Food Science
Camel Milk
100%
Structured Lipids
81%
Probiotics
81%
Yogurt
81%
Bovine Milk
63%
Antioxidant Capacity
62%
Enterococcus
54%
Fermented Milk
54%
Fat Fraction
54%
Milk Yogurt
54%
Docosahexaenoic Acid
54%
Milk Fat
45%
Medium-Chain Fatty Acid
36%
Polyunsaturated Fatty Acid
36%
Streptococcus
34%
Amino Acids
27%
Set Yogurt
27%
Bifidobacterium bifidum
27%
Food Pathogen
27%
Acid Whey
27%
Bioaccessible
27%
High nutritional Value
27%
Bovine Milk Powder
27%
Nutritional Properties
27%
Goat Milk Powder
27%
Water Solubility Index
27%
Oil Absorption
27%
Lactobacillus
27%
Escherichia coli
27%
Human Milk Fat Substitutes
27%
Protein Hydrolysate
27%
Extraction Conditions
27%
Subtilisin
27%
Functional Property of Proteins
27%
Hydrolysate
27%
Enzymatic Interesterification
27%
Powder Physical Properties
27%
Prebiotics
27%
Antioxidant
27%
Powdered Infant Formula
27%
Cooking Time
27%
Stearin
27%
Color Attributes
27%
Bovine Milk Fat
27%
Lactococcus
27%
Sialic Acid
27%
Short Chain Fatty Acid
27%
Phospholipids
27%
Digestibility
27%
Buttermilk
27%
Cheddar Cheese
27%
in Vitro Digestion
27%
Monosaccharide Composition
27%
Clostridia
27%
ABTS Radical Scavenging Activity
27%
Potential Prebiotic
27%
Nutritional Quality Indices
27%
Omega 3 Fatty Acid
27%
Microbial Properties
27%
Texture Properties
27%
Buffalo Milk
27%
Inulin
21%
Staphylococcus aureus
20%
Salmonella typhimurium
20%
Human Milk Fat
18%
Time-of-Flight Mass Spectrometry
18%
Casein
18%
Lipid Composition
18%
Ewe Milk
15%
Listeria monocytogenes
13%
Yogurt Samples
13%
Arachidonic Acid
13%
Low Fat Content
13%
Powder Addition
13%
Probiotic Bacteria
13%
Low-Density Lipoprotein
13%
Prebiotic Properties
13%
Rheological Analysis
13%
Phenolic Compound
12%
Nutritive Value
11%
Protein Glutamine Gamma Glutamyltransferase
9%
Acid Content
9%
Total Fatty Acids
9%
Fatty Acid Positional Distribution
9%
Ultra-High Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry
9%
Food Functionality
9%
Complex Food Matrices
9%
Lactobacillus and Bifidobacterium
9%
Food Science
9%
Ferric Reducing Power
9%
Bifidobacteria
9%
Dairy Technology
9%
Cheese Type
9%
Fat Type
9%
Lipid Quality
9%
Metal Chelating Ability
9%
Sensory Evaluation
9%
Microbial Quality
9%
Maltodextrin
8%
Olein
7%
Keyphrases
Egg Phosphatidylcholine
27%
Mortierella Alpina
27%
Camelus Bactrianus
27%
Acipenser Sinensis
27%
NS40086 Lipase
27%
Egyptian
27%
Milk Fat
27%
Acid Whey
27%
Compound-specific Isotope Analysis
27%
Fat Fraction
27%
Cissus
27%
Goat Milk Powder
27%
Bovine Milk Powder
27%
Ultra-performance Liquid Chromatography Coupled with Quadrupole Time-of-flight Mass Spectrometry
27%
Sphingomyelin Metabolism
27%
Property Evaluation
27%
Yogurt Drink
27%
Barley Powder
27%
Prebiotic Potential
27%
Fecal Fermentation
27%
Gut Microbiota Modulation
27%
LysoPE
27%
CaP Nanoparticles
27%
Human Milk Fat Substitutes
27%
Camel Milk
27%
Chinese Sturgeon
27%
Hydrolysis Properties
27%
Slaughterhouse Waste
27%
Corn Powder
27%
Separation Identification
27%
Evaluation Costs
27%
Stearin
27%
Low-cholesterol Ghee
27%
Powder Quality
27%
Chemical Examination
27%
Cooking Quality
27%
Repeated DNA
27%
Cowpea Genotypes
27%
Anhydrous Milk Fat
27%
Gangliosides
27%
Phospholipid Profile
27%
F-35
27%
Mammalian Milk
27%
Milk Fat Crystallization
27%
Bovine Milk Fat
27%
Single Cell Oil
27%
Soy Extract
27%
Mechanical Effect
27%
Milk Fat Globule Membrane
27%
Phospholipid Molecular Species
27%
Liposome Composition
27%
Buttermilk
27%
Triacylglycerol Profile
27%
Cissus Rotundifolia
27%
Ultrasonic Extraction
27%
Characterization Factor
27%
Chemical Volatiles
27%
Chemical Microstructure
27%
Camelus Dromedarius
27%
Set Stability
27%
Human Gut Microbiota
27%
Biofunctional Activity
27%
Microwave-assisted Deep Eutectic Solvent Extraction
27%
MPS1
27%
Ceratonia Siliqua
27%
Marine Protists
27%
Biotechnological Production
27%
Caprylic Acid
22%
Alcalase 2.4L
21%
Milk Phospholipids
18%
Yogurt Samples
16%
Papain Hydrolysate
16%
LysoPC
14%
Lysophosphatidylserine
14%
Time-of-flight Mass Spectrometry
13%
Faecalibacterium Prausnitzii
13%
Ruminococcus Bromii
13%
Short-chain Fatty Acids Production
13%
Human Milk Lipids
13%
UPC2
13%
Bifida
13%
Butyrate Production
13%
Gut Metabolism
13%
Functional Prediction
13%
Firmicutes-to-Bacteroidetes Ratio
13%
Heterotrophic Protists
13%
DHA Production
13%
Sn-2
12%
Alcalase Hydrolysate
10%
Ewe Milk
10%
Regiospecificity
9%
Ferrous Ion
9%
Chelating Ability
9%
Low Molecular Weight Peptides
9%
Short-chain Fatty Acid-producing Bacteria
9%
Inherent Instability
9%
UPLC-ESI-QTOF-MS
9%
Electrospray Ionization Quadrupole Time-of-flight Mass Spectrometry
9%
Hydrophilic Interaction Liquid Chromatography (HILIC)
9%
Fat Melting
9%
Pharmacology, Toxicology and Pharmaceutical Science
Cissus
54%
Phospholipid
49%
Exopolysaccharide
27%
Liposome
27%
Probiotic Agent
27%
Antibacterial Activity
27%
Antioxidant Capacity
27%
Terpenoid
27%
Flavonoid
27%
Nanoparticle Synthesis
27%
Lactococcus Lactis
27%
Antiinfective Agent
21%
Wound Healing
19%
Malignant Neoplasm
19%
Tumor Growth
13%
Carboxylate
13%
Coumarin Derivative
13%
Phenol
13%
Colorectal Carcinoma
13%
Activated Carbon
13%
Milk Fat
13%
Buffalo
13%
Phytochemical
13%
Cell Viability
13%
Amino Acid
13%
Bacteroidetes
13%
Table Salt
12%
Gram Positive Bacterium
10%
Escherichia coli
10%
Gram Negative Bacterium
10%
Pseudomonas aeruginosa
10%
Clostridium
9%
Staphylococcus Aureus
7%
Salmonella Enterica Serovar Typhimurium
7%
ABTS
7%
Zein
6%
Vitaceae
6%
Inorganic Acid
6%
Wild Plant
6%
Colon Flora
6%
Drug Delivery System
5%
1,1 Diphenyl 2 Picrylhydrazyl
5%
Streptococcus Agalactiae
5%
Antioxidant
5%
Plant Extract
5%
IC50
5%
Phenol
5%
Egg Lecithin
5%
Sulfonic Acid
5%
