Medicine & Life Sciences
Food
100%
Proteins
46%
Fruit
35%
Hot Temperature
32%
Water
29%
Temperature
28%
Sugars
24%
Odorants
24%
Anacardium
23%
Vegetables
23%
Gels
23%
Pea Proteins
22%
Whey Proteins
20%
Lycopersicon esculentum
20%
Meals
20%
Triticum
19%
Starch
19%
Lactobacillus plantarum
18%
In Vitro Techniques
17%
Digestion
17%
Nuts
16%
Milk
16%
Lactoglobulins
16%
Clostridium beijerinckii
16%
Soybean Proteins
16%
Independent Living
16%
Child
15%
Near-Infrared Spectroscopy
15%
Heating
15%
Emotions
15%
Health
15%
Tenebrio
14%
Bread
14%
Eating
14%
Fermentation
14%
Spores
14%
Microalgae
14%
Lettuce
14%
Caco-2 Cells
13%
Biomass
13%
Escherichia coli
13%
Snacks
13%
Bacillus cereus
13%
Exercise
13%
Agaricales
12%
Meat
12%
Polysaccharides
12%
Netherlands
12%
Genome
12%
Technology
12%
Nutrients
11%
Biofilms
11%
Allergens
11%
Glucans
11%
Randomized Controlled Trials
11%
Peas
11%
Carbohydrates
10%
Arachis
10%
Caseins
10%
Diet
10%
Tea
10%
Milk Proteins
10%
Light
10%
Macrophages
10%
Insecta
10%
Food Supply
9%
Genes
9%
Ethanol
9%
Polymers
9%
polyol
9%
Enzymes
9%
Least-Squares Analysis
9%
Pasteurization
9%
Amino Acids
9%
Lactose
9%
Viscosity
9%
Food Preferences
8%
Yeasts
8%
Avoidant Restrictive Food Intake Disorder
8%
Lunch
8%
Food Handling
8%
Emulsions
8%
Acids
8%
Chitin
8%
Esters
8%
Plant Proteins
8%
Gastrointestinal Microbiome
8%
Kinetics
8%
Receptor for Advanced Glycation End Products
8%
Fabaceae
8%
Facial Expression
8%
Thermodynamics
8%
Peptides
8%
Glucose
8%
Biopolymers
8%
Pressure
7%
Dietary Proteins
7%
Protein Hydrolysates
7%
Industry
7%
2-Propanol
7%
Agriculture & Biology
proteins
29%
supply chain
28%
fruits
26%
Netherlands
21%
emotions
21%
temperature
20%
sugars
20%
texture
19%
methodology
19%
gels
18%
vegetables
18%
heat
18%
foods
18%
water
17%
pea protein
17%
shelf life
16%
tomatoes
16%
lettuce
16%
biomass
15%
lactoglobulins
15%
biorefining
14%
avocados
14%
ingredients
14%
microalgae
14%
starch
14%
testing
14%
carbohydrates
13%
near-infrared spectroscopy
13%
food loss
13%
cells
13%
protein concentrates
12%
pulsed electric fields
12%
digestion
12%
prediction
12%
Ettlia oleoabundans
12%
mangoes
12%
Lactuca sativa var. capitata
12%
biofilm
12%
vase life
12%
odors
11%
containers
11%
flavor
11%
whey protein
11%
protein sources
11%
macrophages
11%
inactivation
11%
allergens
11%
fractionation
11%
pears
10%
polysaccharides
10%
snacks
10%
soy protein
9%
nutrition
9%
strawberries
9%
heat treatment
9%
polyols
9%
apples
9%
markets
9%
digestibility
9%
dietary fiber
9%
glucose
9%
food choices
9%
dendritic cells
8%
sampling
8%
glycation
8%
in vitro digestion
8%
lighting
8%
cultivars
8%
drying
8%
protein isolates
8%
leaves
8%
Botryococcus braunii
8%
meat
8%
Lactobacillus plantarum
8%
peas
8%
breads
8%
spores
8%
droplets
8%
cold storage
8%
rheological properties
8%
protocols
8%
case studies
8%
milk
7%
food security
7%
potatoes
7%
advanced glycation end products
7%
emulsions
7%
vertical farming
7%
greenhouse gas emissions
7%
milk proteins
7%
food supply chain
7%
Bacillus cereus
7%
climate
7%
industry
7%
basil
7%
energy
7%
flowers
7%
disinfection
7%
firmness
7%
agriculture
7%
Engineering & Materials Science
Proteins
84%
Biomass
50%
Acids
44%
Lignin
41%
Polymers
28%
Sugars
27%
Gels
23%
Fruits
22%
Carbohydrates
20%
Ethanol
18%
Water
17%
Feedstocks
17%
Near infrared spectroscopy
16%
Starch
14%
Amino acids
14%
Deep learning
13%
Polyesters
13%
Esters
13%
Algae
13%
Straw
12%
Fatty acids
12%
Sustainable development
12%
Biofuels
11%
Chemical analysis
11%
Enzymes
11%
Bioeconomy
11%
Solubility
11%
Polyethylene terephthalates
11%
Oxidation
11%
Temperature
11%
Infrared radiation
10%
Lipids
10%
Economics
10%
Plastics
10%
Polyols
10%
Life cycle
10%
Vegetables
10%
Lactic acid
9%
Nuclear magnetic resonance
9%
Recycling
9%
Fibers
9%
Packaging
9%
Foams
9%
Hydrogels
9%
Lipases
9%
Thermodynamic properties
8%
Monomers
8%
Casein
8%
Hydrogen bonds
8%
Molecular weight
8%
Biosynthesis
8%
Flavors
8%
Textures
8%
Logistics
8%
Supply chains
8%
Emulsions
8%
Biopolymers
8%
Sorting
8%
Moisture
8%
Fermentation
7%
Polysaccharides
7%
Productivity
7%
Viscosity
7%
Glass transition
7%
Byproducts
7%
Food waste
7%
Wood
7%
Bottles
7%
Industry
7%
Costs
7%
Disintegration
7%
Ethylene
6%
Chitosan
6%
Catalysts
6%
Molecules
6%
Antioxidants
6%
Imaging techniques
6%
Depolymerization
6%
Liquids
6%
Membranes
6%
Crops
6%
Raw materials
6%
Yeast
6%
Size exclusion chromatography
6%
Dehydration
6%
Aromatization
6%
Seaweed
6%
Pigments
6%
Isomers
6%
Drying
5%
Tea
5%
Greenhouse gases
5%
Crystalline materials
5%
Swelling
5%
Plasticizers
5%
Sugar (sucrose)
5%
Butenes
5%
Furfural
5%
Asphalt
5%