Food Science
Functional Food
70%
Bioactive Compound
60%
In Vitro Digestibility
50%
Response Surface Methodology
50%
Orange Juice
50%
Carbohydrate
50%
Food systems
50%
Fructose Oligosaccharide
50%
Starch Gelatinization
50%
Dark Color
50%
Sensory Acceptance
50%
Sensory Attributes
50%
Oil Holding Capacity
50%
Healthy Snack
50%
Food Structure
50%
Dietary Fiber
30%
Glucose
20%
Carotenoid
20%
Orange
20%
Snack Bar
18%
Plant-Based Meat
12%
Food Safety
10%
Soybean
10%
Digestibility
10%
Short Chain Fatty Acid
10%
Proximates
10%
High Performance Liquid Chromatography
10%
Omega 3 Fatty Acid
6%
Butyrate
5%
Agricultural and Biological Sciences
Spent Grain
100%
Biscuit
50%
in Vitro Digestion
50%
Cannabis Sativa
50%
Hemp
50%
Sugars
50%
Functional Food
50%
Cell Culture
50%
Bioactive Compound
50%
Extraction
50%
Rice Bran
50%
Byproducts
50%
Protein Concentrates
30%
Fructooligosaccharide
20%
Purity
20%
Citric Acid
20%
Nutrition
10%
Carbohydrates
10%
Feedstock
10%
Heat Treatment
10%
Sediments
10%
Response Surface Methodology
10%
Water
10%
Dietary Fiber
10%
Antioxidant
10%
Bran
10%
Protein Sources
6%
Unsaturated Fat
6%
Lipid Profile
6%
Snack
5%
Digestion
5%
Short-Chain Fatty Acid
5%
Glucose
5%
Humans
5%
Butyric Acid
5%
Valeric Acid
5%
