Keyphrases
Antioxidant
16%
Beef Meat
18%
Bioactive Compounds
22%
Brine
18%
Brussels Sprouts
21%
Carrot Fiber
18%
Chicken Meat
21%
Extraction Methods
15%
Free Amino Acids
16%
High Pressure
90%
High Pressure Processing
71%
High Pressure Treatment
100%
High-pressure Effects
18%
Lipid Peroxidation
36%
Meat
46%
Myofibrillar
18%
Myofibrillar Protein
16%
Myrosinase Activity
27%
Pandalus Borealis
18%
Porcine Longissimus Dorsi
18%
Pork
24%
Pork Sausage
18%
Pressure-induced
28%
Pressurization
18%
Protein Fractions
16%
Radical Formation
15%
Restructured Ham
18%
Seedlings of Brussels Sprouts
20%
Sodium Chloride
18%
Soluble Protein
18%
Soup
18%
Storage Stability
18%
Vegetables
18%
Food Science
Amino Acid
25%
Antioxidant
21%
Bioactive Compound
25%
Brussel Sprouts
36%
Chicken Meat
17%
Electron Paramagnetic Resonance Spectroscopy
16%
High Pressure Processing
64%
High Pressure Treatment
95%
Industrial Relevance
20%
Lipid Oxidation
30%
Muscle Protein
24%
Pressure Treatment
16%
Protein Oxidation
15%
Raw Meat
16%
Salt Content
20%
Secondary Lipid Oxidation Products
15%
Umami
18%
