Agricultura y biología
adhesion
11%
Amaranthus
16%
anthocyanins
23%
antioxidant activity
22%
antioxidants
25%
baking
32%
bran
45%
breads
39%
composite films
17%
cookies
17%
corn
30%
corn flour
51%
corn products
12%
defatting
19%
diferulic acid
22%
dough
16%
durum wheat
14%
enterotoxigenic Escherichia coli
18%
extrusion
67%
firmness
19%
flour
25%
freezing
34%
frozen dough
21%
frozen storage
17%
galactooligosaccharides
18%
gluten
14%
heat
16%
masa
38%
nixtamalization
62%
p-coumaric acid
15%
pasting properties
30%
phenolic acids
10%
phenolic compounds
33%
prebiotics
15%
protein composition
13%
quinoa flour
17%
small fruits
12%
Sorghum (Poaceae)
41%
Sorghum bicolor
42%
starch
25%
storage time
16%
texture
19%
thermal properties
15%
thermodynamics
14%
tortillas
100%
trehalose
14%
Triticum aestivum
11%
wheat starch
16%
xanthan gum
16%
Zea mays
10%
Medicina y ciencias biológicas
Acids
10%
Alcohols
15%
Anthocyanins
41%
Antioxidants
46%
Blueberry Plants
20%
Bread
51%
Capsules
11%
Chenopodium quinoa
24%
Diarrhea
11%
Dietary Supplements
15%
diferulic acid
32%
Digestion
8%
Elastic Modulus
8%
Enterotoxigenic Escherichia coli
17%
Erythrocytes
10%
Escherichia coli
9%
Fatty Acids
11%
Flavonoids
7%
Flour
85%
Food
8%
Freezing
40%
Glycoconjugates
8%
Hot Temperature
35%
In Vitro Techniques
9%
Kinetics
9%
Lectins
13%
Lignin
40%
Maillard Reaction
21%
Membranes
7%
Monounsaturated Fatty Acids
9%
Palmitic Acids
10%
phenolic acid
15%
Phenols
11%
Plant Extracts
10%
Powders
13%
Prebiotics
17%
Ricin
9%
Salmonella
13%
Salmonella Infections
16%
Sorghum
66%
Starch
54%
Swine
10%
Temperature
10%
Thermodynamics
16%
trans-3-(4'-hydroxyphenyl)-2-propenoic acid
21%
Trehalose
18%
Triticum
18%
Viscosity
13%
xanthan gum
20%
Zea mays
98%
Química
Amaranth
18%
Anthocyanin
16%
Antioxidant Agent
15%
Blue
9%
Composite Material
13%
Crystalline Texture
12%
Diferulic Acid
27%
Extrusion
40%
Galactooligosaccharide
22%
Glycation
5%
Lectin
13%
Lignin
13%
Liquid Film
6%
Maillard Reaction
11%
Nitrogen
7%
Pharmacokinetics
10%
Soil
11%
Soil Texture
15%
Strain
9%
Thermodynamics
8%
Urea
31%