Keyphrases
Cheese
100%
Gut Microbiota
93%
Chemometrics
75%
Fermentation
67%
Milk
66%
Liking
55%
Gas Chromatography-mass Spectrometry
53%
Casein
52%
Meat
51%
Gut Microbiota Composition
51%
Starter Culture
50%
Near-infrared Spectroscopy
48%
Metabolomics
48%
Phage
48%
Principal Coordinate Analysis (PCoA)
48%
Preterm pigs
47%
Vegetables
45%
Volatile Compounds
44%
Beer
43%
Whey Protein
43%
β-lactoglobulin (β-Lg)
40%
Lactococcus Lactis
40%
Sensory Properties
39%
Lactic Acid Bacteria
39%
Dairy
38%
Lactose
38%
Lipid Peroxidation
36%
Glucan
34%
Thiols
34%
Saccharomyces Cerevisiae
34%
Ethanol
33%
Amino Acids
32%
Liposomes
32%
Partial Least Squares Discriminant Analysis (PLS-DA)
32%
Antioxidant Activity
31%
Food Products
31%
Antioxidant
31%
Bacteriophage
31%
Hydrolysis
31%
Denmark
29%
Parallel Factor Analysis
29%
Microbiota
29%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
29%
Lipids
29%
Necrotizing Enterocolitis
28%
Carotene
27%
Sweet
27%
Yogurt
27%
Whey
27%
Free Amino Acids
27%
Bread
26%
Fatty Acids
26%
Gut Microbiome
25%
Emulsion
25%
NMR Spectroscopy
25%
Protein Oxidation
24%
Advanced Glycation End Products
24%
Partial Least Squares Regression
24%
Asthma
24%
Wine
23%
Heat Treatment
23%
Maillard Reaction
23%
Meat Products
23%
Cheddar Cheese
23%
During Pregnancy
22%
Oxidative Stability
22%
High Pressure Treatment
22%
Food Industry
22%
Sodium Chloride
22%
Skim Milk
22%
Tempe
22%
Physicochemical Properties
22%
α-lactalbumin (α-La)
21%
Metabolic Profiling
21%
Pork
21%
Nuclear Magnetic Resonance
21%
Multivariate Curve Resolution
21%
High Pressure
21%
Aroma Compounds
21%
Multivariate Data Analysis
21%
Radical Formation
21%
Genome Analysis
21%
Particle Size
20%
Near-infrared
20%
Physical Properties
20%
Cheese Powder
20%
Sensory Attributes
20%
Lactobacillus
20%
Escherichia Coli
20%
Temperature Effect
20%
Hyperspectral Imaging
20%
Sensory Quality
20%
Cysteine
20%
Meat Quality
20%
Leuconostoc
19%
Barley
19%
Foodomics
19%
Projective Mapping
19%
Rheological Properties
19%
Bovine Milk
19%
Food Science
Amino Acid
85%
Sensation of Taste
75%
Casein
74%
Antioxidant
64%
Sensory Properties
57%
Bitter Taste
57%
Food Choice
51%
Table Salt
49%
Whey Protein
49%
Lactic Acid Bacteria
46%
Lactose
45%
Volatile Agent
44%
Starter Culture
42%
Antioxidant Capacity
41%
Umami
41%
Glycation
41%
Near Infrared Spectroscopy
40%
Lactobacillus
39%
Gas Chromatography Mass Spectrometry
38%
Yogurt
38%
Lactoglobulin
34%
Lactococcus Lactis
34%
Food Industry
34%
Hydrolysate
33%
Acidification
30%
Aroma Compound
30%
Milk Protein
30%
Iron
30%
Food Intake
30%
Sensory Characteristics
29%
Probiotics
29%
Lactobacillus acidophilus
28%
Lipid Oxidation
28%
Bioactive Compound
27%
Nutritive Value
27%
Lysine
26%
Gastronomy
26%
Cheddar Cheese
26%
Nutrition
26%
Skim Milk
25%
Food Ingredient
25%
Electron Paramagnetic Resonance Spectroscopy
25%
Advanced Glycation End-Product
25%
Oxidative Stability
25%
Hard Cheese
24%
Analysis of Variance
24%
Dairy Product
24%
Polymerase Chain Reaction
23%
Vegetable Intake
23%
Sensory Attributes
23%
Pectin
23%
Water Activity
22%
Listeria monocytogenes
22%
Lactic Acid
22%
Dairy Industry
22%
High Pressure Treatment
22%
Foodomics
22%
Sensory Analysis
22%
Sensation
21%
Sensory Profiling
21%
Cysteine
21%
Liquid Chromatography Mass Spectrometry
21%
Fermentation
21%
Shelf Life
21%
Dietary Pattern
21%
Meat Quality
21%
Sensory Profile
20%
Apple Juice
20%
High Pressure Processing
20%
Chymosin
19%
Ethanol Fermentation
19%
Protein Oxidation
19%
Fermented Food
19%
Fluorescence Spectroscopy
19%
Traditional Food
19%
Angiotensin
19%
Escherichia coli
19%
Polyphenol
19%
Carboxylate
19%
Protein Hydrolysate
19%
Yeast Strains
18%
Proteomics
18%
Whole Wheat Bread
18%
Vegetable Consumption
18%
Derived Protein
17%
Protein Content
17%
Sensory Quality
17%
Protected Designation of Origin
17%
Sous Vide
17%
Dietary Fiber
17%
Volatile Profile
17%
Health Benefits
17%
Mouthfeel
17%
Food Quality
16%
Exopolysaccharide
16%
Real-Time Polymerase Chain Reaction
16%
Differential Scanning Calorimetry
16%
Sinecatechins
16%
Bovine Milk
16%
Sodium
15%