Food Science
Volatile Organic Compound
100%
Extra Virgin Olive Oil
85%
Soft Independent Modeling of Class Analogy
81%
Differential Scanning Calorimetry
71%
Volatile Agent
64%
Antioxidant Capacity
64%
Analysis of Variance
60%
Oleic Acid
42%
Sensory Properties
42%
Fruit Juice
42%
Linoleic Acid
42%
Dried Milk
42%
Sunflower Oil
42%
Protocatechuic Acid
42%
Protein Content
42%
Phenolic Acids
42%
Food Authenticity
42%
Taste Profile
42%
Food Fraud
42%
Food Development
42%
Coffee Samples
42%
Salmon Salmo Salar
42%
Grape Juice
42%
Milk Fat
42%
Oil Sample
28%
Gas Chromatography
28%
Adulteration
24%
Food Adulteration
21%
Isotope Ratio Mass Spectrometry
21%
Food Research
21%
Food Science
21%
Lipid Composition
21%
Espresso Coffee
21%
Wheat Sample
21%
Camel Milk
21%
Horse Milk
21%
Time-of-Flight Mass Spectrometry
21%
Vegetable Oil
20%
Electronic Tongue
17%
Water Buffalo Milk
14%
Goat Milk Fat
14%
Donkey Milk
14%
Sheep Milk
14%
Antioxidant Properties
8%
Phenolic Compound
8%
Buffalo Milk
7%
Medicine and Dentistry
near Infrared Spectroscopy
42%
Fatty Acid
42%
Age Determination
42%
Volatile Agent
42%
Blood Stain
42%
Partial Least Squares Regression
37%
Discriminant Analysis
32%
Volatile Organic Compound
10%
Vegetable Oil
10%
near Infrared Reflectance Spectroscopy
5%
Optical Spectroscopy
5%