Food Science
Antioxidant Capacity
100%
Yogurt
54%
Black Tea
36%
Sinecatechins
36%
Bioactive Compound
36%
Flavonoid
23%
Organoleptic Property
18%
Food Intake
18%
Nutritional Analysis
18%
Arrhenius Model
18%
Field Emission Scanning Electron Microscopy
18%
Shelf Life
18%
Accelerated Shelf-life
18%
Protein Content
16%
Phenolic Total
13%
Total Phenolic Content
13%
Total Flavonoids
11%
Color Characteristics
9%
Total Flavonoid Content
9%
Amino Acid
9%
Carboxylate
9%
Antioxidant
8%
Nutritive Value
7%
Food Additive
6%
Organoleptic
6%
Phenolic Content
5%
Agricultural and Biological Sciences
Black Tea
36%
Antioxidant Activity
36%
Camellia Sinensis
36%
Microbial Activity
27%
Methane
18%
Yogurt
18%
Bioactive Compound
18%
Food Intake
18%
Bone Structure
18%
Prevention Strategies
18%
Clarias gariepinus
18%
Channa striata
18%
Scanning Electron Microscopy
18%
X-Ray Diffraction
18%
Bioavailability
18%
Flavonoid
12%
Antioxidant
11%
Kerogen
9%
Anterior Cruciate Ligament
9%
Gas Chromatography
9%
Aquatic Environment
9%
Macrophyte
9%
Geochemistry
9%
Apoidea
9%
Phytochemical
9%
Rubella Virus
9%
Environmental Factor
9%
Zymomonas mobilis
9%
Spectrometer
9%
Streptomyces
6%
Earth and Planetary Sciences
Alkane
30%
Aliphatic Hydrocarbon
24%
Organic Geochemistry
24%
Indonesia
18%
Coalbed Methane
18%
Chloroform
6%
Subbituminous Coal
6%
Isoprenoid
6%
Gas Chromatography Mass Spectrometry
6%
Source Rock
6%
Depositional Process
6%
Methyl Alcohol
6%
Depositional Environment
6%
Macrophytes
6%
Aquatic Environment
6%
Spectrometer
6%
Chlorine Compounds
6%
Gas Chromatography
6%
Thermal Maturity
6%
Kerogen
6%
Fractionation
6%
Origin of Organic Matter
6%
Oxic Condition
6%
Organic Matter
6%