Medicina y ciencias biológicas
Fractals
100%
Food
58%
Water
51%
Capsicum
49%
Bread
42%
maltodextrin
42%
Temperature
39%
Emulsions
33%
Powders
33%
Lactalbumin
32%
Carotenoids
31%
Flour
27%
Air
27%
Seeds
26%
Hot Temperature
25%
Starch
24%
Gum Arabic
24%
Zea mays
22%
Soybean Proteins
22%
Nanostructures
22%
Nanoparticles
21%
Entropy
21%
Persea
21%
Kinetics
21%
Carica
20%
Dehydration
20%
Oils
20%
Antioxidants
20%
Color
19%
Fruit
18%
Food Industry
18%
Solanum tuberosum
18%
Particle Size
18%
Capsules
17%
Food Preservation
17%
Food Technology
16%
Nonlinear Dynamics
16%
Cattle
15%
Agave
15%
oleoresins
15%
Wettability
14%
Beta vulgaris
14%
Sucrose
13%
Hydrostatic Pressure
13%
Fluid Therapy
13%
Adsorption
13%
Malus
12%
Bioreactors
12%
Functional Food
11%
titanium dioxide
11%
Ingeniería y ciencia de los materiales
Fractal dimension
57%
Emulsions
48%
Drying
43%
Antioxidants
42%
Fractals
41%
Spray drying
40%
Carotenoids
39%
Image analysis
39%
Proteins
34%
Water
32%
Dehydration
27%
Starch
26%
Moisture
22%
Zeta potential
22%
Surface active agents
20%
Powders
20%
Fermentation
20%
Entropy
19%
Textures
19%
Gels
18%
Fruits
18%
Microstructure
18%
Adsorption isotherms
17%
Alginate
16%
Particle size
15%
Encapsulation
15%
Food preservation
14%
Tissue
14%
Sugar (sucrose)
14%
Scanning electron microscopy
14%
Characterization (materials science)
14%
Temperature
13%
Microscopic examination
13%
Seed
13%
Enthalpy
13%
Adsorption
13%
Color
12%
Air
12%
Cell culture
11%
Acids
10%
Ascorbic acid
10%
Industry
10%
Atomic force microscopy
10%
Microencapsulation
10%
Ethanol
9%
Drug products
9%
Fluids
9%
Sorption
9%
Vitamins
8%
Food supply
8%
Agricultura y biología
spray drying
51%
image analysis
48%
texture
41%
fractal dimensions
41%
drying
37%
maltodextrins
34%
breads
32%
food technology
29%
emulsions
27%
lactalbumin
26%
dough
24%
nanoemulsions
22%
powders
22%
nanomaterials
20%
water
20%
digital images
19%
microstructure
19%
ripening
18%
paprika
18%
gum arabic
18%
entropy
17%
functional properties
17%
kinetics
17%
water content
17%
drying temperature
17%
food science
17%
seeds
16%
nanotechnology
16%
Carica papaya
16%
baking
16%
carotenoids
15%
avocados
15%
methodology
15%
slabs
15%
shrinkage
14%
Capsicum annuum
14%
color
13%
food industry
13%
atomization
12%
nanoparticles
12%
hydrostatic pressure
12%
Persea americana
12%
Capsicum
12%
particle size
12%
adsorption
11%
antioxidants
11%
microencapsulation
11%
rehydration
11%
physical properties
11%
oleoresins
11%