Keyphrases
Carotene
79%
High Pressure Treatment
72%
Antioxidant
67%
Lipid Peroxidation
67%
Thiols
54%
High Pressure
51%
Skim Milk
51%
Protein Thiols
50%
Casein
44%
Chilled Storage
43%
High-flow Oxygen
43%
Phosphorus
42%
β-lactoglobulin (β-Lg)
41%
Spin Trapping
41%
Protein Oxidation
40%
Protease
40%
Oil-in-water Emulsion
39%
Lysine
39%
Photosensitized Oxidation
38%
Riboflavin
38%
Radical Cation
38%
Lipophilic
35%
Meat
34%
Carotenoids
32%
Ferrylmyoglobin
32%
Temperature Effect
30%
Acidification
30%
Antioxidant Activity
29%
Water Activity
29%
Radical Formation
29%
Thiol Oxidation
28%
Pork
28%
Unsaturated Lipids
28%
Maillard Reaction
27%
Electron Transfer
27%
Meat Quality
26%
Oxidative Stability
26%
Low Temperature
25%
Milk Protein Fractions
25%
Goat Milk Protein
25%
Daidzein
25%
Cysteine
25%
Chemical Safety
25%
Membrane Integrity
25%
Advanced Glycation End Products
25%
Wort
25%
Synergism
25%
Green Tea Extract
25%
Commercial Proteases
25%
Antioxidant Interaction
25%
Spectroscopic Studies
25%
Cellulose Nanofibers
25%
Lactobionate
25%
Calcium Gluconate
25%
Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE)
25%
Beer
25%
Lag Phase
25%
Chlorophyll a (Chl a)
25%
Tert
25%
Myoglobin
24%
Quercetin
24%
Protein Fractions
23%
Hydrolysis
23%
Sensory Quality
23%
Tyrosine
22%
Aqueous Solution
22%
Quinones
22%
Deactivation
21%
Gel Formation
21%
Liposomes
21%
Spin Adduct
21%
Giant Unilamellar Vesicles
20%
Semitendinosus
20%
Meat Protein
20%
Serum Calcium
20%
Metmyoglobin
20%
Laser Flash Photolysis
20%
Emulsion
20%
Anions
19%
Rosemary Extract
19%
Regeneration
19%
Angiotensin I-converting Enzyme Inhibitory Activity
19%
Fatty Acid Composition
19%
Soluble Protein
19%
Crystallization
18%
Disulfide Cross-linking
18%
Casein Micelles
18%
Hydrolysate
18%
Ground Beef
18%
Radical Scavenging Capacity
18%
Fluorescent Probe
17%
Elevated Temperature
17%
Cholesterol
17%
Boron Dipyrromethene (BODIPY)
17%
Oxygen Atmosphere
17%
Myofibrillar Protein
17%
Proteolytic Enzymes
17%
Protein Disulfide
17%
Sodium Caseinate
16%
Monoglyceride
16%
Food Science
Antioxidant
89%
Casein
62%
Lipid Oxidation
59%
High Pressure Treatment
57%
Antioxidant Capacity
52%
Hydrolysate
52%
Skim Milk
51%
Oxidative Stability
51%
Electron Paramagnetic Resonance Spectroscopy
50%
Iron
49%
Protein Fractions
47%
Derived Protein
43%
Lysine
40%
Lactic Acid
39%
Lactobacillus acidophilus
38%
Lipid Composition
38%
Protein Oxidation
35%
Emulsifier
34%
Lactoglobulin
33%
Fat Globules
32%
Angiotensin
32%
Glycation
31%
Water Activity
31%
Acidification
30%
Peptide
29%
Myosin
26%
Pectin
25%
Rennet
25%
Linseed Oil
25%
Advanced Glycation End-Product
25%
Confocal Microscopy
25%
Sinecatechins
25%
Unsaturated Fatty Acid
24%
Modified atmosphere packaging
22%
Antioxidant Peptides
22%
Solubilization
21%
Casein Micelles
21%
Sensory Quality
21%
Solid Fat Content
21%
Sodium
20%
Subtilisin
20%
Bioactive Compound
19%
Antioxidant Compounds
19%
Linolenic Acid
19%
Milk Gel
19%
Whey Protein Hydrolysate
19%
Meat Protein
18%
Rosmarinus Officinalis Extract
17%
Muscle Protein
17%
Colloidal Calcium Phosphate
17%
Probiotic Lactobacilli
17%
Salt Content
16%
Dipeptide
16%
Radical Scavenging Capacity
16%
Food Industry
15%
Dairy Product
15%
Quercetin
15%
Enzymatic Browning
15%
Retentate
15%
Chemistry
formation
100%
Antioxidant Agent
88%
Carotene
51%
Thiol
37%
EPR Spectroscopy
33%
Radical Cation
31%
Electron Transport
27%
Lysine
25%
Photooxidation
25%
Spin Trapping
25%
Gallate
25%
Daidzein
25%
Flavonoid
25%
Lactobionic Acid
25%
Quercetin
25%
Rate Constant
25%
Maillard Reaction
23%
Catechin
23%
N-Oxide
23%
Gluconate
23%
Gluconic Acid
23%
Liposome
23%
Ionic Strength
23%
Hydroxyl Radical
21%
Density Functional Theory
21%
Lactate
20%
Aqueous Solution
20%
Fluorescent Dye
19%
Unsaturated Fatty Acid
19%
Serine
18%
Spectroscopy
17%
Quinone
17%
Buffer Solution
17%
Lecithin
16%
Radical (Chemistry)
16%
Phenol
15%
Riboflavin
15%