Colección: TEMAS
| Temas | Cantidad |
|---|---|
| Absorption | 1 |
| Adesão | 1 |
| Albumin | 1 |
| Aldehydes - Analysis | 1 |
| Antimicrobiano | 1 |
| Antioxidant | 1 |
| Biospeckle laser | 1 |
| Butter | 1 |
| Coffee fermentation | 1 |
| Color | 2 |
| Comminuted and scalded saugsage | 1 |
| Complexity | 1 |
| Cooking yield | 1 |
| Cucurbitaceae | 1 |
| Dehydration | 1 |
| Environmental perception | 1 |
| Esters - Analysis | 1 |
| Female | 1 |
| Fermentation | 1 |
| Filamentous fungi | 1 |
| Food safety | 1 |
| Fresh-cut | 1 |
| Fruit - Chemistry | 1 |
| GAB | 1 |
| Gum arabic | 1 |
| Humans | 1 |
| Inertia moment | 1 |
| Isokinetic compensation | 1 |
| KCl | 1 |
| Litchi - Chemistry | 1 |
| Male | 1 |
| Meat | 1 |
| Mineral | 1 |
| Monosodium glutamate | 2 |
| Nanopartículas de prata | 1 |
| Optimization | 1 |
| Organic | 1 |
| Pectin | 1 |
| Pectinolytic enzymes | 1 |
| Physicochemical Phenomena | 1 |
| Potassium chloride | 1 |
| Potassium phosphate | 1 |
| Principal component analysis | 1 |
| Resilience thinking | 1 |
| Response surface methodology | 1 |
| Saccharomyces cerevisiae - Growth - Development | 1 |
| Saccharomyces cerevisiae - Metabolism | 1 |
| Sanitizante | 1 |
| Socio-ecological system | 1 |
| Spray dryer | 1 |
| Storage | 1 |
| Taste | 1 |
| Temporal dominance of sensations | 1 |
| Tenderness | 1 |
| Texture | 1 |
| Time intensity | 1 |
| University students | 1 |
| Volatile organic compounds - Analysis | 1 |
| Wine - Analysis | 1 |