Keyphrases
Bitter
58%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
48%
Methyl
46%
Chromophore
46%
Furyl
45%
Bitter Compounds
43%
Coffee Beverage
43%
Bitter Taste
40%
Roasted Coffee
38%
Maillard
33%
Coffee
29%
Pentose
27%
Maillard Reaction
27%
Structure Determination
27%
Methylidene
27%
High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS)
25%
Taste Dilution Analysis
25%
Red Wine
25%
Garcinia Buchananii
25%
Polymer Interaction
23%
Taste-active Compounds
22%
Reaction Products
22%
LC-NMR
22%
Enzymatic Browning
22%
Carbohydrates
21%
Taste Enhancer
21%
Xylose
21%
Coffee Brew
20%
Bitterness
19%
Melanoidins
19%
Hexose
19%
Thiamine
19%
Caffeoyl
19%
Chemical Structure
18%
NMR Spectroscopy
18%
Taste Compounds
18%
Metabolic Alterations
18%
Antioxidant System
18%
Maillard Reaction Products
16%
Maillard Products
15%
Human Tumor Cells
15%
Bitter Taste Receptor
15%
2-diones
15%
Bioactive
15%
Hydroxymethyl
14%
Lactones
14%
Quinolizinium
14%
Stem Bark
14%
Tyrosine
14%
Beer
14%
Food Science
Bitter Taste
100%
Sensation of Taste
84%
Aroma Compound
46%
Coffee (Beverage)
45%
Tandem Mass Spectrometry
44%
Liquid Chromatography Mass Spectrometry
42%
Roasted Coffee
34%
Red Wine
25%
Amino Acid
24%
Antioxidant
23%
High Performance Liquid Chromatography
23%
Alanine
21%
Structure Determination
20%
Ultra High Performance Liquid Chromatography
19%
Advanced Glycation End-Product
19%
Melanoidin
19%
Chlorogenic Acid
14%
Taste Enhancers
12%
Linseed Oil
12%
Mint
12%
Trolox Equivalent Antioxidant Capacity
10%
Caffeic Acid
10%
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
8%
Flavor Compounds
7%
Sensory Analysis
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%
Stable Isotope Dilution Assay
6%