Agriculture & Biology
texture
functional foods
food industry
product development
mouth
flavor
foods
pins
Salmo salar
Oncorhynchus mykiss
salmon
carrots
mastication
Scomber scombrus
bones
Singapore
Litchi
methodology
postharvest storage
new products
enriched foods
Litchi chinensis
grain foods
odors
electronic nose
fillets
tomography
consumer attitudes
stickiness
food acceptability
mackerel
consumer acceptance
trout
cooking
seafoods
meta-analysis
calcium chloride
muffins
collagenase
malate dehydrogenase
yogurt
odor compounds
headspace analysis
phenolic compounds
manufacturing
glucosides
cashew nuts
vitamins
X-radiation
sensory evaluation
Medicine & Life Sciences
Food
Daucus carota
Energy Drinks
Food Industry
flavan-3-ol
Litchi
neodymium pyrocatechin disulfonate
cyanidin 3-O-glucoside
Bone Nails
X Ray Tomography
Beverages
Mastication
Salmo salar
Fortified Food
Functional Food
Menthol
Malate Dehydrogenase
Anthocyanins
Solanum tuberosum
Salmon
Mouthwashes
Sugars
Oncorhynchus mykiss
Monophenol Monooxygenase
Age Groups
Argon
Edible Grain
Water
Thirst
New Zealand
Protons
Anacardium
malvidin-3-glucoside
Nitrogen
Vitamins
Electrolytes
Fruit
Sports
Carbohydrates
Young Adult
Taste Threshold
Meta-Analysis
Antioxidants
Amino Acids
1-Propanol
Industry
Aptitude
Health Promotion
Peer Influence
Temperature
Chemical Compounds
Dextrins
Nuclear magnetic resonance
1-Propanol
Malate Dehydrogenase
Static analysis
Mass spectrometry
Monophenol Monooxygenase
Gas chromatography
Argon
Carotenoids
Odorants
Alkenes
Protons
Nitrogen
Vitamins
Sugars
Chemical analysis
Ketones
Aldehydes
Sulfur
Cooking
Antioxidants
Glucose
selinene
Chlorogenic Acid
zingiberene
terpinolene
sabinene
Flavors
myrcene
elemene
Maltose
caryophyllene
isoborneol
Camphor
furan
Limonene
Alcohols
Ascorbic Acid
Styrene
Sesquiterpenes
Enzymes
Substrates
Polystyrenes
Ice
Density (specific gravity)
Esters
Dynamic analysis
Acids