Keyphrases
Lactose
91%
Dicarbonyls
66%
Lysine
60%
Free Amino Acids
60%
Tiger nut
57%
Maillard Reaction
51%
Methylglyoxal
51%
Galacto-oligosaccharides
49%
High Pressure Processing
41%
Galactose
41%
Physicochemical Properties
38%
Advanced Glycation End Products
37%
Glyoxal
35%
Chufa
34%
Horchata
34%
Valuable Chemicals
32%
Oil Extraction
32%
Carbohydrates
31%
Extraction Methods
31%
Aminobutyric Acid
28%
Umami
28%
Incubation
28%
Metabolomics
28%
Kinetic Study
28%
Milk
28%
Plant Material
28%
Naringenin
28%
Improved Extraction
28%
Casein
28%
Meat Sausage
28%
Green Tea Extract
28%
Non-conventional Processing
28%
Healthy Product
28%
Acid Recovery
28%
Oil Compounds
28%
GABA Content
28%
Dairy
28%
Seedlings of Brussels Sprouts
28%
PH Effect
28%
Quality Properties
28%
Strecker Aldehydes
28%
N-acetylation
28%
Green Tea Polyphenols
28%
Natural Colorants
28%
Gas Chromatography-mass Spectrometry
28%
Clean Extraction
28%
Green Extraction
28%
Natural Preservative
28%
3-deoxyglucosone
26%
Champignon
26%
Food Science
Amino Acid
100%
Lactose
95%
High Pressure Processing
72%
Bioactive Compound
72%
Lysine
60%
Conservation Techniques
57%
Umami
57%
Glycation
51%
Galacto-Oligosaccharides
49%
Food Industry
48%
Polyphenol
43%
Food Quality
43%
Shelf Life
38%
Advanced Glycation End-Product
37%
Flavourzyme
33%
Plant-Based Food
28%
Dietary Fiber
28%
Monounsaturated Fatty Acid
28%
Food Matrix
28%
Phytosterols
28%
Pulsed Electric Field Technology
28%
Pasteurization
28%
Casein
28%
Conventional Processing
28%
Lentinula edodes
28%
Sinecatechins
28%
Liquid Chromatography Mass Spectrometry
28%
Antinutrients
28%
Brussel Sprouts
28%
Healthy Product
28%
Vitamin E
28%
Antioxidant
28%
Meat Sausage
28%
Food Safety
28%
Natural Colourants
28%
Health Benefits
28%
Processed Products
28%
Organoleptic
28%
Pulsed Electric Field
24%
Enzyme Assisted Extraction
19%