Medicina y ciencias biológicas
Fourier Transform Infrared Spectroscopy
100%
Spectrum Analysis
88%
Multivariate Analysis
56%
Antioxidants
41%
Least-Squares Analysis
41%
Phaseolus
38%
Calibration
37%
Dipeptidyl-Peptidase IV Inhibitors
32%
Dipeptidyl Peptidase 4
31%
Meat
29%
maltodextrin
25%
Capsules
24%
orange oil
23%
Sunflower Oil
22%
Germination
22%
Soybean Oil
21%
Persea
20%
Temperature
20%
Clenbuterol
19%
Fats
18%
Oils
18%
Daucus carota
18%
Capsicum
18%
Trichinella spiralis
18%
Peas
17%
Fatty Acids
17%
Fishes
17%
Flavonoids
17%
Gum Arabic
16%
Honey
16%
Tannins
16%
Ascorbic Acid
16%
Whey Proteins
15%
Betalains
15%
Volatile Oils
15%
Red Meat
14%
Coffee
14%
Zea mays
13%
Diabetes Mellitus
13%
Anti-Inflammatory Agents
13%
Tuna
13%
Perciformes
12%
Insulin
12%
Betaxanthins
12%
Asparagaceae
12%
pectinesterase
11%
Cactaceae
11%
Coffea
11%
cyanuric acid
11%
Agave
11%
Agricultura y biología
chemometrics
76%
multivariate analysis
69%
adulterants
61%
spectroscopy
51%
infrared spectroscopy
51%
Fourier transform infrared spectroscopy
33%
least squares
30%
antioxidants
30%
prediction
28%
microencapsulation
26%
bioactive compounds
26%
calibration
25%
spray drying
23%
reflectance
21%
avocado oil
20%
adulterated products
18%
maltodextrins
18%
Phaseolus vulgaris
18%
sampling
18%
fish fillets
17%
Trichinella spiralis
16%
phenolic compounds
15%
sunflower oil
15%
Thunnus thynnus
13%
extracts
13%
soybean oil
13%
gum arabic
13%
meat
13%
fatty acid composition
13%
anti-inflammatory activity
13%
drying
13%
flavonoids
13%
Justicia spicigera
12%
honey
12%
Pisum sativum
12%
carrots
12%
Carangidae
12%
Agave durangensis
12%
lipids
12%
ascorbic acid
12%
mackerel
11%
betalains
11%
beans
10%
chemical composition
10%
Stenocereus
10%
edible flowers
10%
sulfathiazole
10%
fillet quality
9%
grapeseed oil
9%
clenbuterol
9%
Química
Chemometrics
52%
Dipeptidyl Peptidase IV Inhibitor
44%
Spray
32%
Microcapsule
29%
Mid-IR Spectroscopy
28%
Insulin Derivative
25%
Spectroscopy
23%
Flavonoid
22%
Encapsulation
21%
Coacervation
21%
Ascorbic Acid
20%
Antioxidant Agent
19%
Margarine
18%
Essential Oil
18%
Maltodextrin
18%
Orange
15%
Anthocyanin
15%
Naringin
14%
Atr-Ftir Spectroscopy
14%
Phenol
12%
Error
12%
Food
11%
Protein
11%
Tannin
11%
Ethyl Vanillin
10%
Glucose
10%
Adsorption
10%
Fatty Acid
10%
Galangin
9%
Flow Kinetics
9%
FT-NIR Spectroscopy
9%
Chrysin
9%
Velocity
9%
pH Value
9%
Dehydroascorbic Acid
9%
Clenbuterol
8%
Capsaicin
8%
Alogliptin
8%
Red
8%
Drug
8%
IR Spectroscopy
8%
Occurrence in Nature
8%
Fourier Transform Infrared Spectroscopy
8%
Oxytocin
8%
Vildagliptin
8%
Phenolic Antioxidant
8%
Gallic Acid
8%
White
7%
Pressure Drop
7%
Time
7%