Agricultural and Biological Sciences
Fruit Vegetable
100%
Pear
60%
Strawberry
60%
Melons
43%
Cultivar
40%
Storage Conditions
32%
Postharvest
31%
Ripening
26%
Papaya
25%
near-Infrared Spectroscopy
20%
Postharvest Storage
20%
1-Methylcyclopropene
20%
Stoma
20%
Growers
20%
Vase Life
20%
Controlled Atmosphere Storage
20%
Sugar Beet
20%
Transcriptomics
20%
Adenosine Triphosphate
20%
Metabolomics
20%
Arabidopsis thaliana
20%
Cell Wall
20%
Arabidopsis
20%
Monosaccharide
20%
Metabolite
20%
Branched Chain Amino Acid
20%
Carbohydrates
20%
Information Retrieval
20%
Protein
20%
Cryopreservation
20%
Least Square
13%
Seeds
11%
Botrytis
10%
Carbon Footprint
10%
Water Stress
10%
Xylem
10%
Pectobacterium
10%
Abscission
10%
Neck
10%
Hydraulic Conductivity
10%
Ribulose
8%
Thermogenesis
8%
Oxygenase
8%
Volatile Organic Compound
6%
Maturity Stage
5%
Dickeya
5%
Spectroscopy
5%
Food Science
Near Infrared Spectroscopy
80%
Fruit Vegetable
60%
Shelf Life
60%
Controlled Atmosphere Storage
20%
Gas Chromatography Mass Spectrometry
20%
Storage Temperature
20%
Product Quality
20%
Cold Chain Food Storage
20%
Product Safety
20%
Protein Quality
20%
Vegetable Products
20%
Raw Fruit
16%
Volatile Organic Compound
16%
Aroma Attributes
16%
Consumer Liking
16%
Fruit Quality
10%
Supermarket
10%
Food Industry
10%
Protein Intake
10%
Protein Content
10%
Volatile Fatty Acid
8%
Sweetness
8%