Keyphrases
Beer
95%
Oxidative Stability
86%
Radical Formation
69%
Antioxidant
63%
Electron Spin Resonance
57%
Spin Trapping
54%
Thiols
54%
Electron Spin Resonance Spectroscopy
48%
Liposomes
47%
Oil-in-water Emulsion
45%
Wort
40%
Lipid Peroxidation
40%
Roasting
38%
Free Radicals
37%
Lignin
36%
High Concentration
34%
Roasted Malt
34%
Thiol Groups
33%
Emulsion
31%
Oxygen Permeability
29%
Hydroxybenzoic Acids
29%
Lactobacillus Acidophilus NCFM
29%
Carotene
29%
Laccase
29%
Lysine
29%
Hydroxycinnamic Acids
29%
Bound Antioxidants
29%
Sulfite
27%
Water Activity
26%
Spin Adduct
25%
Tert
25%
Bread Crust
24%
Protein Thiols
22%
Triglycerides
22%
Pyrolysis
22%
1-hydroxyethyl Radical
22%
Melanoidins
22%
Dark Beer
22%
Maillard Reaction
21%
Ethanol
21%
Myosin
19%
Dietary Fiber
19%
Boron Dipyrromethene (BODIPY)
19%
Quinones
19%
Sodium Caseinate
19%
Monoglyceride
19%
Radical Concentration
18%
Epicatechin
18%
ESR Spin Trapping
18%
Aerobic Conditions
18%
Food Science
Oxidative Stability
100%
Electron Paramagnetic Resonance Spectroscopy
97%
Antioxidant
69%
Iron
49%
Lactic Acid
45%
Confocal Microscopy
44%
Emulsifier
38%
Fat Globules
36%
Derived Protein
34%
Glycation
31%
Lysine
29%
Myosin
29%
Linseed Oil
29%
Pasteurization
29%
Bitter Taste
29%
Lipid Oxidation
29%
Water Activity
25%
Solid Fat Content
19%
Liquid Chromatography Mass Spectrometry
19%
Boiling
19%
Amino Acid
18%
Sunflower Oil
16%