Agricultura y biología
Hibiscus sabdariffa
84%
anthocyanins
68%
bioactive compounds
68%
drying
66%
phenolic compounds
64%
Agave angustifolia
53%
antioxidant activity
52%
powders
52%
nanoemulsions
42%
emulsions
42%
spray drying
42%
neuroprotective effect
41%
Agave
41%
Rubus
38%
hydrostatic pressure
35%
drying temperature
35%
calyx
35%
emulsifying
34%
physicochemical properties
34%
microparticles
33%
yogurt
33%
microbiological quality
33%
honey
31%
microstructure
31%
functional properties
28%
microscopy
28%
spectroscopy
27%
bilberries
23%
methodology
20%
blackberries
19%
raspberries
18%
flavanols
17%
dryers
17%
dairy beverages
16%
tissue distribution
16%
phenolic acids
15%
intestinal microorganisms
15%
grapes
14%
encapsulation
13%
bioactive properties
13%
industry
13%
hydroxymethylfurfural
12%
ingredients
12%
processing time
12%
solubility
11%
homogenizers
10%
temperature
9%
color
9%
scanning electron microscopy
9%
droplet size
9%
Ingeniería y ciencia de los materiales
Emulsions
100%
Spray drying
98%
Antioxidants
72%
Anthocyanins
54%
Microencapsulation
48%
Emulsification
42%
Carotenoids
39%
Hydrostatic pressure
37%
Drying
35%
Spectroscopy
34%
Microscopic examination
33%
Powders
33%
Microstructure
27%
Vitamins
26%
Amino acids
24%
Physicochemical properties
23%
Fabrication
22%
Encapsulation
20%
X ray photoelectron spectroscopy
19%
Solubility
19%
Polydispersity
17%
Fructose
16%
Dairies
14%
Beverages
13%
Driers (materials)
13%
Dehydration
12%
Biological Availability
12%
Surface structure
12%
Glucose
11%
Hydration
11%
Homogenization method
10%
Wetting
10%
Cosmetics
10%
Surface properties
10%
Flavors
9%
Scanning electron microscopy
9%
Biopolymers
9%
Proteins
9%
Maltose
9%
Oxidation
9%
Stators
8%
Drug products
8%
Atomic force microscopy
7%
Rotors
7%
Color
7%
Bioactivity
6%
Optical microscopy
6%
Microorganisms
6%
Fourier transforms
6%
Industrial applications
5%
Medicina y ciencias biológicas
Emulsions
66%
Anthocyanins
52%
Hibiscus
48%
Rubus
46%
Food Analysis
46%
Yogurt
42%
Powders
41%
Honey
40%
Hydrostatic Pressure
39%
Antioxidants
39%
Neuroprotective Agents
31%
Spectrum Analysis
30%
Vaccinium myrtillus
26%
Microscopy
25%
Carotenoids
24%
Vitis
19%
Solubility
17%
Beverages
17%
5-hydroxymethylfurfural
17%
Dehydration
16%
Surface Properties
12%
Color
12%
Hydrolyzable Tannins
12%
Electron Scanning Microscopy
11%
Fructose
11%
Threonine
11%
Histidine
11%
Amylases
11%
phenolic acid
10%
violaxanthin
10%
Glycine
10%
Ascorbic Acid
10%
Serine
9%
Food Industry
9%
Photoelectron Spectroscopy
9%
Cosmetics
9%
Drug Industry
8%
Membrane Proteins
8%
Tissue Distribution
8%
Freeze Drying
7%
Vitamins
7%
Gastrointestinal Microbiome
7%
Atomic Force Microscopy
7%
Fourier Analysis
7%
Amino Acids
7%
Industry
7%
Biological Availability
6%
Maltose
6%
Glucose
6%