Food Science
Thermosonication
100%
Listeria innocua
70%
Shelf Life
52%
Antioxidant Capacity
45%
Food Industry
43%
Nutritive Value
39%
Food Science
39%
Water Activity
35%
Thermal Inactivation
35%
Frozen Storage
34%
Fruit Juice
34%
Brassica Oleracea
33%
Microbial Load
32%
Storage Temperature
30%
Common Bean
30%
Bioactive Compound
28%
Red Bell Pepper
27%
Antioxidant
24%
Pasteurization
24%
Alicyclobacillus acidoterrestris
24%
Quality Attribute
23%
Phaseolus vulgaris
22%
Ultraviolet C Radiation
21%
Sucrose
21%
Anthocyanins
21%
Cantaloupe
20%
Listeria
20%
Apple Juice
20%
Green Bell Pepper
20%
Food Quality
20%
Frozen Food
18%
Listeria monocytogenes
18%
Product Quality
18%
Drying Temperature
18%
Reduction (Chemistry)
18%
Carotenoid
17%
Tomato
17%
Protein Isolates
17%
Kale
17%
Total Color Difference
16%
Coliform Bacterium
16%
Parsley
16%
Phenolic Compound
16%
Frozen Vegetable
16%
Consumer demand
15%
Fat Replacers
14%
Blanching Treatment
14%
Thermal Processing
14%
Agar
13%
Quality Aspect
13%
Agricultural and Biological Sciences
Carob
30%
Ceratonia siliqua
27%
Watercress
23%
Solanum Lycopersicum
20%
Green Beans
20%
Ascorbic Acid
19%
Seeds
19%
Antioxidant Activity
18%
Phaseolus vulgaris L.
17%
Nasturtium Officinale
17%
Postharvest
15%
Microorganism
13%
Strawberry
13%
Blanching
12%
Bioactive Compound
12%
Heat Treatment
10%
Rapeseed Meal
10%
Melons
10%
Theobroma
10%
Pasteurization
10%
Red Bell Pepper
8%
Antioxidant
7%
Ripening
7%
Fragaria
6%
Persea Americana
6%
Avocado
6%
Capsicum Annuum
6%
Postharvest Treatment
6%
Frozen Food
6%
Peroxidase
6%
Pretreatment
5%
Listeria monocytogenes
5%
Coliform Bacterium
5%
Freeze Drying
5%
Functional Food
5%
Enterococcus faecalis
5%
Pediococcus
5%
Chemical Treatment
5%
Parsley
5%
Raw Vegetable
5%
Engineering
Isothermal
17%
Kinetic Parameter
11%
Kinetic Model
10%
Frozen Storage
9%
Model Parameter
7%
Microbial
6%
Relative Humidity
6%
Design of Experiments
6%
Moisture Content
5%
Parameter Estimation
5%
Product Quality
5%
Temperature Condition
5%
Activation Energy
5%
Biological System
5%
