INIS
proteins
100%
food
67%
fermentation
44%
comparative evaluations
37%
extrusion
35%
meat
35%
interventions
33%
flavor
33%
ph value
33%
production
30%
architecture
30%
processing
29%
moisture
26%
peas
24%
modifications
22%
yeasts
20%
odor
20%
oats
17%
strains
16%
fishes
16%
bread
15%
evaluation
14%
texture
14%
beans
14%
data
14%
implementation
13%
applications
12%
humans
12%
design
12%
flour
11%
climates
10%
wheat
10%
berries
10%
in vitro
10%
sorghum
10%
Keyphrases
Sensory Properties
36%
Plant Protein
29%
Choice Architecture
28%
Fermentation
27%
Extrudates
21%
Baltic Herring
21%
High-moisture Extrusion Processing
18%
PH Shift
17%
Berries
17%
Fibrous Structure
17%
Structure Formation
17%
Protein Isolate
16%
Off-flavor
16%
Clupea Harengus
15%
Clupea Harengus Membras
15%
Sensory Profile
15%
Bread
14%
Roach Rutilus Rutilus
14%
Workplace Preferences
14%
Structure-property Relationships
14%
Healthy Eating
14%
Alternative Food
13%
Food Products
12%
Meat Analogues
12%
Food Choice
12%
Physical Activity
11%
Cowpea Flour
11%
Plant-based
11%
Alternative Protein
11%
Texture Properties
10%
Human Consumption
10%