Keyphrases
Antioxidant
65%
Lipid Peroxidation
65%
Carotene
56%
Protein Oxidation
53%
Meat
51%
Ferrylmyoglobin
39%
Advanced Glycation End Products
38%
Temperature Effect
37%
Oxidative Stability
35%
β-lactoglobulin (β-Lg)
34%
Radical Formation
32%
Radical Cation
32%
Synergism
31%
Riboflavin
30%
Calcium Binding
30%
Green Tea Extract
30%
Water Activity
28%
Antioxidant Activity
26%
Aqueous Solution
26%
Electron Spin Resonance Spectroscopy
26%
Skim Milk
25%
Rosemary
25%
Spontaneous Supersaturation
25%
Liposomes
25%
Vitamin E
24%
Bread
24%
Secondary Lipid Oxidation Products
23%
Lag Phase
23%
Electron Transfer
23%
K(I)
23%
Thiols
23%
Myoglobin
23%
Supersaturation
23%
Metmyoglobin
22%
Storage Stability
22%
Catechin
22%
Beef
21%
Spin Trapping
21%
Citrate
21%
Chicken Meat
20%
Hydroxycarboxylate
20%
Lipophilic
20%
Phosphorus
19%
Sodium
19%
Pork
19%
Daidzein
19%
Photosensitized Oxidation
19%
4-Methylcatechol
19%
Unsaturated Lipids
19%
Gluconate
19%
Food Science
Antioxidant
88%
Lipid Oxidation
49%
Protein Oxidation
44%
Glycation
40%
Advanced Glycation End-Product
38%
Lactoglobulin
36%
Skim Milk
32%
Muscle Protein
32%
Water Activity
31%
Oxidative Stability
30%
Iron
29%
Electron Paramagnetic Resonance Spectroscopy
27%
Secondary Lipid Oxidation Products
26%
Myosin
24%
Sinecatechins
23%
Lysine
22%
Food Ingredient
21%
Myoglobin
20%
Antioxidant Capacity
19%
Phenolic Compound
18%
Polyphenol
17%
Shelf Life
16%
Metmyoglobin
16%
Tocopherol
16%
Table Salt
16%
Amino Acid
15%
Lactose
15%
Chemistry
Antioxidant Agent
100%
formation
66%
Carotene
59%
Radical Cation
35%
Liposome
32%
Electron Transport
31%
EPR Spectroscopy
31%
Riboflavin
30%
Flavonoid
26%
Daidzein
23%
Phenol
22%
Quercetin
21%
Carotenoid
20%
Lecithin
20%
Unilamellar Liposome
19%
Flavin
18%
Polyphenol
18%
Spin Trapping
18%
Aqueous Solution
18%
Rate Constant
17%
Catechin
17%
Isoflavonoid
17%
Flash Photolysis
15%
