Medicine & Life Sciences
Acetic Acid
36%
Bacillus
22%
Bacillus cereus
31%
Bacteria
19%
Biomass
56%
Brettanomyces
96%
Carbon
27%
carboxymethylcellulase
18%
Carboxymethylcellulose Sodium
16%
Cell Wall
24%
Cellulase
48%
Cellulases
56%
Cellulose
21%
cellulose synthase
15%
Cladosporium
16%
Eggs
26%
Embryonic Development
22%
Escherichia coli
17%
Fermentation
32%
Fertilizers
15%
Fungi
52%
Fusarium
39%
Germination
48%
Glucosidases
25%
Growth
30%
Kinetics
25%
Larva
25%
Lycopersicon esculentum
33%
Mexico
34%
MicroRNAs
20%
Moringa
42%
Moringa oleifera
28%
Mycorrhizae
47%
Palaemonidae
41%
pectinesterase
30%
Penicillium
14%
Peroxidase
23%
Persea
39%
Phosphates
21%
Phosphorus
25%
Plant Development
25%
Powders
24%
Seeds
57%
Sinorhizobium meliloti
14%
Soil
26%
Spores
27%
Symbiosis
33%
Temperature
53%
xyloglucan - xyloglucosyltransferase
19%
Zea mays
100%
Agriculture & Biology
acetic acid
21%
agitation
17%
antagonism
16%
Aspergillus niger
24%
avocados
29%
Bacillus (bacteria)
18%
bacteria
26%
beans
25%
biological control
25%
biological control agents
25%
biomass
14%
cell walls
17%
cellulases
36%
charcoal rot
36%
Cladosporium cladosporioides
34%
corn
30%
corn stover
27%
eggs
14%
embryogenesis
15%
endo-1,4-beta-glucanase
40%
Firmicutes
31%
fungi
18%
Fusarium verticillioides
29%
gene expression
14%
glucosidases
35%
hatching
11%
leaves
13%
Macrobrachium
30%
Macrophomina phaseolina
32%
mycorrhizae
19%
necrotizing hepatopancreatitis
39%
Palaemonidae
34%
pathogens
14%
pectinesterase
14%
peroxidase
19%
Persea americana
32%
polysorbates
14%
Proteobacteria
21%
rhizosphere
29%
saccharification
26%
salinity
19%
shrimp
24%
submerged fermentation
12%
sugarcane bagasse
27%
symbiosis
22%
Talaromyces funiculosus
37%
temperature
25%
tomatoes
18%
Vibrio parahaemolyticus
29%
virulence
19%
Engineering & Materials Science
Acetic acid
31%
Bacilli
34%
Biomass
27%
Calcium
26%
Carbon
22%
Cellulose
26%
Contamination
11%
Enzymes
11%
Escherichia coli
30%
Ethanol
48%
Gene expression
26%
Genes
6%
Glucose
6%
Ions
5%
Kinetic parameters
7%
Logistics
10%
Productivity
9%
Proteins
22%
Seed
24%
Statistical Models
10%
Substrates
6%
Sulfur dioxide
32%
Temperature
16%
Wine
16%
Xylose
37%
Zinc
26%