Food Science
Antioxidant Capacity
100%
Bioactive Compound
57%
Hydrolysate
55%
Food Industry
46%
Edible Parts
38%
Antioxidant
37%
Bioactive Peptides
37%
Functional Food
36%
Protein Content
36%
Functional Ingredients
28%
Fat Replacers
26%
Food Formulation
25%
Food systems
23%
Retentate
23%
Water Activity
21%
Algaroba
21%
Enzymatic Hydrolysis
21%
Peptide
20%
Phenolic Content
18%
Brewers Yeast
18%
Thermosonication
18%
Table Salt
18%
Fat Substitute
18%
Food Sector
18%
Protein-rich
18%
In Vitro Digestion Model
18%
Food Ingredient
17%
Enriched Food
17%
Dietary Fibre Content
16%
Food Waste
15%
Dietary Fiber
15%
Bioactive Potential
15%
Nutritive Value
14%
Peptide Profile
13%
Chewiness
13%
Roasting Temperature
13%
Antioxidant
12%
Emulsifying Activity Index
12%
Springiness
12%
Natural Ingredients
12%
Trolox Equivalent
12%
Nutritional Composition
11%
Bakery Product
11%
Texture Profile
10%
Tandem Mass Spectrometry
10%
Liquid Chromatography Mass Spectrometry
10%
ORAC Assay
10%
Structural Protein
10%
Whey Protein
9%
Whey Protein Concentrate
9%
Agricultural and Biological Sciences
Carob
83%
Ceratonia siliqua
74%
Halobatrachus didactylus
74%
Antioxidant Activity
56%
Antioxidant
49%
Seeds
32%
ABTS
30%
Antimicrobial Peptides
29%
Toadfish
27%
Bioactive Compound
27%
Liquid Chromatography-Mass Spectrometry
26%
Functional Food
23%
Immunity
23%
Dietary Fiber
21%
HaCaT
18%
Minimum Inhibitory Concentration
18%
Liquid Chromatography
18%
Amino Acid Sequence
18%
Escherichia coli
16%
Staphylococcus Aureus
13%
Bovine Serum Albumin
13%
G Protein
13%
Cytotoxicity
13%
Pseudomonas aeruginosa
13%
Listeria monocytogenes
12%
Copurification
12%
Size-Exclusion Chromatography
12%
Polyphenol
10%
Beans
10%
Byproducts
9%
Bioproducts
9%
High-Performance Liquid Chromatography
9%
Eukaryotic Cell
9%
Systematic Review
9%
Human Cell Lines
9%
Aquatic Environment
9%
Concentrates
9%
Mass Spectrometry
9%
Guar
9%
Salmonella enterica
9%
Enzymatic Hydrolysis
9%
Green Chemistry
9%
Sons
9%
Lysozyme
9%
In Vitro Digestibility
9%
Monosaccharide
5%
Pod
5%
Biochemistry, Genetics and Molecular Biology
Antioxidant Activity
38%
Tandem Mass Spectrometry
21%
ABTS
21%
Enzyme
16%
Antimicrobial Activity
15%
G Protein
13%
Infectious Agent
13%
Size-Exclusion Chromatography
13%
IC50
12%
Ionic Strength
10%
Chemical Structure
9%
Protein Purification
9%
Uronic Acid
9%
Atlantic Cod
9%
Monosaccharides
9%
Type I Collagen
9%
Prevalence
9%
Cellular Differentiation
9%
Antimicrobial Peptides
9%
Subtilisin
9%
Catalase
9%
Dietary Antioxidants
9%
Joint Function
9%
Life Expectancy
9%
Copurification
9%
Immunoregulation
9%
Physiological Process
9%
Escherichia coli
7%
Peptide
7%
Pig
6%
Antihypertensive Activity
6%
Trolox
6%
Facilitated Diffusion
6%
