Keyphrases
Alkylphenols
53%
Antioxidant
20%
Antioxidant Activity
38%
Apple Peel
21%
Arylsulfatase
21%
Aspergillus Spp
35%
Ayran
53%
Bioactivity
21%
Black Aspergilli
20%
Caseinomacropeptide
53%
Cheddar Cheese
17%
Cheese
78%
Cheese Powder
17%
Cow Milk
24%
Enzymatic Browning
17%
Fermentation
100%
Fermented Dairy Beverage
35%
Hazelnut
28%
Heat Treatment
56%
High-frequency Ultrasound
35%
High-intensity Ultrasound Treatment
21%
Imitation Cheese
58%
Lactic Acid Bacteria
26%
Lipolysis
26%
Low Protein
39%
Meltability
23%
Milk
78%
Particle Size
23%
Phenolic Antioxidants
21%
Phenolic Compounds
20%
Physical Properties
66%
Plant-based Foods
35%
Processed Cheese
35%
Protein Content
39%
Proteolysis
29%
Rehydration Properties
17%
Rheological Properties
49%
Salt Effect
35%
Salt Level
35%
Serum Separation
64%
Sheep
25%
Sheep Milk
27%
Shelf Life
21%
Stabilizer
31%
Storage Stability
24%
Total Phenolic Content
25%
Water Level
17%
White Cheese
35%
Yogurt
27%
Yogurt Drink
38%
Food Science
Acidification
26%
Antinutrients
17%
Antioxidant
53%
Antioxidant Capacity
55%
Aspergillus
41%
Casein
17%
Cheddar Cheese
17%
Cheese Spread
17%
Cheese Type
11%
Chestnut
17%
Cow Milk
22%
Fermented Dairy Product
8%
Fermented Milk
35%
Flavonoid
25%
Food Waste
7%
Free Fatty Acids
25%
Fresh Cheese
8%
Goat Milk
17%
Hard Cheese
17%
Hazelnut
35%
High Performance Liquid Chromatography
8%
Hydrocolloid
35%
Lactic Acid Bacteria
29%
Lactobacillus
8%
Lactococcus
8%
Liquid Chromatography Mass Spectrometry
8%
Low Fat Milk
8%
Micronutrient
17%
Milk Protein
11%
Modified Atmosphere Packaging
17%
Natural Antioxidant
7%
Nutritive Value
26%
Pasteurization
8%
Phenolic Compound
26%
Plant-Based Food
48%
Polyphenol
12%
Pomegranate
14%
Processed Cheese
35%
Quercetin
5%
Rennet
35%
Response Surface Methodology
26%
Rice Flour
17%
Sensory Properties
23%
Sheep Milk
58%
Tandem Mass Spectrometry
8%
Thixotropy
11%
Vitamin C
8%
Water Activity
5%
Whey Cheese
17%
Yogurt
74%
