Keyphrases
Peru
81%
Peruvian
67%
Cocoa
55%
Carotenoids
46%
Sacha Inchi
46%
Allergic Asthma
40%
Fatty Acids
36%
Antioxidant Activity
34%
Rat Model
34%
Theobroma Cacao
34%
Karst
31%
Oenocarpus
31%
Mauritia Flexuosa L.f.
31%
Phenolic Compounds
31%
Chenopodium Pallidicaule
31%
Bioactive Compounds
30%
Cocoa Shell
25%
Chromatic Parameters
25%
Vitamin E
23%
Total Phenolic Content
23%
Total Antioxidant Capacity
22%
Polyphenols
22%
Total Flavonoids
22%
Polyphenol Content
21%
Brown Norway Rat
21%
Commercial Application
20%
High Content
20%
Chromatic Properties
19%
Quality Parameters
19%
Antioxidant Capacity
18%
Chemical Composition
18%
Sensory Evaluation
18%
Bronchoalveolar Lavage Fluid
18%
Sterols
18%
Fatty Acid Composition
17%
Soursop
15%
Goldenberry
15%
Glycemic Index
15%
Salvia Hispanica
15%
Native Fruit
15%
Terrace Forests
15%
Industrial Chemistry
15%
Projection Method
15%
Volatile Compounds
15%
Pod Husk
15%
MADRES
15%
Freeze-drying
15%
Vacuum Drying Process
15%
Bean Shell
15%
Vacuum Pressure
15%
Terraces
15%
Chia Seeds
15%
Phenology
15%
Techno-functional Properties
15%
Adsorbent
15%
Cytochrome P450 2D6 (CYP2D6)
15%
Metabolizer Status
15%
Phosphate Removal
15%
CYP2D6*3
15%
Aqueous Solution
15%
Milk Beverages
15%
Experimental Optimization
15%
Optimization Approach
15%
Assisted Extraction
15%
Attenuating Effect
15%
Flatbread
15%
Asthmatic Response
15%
Circular Bioeconomy
15%
Industry Development
15%
Low-cost Adsorbent
15%
Physalis
15%
Phytochemical Screening
15%
Wheat Flour
15%
Rheological Characteristics
15%
Interventional Study
15%
Monovarietal
15%
Ovalbumin
15%
Glycemia
15%
Acceptance Testing
15%
Chemical Changes
15%
Stability Parameters
15%
Characteristic Changes
15%
Chromatic Characteristics
15%
Spray Drying
15%
Exfoliants
15%
Cosmetic Products
15%
Thermal Stability
15%
DPPH Radical Scavenging Activity
15%
Sensory Acceptability
15%
Flour
15%
Gluten-free Bread
15%
Application Development
15%
Component Activities
15%
Seed Powder
15%
Supercritical Fluid
15%
Stress Conditions
15%
Cocoa Products
15%
Oil Extraction
15%
Mestizo
15%
Volatile Aroma Compounds
15%
Food Science
Antioxidant Capacity
100%
Cocoa
72%
Phenolic Compound
55%
Polyphenol
53%
Bioactive Compound
42%
Carotenoid
31%
DPPH Assay
26%
Flavonoid
23%
Tocopherol
23%
Cereal
23%
Sterol
23%
Antioxidant
21%
High Performance Liquid Chromatography
19%
Electrospray Ionization
18%
Chenopodium Quinoa
15%
Soursop
15%
Glycemic Index
15%
Time-of-Flight Mass Spectrometry
15%
Flat Breads
15%
Snack
15%
Chia Seed
15%
Wheat Flour
15%
Rheological Property
15%
Dietary Fiber
15%
Spray Drying
15%
Phenolic Composition
15%
Supercritical Fluid Extraction
11%
Nutritive Value
11%
Gas Chromatography
11%
Polyunsaturated Fatty Acid
10%
Extractability
10%
Antioxidant
7%
Dried Fruit
7%
Gas Chromatography Mass Spectrometry
7%
Food Matrix
7%
Free Fatty Acids
7%
Unsaturated Fatty Acid
7%
Edible Film
7%
Food Additive
7%
Response Surface Methodology
7%
Functional Food
7%
Micronutrient
6%
Carotene
5%
Nutraceutical
5%
Total Polyphenols
5%
Bioactive Components
5%
Natural Colourants
5%
Chlorogenic Acid
5%
Anthocyanin Content
5%
Ferulic Acid
5%
Caffeic Acid
5%
Polyphenol Content
5%
Phenolic Profile
5%