Keyphrases
Antioxidant Capacity
100%
Honey
98%
Chocolate
62%
Antioxidant
56%
Lipids
55%
Floral Source
44%
Dark Chocolate
41%
Thin Stillage
38%
Papaya
38%
Beans
38%
Oxygen Radical Absorbance Capacity
32%
Lettuce
32%
Fatty Acid Composition
30%
Cacao
28%
Nanoaggregates
27%
Buckwheat Honey
27%
Storage Conditions
26%
Oxidative Stability
26%
Cholesterol
25%
Acyl Carrier Protein
25%
Leaf Tissue
25%
Serum Antioxidant Capacity
25%
Fouling
25%
Lipid Supplementation
25%
Synergistic Potential
25%
Soy Protein
25%
PH Shift
25%
Thermosonication
25%
MANOS
25%
Nectar
25%
Thermal Processing Method
25%
Non-thermal Processing
25%
Muscle Tissue
25%
Processing Effects
25%
Irradiation
22%
Peroxide Value
21%
Chocolate Flavor
21%
Functional Properties
20%
Ascorbic Acid
19%
Soy Protein Isolate
19%
Phenolic Content
18%
Nutritional Value
17%
Crude Soybean Oil
17%
Steam
17%
Plant Protein
17%
Cacao Bean
16%
Arabidopsis
16%
Oxygen Radical Absorbance Capacity Assay
16%
Fermentation
16%
Strawberry Nectar
16%
Food Science
Antioxidant Capacity
92%
Antioxidant
39%
Peroxide Value
28%
Soy Protein
25%
Romaine Lettuce
25%
Nonthermal Processing
25%
Phenolic Total
23%
Nutrition
23%
Shelf Life
22%
Soybean Oil
21%
Nutritive Value
19%
Antioxidant Content
19%
Omega 3 Fatty Acid
19%
Cocoa
19%
Steaming
17%
Protein Isolates
16%
Enzymatic Browning
16%
Carotene
16%
Carotenoid
16%
Mead
12%
Vegetable Oil
12%
Phenolic Content
12%
Iron Fortification
12%
Odor Activity Value
12%
Salad Dressing
12%
Flaxseed
12%
Putrescine
12%
Storage Days
12%
Mild Heat
12%
Aroma Compound
12%
Cholesterol
12%
Oil Quality
12%
Accelerated Shelf-life
12%
Flavor Development
12%
Resistant Starch Content
12%
Frying Oil
12%
Protein-polysaccharide Complexes
12%
Dark Chocolate
12%
Lipoxygenase
12%
Animal Fat
12%
Raisin
12%
Instrumental Texture
12%
Milk Chocolate
12%
Sensory Texture
12%
Sensory Profile
12%
Sensory Characteristics
10%
Storage Stability
10%
Water Activity
10%
Lycopene
9%
Buckwheat
9%