Keyphrases
Modified Atmosphere Packaging
100%
Irradiation
67%
Gamma Irradiation
67%
Spices
35%
Meatball
35%
Ready-to-cook
35%
Thyme
33%
Ground Beef
33%
Polyurethane Films
31%
Black Pepper
30%
Microbial Quality
30%
Apple Slices
29%
Radiation Dose
29%
Fresh Produce Packaging
27%
Respiration Rate
27%
Thymus Vulgaris
26%
Beef Products
26%
Refrigerated Storage
25%
Fresh-cut Fruit
23%
Sensory Properties
22%
Dense Phase Carbon Dioxide
21%
Packaging Materials
21%
Antioxidant Activity
20%
Escherichia Coli O157
19%
Piper Nigrum
19%
Fresh-cut
19%
Modified Atmosphere
19%
Shelf Life
19%
O2 Permeability
18%
Ag-Ti
17%
Cellulose Nanocrystals
17%
TiCu
17%
Hydroxylapatite
17%
Bacillus
17%
Preparation Method
17%
Temperature-humidity Index
17%
Indicus
17%
Shape Memory Polyurethane
17%
Potato
17%
Radiation Effects
17%
Lactose
17%
Prebiotic Carbohydrates
17%
Galacto-oligosaccharides
17%
Enzymatic Synthesis
17%
Physicochemical Properties
17%
Escherichia Coli
16%
Decontamination
15%
CO2 Concentration
15%
Ultraviolet-C
14%
Elevated CO2
14%
Food Science
Modified atmosphere packaging
35%
Fresh-cut
28%
Microbial Quality
27%
Thyme
20%
Beef Products
17%
Packaging Material
13%
Vegetable Products
13%
Processed Vegetable
13%
Sensory Properties
12%
Black Pepper
11%
Antioxidant Capacity
11%
Shelf Life
11%
Ground Beef
8%
Apple Slices
8%
Dense-Phase Carbon Dioxide
8%
Apple Cider
8%
Cysteine
8%
Convective Drying
8%
Gas Chromatography
8%
Brined Cheese
8%
Food Irradiation
8%
Maltitol
8%
Retentate
8%
Whey Protein Isolate
8%
Edible Film
8%
Drying Rate
8%
Processed Fruit
8%
Ethylene Scavenger
8%
Minimally Processed Apples
8%
Meatball
8%
Probiotic Culture
8%
Color Quality
8%
Foodborne Pathogenic Bacteria
8%
Ready-to-cook
8%
Consumer Awareness
8%
Conventional Heat Treatment
8%
Dark Chocolate
8%
Microbial Inactivation
8%
Escherichia coli
8%
Sucrose
8%
Active Packaging
8%
Average Moisture Content
8%
Osmotic Membrane Distillation
8%
Modified Atmosphere
6%
Microbial Count
6%
Raw Fruit
6%
Storage Period
6%
Total Aerobic Mesophilic Bacteria
6%
High Pressure Processing
6%
Refrigerated Storage
6%
