Food Science
A. Acidoterrestris
17%
Alicyclobacillus acidoterrestris
26%
Antioxidant Capacity
49%
Apple Juice
23%
Bioactive Compound
23%
Brassica Oleracea
34%
Cantaloupe
19%
Common Bean
31%
Edible Parts
23%
Food Industry
38%
Food Quality
27%
Food Safety
16%
Food Science
42%
Frozen Food
15%
Frozen Storage
40%
Fruit Juice
31%
Green Bell Pepper
19%
Inactivation Kinetics
29%
Kale
15%
Listeria
17%
Listeria innocua
66%
Listeria monocytogenes
20%
Microbial Inactivation
29%
Microbial Load
26%
Microbial Load Reduction
15%
Nutritive Value
40%
Pasteurization
24%
Peroxidase
20%
Phaseolus vulgaris
21%
Phenolic Compound
21%
Phenolic Content
17%
Phenolic Total
21%
Quality Aspect
15%
Quality Attribute
23%
Quality Changes
19%
Quality Parameters
49%
Quality Preservation
24%
Quality Retention
31%
Raw Vegetable
17%
Red Bell Pepper
31%
Reduction (Chemistry)
19%
Shelf Life
52%
Storage Temperature
24%
Sucrose
19%
Thermal Inactivation
22%
Thermosonication
100%
Total Color Difference
20%
Total Phenolic Content
21%
Ultraviolet C Radiation
18%
Water Activity
30%
Agricultural and Biological Sciences
Agar
5%
Antioxidant
8%
Antioxidant Activity
21%
Apple Juice
7%
Ascorbic Acid
27%
Avocado
7%
Bioactive Compound
14%
Capsicum Annuum
7%
Carob
35%
Ceratonia siliqua
31%
Chemical Treatment
5%
Chlorophyll
12%
Cucurbita pepo
7%
Dietary Fiber
5%
Disinfection
5%
Enterococcus faecalis
6%
Fragaria
7%
Freeze Drying
6%
Frozen Food
8%
Fruit Leather
7%
Functional Food
6%
Galega
7%
Green Beans
23%
Heat Treatment
13%
Kale
7%
Listeria monocytogenes
6%
Melons
11%
Microorganism
19%
Nutritive Value
5%
Parsley
5%
Pasteurization
13%
Pediococcus
5%
Peroxidase
7%
Phaseolus vulgaris L.
20%
Postharvest
18%
Postharvest Treatment
7%
Pretreatment
11%
Protein
7%
Rapeseed Meal
23%
Raw Vegetable
5%
Red Bell Pepper
9%
Ripening
8%
Seeds
22%
Solanum Lycopersicum
23%
Storage Conditions
5%
Strawberry
17%
Theobroma
15%
Watercress
27%
Zucchini
7%
Engineering
Activation Energy
5%
Arrhenius
6%
Biological System
5%
C Content
5%
Cold Chain
8%
Color Change
5%
Colour Difference
6%
Design of Experiments
7%
Diffusivity
7%
Fluid Viscosity
7%
Frozen Storage
12%
Heat Transfer Coefficient
5%
Isothermal
21%
Kinetic Model
11%
Kinetic Parameter
12%
Kinetic Study
5%
Microbial
7%
Model Parameter
9%
Moisture Content
6%
Parameter Estimation
6%
Predictive Ability
5%
Processing Condition
6%
Product Quality
6%
Relative Humidity
7%
Temperature Condition
6%
Temperature Dependence
6%
Thermal Conductivity
5%
Thermal Degradation
5%