Ingeniería y ciencia de los materiales
Antioxidants
100%
Ascorbic acid
74%
Nanoparticles
53%
Anthocyanins
45%
Proteins
44%
Drying
42%
Fractal dimension
38%
Acids
33%
Emulsions
29%
Zeta potential
29%
Water
27%
Alginate
26%
Carotenoids
22%
Image analysis
21%
Pasteurization
21%
Surface active agents
21%
Polysaccharides
19%
Oilseeds
19%
TiO2 nanoparticles
19%
Melamine
19%
Multivariate Analysis
18%
Cell culture
17%
Particle size
17%
Fatty acids
16%
Encapsulation
15%
Dyes
15%
Spectroscopy
15%
Fermentation
15%
Calcium
14%
Pulp
14%
Adsorption
14%
Heat treatment
14%
Starch
14%
Micelles
13%
Product development
13%
Clay
13%
Cationic surfactants
12%
Containers
12%
Design of experiments
12%
Carbon dioxide
12%
Packaging
12%
Dispersions
11%
Dairy products
11%
Phenols
11%
Temperature
11%
Tissue
11%
Pectins
11%
Surface roughness
11%
Liposomes
11%
Agricultura y biología
nanoparticles
53%
oleoresins
36%
lactalbumin
33%
emulsions
25%
Vanilla planifolia
21%
barley starch
21%
food technology
21%
food matrix
21%
vanillin
20%
spray drying
20%
cactus pears
19%
functional properties
19%
bioactive compounds
18%
cladodes
18%
grape seeds
18%
Opuntia ficus-indica
18%
globalization
17%
melamine
17%
canola oil
17%
phenolic compounds
17%
nanocrystals
17%
Amaranthus
17%
squalene
17%
volatile compounds
16%
microencapsulation
16%
infant formulas
16%
antioxidant activity
16%
product development
15%
winemaking
15%
new products
14%
hulls
13%
multivariate analysis
13%
carbon dioxide
13%
juices
12%
chemometrics
12%
containers
12%
engineering
12%
spectroscopy
12%
dietary supplements
12%
packaging
11%
foods
11%
carotenoids
11%
chitosan
11%
heat treatment
11%
antioxidants
11%
table wines
11%
oils
10%
powders
10%
polysaccharides
10%
drying
10%
Química
Antioxidant Agent
48%
Ascorbic Acid
39%
Anthocyanin
31%
Nanoparticle
27%
Coacervation
24%
pH Value
22%
Emulsion
22%
Dimension
21%
Protein
19%
Lipoic Acid
19%
Alginate
18%
Titanium Dioxide Nanoparticle
18%
Particle Size Analysis
17%
Malachite Green
16%
Food
16%
Alpha-Tocopherol
16%
Carotenoid
15%
Chitosan
14%
Freeze Drying
14%
Time
14%
Volatile Agent
14%
Culture Media
14%
Interstitial
14%
Surface Roughness
13%
Adsorption
13%
Fermentation
12%
Sorption
11%
Methylene Blue
11%
Encapsulation
11%
Suspension
11%
Dye
11%
Fatty Acid
11%
Carbon Dioxide
10%
Starch
10%
Calcium(0)
10%
Surfactant
10%
Vanillic Acid
9%
Crystalline Texture
8%
Trolox
8%
Gas Chromatography With Flame Ionization Detection
8%
Vanillin
8%
Desolvation
8%
Pectin
8%
Cationic Surfactant
8%
Drop
7%
Polysaccharide
7%
Entropy
7%
Micelle
7%
Aqueous Solution
7%
Isotherm
6%