Agricultura y biología
drying
75%
spray drying
64%
mucilages
47%
water content
28%
Aloe vera
25%
temperature
23%
Pinus pseudostrobus
23%
Prosopis laevigata
22%
garlic
21%
powders
20%
color
20%
air temperature
20%
dryers
19%
inulin
19%
solutes
19%
antioxidants
19%
tortillas
19%
Stevia
18%
atomizers
18%
Prosopis
17%
Opuntia ficus-indica
17%
water
17%
basil
16%
Ocimum basilicum
16%
apples
16%
drying temperature
15%
phenolic compounds
13%
air
13%
atomization
13%
diffusivity
12%
Stenocereus griseus
12%
fruits
12%
pods
12%
Quercus
12%
extracts
11%
air flow
11%
physical properties
11%
physicochemical properties
11%
moisture diffusivity
11%
Hylocereus undatus
10%
encapsulation
10%
nixtamalization
10%
vegetables
10%
heat
10%
corn products
10%
Opuntia
10%
vegetable extracts
10%
sampling
10%
maltodextrins
9%
Yucca
9%
Ingeniería y ciencia de los materiales
Drying
100%
Dehydration
40%
Spray drying
38%
Moisture
33%
Temperature
24%
Sugar (sucrose)
24%
Structural properties
21%
Air intakes
16%
Physical properties
16%
Powders
15%
Greenhouses
15%
Water
15%
Tissue
14%
Solar dryers
14%
Mass transfer
14%
Antioxidants
14%
Atomization
13%
Polyphenolic compounds
13%
Anisotropy
13%
Color
13%
Synthetic textile fibers
12%
Air
12%
Anthocyanins
11%
Solute transport
10%
Flow rate
10%
Sugar cane
10%
Driers (materials)
9%
Glass transition
9%
Gases
9%
Shear viscosity
9%
Dyes
9%
Radiation protection
9%
Softwoods
9%
Capillarity
8%
Shear thinning
8%
Ultraviolet radiation
8%
Dynamic response
8%
Sodium
8%
Wood
8%
Polycarbonates
8%
Drug products
7%
Liquids
7%
Characterization (materials science)
7%
Particle size analysis
7%
Encapsulation
7%
Citric acid
7%
Swelling
7%
Calcium
7%
Freezing
7%
Superconducting transition temperature
7%
Medicina y ciencias biológicas
Temperature
49%
Air
29%
Aloe
28%
Antioxidants
27%
Powders
26%
Garlic
26%
Prosopis
23%
Opuntia
22%
Seeds
20%
Hot Temperature
17%
Color
15%
Water
15%
Dehydration
14%
Food
13%
emu Oil
13%
Flour
13%
Vegetables
13%
Food Industry
12%
maltodextrin
12%
Convection
11%
Mucuna
11%
Pectins
11%
Oils
11%
Stevia
11%
Ocimum basilicum
10%
Cactaceae
10%
Saccharum
10%
Ferns
10%
Plantago
10%
Pinus
10%
Vitrification
10%
2-(4-acetoxyphenyl)-2-chloro-N-methylethylamine
10%
Fragaria
9%
Musa
9%
Viscosity
9%
Edible Films
9%
Anthocyanins
9%
Fatty Acids
9%
Gallic Acid
8%
Malus
8%
Nutritive Value
8%
Electron Scanning Microscopy
8%
Ruminants
8%
Transition Temperature
8%
Zea mays
8%
Livestock
8%
Proteins
7%
Fats
7%
Kinetics
7%