INIS
oats
100%
lipids
43%
food
36%
wheat
36%
proteins
35%
fibers
23%
cereals
23%
oxidation
21%
rye
21%
concentration
19%
flour
18%
linoleic acid
18%
storage
18%
phenols
18%
barley
17%
production
17%
hydrolysis
16%
fractionation
16%
fermentation
16%
stability
15%
milling
15%
comparative evaluations
15%
bread
15%
applications
14%
extraction
14%
raw materials
14%
starch
13%
germination
13%
water content
13%
potatoes
13%
flavor
12%
xylanase
11%
water
11%
fatty acids
10%
residues
10%
slurries
10%
nutrition
10%
drying
10%
distribution
10%
Keyphrases
Lipids
30%
Bran
28%
Glucan
28%
Wheat Bran
22%
Phenolic Compounds
19%
Oat Products
19%
Beta-glucan
18%
Flour
15%
Cereals
13%
Germination
13%
Bread
13%
Suberin
13%
Barley
12%
Dry Fractionation
12%
Oat Bran
12%
Slurry
12%
Dietary Fiber
12%
Dehulling
11%
Volatile Compounds
11%
Sensory Profile
11%
Sensory Attributes
11%
Linoleic Acid
11%
Oat Groats
10%
Arabinoxylan
10%
Hexanal
10%
Food Science
Bran
38%
Oat Products
21%
Phenolic Compound
19%
Dietary Fiber
16%
Linoleic Acid
16%
Antioxidant
15%
Off-Flavour
13%
Lipid Composition
13%
Oat Bran
12%
Hexanal
12%
Sensory Attributes
11%
Enzymatic Hydrolysis
11%
Sensory Profile
11%
Arabinoxylan
11%
Starch
11%
Bitter Taste
10%
Lipid Oxidation Products
10%