Keyphrases
Almond
100%
Oxidative Stability
80%
Antioxidant Capacity
78%
Storage Conditions
60%
Phenolic Antioxidants
52%
Sensory Traits
52%
Humidity
52%
Polypropylene Bags
51%
Chickpea Flour
50%
Pecan
50%
Chemical Changes
50%
Pasta
50%
Lipids
42%
Antioxidant Activity
41%
High Barrier
40%
Vitamin Content
37%
Shelf Life
37%
United States
34%
Consumer Assessment
33%
Antioxidant
33%
Antioxidant Potential
32%
Nonpareil Almonds
31%
Peroxide Value
30%
Fatty Acid Composition
30%
Consumer Acceptance
28%
FaceReader
28%
Specialty Oils
28%
Phenolic Content
27%
Carton
27%
Cardboard
27%
Physical Changes
25%
Prolonged Storage
25%
Sensory Changes
25%
Arabica
25%
Likability
25%
Cold Brew
25%
Grind Size
25%
Sensory Texture
25%
HS-SPME-GC-MS
25%
Refined Vegetable Oil
25%
Texture Change
25%
Volatile Compounds
25%
Fat-soluble Vitamins
25%
Instrumental Texture
25%
In Vitro Techniques
25%
Lipid Oxidative Stability
25%
Unsaturated Fatty Acids
25%
Fatty Acid Oxidation
25%
Oil Modeling
25%
Tree nut Oil
25%
Food Science
Antioxidant Capacity
80%
Oxidative Stability
75%
Antioxidant
72%
Chickpea Flour
50%
Storage Temperature
50%
Shelf Life
50%
Free Fatty Acids
43%
Peroxide Value
41%
Lipid Oxidation
40%
Tree Nut
33%
Water Activity
31%
Lipid Composition
30%
Phytosterols
30%
Tocopherol
30%
Vegetable Oil
28%
Prepared Food
25%
Table Salt
25%
Linolenic Acid
25%
Fat Soluble Vitamins
25%
Gas Chromatography Mass Spectrometry
25%
Arachis Oil
25%
Off-Flavour
25%
Unsaturated Fatty Acid
25%
Frozen Vegetable
25%
Frozen Fruit
25%
Volatile Agent
25%
Solid Phase Microextraction
25%
Food Service
25%
Milk Allergy
25%
Food Industry
25%
Omega 3 Fatty Acid
25%
Semolina
20%
Crunchiness
18%
Bound Phenolics
16%
2-Thiobarbituric Acid
16%
Descriptive Analysis
15%
Edible Oil
13%
Rancidity
12%
Vitamin C
12%
Freshness
12%
Total Folate
12%
Raw Fruit
12%
Raw Food
12%
Carotene
12%
Glycation
12%
Roasting Time
12%
Nutty
12%
Common Bean
12%
Storage Stability
12%
Storage Time
12%