Food Science
Fresh-cut
100%
Phenolic Compound
88%
Antioxidant Capacity
72%
Storage Temperature
66%
Phenolic Compounds Content
44%
Bioactive Compound
38%
Antioxidant
38%
High Performance Liquid Chromatography
33%
Ready-to-eat
33%
Production Processing
33%
Modified Atmosphere
33%
Food Science
33%
Total Anthocyanins
27%
Nutritive Value
27%
Cantaloupe
25%
Nutritional Characterization
25%
Phenolic Total
25%
Anthocyanins
22%
Cyanidin
22%
Callistephin
22%
Vitamin C
16%
Shelf Life
15%
Fresh-Cut Food
11%
Total Antioxidant Capacity
11%
Anthocyanin Content
11%
Health Benefits
11%
Antioxidant Properties
11%
Response Surface Methodology
11%
Modified atmosphere packaging
9%
Refrigerated Storage
9%
Carotenoid
8%
Processed Fruit
8%
Fruit Quality
8%
Total Carotenoids
8%
Fruit Processing
8%
Leaf Vegetables
5%
Phytonutrients
5%
Ready-to-eat Vegetables
5%
Flavonoid
5%
Antioxidant Compounds
5%
Human Diet
5%
Agricultural and Biological Sciences
Strawberry
66%
Phytochemical
53%
Antioxidant Activity
40%
Bioactive Compound
36%
Melons
33%
Feed Intake
33%
Sardine
33%
Fragaria vesca
33%
Laboratory Technique
33%
Research Project
33%
Nutritive Value
26%
Ascorbic Acid
23%
Storage Conditions
22%
Decontamination
20%
Cantaloupe
20%
Antioxidant
16%
Jars
14%
Postharvest
13%
Carotenoid
13%
Chlorophyll
13%
High-Performance Liquid Chromatography
10%
ABTS
10%
Anthocyanin
10%
Mathematical Model
9%
Modified atmosphere packaging
9%
Oxygen Transmission Rate
6%
Polypropylene
6%
Palatability
6%
Orexigenic
6%
Feeds
6%
Plant-Based Diet
6%
Centrifugation
6%
Fish Feeds
6%
Liquid-Liquid Extraction
6%
Leaf Vegetables
6%
Metabolite
6%
Fruit Quality
6%
Ellagic Acid
6%
Pelargonidin
6%
Homeostasis
6%
Satiety
6%
Blood Plasma
6%
Pharmacology, Toxicology and Pharmaceutical Science
Fragaria
33%
Strawberry
33%
Antioxidant Capacity
33%
Antioxidant
33%
Saccharum Officinarum
33%
Hemicellulose
33%
Cosmetics
33%
Pelargonidin
6%
Cyanidin
6%
Ellagic Acid
6%
Elastase
6%
Collagenase
6%
Interstitial Collagenase
6%
Antiinfective Agent
6%
