Keyword Index

A

  • Adulterants Analyzing Cinnamon Spice Adulteration with Spectroscopy: The Influence of Data Preprocessing on Multivariate Prediction Models [Volume 13, Issue 1, 2025-2026, Pages 1-12]

C

  • Chemometrics Analyzing Cinnamon Spice Adulteration with Spectroscopy: The Influence of Data Preprocessing on Multivariate Prediction Models [Volume 13, Issue 1, 2025-2026, Pages 1-12]

D

  • Data Preprocessing Analyzing Cinnamon Spice Adulteration with Spectroscopy: The Influence of Data Preprocessing on Multivariate Prediction Models [Volume 13, Issue 1, 2025-2026, Pages 1-12]
  • Density Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]

F

  • Food Safety Analyzing Cinnamon Spice Adulteration with Spectroscopy: The Influence of Data Preprocessing on Multivariate Prediction Models [Volume 13, Issue 1, 2025-2026, Pages 1-12]

H

  • Hardness Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]
  • Hydrolysates Physicochemical and structural properties assessment of rice bran oil and proteins [Volume 13, Issue 1, 2025-2026, Pages 37-60]

K

  • Kinetic Modelling Kinetic Modeling of Physicochemical Changes in Protein Bars Fortified with Spirulina and Phycocyanin during Storage [Volume 13, Issue 1, 2025-2026, Pages 23-35]

M

  • Microalgae Kinetic Modeling of Physicochemical Changes in Protein Bars Fortified with Spirulina and Phycocyanin during Storage [Volume 13, Issue 1, 2025-2026, Pages 23-35]

O

  • Oil Extraction Physicochemical and structural properties assessment of rice bran oil and proteins [Volume 13, Issue 1, 2025-2026, Pages 37-60]
  • Oxidation Kinetic Modeling of Physicochemical Changes in Protein Bars Fortified with Spirulina and Phycocyanin during Storage [Volume 13, Issue 1, 2025-2026, Pages 23-35]

P

  • Protein Composition Physicochemical and structural properties assessment of rice bran oil and proteins [Volume 13, Issue 1, 2025-2026, Pages 37-60]

R

  • Rice bran Physicochemical and structural properties assessment of rice bran oil and proteins [Volume 13, Issue 1, 2025-2026, Pages 37-60]

S

  • Sensory evaluation Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]
  • Shelf life Kinetic Modeling of Physicochemical Changes in Protein Bars Fortified with Spirulina and Phycocyanin during Storage [Volume 13, Issue 1, 2025-2026, Pages 23-35]
  • Spectral Analysis Analyzing Cinnamon Spice Adulteration with Spectroscopy: The Influence of Data Preprocessing on Multivariate Prediction Models [Volume 13, Issue 1, 2025-2026, Pages 1-12]

V

  • Viscosity Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]

Y

  • Yellowness index Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]