Agricultura y biología
air temperature
11%
allicin
11%
Allium sativum
9%
anthocyanins
20%
antioxidant activity
12%
antioxidants
10%
Carica papaya
9%
color
18%
convection
10%
corn
13%
corn products
12%
density functional theory
13%
drying
69%
drying temperature
17%
emus
11%
equilibrium moisture content
9%
flour
15%
fluidized beds
9%
Fragaria ananassa
9%
fruits
14%
garlic
33%
heat
10%
kinetics
11%
macropores
11%
mass transfer
9%
mesocarp
9%
mucilages
9%
Mucuna
11%
nixtamalization
24%
oils
9%
Opuntia ficus-indica
10%
osmotic treatment
11%
phenolic compounds
28%
physical properties
12%
Pinus pseudostrobus
27%
pods
14%
Prosopis
20%
Prosopis laevigata
26%
solutes
15%
sorption isotherms
9%
Stenocereus griseus
14%
Stevia
21%
Stevia rebaudiana
10%
strawberries
15%
surface temperature
9%
temperature
21%
tortillas
33%
vegetables
12%
water content
22%
Yucca
11%
Medicina y ciencias biológicas
Air
18%
allicin
7%
Anthocyanins
42%
Antioxidants
19%
Cactaceae
12%
Color
18%
Convection
13%
Dehydration
16%
Density Functional Theory
13%
Dietary Supplements
9%
Edible Films
18%
emu Oil
15%
Fabaceae
7%
Fats
9%
Fatty Acids
10%
ferulic acid
7%
Flour
25%
Food
19%
Food Industry
7%
Fragaria
31%
Fruit
8%
Garlic
40%
Heating
8%
Hot Temperature
18%
Kinetics
15%
Livestock
9%
Malus
10%
Mucuna
13%
Musa
11%
Nutritive Value
10%
Oils
10%
Opuntia
17%
phenolic acid
10%
Plantago
12%
Powders
7%
Prosopis
27%
Ruminants
9%
Saccharum
12%
Seeds
7%
Stevia
13%
Sucrose
7%
Temperature
53%
trans-3-(4'-hydroxyphenyl)-2-propenoic acid
8%
Transition Temperature
9%
Vacuum
8%
Vegetables
15%
Vitrification
12%
Water
14%
Zea mays
26%
Ingeniería y ciencia de los materiales
Air
6%
Air intakes
12%
Anisotropy
8%
Anthocyanins
24%
Atomization
10%
Calcium
8%
Capillarity
10%
Characterization (materials science)
6%
Citric acid
8%
Color
15%
Cryogenics
8%
Dehydration
38%
Density functional theory
11%
Driers (materials)
10%
Drying
100%
Dyeing
7%
Dyes
10%
Dynamic response
9%
Fibers
7%
Flow rate
7%
Freezing
8%
Fruits
13%
Glass transition
12%
Heating
7%
Mass transfer
9%
Moisture
35%
Particle size analysis
8%
Physical properties
19%
Polycarbonates
9%
Polyethylenes
8%
Powders
12%
Radiation protection
10%
Shear thinning
10%
Shear viscosity
10%
Sodium
9%
Solute transport
12%
Spray drying
22%
Structural properties
16%
Sugar (sucrose)
23%
Sugar cane
11%
Superconducting transition temperature
9%
Synthetic textile fibers
14%
Temperature
26%
Tissue
14%
Ultraviolet radiation
10%
Vacuum
6%
Water
14%
Water content
8%
Wood
9%
Wool
7%