Agriculture & Biology
ambient temperature
8%
ascorbic acid
10%
beers
5%
carbohydrates
22%
color
10%
dehydroascorbic acid
9%
dissolved gases
8%
duration
8%
egg products
7%
electric field
7%
electroporation
6%
enzymes
7%
flavor
14%
flavor compounds
7%
food waste
13%
foods
18%
fractionation
27%
fruit juices
6%
fruit products
41%
fruit puree
8%
fruits
18%
heat
44%
heat treatment
30%
high pressure treatment
39%
industry
7%
ingredients
26%
juices
11%
liquids
22%
methodology
7%
microorganisms
10%
milk
7%
nutrients
6%
orange juice
39%
pasteurization
72%
pectinesterase
15%
phytochemicals
28%
plant-based foods
45%
product quality
20%
proteins
12%
pulsed electric fields
82%
shelf life
13%
spores
8%
sterilizing
26%
storage conditions
10%
temperature
17%
texture
8%
total soluble solids
5%
value added
17%
vegetable products
44%
vegetables
25%
Medicine & Life Sciences
Ascorbic Acid
12%
Bacteria
5%
caprylic aldehyde
12%
Color
10%
Dehydroascorbic Acid
10%
Eggs
8%
Electroporation
9%
Enzymes
7%
Fats
6%
Food
31%
Fruit
38%
Fruit and Vegetable Juices
11%
Gases
6%
Heating
8%
Hot Temperature
74%
Industry
5%
Microbial Viability
9%
Milk
15%
nonanal
12%
Nutrients
5%
Pasteurization
100%
pectinesterase
24%
Pressure
20%
Quality of Life
5%
Spores
7%
Sterilization
14%
Temperature
32%
Vegetable Products
30%
Vegetables
31%
Viscosity
8%
Waste Products
9%
Engineering & Materials Science
Bacteria
6%
Beer
7%
Electric fields
29%
Electroporation
8%
Enzymes
13%
Flavors
8%
Food waste
9%
Fruit juices
9%
Fruits
43%
Hot Temperature
23%
Liquids
21%
Milk
14%
Nutrients
8%
Oils and fats
6%
Pasteurization
50%
Temperature
5%
Textures
5%
Vegetables
41%