Food Science
Antioxidant
100%
White Wine
95%
Port Wine
95%
Antioxidant Capacity
82%
Phenolic Compound
82%
Carotenoid
79%
Amino Acid
57%
Vitamin C
51%
Ohmic Heating
42%
Bioactive Compound
42%
Gastrointestinal Digestion
42%
Polyphenol
37%
Lutein
34%
Caffeic Acid
31%
Off-Flavour
29%
Carotenoid Profile
28%
Wine Aroma
26%
Carotene
25%
Wine Quality
23%
Wine Aging
21%
Butyrate
21%
Grape Juice
21%
Grape Must
21%
Nutrient Profiling
21%
Flavor Changes
21%
Glycation
21%
Protein Content
21%
Functional Food
21%
Sensory Analysis
21%
In Vitro Gastrointestinal
21%
Iron
21%
Food Applications
21%
Gas Chromatography Mass Spectrometry
21%
Grape Variety
21%
Yeast Strains
21%
Ethanol Fermentation
21%
High nutritional Value
21%
Dry White Wine
15%
High Performance Liquid Chromatography
14%
Anthocyanins
12%
Phenylalanine
10%
Madeira Wine
10%
Methionine
10%
Reverse Phase High Performance Liquid Chromatography
10%
Phenolic Acids Profile
10%
Chlorogenic Acid
10%
Coumaric
10%
Phenolic Acids
10%
Solid Phase Microextraction
10%
Health Benefits
9%
Chemistry
Antioxidant Agent
49%
Cyclic Voltammetry
42%
Sulfur Dioxide
36%
Ascorbic Acid
36%
Ascorbate
36%
Process Monitoring
21%
Nucleophile
21%
Gas Chromatography
21%
Chemistry
21%
Potentiometric Method
21%
Quinone
21%
Quinoxaline Derivative
21%
Butyric Acid
21%
Phenylacetaldehyde
14%
Tandem Mass Spectrometry
10%
Liquid Chromatography Mass Spectrometry
10%
Quinoxaline
10%
Methylglyoxal
10%
Reverse Phase High Performance Liquid Chromatography
10%
Pentane
10%
Glyoxal
10%
Amino Acid
7%
electrode
7%
Thiol
7%
Quadrupole
5%
High Performance Liquid Chromatography
5%
NMR Spectroscopy
5%
Spectroscopy
5%
Natural Product
5%
Potentiometry
5%
Voltammetry
5%
Oxidative Degradation
5%
Liquid Chromatography Nuclear Magnetic Resonance
5%
Mass Spectrometry
5%
Ion Trap
5%
Agricultural and Biological Sciences
Carotenoid
63%
Grape
63%
Antioxidant
28%
Saccharum Officinarum
24%
Feeds
24%
Gas Chromatography
21%
Synthetic Biology
21%
Ultrafiltration
17%
Liquid Chromatography-Mass Spectrometry
10%
NMR Spectroscopy
10%
Microfiltration
10%
Protein
10%
Farnesene
10%
High-Performance Liquid Chromatography
7%
ABTS
7%
Carbohydrates
7%
Mass Spectrometry
5%
Spectral Analysis
5%
Oxidation
5%
Research Project
5%