Ingeniería y ciencia de los materiales
Robots
60%
Polyvinyl alcohols
51%
Cameras
49%
Starch
48%
Cellulose
45%
Glycerol
39%
Noise generators
38%
Composite films
32%
Manipulators
32%
Mechanical properties
30%
Cellulose films
30%
Water
29%
Patient rehabilitation
28%
Calibration
28%
Water vapor
27%
Kinematics
25%
Moisture
25%
Optical properties
24%
Controllers
24%
Field programmable gate arrays (FPGA)
23%
Lasers
23%
Sensors
22%
Robotics
20%
Pectins
19%
Computer vision
19%
Temperature
19%
Networks (circuits)
18%
Nanowires
17%
Pavements
17%
Cryptography
17%
Computer hardware
17%
Fuzzy systems
17%
Characterization (materials science)
17%
Phonons
17%
Light scattering
15%
Proteins
15%
Adsorption
15%
Chemical analysis
15%
Solubility
14%
Trajectories
14%
Thermodynamic properties
14%
Plasmas
13%
Color
13%
Actuators
13%
Gels
12%
End effectors
12%
Amylopectins
12%
Pendulums
12%
Experiments
12%
Shielding
12%
Crystalline materials
11%
Meats
11%
Hot Temperature
11%
Fusion reactions
11%
Deep learning
11%
Elongation
11%
Logistics
11%
Packaging
11%
Electric potential
11%
Liquids
11%
Nanostructures
10%
Carbon
10%
Coatings
10%
Uncertainty
10%
Chaos theory
10%
Molecules
10%
Collision avoidance
10%
Bioleaching
10%
Liquid sloshing
10%
Polymers
9%
Sun
9%
Hydrogen
9%
Wearable technology
9%
Magnetic fields
9%
Lithium
9%
Three term control systems
9%
Stabilization
9%
Quasicrystals
9%
Isotopes
9%
Image analysis
9%
Essential oils
9%
Microgrids
9%
Acids
9%
Cooking
9%
Physicochemical properties
9%
Xanthan gum
9%
Trucks
9%
Hydrogen production
8%
Image processing
8%
Mirrors
8%
Microcontrollers
8%
Metals
8%
Band structure
8%
Electric vehicles
8%
Glycogen
8%
Transparency
8%
Ultrasonics
8%
Medicina y ciencias biológicas
Starch
100%
Zea mays
60%
Hot Temperature
37%
Mangifera
32%
Temperature
30%
Musa
29%
Cellulose
28%
Brachyura
28%
Water
26%
Mexico
25%
Glycerol
24%
Food
24%
Steam
24%
Chitosan
23%
Flour
22%
Cooking
16%
Polyvinyl Alcohol
15%
bagasse
15%
Transglutaminases
14%
Gels
13%
Permeability
13%
Pressure
12%
Proteins
12%
Hordeum
12%
Brucellosis
11%
Meat
11%
Hydroponics
11%
Sugars
11%
cadmium sulfide
11%
Food Industry
10%
Amylose
10%
Color
10%
Fruit
10%
Tensile Strength
10%
Pectins
10%
Brucella
10%
Viscosity
10%
Bacillus thuringiensis
9%
Hydrolysis
9%
Chitin
9%
Saccharum
9%
Food Packaging
9%
Humidity
9%
purified rayon
8%
Carbon
8%
2'-deoxycytidine 5'-triphosphate
8%
Chitinases
8%
Enzymes
8%
Heating
8%
Acids
8%
Proteomics
8%
Fusarium
7%
Computer Security
7%
Alginates
7%
Volatile Oils
7%
Kinetics
6%
Polymerase Chain Reaction
6%
Agriculture
6%
Ions
6%
1,4-beta-chitobiosidase
6%
Betaxanthins
6%
Polymers
6%
Edible Films
6%
Sorghum
6%
Acetyldigitoxins
6%
Antioxidants
6%
Differential Scanning Calorimetry
6%
Soil
6%
Rural Population
6%
Safety
6%
Industry
6%
Product Packaging
6%
Milk
6%
Araucaria
6%
Remazol Brilliant Blue R
5%
Nutrients
5%
Adsorption
5%
Technology
5%
pectinesterase
5%
Oxalidaceae
5%
chitosanase
5%
Solanum tuberosum
5%
orange oil
5%
Mentha piperita
5%
Noise
5%
Cheese
5%
Health Smart Cards
5%
Citrus paradisi
5%
Ochrobactrum anthropi
5%
Brucella ovis
5%
Hibiscus
5%
Cellulomonas
5%
Sulfur
5%
Biopolymers
5%
Internet of Things
5%
Nanoparticles
5%
Artificial Intelligence
5%
Hand
5%
Lippia
5%
Solubility
5%
Agricultura y biología
starch
52%
films (materials)
32%
corn starch
30%
banana starch
28%
Callinectes sapidus
24%
mangoes
20%
mechanical properties
19%
glycerol
19%
cellulose
18%
thermal properties
17%
water vapor
16%
crab meat
16%
chitosan
15%
gelatinization
15%
high pressure treatment
14%
crabs
14%
polyvinyl alcohol
13%
corn
13%
heat
13%
functional properties
13%
temperature
13%
protein-glutamine gamma-glutamyltransferase
13%
enthalpy
12%
gelling properties
12%
permeability
12%
nixtamalization
11%
heat treatment
11%
equilibrium moisture content
11%
physicochemical properties
10%
mucilages
10%
composite films
9%
viscosity
9%
resistant starch
9%
gels
9%
Canna indica
9%
starch granules
9%
barley starch
9%
water content
8%
amylose
8%
cooking
8%
water
8%
methodology
8%
Mexico
8%
pasting properties
8%
Salvia hispanica
8%
granules
7%
gelatinization temperature
7%
cookies
7%
food industry
7%
modified starch
7%
biodegradability
7%
Anastrepha ludens
7%
gelation
7%
insulin resistance
7%
proteins
7%
water activity
6%
tortillas
6%
pectins
6%
differential scanning calorimetry
6%
flour
6%
water holding capacity
6%
meat
6%
bananas
6%
sampling
6%
rats
6%
kinetics
6%
fruits
5%
banana flour
5%
hydroponics
5%
sodium alginate
5%
sugars
5%
retrogradation
5%
acid hydrolysis
5%
digestibility
5%
Phaseolus vulgaris
5%
high fructose diet
5%
tensile strength
5%
X-ray diffraction
5%
electric potential difference
5%
quarantine
5%
sugarcane
5%
food packaging
5%
physical properties
5%
testing
5%
phenolic compounds
5%
reaction chemistry
5%
Oxalis tuberosa
5%
plantain flour
5%
nutrient content
5%
beans
5%
electrospraying
5%
diabetic nephropathy
5%