Agricultural and Biological Sciences
Juices
100%
Melons
84%
Cantaloupe
49%
Bioactive Compound
45%
Seeds
40%
Inactivation
38%
Achene
38%
Antioxidant Activity
35%
Kiwi
34%
Wastes
32%
Microorganism
31%
Foods
31%
Pulp
29%
Staphylococcus Aureus
28%
Chlorophyll
27%
Orange Juice
27%
Objectives
25%
Technology
25%
Heat Treatment
23%
Pasteurization
23%
Freeze Drying
22%
Nutrients
22%
Yeast
20%
Carotenoid
19%
Cells
18%
Storage
17%
Vegetable
15%
Listeria innocua
13%
Kale
13%
Decontamination
12%
Research
12%
Dairy Product
10%
Mesophyll
10%
Weight
10%
Temperature
9%
Brix
9%
Spore
7%
Materials
7%
Preserves
6%
Principal Component Analysis
6%
Cucumis
6%
Diet
5%
Galega
5%
Actinidia deliciosa
5%
Spoilage
5%
Antioxidant
5%
Alicyclobacillus acidoterrestris
5%
Pastes
5%
Behavior
5%
Juice Quality
5%
Biochemistry, Genetics and Molecular Biology
Temperature
81%
Ultrasound
42%
Time
40%
Listeria innocua
39%
pH
37%
Kinetics
30%
Heat
29%
Processing
29%
Agar
27%
Chlorophyll
27%
Survival
24%
Color
23%
Reduction (Chemistry)
22%
Antioxidant Activity
21%
Yeast
20%
Sample
18%
Solid
16%
Radiation
16%
Electric Potential
13%
Carotenoid
13%
Extract
12%
Heat Treatment
12%
Mould
11%
Vitamin C
11%
Development
9%
Health
9%
Growth
8%
Experiment
8%
Bacterial Spore
7%
Light
6%
Cucumis
6%
Immersion
6%
Suspension
6%
Galega
5%
Acidity
5%
Weight
5%
Chemistry
Food
43%
Reaction Temperature
41%
Chemical Reaction Product
32%
Procedure
32%
Waste Material
30%
Ozone
30%
Chlorophyll
29%
Time
28%
Heat Treatment
18%
Base
17%
Concentration
17%
Engineering Process
16%
Drying
14%
Freeze Drying
13%
Pulp
13%
Orange
13%
Safety
13%
Acid
13%
Nutrient
13%
Sample
12%
Pharmacokinetics
12%
Sonication
11%
Indicator
11%
Antioxidant Capacity
9%
Vitamin C
9%
Potential
8%
Agar
8%
Amount
7%
Ozonation
7%
Water Type
7%
Antioxidant Agent
7%
Carotenoid
6%
Suspension
6%
Scanning Electron Microscopy
6%
Protein
5%
Fiber
5%
Rate
5%
Heat
5%
Weight
5%
Solid
5%
Soluble
5%