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