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INIS
proteins
100%
food
59%
extrusion
40%
moisture
37%
fermentation
37%
comparative evaluations
36%
production
36%
meat
35%
processing
34%
yeasts
33%
flavor
29%
ph value
28%
strains
23%
interventions
22%
peas
22%
architecture
20%
modifications
16%
values
16%
humans
16%
fishes
15%
texture
15%
beans
14%
design
14%
applications
13%
odor
13%
data
13%
oats
13%
genetics
12%
in vitro
12%
hybrids
11%
bread
10%
rapeseed
10%
lipids
10%
levels
10%
laboratories
10%
Keyphrases
Sensory Properties
24%
Plant Protein
19%
Choice Architecture
18%
Fermentation
18%
Extrudates
14%
Baltic Herring
14%
Plant-based
12%
High-moisture Extrusion Processing
12%
PH Shift
11%
Berries
11%
Fibrous Structure
11%
Structure Formation
11%
Protein Isolate
10%
Off-flavor
10%
Clupea Harengus
10%
Clupea Harengus Membras
10%
Sensory Profile
10%
Bitterness
10%
Food Science
Sensory Properties
33%
High Moisture Extrusion
26%
Extrusion Processing
24%
Extrudate
22%
Bitter Taste
21%
Off-Flavour
17%
Vegetable Protein
16%
Protein Isolates
13%
Meat Analog
11%
Alternative Protein
11%
Pea Protein
11%
Sensory Profile
10%
Trained Sensory Panel
10%