Keyphrases
Bioaccessibility
47%
Antioxidant Activity
46%
Antioxidant Properties
33%
Total Phenolic Content
31%
Response Surface Methodology
30%
Sensory Characteristics
30%
Biochemical Composition
30%
Seed Oil
30%
Compositional Properties
30%
Antioxidant Activity in Vitro
30%
Phoenix Dactylifera
30%
Date Palm
30%
Phenolic Extract
25%
Extraction Optimization
25%
Plant-based Foods
23%
Polyphenolic Compounds
23%
Novel Plants
22%
Phenolic Compounds
22%
Biopolymers
21%
Food Bioactives
20%
Algerian
20%
Plant-based Milk Alternatives
20%
Protein Extraction
18%
Antioxidant
18%
Health Benefits
16%
Encapsulation Efficiency
16%
Functional Properties
16%
Chitosan
16%
Antioxidant Capacity
15%
Polyphenols
15%
Enhanced Solubility
15%
Pollen Extract
15%
Proliposomes
15%
Sour Cherry Kernel
15%
Nano-drug Delivery System
15%
Storage Stability
15%
Plant-based Meat Analogues
15%
Halopteris Scoparia
15%
Macroalgae
15%
In Vitro Bioaccessibility
15%
Waste Optimization
15%
Fatty Acid Profile
15%
Natural Bioactive Compounds
15%
Angiotensin-converting Enzyme Inhibitor (ACEi)
15%
Protein Extract
15%
3D-printable
15%
Plum
15%
3D Food Printer
15%
Protein Hydrolysate
15%
Encapsulation Stability
15%
Food Science
Antioxidant Capacity
100%
Antioxidant
53%
Flavonoid
32%
Oilseed
30%
Date Palm
30%
Response Surface Methodology
29%
Amino Acid
25%
Plant-Based Food
24%
Bioactive Compound
24%
Phenolic Compound
24%
Thermostability
22%
Maltodextrin
17%
Milk Substitute
17%
Protein Content
16%
Food Industry
15%
Plant-Based Meat
15%
In Vitro Digestibility
15%
Bioactive Properties
15%
Technological Property
15%
Meat Analog
15%
Structured Lipids
15%
Enzyme Assisted Extraction
15%
3D Food Printer
15%
Sourdough
15%
Sour Cherry
15%
DPPH Assay
15%
Fatty Acid Profile
15%
Phaseolus vulgaris
15%
Plum
15%
Phenolic Acids Profile
15%
Gluten-free Sourdough
15%
Pistachio
15%
Hazelnut Oil
15%
Plant-Based Meat Analogues
15%
Spray Drying
15%
in Vitro Digestion
15%
Polyphenol
15%
Conjugated Linoleic Acid
15%
Esterification
15%
Snack Food
15%
Storage Stability
15%
Vegan
15%
Pastry
15%
Microencapsulation
15%
Yogurt
15%
Tocopherol
12%
Differential Scanning Calorimetry
11%
Protein Hydrolysate
11%
Fourier Transform Infrared Spectroscopy
11%
Anthocyanin
8%