Agricultura y biología
olfactometry
79%
avocados
69%
microwave radiation
56%
flavor
48%
methyl chavicol
13%
leaves
12%
microwave treatment
11%
odors
11%
odor compounds
10%
extracts
7%
microwave ovens
6%
blanching
5%
heat
5%
products and commodities
4%
response surface methodology
4%
terpenoids
4%
lipid peroxidation
3%
vegetables
3%
fruits
2%
color
2%
lipids
2%
temperature
1%
Medicina y ciencias biológicas
Olfactometry
100%
Persea
94%
Microwaves
67%
Odorants
25%
2-hexenal
18%
estragole
17%
Lipids
6%
Terpenes
5%
Heating
5%
Vegetables
4%
Fruit
4%
Color
3%
Hot Temperature
3%
Temperature
3%
Ingeniería y ciencia de los materiales
Flavors
74%
Microwaves
50%
Dilution
47%
Lipids
38%
Blanching
25%
Microwave ovens
21%
Vegetables
18%
Fruits
16%
Oxidation
12%
Color
10%
Heating
10%
Chemical analysis
9%
Hot Temperature
6%
Temperature
5%
Química
Leaf Like Crystal
49%
Microwave
46%
2-Hexenal
34%
Estragole
31%
Dilution
23%
pH Value
16%
Purity
14%
Time
13%
Lipid
13%
Hexanal
12%
Terpenoid
11%
Heat
7%
Surface
6%
Application
6%
Oxidation Reaction
4%