Medicina y ciencias biológicas
Acids
11%
Antioxidants
41%
Arginase
9%
Bread
15%
Cacao
26%
Cactaceae
32%
Capsicum
10%
Carotenoids
11%
Catechin
29%
Catechol Oxidase
28%
Chlorophyll
12%
chromium hexavalent ion
10%
cinnamic acid
11%
Cocos
11%
Color
22%
convicine
16%
Coumaric Acids
15%
Diamines
10%
Diet
10%
Dietary Supplements
9%
Enzymes
10%
ethylene
9%
ferulic acid
14%
Flavonoids
19%
Flour
10%
Food
11%
Fractals
9%
Fruit
33%
Functional Food
20%
Glycemic Index
21%
Hot Temperature
10%
Hypocrea
13%
Hypolipidemic Agents
9%
Mexico
15%
Microwaves
100%
Mitochondrial Swelling
10%
Oils
25%
Opuntia
42%
Persea
91%
Pouteria
31%
Psidium
11%
Pyrus
10%
Seeds
41%
sodium pyrophosphate
12%
Starch
24%
Tamarindus
12%
Vicia faba
12%
vicine
15%
Water
15%
zinc chloride
11%
Agricultura y biología
animal models
9%
antioxidant activity
21%
antioxidants
12%
avocados
67%
baking
27%
blanching
19%
boiling
11%
bread dough
10%
breads
11%
catechol oxidase
16%
cocoa pods
11%
color
15%
coumaric acids
10%
dietary fiber
10%
digestibility
11%
ferulic acid
10%
fruits
16%
glycemic index
20%
high fructose diet
12%
hulls
14%
image analysis
12%
L-dopa
10%
leavening agents
11%
maceration
11%
methodology
10%
Mexico
11%
microstructure
19%
microwave drying
11%
microwave ovens
35%
microwave radiation
62%
microwave treatment
14%
myocardial infarction
9%
oils
17%
Opuntia
20%
Opuntia ficus-indica
23%
ovens
31%
Persea americana
30%
phenolic compounds
28%
physicochemical properties
11%
pound cakes
65%
Pouteria sapota
24%
pulp
11%
seeds
20%
starch
15%
tamarinds
10%
texture
18%
Theobroma cacao
9%
volatile compounds
14%
water activity
14%
zinc chloride
10%
Química
Acetone
7%
Acid
7%
Antihyperlipidemic
12%
Antiinflammatory
6%
Antinociceptive
9%
Antioxidant Agent
24%
Betalain
5%
Carotenoid
12%
Catechin
5%
Chlorophyll
14%
Cholesterol
6%
Corn Oil
6%
Dimension
9%
Enzyme Activity
6%
Ethanol
5%
Ethylenediamine
6%
Fatty Acid
11%
Fiber
5%
Flavonoid
12%
Food
9%
Freeze Drying
7%
Fructose
7%
Gallic Acid
8%
Glycemic
11%
Green
5%
Hexane
11%
Hypercholesterolemic
44%
Hyperlipidemic
5%
Hypertensive
10%
Hypolipidemic
17%
L-Arginine
9%
Leaf Like Crystal
6%
Lipid
7%
Maltodextrin
6%
Metabolic
6%
Microstructure
10%
Microwave
25%
Monounsaturated Fatty Acid
10%
Nonlinear Dynamics
11%
Olive Oil
8%
Polyphenol
11%
Quercetin
6%
Quercitrin
8%
Reduction Potential
7%
Shape
7%
Starch
6%
Sulfites
5%
Trolox
9%
Volatile Agent
15%
Weight
5%