Medicina y ciencias biológicas
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
32%
Anacardiaceae
14%
Anthocyanins
36%
Antioxidants
48%
Ascorbic Acid
28%
Calibration
38%
Capsicum
25%
Capsules
11%
Carotenoids
10%
Carrageenan
10%
Cheese
11%
Clenbuterol
27%
Coffea
16%
Coffee
10%
cyanuric acid
16%
Digestion
20%
Ecotype
15%
Emulsions
19%
Fabaceae
24%
Fats
15%
Flame Ionization
14%
Fourier Transform Infrared Spectroscopy
61%
Fragaria
13%
Functional Food
13%
Infant Formula
11%
Justicia
15%
Least-Squares Analysis
44%
maltodextrin
19%
Malus
11%
Meat
28%
melamine
14%
Milk
11%
Multivariate Analysis
66%
Near-Infrared Spectroscopy
10%
Oils
35%
oleogels
17%
Persea
28%
phenolic acid
12%
Powders
13%
Prunus domestica
14%
Raman Spectrum Analysis
11%
Red Meat
21%
Salvia
13%
Soybean Oil
45%
Soybean Proteins
24%
Spectrum Analysis
100%
Sunflower Oil
32%
Vitis
11%
Wine
10%
Zea mays
12%
Agricultura y biología
adulterants
75%
adulterated products
21%
anthocyanins
21%
antioxidants
33%
ascorbic acid
16%
avocado oil
29%
beef
10%
bioactive compounds
28%
calibration
23%
carrageenan
10%
chemometrics
73%
clenbuterol
13%
Coffea arabica
10%
corn cobs
10%
emulsions
16%
flame ionization
11%
Fourier transform infrared spectroscopy
17%
Fragaria ananassa
10%
functional foods
11%
grapeseed oil
13%
in vitro digestion
21%
infant formulas
10%
infrared spectroscopy
38%
Justicia spicigera
18%
least squares
31%
lipids
10%
maltodextrins
13%
Malus domestica
10%
meat
11%
melamine
11%
microencapsulation
21%
minced beef
13%
model validation
11%
muffins
13%
multivariate analysis
79%
oils
14%
oleogels
14%
phenolic compounds
14%
prediction
21%
rambutans
13%
Salvia hispanica
12%
sampling
20%
soy protein isolate
19%
soybean oil
30%
spectroscopy
55%
Spondias purpurea
15%
spray drying
12%
sunflower oil
22%
tortillas
12%
total soluble solids
10%
Química
Anthocyanin
29%
Ascorbic Acid
20%
Atr-Ftir Spectroscopy
10%
Blue
6%
Caffeine
9%
Capsaicin
12%
Carrageenan
11%
Chemometrics
42%
Clenbuterol
12%
Crystalline Texture
6%
Dehydroascorbic Acid
12%
Emulsion
14%
Encapsulation
9%
Error
17%
Ethanol
5%
Fat
17%
Flame
7%
Flavonoid
11%
Food
13%
FT-NIR Spectroscopy
13%
Gas Chromatography
7%
Gel
5%
Ionization
7%
IR Spectroscopy
12%
Microcapsule
12%
Mid-IR Spectroscopy
35%
Nutraceutical
5%
Phenolic Antioxidant
23%
Protein
8%
Raman Spectroscopy
6%
Red
6%
Soybean Oil
22%
Spectroscopy
22%
Spray
10%
Sunflower Oil
10%
Tannin
5%
Taurine
11%
Ternary Mixture
9%
Vitamin C
5%
White
11%