Keyphrases
Sous Vide
100%
Lamb Loin
81%
Cooking Temperature
72%
Volatile Compounds
71%
Cooking Time
57%
Lipid Peroxidation
55%
Pork
55%
Cooking Methods
54%
Pre-curing
49%
Protein Oxidation
46%
Heat Treatment
46%
Fatty Acid Composition
40%
Gas Chromatography-mass Spectrometry
39%
Iberian Ham
39%
Meat
38%
Meat Products
36%
Microcapsules
36%
Superchilling
36%
Porcine Hemoglobin
32%
Iberian pig
32%
Free Amino Acids
32%
Advanced Glycation End Products
32%
Fish Oil Emulsion
32%
Physicochemical Characteristics
32%
Physicochemical Features
32%
Lamb
31%
Loin
30%
Sous Vide Cooking
30%
Oxidative Stability
28%
Fish Oil
27%
Weight Loss
27%
Dry-cured Ham
27%
Volatile Profile
25%
Multilayered Emulsions
24%
Hydrolysate
23%
Maillard Reaction
23%
Nugget
22%
Cooked Meat
22%
Grass
22%
Amino Acids
22%
Duroc
21%
Dry-cured Iberian Ham
21%
Sensory Traits
21%
Redness
20%
Textural Features
20%
Sensory Properties
20%
Fat Content
19%
Acorn
19%
Hydrolysis
19%
Quality Characteristics
19%
Food Science
Sous Vide
100%
Volatile Agent
84%
Cooking Temperature
61%
Dry-cured Ham
60%
Hemoglobin
54%
Sensory Characteristics
49%
Cooking Time
40%
Microencapsulation
40%
Volatile Profile
37%
Protein Oxidation
36%
Amino Acid
36%
Sous Vide Cooking
36%
Glycation
35%
Lipid Composition
35%
Physicochemical Characteristics
32%
Advanced Glycation End-Product
32%
Phospholipids
32%
Hydrolysate
28%
Frozen Storage
24%
Oxidative Stability
24%
Fish Oil Emulsion
24%
Gas Chromatography Mass Spectrometry
23%
Instrumental Color
22%
Lipid Oxidation
22%
Niacin
21%
Sensory Features
21%
Sodium
21%
Cooking Loss
21%
Sensory Properties
20%
Thermostability
20%
Instrumental Texture
19%
Monounsaturated Fatty Acid
19%
Sensory Traits
18%
Saltiness
17%
Blue Cheese
16%
Meat Protein
16%
Flavor Enhancers
16%
Proteomics
16%
Food Composition
16%
Chicken Breast Meat
16%
Tryptophan
16%
Salt Content
16%
Flavor Precursors
16%
Yogurt
16%
Iron
16%
Total Viable Count
16%
Ripening Process
16%
Meat Samples
16%
Gelatin
16%
Textural Parameters
16%
