Food Science
Thermosonication
100%
Listeria innocua
94%
Listeria monocytogenes
74%
Shelf Life
62%
Antioxidant Capacity
61%
Frozen Storage
53%
Red Bell Pepper
47%
Quality Parameters
44%
Quality Attribute
44%
Brassica Oleracea
43%
Fruit Juice
42%
Microbial Inactivation
42%
Thermal Inactivation
40%
Alicyclobacillus acidoterrestris
39%
Microbial Load
39%
Food Industry
39%
Nutritive Value
37%
Apple Juice
35%
Edible Parts
35%
Bioactive Compound
34%
Water Activity
34%
Phenolic Total
33%
Quality Preservation
30%
Peroxidase
30%
Cantaloupe
29%
Green Bell Pepper
29%
Sanitizer
29%
Ultraviolet C Radiation
28%
Inactivation Kinetics
26%
A. Acidoterrestris
26%
Raw Vegetable
25%
Listeria
25%
Storage Temperature
24%
Phenolic Content
24%
Kale
23%
Genetically Modified Food
23%
Agar
23%
Total Phenolic Content
23%
Reduction (Chemistry)
22%
Quality Changes
22%
Raw Fruit
22%
Probiotics
21%
Phenolic Compound
21%
Food Quality
20%
Microbial Load Reduction
20%
Fruit Pulp
20%
Microbial Survival
20%
Listeriosis
20%
Juice Quality
19%
Processed Food
19%
Agricultural and Biological Sciences
Carob
53%
Ceratonia siliqua
47%
Seeds
33%
Antioxidant Activity
33%
Microorganism
30%
Watercress
23%
Bioactive Compound
21%
Melons
17%
Strawberry
17%
Ascorbic Acid
15%
Red Bell Pepper
14%
Agar
13%
Antioxidant
12%
Fragaria
11%
Capsicum Annuum
11%
Rapeseed Meal
11%
Lactic Acid Bacterium
11%
Pediococcus
11%
Kale
11%
Galega
11%
Apple Juice
11%
Chlorophyll
11%
Pretreatment
10%
Listeria monocytogenes
10%
Freeze Drying
9%
Peroxidase
9%
Functional Food
9%
Chemical Treatment
8%
Raw Vegetable
8%
Parsley
8%
Dietary Fiber
7%
Fungi
7%
Phytochemical
7%
Disinfection
7%
Heat Treatment
6%
Pastry
6%
Beans
6%
Byproducts
5%
Nondestructive Methods
5%
Surface Water
5%
Cantaloupe
5%
Cucurbita pepo
5%
Rapeseed
5%
Zucchini
5%
Cabbage
5%
Green Beans
5%
Alicyclobacillus
5%
Process Design
5%
Enzymatic Hydrolysis
5%
Pear
5%
Engineering
Isothermal
25%
Design of Experiments
23%
Diffusivity
17%
Model Parameter
17%
Nonisothermal Condition
15%
Kinetic Model
13%
Arrhenius
12%
Microbial
11%
Relative Humidity
11%
Fluid Viscosity
11%
Kinetic Parameter
11%
Frozen Storage
10%
Moisture Content
10%
Temperature Dependence
10%
Temperature Condition
9%
Estimated Parameter
8%
Biological System
8%
Functional Form
8%
Experimental Point
7%
Optimal Design
7%
Heating Rate
7%
Kinetic Study
7%
Predictive Ability
7%
Temperature Range
7%
Parameter Estimate
6%
Ultimate Tensile Strength
5%
Performance Analysis
5%
Elongation at Break
5%
FTIR Spectroscopy
5%
Pre-Exponential Factor
5%
Temperature Increase
5%
Convective Drying
5%
Thermal Inactivation
5%
Steriliser
5%
Patient's Health
5%
Activation Energy
5%
Solar Drying
5%
Healthcare Product
5%
Sterilization Process
5%
Michaelis
5%
Menten Kinetics
5%
Model System
5%
Thermal Degradation
5%
Limitations
5%
Design Concept
5%
Residual Gas
5%
Color Development
5%
Aeration Process
5%
Fickian Diffusion
5%
Rheology
5%
