Vincenzo Fogliano

Food Science

1. Melanoidin 100%
2. Digestible Protein 86%
3. Glycation 81%
4. Polyphenol 79%
5. Food Matrix 78%
6. Starch 76%
7. Edible Insects 75%
8. Iron 74%
9. Volatile Organic Compound 66%
10. Starch Digestibility 64%
11. Nutritive Value 63%
12. Mayonnaise 62%
13. Fat Content 61%
14. Digestibility 55%
15. Nutrition 54%
16. Condiment 54%
17. Advanced Glycation End-Product 54%
18. Lactose 54%
19. Food Ingredient 52%
20. Cooking Time 51%
21. Food systems 48%
22. Amino Acid 46%
23. Lentil 46%
24. Protein Isolates 44%
25. Porridge 44%
26. Lipid Oxidation 43%
27. Shelf Life 42%
28. Turmeric 41%
29. Active Packaging 41%
30. Gastrointestinal Digestion 41%
31. Phenolic Compound 40%
32. Tryptophan 40%
33. Functional Ingredients 40%
34. In Vitro Digestibility 40%
35. Volatile Agent 39%
36. Nutritional Composition 39%
37. Cocoa Nibs 38%
38. Sensation 38%
39. Antimicrobial Packaging 38%
40. Carotenoid 38%
41. Confocal Microscopy 38%
42. Solid-State Fermentation 37%
43. Antioxidant 37%
44. Sensation of Taste 34%
45. Soy Protein 34%
46. Volatile Profile 34%
47. Table Salt 33%
48. Hydrolysate 33%
49. Food Industry 32%
50. Processed Food 31%