Medicina y ciencias biológicas
Gelatin
100%
Salmon
61%
Chenopodium quinoa
50%
gelatin film
38%
Chitosan
32%
Biopolymers
29%
Edible Films
28%
Temperature
28%
oleogels
27%
Cellulose
24%
Membranes
24%
Ultrafiltration
24%
Tissue Engineering
23%
Plasticizers
22%
Biocompatible Materials
22%
Molecular Conformation
21%
Blueberry Plants
21%
Platelet-Rich Fibrin
20%
Flour
18%
Transition Temperature
17%
Linseed Oil
16%
methacrylamide
16%
beeswax
16%
Molecular Weight
15%
Hot Temperature
15%
Meat
14%
Fats
14%
Glycerol
13%
Protein Hydrolysates
13%
Water
12%
shellac
12%
Differential Scanning Calorimetry
12%
Color
12%
Suspensions
12%
Cicer
11%
Cattle
11%
Freezing
11%
Industrial Waste
11%
Coronary Vessels
11%
Persea
11%
Maillard Reaction
10%
Kinetics
10%
Food Labeling
10%
Bioprinting
10%
Gels
10%
Food
10%
Antarctic Regions
10%
Waxes
9%
ethyl cellulose
9%
Dietary Iron
9%
Plant Oils
9%
Nanoparticles
9%
polyol
9%
In Vitro Techniques
9%
Oils
9%
Starch
9%
Skin
9%
Re-Epithelialization
9%
Elastic Modulus
9%
Hyaluronic Acid
9%
Food and Beverages
8%
Freeze Drying
8%
Fourier Transform Infrared Spectroscopy
8%
Transplants
8%
Zea mays
8%
Hypoglycemic Agents
8%
Vitrification
8%
Hydrogels
8%
Triticum
8%
Oryza
8%
Fourier Analysis
8%
Blood Vessels
8%
Cold Temperature
7%
Curcumin
7%
Growth Differentiation Factor 2
7%
Polymethyl Methacrylate
7%
Bone Regeneration
7%
Gestational Diabetes
7%
Pseudomonas
7%
Amino Acids
7%
Oligosaccharides
7%
Ceramics
7%
Peptides
7%
Glucose
7%
Humidity
7%
Bandages
7%
Seeds
7%
Bioreactors
6%
Chile
6%
Nutritional Status
6%
Myoblasts
6%
Proteins
6%
Antihypertensive Agents
6%
Trehalose
6%
Food Technology
6%
Swine
6%
Three-Dimensional Printing
6%
Phenol
6%
Ecotype
5%
Technology
5%
Ingeniería y ciencia de los materiales
Scaffolds
54%
Chitosan
49%
Biopolymers
41%
Molecular weight
37%
Biomaterials
35%
Tissue engineering
33%
Thermodynamic properties
33%
Cellulose
32%
Hydrogels
28%
Starch
27%
Sorption
25%
Hyaluronic acid
24%
Cellulose nanocrystals
23%
Water content
23%
Glass transition
22%
Polyols
19%
Superconducting transition temperature
18%
Physicochemical properties
17%
Differential scanning calorimetry
17%
Structural relaxation
16%
Glycerol
16%
Relaxation
15%
Temperature
15%
Characterization (materials science)
13%
Water
13%
Amino acids
13%
Fruits
13%
Tissue
12%
Mechanical properties
12%
Gelation
12%
Cell growth
12%
Cellulose films
12%
Freezing
12%
Viscosity
11%
Crosslinking
11%
Oligosaccharides
11%
Gels
11%
Optical properties
11%
Enthalpy
11%
Nanocomposite films
11%
Coatings
10%
Hot Temperature
10%
Aging of materials
10%
Strength of materials
10%
Nanocellulose
10%
Ceramic membranes
10%
Composite materials
10%
Hydroxyproline
10%
Spray drying
10%
Dynamic mechanical analysis
9%
Moisture
9%
Plasticizers
9%
Oligomers
9%
Composite films
9%
Isotherms
9%
Viscoelasticity
9%
Physical properties
9%
Ultrafiltration
9%
Collagen
9%
Cartilage
8%
Sol-gels
8%
Titanium dioxide
8%
Conformations
8%
Nanoparticles
8%
Relaxation time
8%
Nuclear magnetic resonance
8%
Proteins
8%
Oils and fats
7%
Microstructure
7%
Muscle
7%
Skin
7%
Scaffolds (biology)
7%
Spectroscopy
7%
Drying
7%
Raman spectroscopy
6%
3D printers
6%
Bone
6%
Color
6%
Tissue regeneration
6%
Elastic moduli
6%
Circular Dichroism
6%
Positron annihilation
5%
Membranes
5%
Scanning electron microscopy
5%
Agricultura y biología
gelatin
57%
salmon
37%
Chenopodium quinoa
27%
films (materials)
25%
cultured meat
22%
oleogels
22%
ultrafiltration
21%
edible films
20%
fat replacers
20%
electrodialysis
19%
water content
15%
blueberries
15%
beeswax
13%
chitosan
13%
temperature
13%
gestational diabetes
12%
linseed oil
12%
drying
12%
physicochemical properties
12%
organogels
11%
quinoa flour
11%
plasticizers
11%
shelf life
11%
color
10%
hypoglycemic agents
10%
cellulose fibrils
10%
protein hydrolysates
10%
molecular conformation
10%
computer vision
10%
acute course
9%
physical properties
9%
oxidative stability
9%
molecular weight
9%
waxy corn
9%
heat
9%
antihypertensive agents
9%
curcumin
8%
peptides
8%
glucose
8%
composite films
8%
nanocrystals
8%
rice flour
8%
wheat starch
8%
Maillard reaction
8%
myoblasts
8%
chemometrics
8%
avocados
8%
antimicrobial properties
8%
frying
8%
waxes
8%
food contamination
7%
pasting properties
7%
spray drying
7%
cattle
7%
gelatinization
7%
foodborne illness
7%
extrusion
7%
ecotypes
7%
freeze drying
7%
vegetable oil
6%
nutritional status
6%
Fourier transform infrared spectroscopy
6%
ceramics
6%
whey protein isolate
6%
collagen
6%
oligosaccharides
6%
deep fat frying
6%
kinetics
6%
flour
6%
water
6%
pellets
6%
protein isolates
6%
food intake
6%
oils
6%
animal models
6%
freezing
5%
proteins
5%
cell growth
5%
Salvia hispanica
5%
cellulose
5%
mouth
5%
differential scanning calorimetry
5%
relative humidity
5%
antioxidants
5%
nutritional intervention
5%
amino acids
5%
glass transition temperature
5%
mass transfer
5%
iron
5%