Agricultura y biología
Sardinops sagax
100%
canning
83%
sardines
79%
squid
70%
gelatin
62%
freshness
55%
skin (animal)
47%
chemical composition
47%
muscles
40%
spoilage
33%
canning quality
27%
processing stages
20%
trimethylamine
19%
processing time
18%
peroxide value
17%
thiobarbituric acid-reactive substances
16%
histamine
15%
collagen
15%
product quality
14%
Dosidicus gigas
13%
raw materials
13%
deterioration
12%
temperature
12%
fluorescence emission spectroscopy
11%
circular dichroism spectroscopy
10%
amino acids
10%
infrared spectroscopy
10%
water holding capacity
9%
nitrogen
9%
rheological properties
8%
differential scanning calorimetry
8%
chemical structure
8%
physicochemical properties
7%
viscosity
7%
scanning electron microscopy
6%
protein content
6%
gels
6%
Medicina y ciencias biológicas
Decapodiformes
88%
Gelatin
67%
trimethylamine
49%
Temperature
44%
Neurokinin A
44%
Peroxides
39%
Thiobarbituric Acid Reactive Substances
38%
Muscles
37%
Skin
34%
Nitrogen
30%
Histamine
30%
Collagen
13%
pyridinoline
13%
Amino Acids
12%
Fluorescence Spectrometry
11%
Circular Dichroism
10%
Differential Scanning Calorimetry
10%
Molecular Structure
10%
Viscosity
9%
Spectrum Analysis
8%
Electron Scanning Microscopy
8%
Cold Temperature
7%
Gels
7%
Hot Temperature
6%
Water
5%
Weights and Measures
5%
Química
Collagen
59%
Chitosan
34%
Trimethylamine
25%
Histamine
23%
Application
19%
Peroxide
18%
Indicator
18%
Raw Material
17%
Liquid Film
16%
Time
14%
Nitrogen
12%
Fourier Transform Infrared Spectroscopy
11%
Reduction
9%
Hydroxyproline
9%
pH Value
8%
Elongation at Break
7%
Proline
7%
Plasticizer
6%
Casting
6%
1H NMR Spectrum
6%
Molecular Mass
6%
Biomaterial
5%
Tensile Strength
5%