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