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