Food Science
Aerobic Count
11%
Aerobic Plate Count
8%
Aerobic Plate Count
8%
Amino Acid Composition
16%
Antioxidant
33%
Antioxidant Capacity
11%
Antioxidant Compounds
11%
Bioactive Components
11%
Cantaloupe
33%
Carotenoid Content
16%
Catalase
25%
Cold Chain Food Storage
16%
Dietary Fiber
16%
DPPH Radical
16%
Fresh-cut
33%
Freshness
33%
Gas Chromatography
11%
Glutamic Acid
16%
Human Diet
33%
Microbiological Quality
11%
Mold Count
5%
Nisin
100%
Packaging Material
33%
Perishable
33%
Peroxidase
16%
Phenolic Content
16%
Physicochemical Property Analysis
16%
Polyphenol
50%
Quality Changes
11%
Quercetin
11%
Sensorial Quality
11%
Sensory Evaluation
11%
Shelf Life
75%
Sodium
11%
Soluble Solids Concentration
50%
Superoxide Dismutase
25%
Total Flavonoids
11%
Total Phenolic Content
8%
Total Phenols
11%
Total Soluble Solids
50%
Vitamin C Content
16%
Volatile Agent
33%
Yeast Count
5%
Yeast Population
11%
Agricultural and Biological Sciences
Adverse Effects
16%
Allium
5%
Antioxidant
50%
Arginine
5%
Ascorbic Acid
27%
Biochar
16%
Biological Sciences
16%
Branches
16%
Catalase
16%
Catechol Oxidase
16%
Cell Wall
16%
Chitosan
66%
Environmental Factor
16%
Glutamic Acid
5%
Leaf Area
16%
Leek
5%
Lipid Peroxidation
16%
Lipoxygenase
16%
Mannitol
16%
Microbial Growth
16%
Microorganism
16%
Mung bean
33%
Nanomaterial
8%
Nutritive Value
33%
Onion
33%
Peroxidase
25%
Photosynthetic Pigment
16%
Photosystem
16%
Phytotoxicity
33%
Postharvest
25%
Proline
16%
Salt Stress
16%
Xylem
16%
Pharmacology, Toxicology and Pharmaceutical Science
ABTS
8%
Acetylsalicylic Acid
33%
Agaricus bisporus
66%
Antioxidant
33%
Antioxidant Capacity
33%
Carbon Dioxide
12%
Chitosan
75%
Diallyl Disulfide
6%
Dimethyl Sulfide
6%
Elimination
5%
Film Coating
16%
Furfural
6%
Glyoxalase
33%
Hydrogen Peroxide
8%
Hydroxyl Radical
8%
Leek
13%
Lipoxygenase
5%
Malonaldehyde
15%
Microorganism
8%
Mould
8%
Nitric Oxide
33%
Onion
33%
Peroxidase
8%
Phosphotransferase
5%
Propenyl
6%
Reactive Oxygen Metabolite
15%
Silicon Dioxide
50%
