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