Agriculture & Biology
breads
74%
sugars
65%
texture
50%
climate
49%
biscuits
42%
cowpeas
41%
plasticizers
37%
dough
35%
crops
33%
dietary fiber
33%
wheat starch
31%
baked goods
30%
biopolymers
30%
food security
29%
bran
28%
physical properties
28%
hydrogen
28%
flour
26%
gelatinization
25%
healthy diet
25%
polyols
24%
oat bran
23%
starch
23%
physicochemical properties
22%
soluble fiber
22%
melting
22%
rheology
21%
sucrose
21%
protein denaturation
20%
pasting properties
20%
wheat bran
19%
hydrogen bonding
19%
three-dimensional printing
19%
manufacturing
18%
gluten-free bread
18%
egg albumen
18%
wheat
18%
grain foods
17%
baking quality
17%
Sub-Saharan Africa
17%
phase transition
17%
amino acids
17%
bioprocessing
16%
systems analysis
16%
batters
16%
consumer attitudes
15%
viscosity
15%
blended foods
15%
ingredients
15%
water
13%
Medicine & Life Sciences
Sugars
93%
Bread
80%
Climate
57%
Vigna
57%
Triticum
49%
Plasticizers
47%
Starch
42%
Flour
42%
Dietary Fiber
40%
Food
40%
Hydrogen Bonding
37%
Avena
34%
Sorghum
31%
Sucrose
29%
Rheology
27%
Biopolymers
27%
polyol
26%
Freezing
25%
Phase Transition
25%
Water
24%
Protein Denaturation
21%
Food Supply
21%
Amino Acids
21%
Viscosity
20%
Glutens
19%
Egg Proteins
19%
Food Analysis
18%
Heating
18%
Africa South of the Sahara
16%
Steam
16%
Tannins
15%
Zea mays
15%
Edible Grain
15%
Temperature
14%
Climate Change
14%
Systems Analysis
14%
Healthy Diet
14%
Three-Dimensional Printing
13%
Glucans
12%
Microbiota
12%
Thermodynamics
9%
Solubility
9%
Genotype
9%
Carbohydrates
8%
Diet
8%
Lactobacillales
7%
Hygroscopic Agents
7%
Fermentation
7%
Laxatives
6%
Proline
6%
Engineering & Materials Science
Sugars
100%
Sugar (sucrose)
43%
Plasticizers
42%
Hydrogen bonds
40%
Starch
37%
Amino acids
34%
Fibers
31%
Textures
28%
Denaturation
25%
Polyols
25%
Rheology
25%
Density (specific gravity)
21%
Bakeries
20%
Physical properties
17%
Phase transitions
16%
Physicochemical properties
16%
Microorganisms
14%
Proteins
13%
Byproducts
12%
Melting
11%
Swelling
11%
Bakery products
11%
Acids
11%
Water
10%
Steam
10%
Phase separation
8%
Biopolymers
8%
Viscosity
7%
Solubility
5%
Carbohydrates
5%