Engineering & Materials Science
Acids
25%
Amylases
39%
Antibiotics
34%
Bacilli
35%
Bacteria
81%
Beer
16%
Biomass
59%
Bioreactors
29%
Bubble columns
34%
Byproducts
25%
Carbohydrates
16%
Carbon
30%
Cell culture
36%
Cell growth
22%
Cells
23%
Crystallization
26%
Emulsions
26%
Fatty acids
25%
Fermentation
45%
Fertilizers
38%
Fructose
33%
Fungi
53%
Geographic information systems
24%
Glucose
54%
Greenhouses
29%
Industrial wastes
30%
Lactic acid
100%
Land fill
29%
Lipids
19%
Mathematical models
35%
Nitrogen
16%
Oils
15%
Peptide Hydrolases
36%
pH effects
45%
Pigments
17%
Polyols
23%
Polysaccharides
35%
Probiotics
22%
Productivity
37%
Proteins
27%
Screening
22%
Shear deformation
24%
Sodium alginate
19%
Solid wastes
17%
Substrates
27%
Sugars
35%
Time delay
20%
Transfer stations
29%
Wastewater
25%
Yeast
16%
Chemistry
Agar
19%
Antagonist
11%
Antimicrobial Agent
17%
Arabinoxylans
40%
Benzyl Group
44%
Bioactivity
17%
Bioreactors
27%
Bubble Columns
34%
Calcium Molecular Entity
36%
Chitosan
20%
Culture Media
53%
Disaccharide
25%
Emulsion
20%
Environment
13%
Exopolysaccharide
33%
Fermentation
24%
Fiber
15%
Filter Paper
14%
Food
26%
Fractional Crystallization
33%
Fructose
11%
Fucoside
44%
Gibberellic Acid
38%
Glucose
28%
Glycoside
23%
Inhibition of Growth
23%
Intermolecular Force
10%
Koenigs-Knorr Glycosidation
38%
Mannitol
58%
Monoclinic Space Group
18%
Monosaccharide
16%
P21
20%
pH Effect
30%
Phenazine
14%
Plate Like Crystal
14%
Polysaccharide
20%
Pyranoside
35%
Reaction Yield
13%
Semiochemical
21%
Shear
22%
Siderophore
15%
Simulation
15%
Sodium Alginate
13%
Solid Waste
29%
Space Group
17%
Strain
42%
Thin Layer Chromatography
11%
Waste Management
22%
Wastewater
19%
X-Ray Diffraction
12%
Medicine & Life Sciences
Acremonium
13%
Action Potentials
22%
Agar
23%
Amylases
26%
Anti-Bacterial Agents
16%
Antioxidants
18%
Bacillus subtilis
26%
Batch Cell Culture Techniques
24%
Biomass
22%
Bioreactors
29%
Carbon
26%
Cell Extracts
26%
Cell-Free System
15%
Cellulose
9%
Chitosan
26%
Culture Media
26%
Cultured Cells
27%
Disaccharides
31%
Fermentation
28%
Food and Beverages
17%
Fructose
11%
Fungi
36%
Gibberella
15%
gibberellic acid
45%
Glucose
24%
Growth
19%
Hydrogen Bonding
14%
Immobilized Cells
54%
In Vitro Techniques
22%
Lactobacillales
62%
Lactobacillus delbrueckii
39%
Lactose
9%
Mannitol
55%
Molecular Structure
14%
Monosaccharides
31%
Mycelium
17%
Penicillin G
10%
Penicillium
11%
Peptide Hydrolases
20%
phenazine
10%
Phenol
28%
phenolic acid
9%
polyol
9%
Polysaccharides
22%
Probiotics
15%
Pseudomonas fluorescens
36%
Shiitake Mushrooms
40%
Starch
9%
Stomach
10%
Sugars
10%