Medicine & Life Sciences
Bread
100%
Fractals
46%
Seeds
45%
Flour
40%
Starch
39%
Pachyrhizus
35%
Triticum
32%
Edible Films
31%
Food
30%
Zein
28%
Color
28%
Porifera
25%
Trichinella spiralis
24%
Atomic Force Microscopy
24%
Glucose Oxidase
23%
Water
22%
Malus
22%
Agave
20%
Food Industry
19%
Dietary Supplements
19%
Glycemic Index
18%
Microscopy
18%
Sargassum
18%
Persea
18%
Soybeans
17%
Mangifera
17%
Hot Temperature
17%
Artificial Intelligence
16%
Fermentation
16%
Alginates
16%
Soybean Proteins
15%
Biosensing Techniques
15%
Nanotechnology
14%
Fourier Transform Infrared Spectroscopy
14%
Temperature
14%
Kinetics
14%
Proteins
13%
Milk
12%
Chitosan
12%
Emulsions
12%
Food Technology
11%
Larva
11%
Yeasts
11%
Oils
10%
Rapeseed Oil
10%
glucose peroxidase
10%
Lignin
9%
Lupinus
9%
Solubility
9%
Sorghum
9%
Agriculture & Biology
breads
75%
Salvia hispanica
57%
image analysis
56%
texture
54%
dough
43%
mucilages
37%
sponge cakes
34%
seeds
32%
physical properties
24%
ripening
24%
baking
24%
fractal dimensions
23%
glucose oxidase
21%
microscopy
21%
color
20%
Ricinus communis
19%
electrospraying
19%
atomic force microscopy
19%
glycemic index
18%
physicochemical properties
18%
Agave salmiana
18%
starch
17%
microstructure
17%
food technology
17%
breadmaking
17%
dietary supplements
17%
gelatinization
16%
wheat flour
15%
computer vision
15%
biosensors
15%
Persea americana
14%
Trichinella spiralis
14%
Sargassum
14%
castor oil
13%
apples
13%
methodology
13%
avocados
13%
rheological properties
13%
cells
13%
frozen storage
12%
kinetics
12%
Fourier transform infrared spectroscopy
12%
firmness
12%
Agave
11%
syrups
11%
mangoes
11%
sampling
11%
drying
11%
reflectance
11%
Engineering & Materials Science
Image analysis
51%
Zein
42%
Characterization (materials science)
41%
Starch
39%
Microscopic examination
38%
Pectins
36%
Atomic force microscopy
31%
Biosensors
28%
Color
26%
Sodium alginate
23%
Scanning electron microscopy
22%
Proteins
20%
Nanoparticles
19%
Biosorption
19%
Delignification
18%
Structural properties
18%
Cellulose
18%
Fermentation
17%
Textures
17%
Fibers
17%
Physicochemical properties
17%
Scanning
16%
Alginate
16%
Microorganisms
15%
Enzymes
15%
Fractal dimension
15%
Collagen
14%
Water vapor
14%
Glucose oxidase
13%
Fractals
12%
Seed
12%
Gels
12%
Sugars
12%
Fruits
11%
Carbon Quantum Dots
11%
Carbon nanotubes
11%
Drug products
11%
Chemical analysis
11%
Milk
11%
Electron microscopy
10%
Nanotechnology
10%
Physical properties
10%
Computer vision
10%
Biocontrol
9%
Electrons
9%
Rhodamine B
9%
Water
9%
Polysaccharides
9%
Tissue
9%