Keyphrases
Enriched Yoghurt
42%
Cheese Analogues
42%
Yogurt Consumption
42%
Milk Fat
42%
Stirred Yoghurt
42%
Potential Health Benefits
42%
Functional Dairy Products
42%
Application Evaluation
42%
Tropical Vegetable
42%
Dairy Food Products
42%
Functional Dairy Food
42%
Pumpkin Juice
42%
Food Formulation
42%
Pumpkin
42%
Liquid Diet
42%
Fortified Yogurt
21%
Solute-solvent
21%
Technological Approaches
14%
Gut Microbiota Modulation
14%
Sult
14%
Appetite Regulation
14%
Satiety Regulation
14%
Nutritional Potential
14%
Non-communicable Disease Prevention
14%
Nutrient Stability
14%
Health Biomarker
14%
Food Processing
14%
Milk Products
14%
Nutrient Retention
14%
Chewiness
14%
Content Property
14%
Human Subjects
14%
Ethical Approval
14%
Pumpkin Seed
14%
Carotene Content
14%
Avoidable Food Waste
14%
Snapping
14%
Hedonic Test
10%
FRAP Method
10%
Novel Food
10%
Quality Technology
8%
Fish Oil
8%
Dairy Matrix
8%
Fat Content
8%
Cardiovascular Health
8%
Flaxseed Oil
8%
Milk Processing
8%
Food Science
8%
High Quality Products
8%
Innovative Strategies
8%
Physicochemical Effects
8%
Microencapsulation
8%
Cheese Quality
8%
Fat Replacement
8%
Functional Potential
8%
Quality Components
8%
Oil Entrainment
8%
Technology Strategy
8%
Minimal Impact
8%
Sensory Effects
8%
Non-thermal Processing
8%
Walnut
7%
Oilseeds
7%
Vegetable Flours
7%
Cardiovascular Risk Reduction
7%
Cheese-like Products
7%
Oil-in-water Emulsion
7%
Protein Matrix
7%
Vegetable Oil
7%
Fat Modification
7%
Cost-effective Production
7%
Emulsion
7%
Algal Oil
7%
Diet Supplementation
7%
Microstructural Properties
7%
Cardioprotection
7%
Fat Extraction
7%
Comparisons with a Control
7%
Yogurt Fermentation
7%
Fermentation Processing
7%
Peroxide Value
7%
Total Fatty Acids
7%
Sensorial Acceptance
7%
Omega-6
7%
Modified Texture
5%
Sensory Acceptance
5%
Quality Approach
5%
Hospital Institution
5%
Sensory Attributes
5%
Health Recovery
5%
INIS
food
100%
patients
42%
reviews
42%
liquids
42%
evaluation
42%
applications
42%
oils
42%
diet
42%
beverages
42%
fruits
42%
vegetables
42%
antioxidants
39%
capacity
35%
fatty acids
32%
solvents
28%
purity
28%
phenols
28%
ethanol
28%
solutes
28%
milk
24%
modulation
21%
diseases
21%
solvent extraction
14%
fats
14%
viability
14%
carotenoids
14%
concentration
14%
values
14%
flavor
14%
emulsions
12%
food processing
10%
vehicles
10%
retention
10%
nutrients
10%
biological markers
10%
encapsulation
10%
stability
10%
information
10%
matrices
10%
regulations
10%
populations
10%
biological availability
10%
fibers
10%
exploration
10%
hospitals
8%
intake
8%
viscosity
7%
fermentation
7%
linolenic acid
7%
storage
7%
water
7%
ph value
7%
control
7%
acidity
7%
comparative evaluations
7%
linoleic acid
7%
processing
7%
peroxides
7%
flaxseed oil
6%
carotenes
6%
Food Science
Yogurt
42%
Fatty Acid Profile
42%
Polyunsaturated Fatty Acid
42%
Sensory Quality
42%
Functional Dairy Food
42%
Potential Health Benefits
42%
Dairy Food Products
42%
Food Formulation
42%
Sensory Attributes
21%
Sensory Acceptance
21%
Food Service
21%
Phenolic Compounds Content
21%
Fatty Acid Sources
18%
Flaxseed
15%
Protein Matrix
14%
Nutritional Potential
14%
Sensory Effects
8%
Oilseed
7%
Health Benefits
7%
Atherogenic Index
7%
Yogurt Samples
7%
Total Fatty Acids
7%
Acidity Value
7%