Keyphrases
Milk
99%
Casein
70%
Volatile Compounds
64%
Lamb Loin
60%
Glucan
60%
UHT Milk
60%
Bread Crumb
60%
Sous Vide
52%
Lactic Acid Bacteria
50%
Aroma Compounds
50%
Cheese
49%
Aroma Profile
46%
Cooking Methods
45%
Lactococcus Lactis
44%
Physicochemical Characteristics
42%
Dynamic Headspace (D-HS)
42%
Chemometrics
40%
Endotoxin
40%
Wheat Varieties
40%
Wheat Bread
40%
Janus Kinase 2 (JAK2)
40%
Gas Chromatography-mass Spectrometry
40%
Cheese Starter
40%
Meat Emulsion
40%
Genome Sequencing
40%
Growth Hormone Receptor
40%
Raman Spectroscopy
40%
Age Gelation
40%
Wort
40%
Emulsion
40%
Camel Chymosin
40%
Transforming Growth Factor-β
40%
Cheddar Cheese
40%
Lamb
39%
Beer
39%
Meat
38%
Cooking Loss
37%
Lipid Peroxidation
37%
Plasmin Activity
36%
Volatile Profile
34%
Structural Change
32%
Free Amino Acids
32%
Thiols
31%
Protease
30%
Mesophilic
30%
NMR Metabolomics
30%
GH Receptor
30%
Bread
30%
Fermentation Temperature
30%
Fish Oil Emulsion
30%
Heat Treatment
29%
Extraction Methods
28%
Cheddar
28%
Infant Formula
27%
Whey
27%
Tomographic Technique
26%
Chymosin
26%
Spray Drying
26%
Growth Hormone
26%
Sweet
26%
Human Gut
25%
Protease Treatment
25%
Wheat
25%
Cooking Temperature
25%
Hormone-dependent
25%
Human Intervention Study
25%
Phosphorylation
25%
Tyrosine
24%
Sensory Characteristics
24%
Hydrolysis
24%
Amino Acids
24%
Plasmin
24%
Cooked Meat
24%
Proteolysis
24%
Plasminogen
24%
Preterm pigs
23%
Meat Protein
23%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
23%
Metabolomics
23%
Ultrafiltration
23%
Protein Thiols
23%
Homeostasis
23%
Oxidative Stability
23%
Probiotic Lactobacilli
22%
PH Influence
22%
Starter Culture
22%
Cereals
22%
Tyrosine Kinase
22%
Immature Intestine
22%
Interleukin-8
22%
Sulfite
22%
Protective Effect
22%
Flavor Precursors
22%
Yogurt
22%
Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE)
21%
Proteinase
20%
Fermentation Quality
20%
Culture Method
20%
Acetoin Reductase
20%
Ponds
20%
Food Science
Casein
100%
Amino Acid
74%
Gas Chromatography Mass Spectrometry
61%
Lactic Acid Bacteria
60%
Volatile Agent
53%
Table Salt
53%
Sous Vide
52%
Cooking Loss
51%
Volatile Profile
48%
Lactococcus Lactis
42%
Oxidative Stability
41%
Solubilization
40%
UHT Milk
40%
Meat Emulsion
40%
Lactobacillus acidophilus
40%
Antioxidant
40%
Matrix-Assisted Laser Desorption-Ionization
40%
Sensory Profile
40%
Microencapsulation
40%
Bread Crumb
40%
Probiotic Lactobacilli
40%
Cheddar Cheese
40%
Lipoprotein
40%
Derived Protein
40%
Bitter Taste
36%
Low Field Nuclear Magnetic Resonance
30%
Fermentation Technique
30%
Aroma Compound
30%
Fermentation Temperature
30%
Carboxylate
30%
Flavor Precursors
26%
Lard
26%
Raman Spectroscopy
26%
Aroma Profile
26%
Cooking Temperature
25%
Sensory Properties
25%
Sensory Characteristics
25%
Whole Wheat Bread
25%
Lipid Composition
25%
Meat Protein
23%
Lipid Oxidation
23%
Water Holding Capacity
23%
Dairy Product
22%
Glycation
22%
Sunflower Oil
21%
Protein Content
20%
Infant Formula
20%
Amino Acid Composition
20%
Peptide
20%
Fat-water
20%
Sensory Characterization
20%
Chymosin
20%
Microbiological Changes
20%
Freezing Storage
20%
Fat Content
20%
Sarcoplasmic Proteins
20%
Sensory Features
20%
Oregano
20%
Angiotensin
20%
Caraway
20%
Wine Yeasts
20%
Antioxidant Capacity
20%
Glycerol
20%
Linolenic Acid
20%
Fibrinolysis
20%
Homogenization Pressure
20%
Vitamin A
20%
Ethanol Fermentation
20%
Two-Dimensional Gel Electrophoresis
20%
White Wine
20%
Phytase Activity
20%
Time-of-Flight Mass Spectrometry
20%
Transmission Electron Microscopy
20%
Foam Stability
20%
Processed Milk
20%
Meat Samples
20%
Espresso
20%
Foaming Properties
20%
Low-Field NMR
20%
Cheese Ripening
20%
Starter Culture
20%
Nutrition Physiology
20%
Fermented Meat Products
20%
Odor Activity Value
20%
Drying Effect
20%
3 Fatty Acids
20%
Porridge
20%
Insulin
20%
Flavor Enhancers
20%
Physicochemical Characteristics
20%
Advanced Glycation End-Product
20%
Whey Protein Concentrate
20%
Bovine Milk
20%
Whey Protein
20%
Sinecatechins
20%
Cheddar
20%
Cooking Time
20%
Dairy Plant
20%
Hydrolysate
20%
Sourdough
20%