Medicine & Life Sciences
Oils
53%
Enzymes
52%
Antioxidants
50%
fructooligosaccharide
42%
borage oil
38%
Cold Temperature
32%
Borago
30%
Meals
26%
Seeds
24%
Lactase
24%
Hydrolysis
22%
Rubus
21%
Hot Temperature
21%
Lycopersicon esculentum
17%
Temperature
17%
Peumus
16%
Oenothera biennis
16%
pectinesterase
16%
Lactose
16%
Chitin
15%
Penicillin Amidase
15%
juglone
14%
Kinetics
14%
Polyphenols
14%
Cynara scolymus
14%
Corylus
14%
Thymus Plant
13%
alkaline protease
13%
Methanol
13%
Blueberry Plants
13%
Propionibacterium
13%
Juglans
12%
Cucurbita
12%
Sucrose
12%
Chile
12%
Whey
12%
Musa
12%
Fruit
12%
Lactobacillus rhamnosus
12%
Lactobacillus plantarum
11%
Flour
11%
Water
11%
Vitis
11%
Microbubbles
10%
Food
10%
Glutens
10%
Inulin
10%
HT29 Cells
10%
Zea mays
10%
Oxygen Radical Absorbance Capacity
10%
Engineering & Materials Science
Enzymes
100%
Antioxidants
65%
Oils
41%
Pectins
36%
Sugar (sucrose)
32%
Sugar beets
29%
Acids
26%
Substrates
25%
Peptide Hydrolases
20%
Oilseeds
20%
Cells
20%
Polyphenols
19%
Pulp
18%
Caco-2 Cells
17%
Hydrolysis
16%
Solvent extraction
15%
Seed
15%
Carbohydrates
15%
Oligosaccharides
14%
Depolymerization
13%
Physicochemical properties
11%
Packed beds
10%
Hot Temperature
10%
Biogas
9%
Sugars
9%
Organic solvents
8%
Glucose
8%
Proteins
8%
Scavenging
7%
Alkaloids
7%
Characterization (materials science)
7%
Water
7%
Galactans
6%
Recovery
6%
Tea
6%
Linoleic acid
5%
Moisture
5%
Enzyme kinetics
5%
Oxygen
5%
Temperature
5%
Modulation
5%
Agriculture & Biology
pressing
44%
enzymatic treatment
30%
antioxidants
30%
borage oil
28%
artichokes
22%
oils
20%
inulin
19%
Peumus boldus
14%
banana flour
13%
Oenothera biennis
13%
phenolic compounds
13%
enzymes
13%
grapeseed oil
13%
muffins
12%
extracts
12%
Thymus vulgaris
11%
seed oils
10%
fructooligosaccharides
10%
protein concentrates
10%
hazelnuts
10%
thyme
10%
enzymatic hydrolysis
10%
maceration
10%
spray drying
9%
Lactobacillus plantarum
9%
polyphenols
9%
wheat flour
8%
Vitis vinifera
8%
foods
8%
bananas
8%
Chile
8%
water
8%
small fruits
8%
antioxidant activity
7%
methanol
7%
temperature
7%
oxygen radical absorbance capacity
6%
physicochemical properties
6%
carbon dioxide
6%
enzyme substrates
6%
gases
6%
flour
6%
tomato juice
6%
tea bags
5%
orange juice
5%
functional properties
5%
ingredients
5%