Medicine & Life Sciences
Bread
100%
Seeds
45%
Flour
41%
Fractals
34%
Soybeans
29%
Zein
27%
Sargassum
26%
Mangifera
25%
Bacillus thuringiensis
23%
Temperature
23%
Glucose Oxidase
22%
Soybean Proteins
22%
Triticum
22%
Food
19%
Color
18%
Porifera
18%
Kinetics
17%
Pachyrhizus
17%
Dietary Supplements
16%
Carbon
16%
Water
15%
Proteins
15%
Yeasts
15%
Edible Films
15%
glucose peroxidase
14%
Hot Temperature
14%
Alginates
14%
Fermentation
13%
Hydroxybutyrates
12%
Starch
12%
Nanotechnology
12%
Functional Food
11%
Quantum Dots
11%
Malus
10%
Artificial Intelligence
10%
Cell Count
10%
Milk
10%
Microscopy
10%
Carotenoids
9%
Biopolymers
9%
Nanostructures
9%
Spores
9%
Chitosan
8%
Microbial Colony Count
8%
Endotoxins
8%
Nitrogen
8%
Plastics
7%
Germination
7%
Food Industry
6%
Steam
6%
Agriculture & Biology
breads
75%
Salvia hispanica
61%
dough
54%
texture
49%
mucilages
35%
image analysis
29%
seeds
27%
sponge cakes
25%
breadmaking
25%
baking
21%
Sargassum
21%
glucose oxidase
21%
wheat flour
19%
rheological properties
17%
syrups
17%
mangoes
17%
kinetics
15%
fractal dimensions
15%
drying
15%
carbon quantum dots
14%
dietary supplements
14%
electrospraying
14%
alginates
12%
quantum dots
12%
white bread
11%
soy flour
11%
dough quality
11%
yeasts
11%
color
11%
Agave
10%
atomization
10%
soybean products
10%
surface temperature
10%
computer vision
9%
Mangifera indica
9%
frozen storage
9%
nanomaterials
9%
sonication
9%
fermentation
9%
microscopy
8%
films (materials)
8%
proteins
8%
thermal properties
8%
sampling
8%
extensibility
8%
sorption
8%
air drying
8%
industrial applications
8%
Engineering & Materials Science
Zein
31%
Microscopic examination
29%
Characterization (materials science)
27%
Image analysis
27%
Delignification
27%
Fractals
27%
Drying
24%
Collagen
21%
Color
19%
Fibers
19%
Pulp
17%
Carbon Quantum Dots
17%
Milk
16%
Fractal dimension
15%
Fermentation
15%
Probiotics
15%
Structural properties
14%
Membranes
13%
Pectins
13%
Physicochemical properties
12%
Thermodynamic properties
12%
Starch
12%
Proteins
12%
Alginate
11%
Bacilli
11%
Electrohydrodynamics
11%
Polyvinyl alcohols
11%
Coffee
11%
Enzymes
10%
Nanostructures
9%
Water absorption
9%
Yeast
9%
Sorption
9%
Textures
9%
Nanotechnology
9%
Atomization
9%
Spectroscopy
9%
Air
8%
Sodium alginate
8%
Seed
8%
Scanning
7%
Sonication
7%
Microwaves
7%
Temperature distribution
7%
Water vapor
6%
Ultrasonics
6%
Computer vision
6%
Viscosity
6%
Electrospinning
6%