Medicine & Life Sciences
Betalains
97%
astaxanthine
79%
prosopis gum
65%
oleoresins
65%
Dalbergia
62%
quinone methide
62%
Prosopis
61%
Coffee
61%
Opuntia
59%
Color
58%
maltodextrin
58%
Cactaceae
56%
Anthocyanins
55%
Antioxidants
55%
Azo Compounds
44%
vitamin B 12 factor III
41%
obtusaquinone
40%
Fruit
39%
viscosin
39%
Betaxanthins
38%
vestitol
37%
Sustainable Development
36%
Gelatin
35%
Yogurt
35%
Salinity
33%
lemon oil
32%
Carbon-13 Magnetic Resonance Spectroscopy
31%
Coffea
31%
Agave
31%
C.I. Reactive Violet 5
30%
Food Coloring Agents
29%
reactive orange 16
29%
Beverages
29%
Food Industry
29%
Halomonas
29%
Biofuels
28%
Fusarium
28%
gellan gum
27%
Hibiscus
27%
Remazol black B
26%
Gum Arabic
26%
Proton Magnetic Resonance Spectroscopy
26%
polyvinylidene fluoride
26%
Food
26%
Waste Water
25%
Pyrus
25%
Hexachlorocyclohexane
25%
Candy
25%
Water
24%
Hot Temperature
24%
Engineering & Materials Science
Wastewater
100%
Biodegradation
95%
Ultrafiltration
76%
Antioxidants
73%
Food waste
59%
Pigments
56%
Polyphenols
54%
Volatile fatty acids
51%
Byproducts
51%
Fermentation
51%
Biomass
49%
Bacteria
49%
Azo dyes
49%
Microorganisms
47%
Coffee
46%
Dyes
45%
Physicochemical properties
44%
Membranes
42%
Biological materials
41%
Carbohydrates
41%
Degradation
40%
Recovery
37%
Feedstocks
37%
Organic pollutants
33%
Chemical oxygen demand
32%
Biogas
30%
Biofilms
30%
Anthocyanins
30%
Turbidity
29%
Adsorption
29%
Pesticides
29%
Bioreactors
28%
Cyclodextrins
28%
Electrooxidation
28%
Cocoa
28%
Amylases
27%
Essential oils
27%
Microencapsulation
26%
Particle size
26%
Aromatic compounds
26%
Biofuels
26%
Organic carbon
26%
Molecular weight
25%
Hydrogen production
25%
Spray drying
24%
Bacilli
24%
Acids
24%
Membrane technology
24%
Barium
24%
Biopolymers
23%
Agriculture & Biology
betalains
96%
Stenocereus
86%
heartwood
81%
Dalbergia
80%
pigments
77%
astaxanthin
62%
phenolic compounds
59%
oleoresins
49%
bioactive compounds
48%
maltodextrins
48%
Hibiscus sabdariffa
46%
anthocyanins
44%
antioxidant activity
44%
juices
43%
color
35%
encapsulation
35%
physicochemical properties
32%
Peltogyne
32%
antioxidants
30%
pulp
29%
isoflavans
28%
Opuntia stricta
28%
gelatin
28%
drying
26%
mucilages
25%
cocoa (beverage)
25%
gellan gum
24%
fruits
24%
cactus pears
24%
Haematococcus pluvialis
24%
mesquite gum
23%
candy
23%
sustainable development
23%
food colorants
23%
yogurt
22%
desalination
22%
Prosopis
22%
Opuntia ficus-indica
22%
pH stability
21%
biosurfactants
21%
gum arabic
21%
principal component analysis
20%
value-added products
20%
Coffea arabica
20%
freezing point
20%
graphene
19%
calyx
19%
thermal stability
19%
hydrogen production
19%
water
19%