Agriculture & Biology
Ugni molinae
100%
antioxidants
69%
drying
67%
Physalis peruviana
66%
small fruits
58%
drying temperature
46%
antioxidant activity
44%
sorption isotherms
43%
air drying
41%
functional properties
41%
Chenopodium quinoa
36%
air temperature
36%
vacuum drying
31%
sorption
31%
hydrostatic pressure
30%
blueberries
29%
temperature
26%
Chile
25%
bioactive compounds
24%
edible seaweed
22%
phenolic compounds
22%
phytochemicals
22%
pulp
21%
nutritive value
21%
chemical composition
20%
color
19%
glass transition temperature
19%
kinetics
18%
physicochemical properties
18%
desorption
18%
phenolic acids
16%
dietary fiber
16%
health promotion
16%
mathematical models
16%
heat
15%
carotenes
15%
texture
15%
gooseberries
14%
fruits
14%
Maillard reaction
14%
seeds
14%
polyphenols
14%
olive cake
13%
anti-infective agents
13%
pressure treatment
13%
adsorption
13%
flavonoids
13%
bioactive properties
13%
phycobiliprotein
12%
Medicine & Life Sciences
Antioxidants
95%
Fruit
68%
Ribes
61%
Physalis
60%
Temperature
55%
Blueberry Plants
40%
Chile
38%
Hydrostatic Pressure
34%
Vacuum
33%
Chenopodium quinoa
32%
Air
29%
Hot Temperature
29%
Transition Temperature
24%
Vitrification
23%
phenolic acid
22%
Color
22%
Anthocyanins
21%
Adsorption
21%
Oxygen Radical Absorbance Capacity
20%
Flavonoids
19%
Polyphenols
19%
Kinetics
18%
Water
17%
Freeze Drying
16%
Health
16%
Phycobiliproteins
16%
Volatile Oils
15%
Gracilaria
15%
Supercritical Fluid Chromatography
15%
Origanum
14%
Capsicum
12%
Seaweed
12%
Dietary Fiber
12%
Olea
12%
Oils
12%
Phytochemicals
11%
Seeds
11%
Insurance Benefits
11%
Functional Food
11%
diphenyl
10%
Thermodynamics
10%
Agar
10%
Latin America
10%
Microwaves
10%
Oligosaccharides
9%
Food Industry
9%
Literature
9%
Carotenoids
9%
Ethanol
9%
Carbon Dioxide
9%
Engineering & Materials Science
Antioxidants
95%
Drying
62%
Isotherms
42%
Sorption
41%
Bioactivity
32%
Pulp
28%
Carotenoids
25%
Moisture
23%
Temperature
21%
Flavonoids
21%
Vitamins
20%
Vacuum
20%
Glass transition
19%
Superconducting transition temperature
18%
Supercritical fluids
17%
Desorption
17%
Seaweed
14%
Hot Temperature
13%
Chemical analysis
13%
Air
10%
Kinetic parameters
10%
Water
9%
Health
9%
Fruits
9%
Adsorption isotherms
9%
Seed
8%
Enthalpy
8%
Acids
8%
Adsorption
8%
Sugar (sucrose)
8%
Thermodynamic properties
8%
Functional food
8%
Carbon dioxide
8%
Polyphenols
7%
Textures
6%
Fibers
6%
Energy utilization
6%
Physicochemical properties
6%
Scavenging
5%
Microstructure
5%
Oils
5%
Fructose
5%