Keyphrases
Thermal Treatment
100%
Adduct Formation
100%
Flavor Compounds
100%
Food Pasteurization
100%
Food Sterilization
100%
β-lactoglobulin (β-Lg)
100%
Covalent Adduct
100%
Pasteurization
83%
Thermal Processing
50%
Extent of Reaction
33%
Processing Conditions
33%
Sterilization
33%
High Temperature Short Time
33%
Sterilization Condition
33%
Coagulation
16%
Alcohol
16%
Food Industry
16%
Methyl
16%
Ketones
16%
Chemical Reaction
16%
Isothiocyanates
16%
Heat Treatment
16%
MS Analysis
16%
Room Temperature
16%
Thermal Conditions
16%
Alkenes
16%
Aldehydes
16%
Temperature Rise
16%
Ambient Temperature
16%
Functional Groups
16%
Electrospray Ionization Mass Spectrometry
16%
Schiff Base
16%
Lactones
16%
Ultra-high Temperature
16%
Reaction Mixture
16%
Disulfide Linkage
16%
Mixture Prior
16%
Eugenol
16%
Vanillin
16%
Covalent Interaction
16%
Unsaturated Ketones
16%
4-Vinylphenol
16%
Storage Temperature
16%
Methyl Anthranilate
16%
2-Cyclopenten-1-one
16%
Thiol Compounds
16%
Covalent Reaction
16%
β-diketone
16%
Microbial Safety
16%
2-Methylthiophene
16%
Ambient Storage
16%
Ultra-high Temperature Sterilization
16%
Short-time Heat Treatment
16%
UPLC-ESI-QTOF-MS
16%
Dimethyl Sulfone
16%
Terpene Esters
16%
Aza-Michael Addition
16%
3-Acetylpyridine
16%
Food Science
Pasteurization
100%
Lactoglobulin
100%
Flavor Compounds
100%
Thermal Processing
50%
Electrospray Ionization
33%
High-Temperature Short-Time Pasteurization
16%
Food Industry
16%
Storage Temperature
16%
Thermal Sterilization
16%
Microbial Safety
16%
High Temperature Short Time
16%
Ultra-high Temperature Sterilization
16%