Agriculture & Biology
pulsed electric fields
82%
pasteurization
72%
heat
44%
vegetable products
44%
fruit products
41%
orange juice
39%
high pressure treatment
39%
heat treatment
30%
sterilizing
26%
vegetables
25%
liquids
22%
product quality
20%
fruits
18%
foods
18%
temperature
17%
value added
17%
pectinesterase
15%
flavor
14%
shelf life
13%
food waste
13%
juices
11%
storage conditions
10%
microorganisms
10%
ascorbic acid
10%
color
10%
dehydroascorbic acid
9%
dissolved gases
8%
texture
8%
spores
8%
fruit puree
8%
duration
8%
ambient temperature
8%
flavor compounds
7%
egg products
7%
methodology
7%
enzymes
7%
milk
7%
electric field
7%
industry
7%
electroporation
6%
nutrients
6%
fruit juices
6%
total soluble solids
5%
beers
5%
inactivation
5%
Medicine & Life Sciences
Pasteurization
100%
Hot Temperature
74%
Fruit
38%
Temperature
32%
Vegetables
31%
Food
31%
Vegetable Products
30%
pectinesterase
24%
Pressure
20%
Milk
15%
Sterilization
14%
Ascorbic Acid
12%
caprylic aldehyde
12%
nonanal
12%
Fruit and Vegetable Juices
11%
Color
10%
Dehydroascorbic Acid
10%
Electroporation
9%
Waste Products
9%
Microbial Viability
9%
Eggs
8%
Viscosity
8%
Heating
8%
Enzymes
7%
Spores
7%
Gases
6%
Fats
6%
Industry
5%
Nutrients
5%
Bacteria
5%
Quality of Life
5%
Engineering & Materials Science
Pasteurization
50%
Fruits
43%
Vegetables
41%
Electric fields
29%
Hot Temperature
23%
Liquids
21%
Milk
14%
Enzymes
13%
Food waste
9%
Fruit juices
9%
Electroporation
8%
Flavors
8%
Nutrients
8%
Beer
7%
Oils and fats
6%
Bacteria
6%
Textures
5%
Temperature
5%