Agriculture & Biology
gellan gum
84%
mangoes
46%
edible seaweed
45%
texture
37%
macroalgae
33%
Psidium guajava
32%
agar
27%
Porphyra
24%
umami
23%
hydrocolloids
18%
sensory properties
17%
guavas
17%
sea vegetables
16%
gels
14%
flavor
14%
microstructure
14%
fruit products
13%
custards
13%
fruits
13%
Palmaria palmata
13%
pulp
12%
Ulva
12%
pastries
12%
gelling properties
11%
Chondrus crispus
11%
Salvia hispanica
11%
gelling agents
11%
in vitro digestion
11%
music
11%
testing
10%
pressure treatment
10%
chocolate
10%
modified atmosphere packaging
10%
Phaeophyceae
9%
consumer preferences
9%
hydrostatic pressure
9%
fruit juices
9%
heat
9%
refrigeration
9%
sampling
8%
proximate composition
8%
rheological properties
8%
iodine
8%
Codium
8%
Rhodophyta
8%
free amino acids
8%
Undaria pinnatifida
8%
flour
7%
shelf life
7%
Ulva lactuca
7%
Medicine & Life Sciences
gellan gum
100%
Mangifera
72%
Psidium
40%
Seaweed
35%
Agar
26%
Fruit
24%
Colloids
20%
Gels
17%
Edible Films
15%
locust bean gum
14%
Solid Phase Microextraction
14%
Cassia
13%
Salvia
12%
xanthan gum
12%
Taste Perception
12%
Ulva
12%
Cinnamomum zeylanicum
12%
Consumer Behavior
12%
Color
11%
Refrigeration
11%
Fruit and Vegetable Juices
11%
Flour
11%
Chocolate
11%
Hydrostatic Pressure
10%
Food
10%
Carrageenan
9%
Gas Chromatography-Mass Spectrometry
9%
Atmosphere
9%
Alginates
9%
Product Packaging
9%
Music
9%
Streptomyces pepsin inhibitor
9%
Porphyra
8%
Digestion
7%
site 1 membrane-bound transcription factor peptidase
7%
Volatile Organic Compounds
7%
Enzymes
6%
Temperature
6%
Hot Temperature
6%
Binding Sites
6%
Human immunodeficiency virus 1 p16 protease
6%
Hardness
6%
Artificial Intelligence
5%
Heating
5%
Odorants
5%
Food Safety
5%
Explosions
5%