Keyphrases
Bitter
55%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
45%
Methyl
44%
Chromophore
43%
Furyl
42%
Bitter Compounds
42%
Coffee Beverage
40%
Bitter Taste
38%
Roasted Coffee
36%
Maillard
31%
Coffee
27%
Pentose
26%
Maillard Reaction
25%
Structure Determination
25%
Methylidene
25%
High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS)
24%
Bitterness
24%
Taste Dilution Analysis
24%
Red Wine
24%
Garcinia Buchananii
24%
Polymer Interaction
22%
Taste-active Compounds
21%
Reaction Products
21%
LC-NMR
21%
Enzymatic Browning
21%
Carbohydrates
20%
Taste Enhancer
20%
Xylose
19%
Coffee Brew
19%
Melanoidins
18%
Hexose
18%
Thiamine
18%
Caffeoyl
18%
Chemical Structure
17%
NMR Spectroscopy
17%
Taste Compounds
17%
Metabolic Alterations
17%
Antioxidant System
17%
Maillard Reaction Products
15%
Maillard Products
15%
Human Tumor Cells
15%
Bitter Taste Receptor
14%
2-diones
14%
Bioactive
14%
Hydroxymethyl
14%
Lactones
14%
Quinolizinium
14%
Stem Bark
14%
Tyrosine
14%
Beer
13%
Food Science
Bitter Taste
100%
Sensation of Taste
80%
Aroma Compound
50%
Coffee (Beverage)
42%
Tandem Mass Spectrometry
42%
Liquid Chromatography Mass Spectrometry
40%
Roasted Coffee
32%
Red Wine
30%
High Performance Liquid Chromatography
25%
Amino Acid
22%
Antioxidant
22%
Alanine
20%
Structure Determination
19%
Ultra High Performance Liquid Chromatography
18%
Advanced Glycation End-Product
18%
Melanoidin
18%
Chlorogenic Acid
13%
Sensory Analysis
13%
Taste Enhancers
12%
Linseed Oil
12%
Mint
12%
Trolox Equivalent Antioxidant Capacity
10%
Caffeic Acid
9%
Thermally Processed Foods
9%
Modified atmosphere packaging
8%
Time-of-Flight Mass Spectrometry
8%
Activity Value
8%
Glycation
8%
Tenuazonic Acid
8%
Sensory Characterization
8%
Maillard Reaction Product
7%
Wine Aroma
7%
Flavor Compounds
7%
Lysine
7%
Bread Crumb
6%
Transcription Factor
6%
Artificial Sweetener
6%
Benzene
6%
ORAC Assay
6%
Penicillium roqueforti
6%
Vitamin B1
6%
Phosphorylation
6%
Thermal Food Processing
6%
Deoxynivalenol
6%
Blue Cheese
6%
Black Pepper
6%
Acesulfame Potassium
6%
Steviol Glycoside
6%
Food Grades
6%
Food Industry
6%