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