Keyphrases
Plant-based Milk Alternatives
88%
Sensory Characteristics
75%
Bioaccessibility
75%
Antioxidant Activity in Vitro
75%
Fatty Acids
66%
Antioxidant
57%
Bioactive Compounds
56%
Macroalgae
56%
Novel Plants
56%
Total Phenolic Content
50%
Halopteris Scoparia
47%
Fatty Acid Profile
47%
Phenolic Compounds
45%
Biological Activity
44%
Food Industry
40%
Brown Macroalgae
37%
Soluble Carbohydrates
37%
Plant-based Meat Analogues
37%
Proximate Analysis
37%
Protein Extract
37%
3D-printable
37%
Protein Extraction
37%
Protein Hydrolysate
37%
Biological Health
37%
Pistacia Vera
37%
Technological Properties
37%
Gluten-free Sourdough
37%
Bioavailability Study
37%
Phaseolus Vulgaris
37%
Beetroot
37%
Kidney Bean
37%
Sourdough
37%
Sensorial Attributes
37%
Plant-based Beverages
37%
Ultrasonic-assisted Enzymatic Extraction
37%
Scoparia
37%
Sandalwood
37%
Santalum
37%
Chemical Properties
37%
Bioactive Properties
37%
Physical Attributes
37%
Pastry
37%
Plant-based
37%
Anti-infective
37%
Senna Plant
37%
Alternative Plants
37%
Amino Acids
37%
Legumes
37%
Siirt
37%
Printability
37%
Food Science
Antioxidant Capacity
100%
Milk Substitute
80%
Amino Acid
62%
Bioactive Compound
50%
Antioxidant
45%
Plant-Based Meat
37%
Bioactive Properties
37%
Technological Property
37%
Meat Analog
37%
Enzyme Assisted Extraction
37%
Sourdough
37%
Fatty Acid Profile
37%
Phaseolus vulgaris
37%
Gluten-free Sourdough
37%
Pistachio
37%
Plant-Based Meat Analogues
37%
Snack Food
37%
Vegan
37%
Pastry
37%
Phenolic Compound
30%
Protein Hydrolysate
28%
Protein Content
23%
Sensory Evaluation
17%
Response Surface Methodology
16%
Fermentation
15%
Sensory Attributes
15%
Gluten
15%
Food Industry
14%
Unsaturated Fatty Acid
12%
Umami
12%
Chewiness
12%
Nutritive Value
12%
Saffron
12%
Texture Profile
12%
Functional Food
12%
Cooking Loss
12%
Sensory Acceptance
10%
Lipid Composition
10%
Foaming Capacity
9%
Tyrosine
9%
Vegetable Protein
9%
Differential Scanning Calorimetry
9%
Enzymatic Hydrolysis
9%
Essential Amino Acid
9%
Leucine
9%
Lysine
9%
Fourier Transform Infrared Spectroscopy
9%
Lactic Acid Bacteria
7%
Bean Flour
7%
Broad Bean
7%