Agricultura y biología
crab meat
98%
Callinectes sapidus
84%
high pressure treatment
74%
crabs
58%
meat
47%
proteins
20%
denaturation
17%
myofibrillar proteins
13%
heat treatment
13%
protein secondary structure
7%
protein denaturation
6%
seafoods
6%
heat
6%
enthalpy
6%
processing technology
5%
Fourier transform infrared spectroscopy
5%
differential scanning calorimetry
5%
product quality
5%
actin
5%
functional properties
5%
cooking
5%
electrophoresis
4%
polyacrylamide gel electrophoresis
4%
industry
3%
Medicina y ciencias biológicas
Brachyura
100%
Meat
67%
Pressure
40%
Proteins
22%
Hot Temperature
19%
Meat Proteins
8%
Protein Denaturation
7%
Secondary Protein Structure
7%
Seafood
6%
Food Handling
6%
Cooking
6%
Differential Scanning Calorimetry
6%
Fourier Transform Infrared Spectroscopy
5%
Myosins
5%
Electrophoresis
4%
Polyacrylamide Gel Electrophoresis
4%
Industry
4%
Actins
4%
Technology
3%
Ingeniería y ciencia de los materiales
Meats
83%
Proteins
56%
Denaturation
32%
Thermal processing (foods)
8%
Heat treatment
8%
Electrophoresis
6%
Fourier transform infrared spectroscopy
6%
Cooking
6%
Differential scanning calorimetry
5%
Enthalpy
5%
Hot Temperature
4%
Industry
2%
Química
Blue
44%
Pressure
35%
Protein
25%
Denaturation
14%
Denaturation Enthalpy
8%
Food Component
7%
Protein Secondary Structure
6%
SDS Polyacrylamide Gel Electrophoresis
5%
Electrophoresis
4%
Industry
3%
Differential Scanning Calorimetry
3%
Fourier Transform Infrared Spectroscopy
2%
Reduction
2%
Reaction Yield
2%
Application
1%