Food Science
Antimicrobial Packaging
10%
Antioxidant
12%
Antioxidant Capacity
20%
Brine Solution
10%
Canola Oil
20%
Carotenoid
15%
Chickpea
10%
Dried Skim Milk
21%
Drying Characteristics
10%
Emulsifier
15%
Encapsulated Probiotic
15%
Fish Gelatin
100%
Foaming Properties
11%
Gelatin
12%
Green Bell Pepper
10%
Gum Arabic
64%
High Hydrostatic Pressure
18%
Hot Air Drying
20%
Human Milk Oligosaccharide
20%
Hydrostatic Pressure Treatment
15%
Immunoglobulin M
10%
Infrared Radiation Drying
20%
Lactobacillus brevis
15%
Lactobacillus Rhamnosus GG
15%
Lactose
21%
Light Scattering
16%
Lysine
10%
Maltodextrin
10%
Microencapsulation
11%
Milk Beverages
10%
Pan Bread
10%
Pectin
12%
Peppermint
10%
Physicochemical Characteristics
10%
Prebiotics
10%
Precooked Food
10%
Probiotics
16%
Red Cabbage
20%
Response Surface Methodology
10%
Sensory Characteristics
10%
Shelf Life
21%
Sodium
20%
Steviol
10%
Stickiness
15%
Storage Stability
19%
Vibrio
10%
Water Activity
18%
Xylitol
10%
Yellowness
10%
Yogurt
10%
Pharmacology, Toxicology and Pharmaceutical Science
Alginic Acid
12%
Alginic Acid Propylene Glycol Ester
10%
Allyl Isothiocyanate
31%
Amyloid Protein
10%
Antiinfective Agent
22%
Antioxidant
7%
Antioxidant Capacity
10%
Apostichopus japonicus
10%
Biopolymer
13%
Calcium Alginate
10%
Calcium Chloride
5%
Canola Oil
17%
Carbene
6%
Catechin
36%
CD3 Antigen
6%
Chickpea
10%
Chitosan
10%
Coacervate
25%
Cognitive Defect
10%
Ecklonia cava
10%
Fucoidan
41%
Fucoxanthin
31%
Gelatin
51%
Gum Arabic
31%
Hot Water
10%
Hyaluronic Acid
10%
Hydroxypropylmethylcellulose
18%
IC50
5%
Ionic Strength
10%
Lactobacillus rhamnosus
10%
Lactose
10%
Light Scattering
16%
Liposome
21%
Maltodextrin
10%
Microalga
10%
Microparticle
10%
Microsphere
20%
Oligosaccharide
10%
Palmitic Acid
10%
Phaeodactylum tricornutum
10%
Polyphenol
7%
Propyl Paraben
15%
Sea Cucumber
10%
Squash
10%
Sustained Release
18%
Tannin
12%
Triclosan
10%
Trimethyltin
10%
Tumor Necrosis Factor
6%
Undaria pinnatifida
31%
Chemistry
Alginate
5%
Allyl Isothiocyanate
10%
Antioxidant Agent
6%
Aqueous Solution
12%
Biopolymer
10%
Brazilin
5%
Carotenoid
10%
Electrospray Ionization Mass Spectroscopy
5%
formation
10%
Fucoidan
10%
Fucoxanthin
10%
Gelatin
20%
High Performance Liquid Chromatography
10%
High-Pressure Liquid Chromatography
6%
Hyaluronic Acid
10%
Ionic Strength
10%
Isoflavonoid
10%
L-Lysine
10%
Light Scattering Technique
10%
Methylene Blue
5%
Microwave Heating
5%
Molecular Mass
10%
NMR Data
5%
Octanol
10%
Osajin
5%
Oxidative Stress
5%
Photon Correlation Spectroscopy
5%
Photooxidation
12%
Pomiferin
10%
Potentiometry
5%
Retention Time
5%
Sodium Alginate
10%
Sodium Chloride
5%
Spectrophotometry
5%
Ultraviolet Spectrum
5%
