Food Science
Asparagine
100%
Water Activity
66%
Reducing Sugar
66%
Table Salt
33%
Antioxidant
33%
Dietary Intake
33%
Tandem Mass Spectrometry
33%
Breakfast Cereal
33%
Maillard Reaction Product
33%
Liquid Chromatography Mass Spectrometry
33%
Acrylamide Formation
33%
Fructose
33%
Thermally Processed Foods
33%
Keyphrases
Acrylamide
100%
Asparagine
37%
Reducing Sugar
25%
Water Activity
25%
L-asparaginase
12%
Maillard Reaction Products
12%
Breakfast Cereals
12%
Radical Content
12%
Thermally Processed Foods
12%
Citric Acid
12%
Potato
12%
Relative Concentration
12%
French Fries
12%
Cereals
12%
Sodium Chloride Solution
12%
Bread
12%
Crisps
12%
Food Products
12%
Dietary Intake
12%
Antioxidant
12%
Vegetables
12%
Fructose
12%
MS Method
12%
Processing Temperature
12%
National Food
12%
Acrylamide Formation
12%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
12%
Rate-determining Step
12%
Formation Pathway
12%
Activation Energy
12%