Keyphrases
Advanced Glycation End Products
57%
Angiotensin I-converting Enzyme Inhibitory Activity
25%
Aquafeed
25%
Arabinoxylan
25%
Bioluminescent
25%
Bread
25%
Brussels Sprouts
58%
Carbohydrates
30%
Carotene
50%
Casein
75%
Color Formation
25%
Comprehensive Approach
25%
Degree of Esterification
33%
Dicarbonyls
57%
Food Ingredients
26%
Free Amino Acids
48%
Functional Properties
39%
Galacto-oligosaccharides
42%
Galactose
35%
Glucosinolates
31%
Glyoxal
30%
High Concentration
60%
High Pressure
81%
High Pressure Processing
75%
High Pressure Treatment
74%
Improved Extraction
25%
Incubation
25%
Lactose
78%
Liking
50%
Lime Peel
25%
Lysine
52%
Maillard Reaction
41%
Meat
37%
Myofibrillar
27%
Myofibrillar Protein
25%
Myrosinase Activity
75%
Nitrate Reductase
25%
Pandalus Borealis
50%
Pectin
40%
Peelability
35%
Pressure-induced
36%
Role of Water
25%
Seedlings of Brussels Sprouts
57%
Triglycerides
35%
Vegetables
50%
Water Activity
40%
Water pH
31%
Water Temperature
25%
Xylose
25%
β-lactoglobulin (β-Lg)
75%
Food Science
Advanced Glycation End-Product
57%
Amino Acid
70%
Angiotensin
25%
Antioxidant Capacity
25%
Bioactive Compound
33%
Black Rice
25%
Bran
20%
Brussel Sprouts
100%
Carotene
25%
Casein
75%
Change in pH
33%
Cysteine
29%
Dairy Product
19%
Enzyme Assisted Extraction
19%
Escherichia coli
16%
Esterification
31%
Fermented Meat
25%
Flavourzyme
29%
Food Acceptability
25%
Food Ingredient
25%
Food Quality
15%
Galacto-Oligosaccharides
42%
Gastronomy
25%
Glucosinolate Content
25%
Glycation
66%
Hexanal
25%
High Hydrostatic Pressure
25%
High Pressure Processing
83%
High Pressure Treatment
63%
Horseradish Peroxidase
25%
Hydrostatic Pressure Treatment
25%
Industrial Relevance
48%
Lactalbumin
25%
Lactoglobulin
75%
Lactose
82%
Lentinula edodes
25%
Lysine
64%
Muscle Protein
50%
Nutritive Value
15%
Pectin
75%
Power Ultrasound
25%
Proteomics
25%
Ready-to-eat
25%
Total Phenolic Content
15%
Two-Dimensional Gel Electrophoresis
25%
Umami
50%
Water Activity
37%
Wheat Flour
25%
