Food Science
Ohmic Heating
100%
Chicken Meat
32%
Response Surface Methodology
27%
Roasting
25%
Water Holding Capacity
16%
Breast Meat
12%
Mango Juice
12%
Apple Juice
12%
Food Preservation
12%
Model Food
12%
Modified Atmosphere Packaging
12%
Food Safety
12%
Meat Product
10%
Food Science
9%
Flavonoid
8%
Fourier Transform Infrared Spectroscopy
8%
Food Quality
8%
Raw Fruit
8%
Water Activity
8%
Mass Transfer
8%
Antioxidant Capacity
7%
Poultry Meat
7%
Vitamin C
6%
Carotenoid
6%
Milk Gel
6%
Orange Juice
6%
Ethylene
6%
Food Pathogen
6%
Sensory Properties
6%
Nutritive Value
6%
Food Engineering
6%
Batter
6%
Meat Analog
6%
Food Research
6%
Whole Wheat Bread
6%
Meat Type
6%
Sensory Quality
6%
Drying Kinetics
6%
Furosine
6%
Chemical Quality
6%
Salmonella
5%
Differential Scanning Calorimetry
5%
Keyphrases
Food Industry
16%
Sensitivity Analysis
14%
Grape Cane
12%
Extraction System
12%
Chicken Meat
12%
Model Prediction
10%
Standardized Regression Coefficients
9%
Mathematical Model
9%
Seaweed
9%
Uncertainty Analysis
8%
Dielectric Barrier Discharge Cold Plasma
8%
Water Holding Capacity
7%
Mango Juice
6%
Acid Milk Gel
6%
Food Products
6%
Water Retention
6%
Model Output
6%
Modified Atmosphere Packaging
6%
Modeling Techniques
6%
Semi-empirical Modeling
6%
3D Model
6%
Phytochemical Profile
6%
Modeling Process
6%
Mealworm Protein
6%
Water System
6%
Machine Learning
6%
Decision Support
6%
Morris Screening Method
6%
Hybrid Drying
6%
Under Uncertainty
6%
Refrozen
6%
Sensitivity Method
6%
Cereals
6%
Model Uncertainty
6%
Multispectral Sensor
6%
Bioactive Composition
6%
Roasting Time
6%
Strawberry
6%
Drying Methods
6%
Edible Insect Protein
6%
Monte Carlo Simulation
6%
Industry 4.0 Era
6%
Food Safety
6%
Mechanistic Model
6%
Aquafaba
6%
Physicochemical Properties
6%
Resveratrol
6%
Output Variable
6%
Oven Roasting
6%
Ohmic Heating
6%
Engineering
Mathematical Model
19%
Computational Fluid Dynamics
17%
Modified Atmosphere Packaging
12%
Plasma Treatment
12%
Drying System
12%
Extraction System
12%
Model Prediction
10%
Input Parameter
10%
Dielectrics
9%
Young's Modulus
8%
Mechanistic Model
6%
Learning Approach
6%
Conservation of Mass
6%
Nanocomposites
6%
Darcy Equation
6%
Partial Differential Equation
6%
Equation Model
6%
Extrusion Process
6%
Equilibrium Temperature
6%
Regularization
6%
State Variable
6%
Heating Time
6%
Simple Model
6%
Conservation of Energy
6%
Microstructure
6%
Empirical Model
6%
Root Mean Square Error
6%
Cold Chain
6%
Momentum Transfer
5%
Experimental Result
5%
