Agriculture & Biology
chemometrics
87%
spectroscopy
71%
multivariate analysis
50%
fish fillets
44%
antioxidants
43%
prediction
40%
fatty acid composition
36%
Thunnus thynnus
35%
Carangidae
32%
least squares
31%
bioactive compounds
29%
mackerel
28%
avocado oil
26%
fillet quality
25%
mango butter
23%
fish
22%
betalains
22%
phenolic compounds
22%
snapper
22%
calibration
21%
nutrition assessment
21%
margarine
21%
sampling
20%
melamine
20%
model validation
20%
fillets
20%
anthocyanins
20%
lipids
20%
in vitro digestion
19%
infant formulas
19%
Mangifera indica
19%
Malus domestica
18%
sweet peppers
17%
sunflower oil
17%
fatty acids
17%
Capsicum annuum
17%
Oreochromis niloticus
17%
trans fatty acids
17%
anti-inflammatory activity
16%
soybean oil
16%
reflectance
16%
Fourier transform infrared spectroscopy
16%
monounsaturated fatty acids
15%
Mexico
15%
ascorbic acid
15%
infrared spectroscopy
15%
wines
14%
total soluble solids
14%
juices
14%
flour
14%
Medicine & Life Sciences
Fourier Transform Infrared Spectroscopy
100%
Spectrum Analysis
82%
Antioxidants
49%
Fatty Acids
46%
Fishes
44%
Anthocyanins
38%
Least-Squares Analysis
37%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
36%
Multivariate Analysis
36%
Tuna
33%
Perciformes
33%
Fats
32%
Betalains
31%
cyanuric acid
29%
melamine
26%
Persea
26%
Mangifera
25%
Margarine
24%
Sunflower Oil
24%
Capsicum
23%
Soybean Oil
23%
Calibration
22%
phenolic acid
22%
Oils
21%
Malus
21%
Infant Formula
20%
Trans Fatty Acids
19%
Wine
19%
Nutrition Assessment
19%
Mexico
18%
Ascorbic Acid
17%
Monounsaturated Fatty Acids
16%
Seeds
16%
Powders
16%
Digestion
14%
Unsaturated Fatty Acids
13%
Anti-Inflammatory Agents
11%
Flavonoids
10%
Tannins
10%
Flour
9%
In Vitro Techniques
7%
Carotenoids
5%
chlorophyll a'
5%
Chemistry
Chemometrics
84%
Margarine
47%
Spectroscopy
41%
Mid-IR Spectroscopy
40%
Fatty Acid
38%
Anthocyanin
34%
Ethyl Vanillin
28%
Error
24%
Food
22%
Phenolic Antioxidant
21%
Taurine
19%
Sunflower Oil
19%
Atr-Ftir Spectroscopy
19%
Soybean Oil
18%
Ternary Mixture
18%
Caffeine
17%
Prismatic Crystal
17%
Coumarin
16%
Purity
16%
Diffusion Coefficient
13%
Methylene Blue
13%
Microwave
12%
Chromatography
12%
Fat
12%
Fourier Transform Infrared Spectroscopy
11%
pH Value
11%
Reaction Activation Energy
11%
IR Spectroscopy
10%
Nutraceutical
10%
Tannin
9%
Flavonoid
9%
Antioxidant Agent
9%
Heat Treatment
8%
Carotenoid
8%
Qualitative Analysis
8%
Aqueous Solution
8%
Application
7%
Adsorbent
7%
Adsorption
7%
Energy
7%
Sorption
7%
Naringenin
7%
Free Energy of Adsorption
6%
Resveratrol
6%
Chlorogenic Acid
6%
Rutin
6%
Monounsaturated Fatty Acid
6%
Cocoa Butter
6%
Physical Adsorption
5%
Quercetin
5%