Agriculture & Biology
French fries
98%
frying oil
95%
chemometrics
84%
liquid chromatography
71%
aldehydes
68%
mass spectrometry
59%
kinetics
46%
soybean oil
36%
cluster analysis
21%
principal component analysis
20%
fried foods
17%
acrolein
16%
fatty acids
16%
canola oil
14%
derivatization
14%
thermal stress
13%
corn oil
12%
extracts
12%
quantitative analysis
10%
lipid peroxidation
9%
duration
7%
Medicine & Life Sciences
Aldehydes
84%
Liquid Chromatography
73%
Oils
70%
Mass Spectrometry
63%
Kinetics
50%
Soybean Oil
50%
varespladib methyl
36%
Principal Component Analysis
24%
Cluster Analysis
21%
n-hexanal
20%
Fatty Acids
20%
Rapeseed Oil
18%
Unsaturated Fats
18%
Oil and Gas Fields
17%
Acrolein
17%
4-hydroxy-2-nonenal
15%
Corn Oil
15%
Heat-Shock Response
12%
Food
8%
Lipids
7%
Chemical Compounds
Fries Rearrangement
100%
Chemometrics
71%
Aldehyde
48%
Soybean Oil
40%
Liquid
37%
Molecular Cluster
30%
Fatty Acid
18%
Pentanal
18%
Canola Oil
16%
Corn Oil
16%
Hexanal
15%
Acrolein
13%
Liquid Chromatography Mass Spectrometry (LCMS)
12%
Marker
10%
Food
8%
Lipid
8%
Oxidation Reaction
5%