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