Agricultural and Biological Sciences
Pear
100%
Ripening
81%
1-Methylcyclopropene
46%
Auxin
25%
1-Naphthaleneacetic Acid
24%
Ethylene
24%
Antioxidant
24%
Postharvest
21%
Cultivar
20%
Cryopreservation
18%
Acid Treatment
17%
Ethylene Production
16%
Diphenylamine
15%
Fruit Quality
13%
Nondestructive Methods
12%
Least Square
12%
Horticultural Crops
12%
Avocado
12%
Lactoperoxidase
8%
Catechol Oxidase
8%
Branches
8%
Antioxidant Activity
8%
Strawberry
8%
Cytotoxicity
8%
Peroxidase
8%
Enzymatic Browning
8%
Receptor
6%
Aminocyclopropanecarboxylate Oxidase
6%
Growers
6%
Food Science
Shelf Life
63%
Cold Chain Food Storage
54%
Pear
40%
Carboxylate
39%
Fruit Quality
30%
Enzymatic Browning
20%
Peroxidase
20%
Organoleptic Quality
19%
Ripening Process
18%
Phenolic Compound
16%
Antioxidant Capacity
16%
Antioxidant
16%
Postharvest Losses
15%
Natural Antioxidant
12%
Eating Quality
12%
Polyphenol
12%
Fruit Storage
12%
Controlled Atmosphere Storage
12%
Lipid Peroxidation
12%
Gene Expression
12%
Food Waste
12%
Volatile Organic Compound
12%
Sucrose Content
12%
Avocado
12%
Food Industry
12%
Total Phenolic Content
8%
Antioxidant Properties
8%
Nutritive Value
7%
Bioactive Compound
6%
Sugar Content
6%
Hexanal
6%
Confocal Microscopy
6%
Pharmacology, Toxicology and Pharmaceutical Science
Pear
51%
Ethylene
24%
1 Naphthylacetic Acid
24%
Carbon Quantum Dot
24%
Diseases
20%
Auxin
16%
Biocompatibility
16%
Zebra Fish
13%
Peroxidase
12%
Catechol Oxidase
12%
Antioxidant
12%
Fluorescent Dye
12%
Intestine Flora
12%
Microflora
12%
Omega-3 Fatty Acid
12%
Fatty Acid
12%
Nanotoxicity
12%
Malus pumila
9%
Scald
9%
Antioxidant Capacity
8%
Olive Tree
8%
Quantum Dot
8%
Pectin
7%
Receptor
7%
Fish Oil
6%
Butyrate
6%
Roseburia
6%
Bifidobacterium
6%
Oxidoreductase
5%
Nanomaterial
5%
Avocado
5%