounsaturated Fatty Acids
9%
Digestion
8%
Elastic Modulus
8%
Glycoconjugates
8%
Color
8%
Membranes
7%
Flavonoids
7%
Alcohols
7%
Phytochemicals
7%
Mucins
7%
Tryptophan
7%
Química
Extrusion
40%
Diferulic Acid
27%
Galactooligosaccharide
22%
Urea
20%
Amaranth
18%
Anthocyanin
16%
Antioxidant Agent
15%
Lectin
13%
Lignin
13%
Composite Material
13%
Crystalline Texture
12%
Maillard Reaction
11%
Pharmacokinetics
10%
Blue
9%
Strain
9%
Thermodynamics
8%
Liquid Film
6%
Glycation
5%
