Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators

Keyphrases

• Molecular Characterization 100%
• Metabolomics 100%
• Cooking Methods 100%
• Thermal Reaction 100%
• Food Exposure Markers 100%
• Everyday Life 50%
• High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS) 50%
• Amino Acids 50%
• Process-based 50%
• Dense Layer 50%
• Maillard Reaction 50%
• Food Thermal Processing 50%
• Thermal Degradation Products 50%
• Animal Source Foods 50%
• Non-volatile Compounds 50%
• Fourier Transform Ion Cyclotron Resonance Mass Spectrometry (FT-ICR MS) 50%
• Plant-based Foods 50%
• Molecular Information 50%
• Food Items 50%
• Plant Secondary Metabolites 50%
• Food Play 50%
• Heat Sensitivity 50%
• Process Matrix 50%
• Food Composition 50%
• Thermal Process 50%
• Food Control 50%
• Semi-volatile Compounds 50%
• Plant Carbohydrate 50%
• Molecular Space 50%
• Metabolomics Study 50%
• Untargeted Profiling 50%

Food Science

• Liquid Chromatography Mass Spectrometry 100%
• Ultra High Performance Liquid Chromatography 100%
• Animal-Based Food 100%
• Food Safety 100%
• Fourier Transform Ion Cyclotron Resonance Mass Spectrometry 100%
• Plant-Based Food 100%
• Food Composition 100%
• Glycation 100%
• Thermal Processing 100%
• Amino Acid 100%