INIS
cooking
100%
oils
100%
potatoes
96%
moisture
84%
storage
76%
water
64%
screws
60%
rapeseed
57%
mixtures
57%
correlations
48%
casein
48%
comparative evaluations
48%
exploration
48%
wheat
48%
tolerance
48%
lipids
48%
disinfectants
48%
icebergs
48%
extrusion
48%
starch
48%
lear
48%
oats
48%
lettuce
48%
food
48%
research programs
48%
processing
48%
melting points
48%
concentration
39%
strains
38%
sodium hydroxides
36%
phosphoric acid
36%
sulfites
36%
citric acid
33%
expansion
32%
levels
31%
solubility
27%
safety
27%
breakdown
24%
absorption
24%
range
19%
washing
19%
reduction
19%
hydrolysis
19%
flavor
17%
texture
17%
bicarbonates
15%
powders
15%
sodium
15%
packaging
15%
foodstuffs
15%
Keyphrases
Potato
72%
Extruder
63%
Moisture Content
63%
Rapeseed Oil
60%
Starch Extrudates
48%
Twin-screw
48%
Acid Casein
48%
Precut
48%
Oat Oil
48%
Polar Lipids
48%
Peeling Process
48%
Alkali
48%
Sulfite
48%
Sodium Hydroxide
48%
Dip Treatment
48%
Extrusion Cooking
48%
Listeria Monocytogenes
48%
Wheat Starch
48%
Method Comparison
48%
Iceberg Lettuce
48%
Phosphoric Acid
48%
Storage Tolerance
48%
Process Tolerance
48%
Tallow
48%
Minimal Processing
48%
Canonical Correlation Analysis
48%
Component Correlation
48%
Interesterification
48%
Enzymatic Interesterification
48%
Potato Cultivars
48%
Sodium Bicarbonate
39%
Starch Breakdown
32%
Expansion Ratio
32%
Feed Moisture
32%
Water Absorption
32%
Mass Fraction
32%
Citric Acid
30%
Food Products
27%
Foodstuffs
27%
Enzymatic Browning
24%
Polar Fraction
24%
Lettuce
24%
Sensory Quality
20%
Organic Acids
18%
Storage Days
18%
Loire
15%
Water Solubility Index
15%
Acid Environment
15%
Regression Analysis
15%
Process Conditions
15%
Food Science
Sodium
84%
Carboxylate
63%
Extrusion Cooking
48%
Shelf Life
48%
Texture Attributes
48%
Casein
48%
Starch
48%
Reducing Sugar
48%
Sucrose
48%
Storage Time
48%
Sweetness
48%
Sensory Attributes
48%
Enzymatic Browning
48%
Listeria monocytogenes
48%
Antioxidant
48%
Iceberg Lettuce
48%
Sensory Quality
32%
Predictive Microbiology
32%
Extrudate
24%
Tocopherol Content
24%
Spray-dried Powder
24%
Feed Moisture
24%
Sanitizer
24%
Inoculation Level
24%
Rapeseed Oil
24%
Phospholipids
24%
Supercritical Fluid Extraction
15%
Sous Vide
15%
Health-promoting Compounds
15%
Raw Food
15%
Packaging Technology
15%
Sous Vide Cooking
15%
Nutritional Properties
15%
Raw Food Materials
15%
Sensory Evaluation
15%
Shelf-life Study
15%
Nisin
15%
Microbiological Safety
15%
Nutritive Value
15%
Food Preservation
15%
Hurdle Technology
15%
Minimal Processing of Foods
15%
Food Industry
15%
Minimally Processed Food
15%
Health-promoting Properties
15%
Response Surface Methodology
15%
Protective Culture
15%
Packaging Material
15%
Microbial Safety
15%
Active Packaging
15%
