Agriculture & Biology
pound cakes
100%
microwave ovens
72%
phenolic compounds
61%
ovens
58%
microwave radiation
57%
drying
42%
baking
41%
tamarinds
39%
antioxidant activity
37%
Persea americana
37%
Opuntia ficus-indica
36%
microwave drying
36%
glycemic index
36%
globalization
35%
Cocos nucifera
35%
water activity
35%
steaming
34%
food matrix
33%
avocados
33%
product development
32%
coconuts
30%
pericarp
30%
new products
30%
functional foods
28%
foods
27%
hulls
27%
cooking
25%
grilling
25%
animal models
24%
disasters
23%
ingredients
23%
digestibility
22%
antioxidants
21%
pretreatment
20%
flour
20%
starch
19%
markets
18%
dietary fiber
18%
cookies
17%
image analysis
17%
flavonoids
17%
boiling
16%
seeds
16%
hydrolysis
16%
color
16%
intermediate moisture foods
15%
low moisture foods
15%
stored products
14%
texture
14%
food defense
13%
resistant starch
13%
earthquakes
13%
hurricanes
12%
syringic acid
12%
pandemic
11%
food preparation
11%
food shortages
11%
food preservation
11%
4-hydroxybenzoic acid
11%
water
11%
protocatechuic acid
10%
maceration
10%
epicatechin
10%
toasting
10%
kaempferol
10%
patents
10%
ferulic acid
9%
baking quality
9%
fruits
9%
food safety
8%
bags
8%
vitamins
8%
containers
8%
cactus pears
7%
vanillic acid
7%
betalains
7%
quercitrin
7%
Cactaceae
7%
powders
7%
methodology
6%
Tamarindus indica
6%
carbohydrates
6%
edible fruits
6%
phenols
5%
weight loss
5%
viruses
5%
catechin
5%
rutin
5%
oils
5%
dough
5%
phenolic acids
5%
lethal dose 50
5%
chemical analysis
5%
breads
5%
quercetin
5%
bioavailability
5%
sonication
5%
Medicine & Life Sciences
Microwaves
99%
Antioxidants
81%
Opuntia
47%
Tamarindus
46%
Persea
44%
Internationality
43%
Cocos
43%
Capsicum
40%
Water Quality
39%
Food
38%
Glycemic Index
36%
Food Supply
34%
Functional Food
34%
Cooking
34%
Carotenoids
33%
Nanotechnology
32%
Seeds
32%
Starch
31%
Flour
29%
Flavonoids
28%
Color
22%
Cactaceae
22%
Catechin
21%
Water
21%
Fruit
20%
Hydrolysis
20%
Anti-Inflammatory Agents
20%
syringic acid
18%
Parabens
16%
protocatechuic acid
15%
ferulic acid
14%
kaempferol
14%
Betalains
13%
In Vitro Techniques
12%
Non-Steroidal Anti-Inflammatory Agents
11%
Mexico
11%
quercitrin
11%
Pyrus
10%
Dietary Fiber
10%
Vanillic Acid
10%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
9%
phenolic acid
9%
Rutin
9%
Disasters
9%
Chlorophyll
8%
Phenols
8%
Technology Transfer
8%
Quercetin
8%
High Pressure Liquid Chromatography
7%
Powders
7%
6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
7%
Phytochemicals
7%
Bread
7%
Research Personnel
6%
Lethal Dose 50
6%
Hazard Analysis and Critical Control Points
6%
Food Preservation
6%
Complex Mixtures
6%
Postal Service
6%
Food Packaging
6%
SARS Virus
5%
Cyclonic Storms
5%
Cations
5%
Food Ingredients
5%
vanillin
5%
kaempferide
5%
Workforce
5%
Weights and Measures
5%
Earthquakes
5%
Food Handling
5%
Sonication
5%
Analgesia
5%
Chemistry
Antioxidant Agent
56%
Flavonoid
47%
Hypercholesterolemic
46%
Glycemic
43%
Hypolipidemic
40%
Food
39%
Antinociceptive
37%
Microwave
35%
Carotenoid
30%
Antiinflammatory
26%
Starch
25%
Hyperlipidemic
22%
Betalain
20%
Boiling
20%
Analgesic
18%
Trolox
17%
Vanillic Acid
16%
(-)-Epicatechin
16%
Fiber
14%
Catechin
14%
Hydrolysis
13%
Kaempferide
12%
Hypocholesterolemic
10%
Ferulic Acids
10%
Quercitrin
10%
Weight
10%
Syringic Acid
10%
4-Hydroxybenzoic Acid
9%
Acid
9%
Kaempferol
8%
Rutin
8%
Percent Reduction
8%
Gallic Acid
7%
Quercetin
7%
Cholesterol
6%
Chlorophyll
6%
Bioavailability
5%
High-Pressure Liquid Chromatography
5%
Phenol
5%
Ascorbic Acid
5%