Medicina y ciencias biológicas
Gelatin
100%
Salmon
68%
gelatin film
54%
Chenopodium quinoa
43%
Glycerol
38%
Chitosan
36%
Edible Films
36%
Starch
35%
Transition Temperature
31%
Biopolymers
27%
Blueberry Plants
27%
Temperature
24%
Tissue Engineering
23%
Zea mays
23%
Biocompatible Materials
22%
Vitrification
22%
Ultrafiltration
21%
Plasticizers
21%
Differential Scanning Calorimetry
19%
Molecular Conformation
18%
Color
18%
Molecular Weight
17%
Water
16%
Hyaluronic Acid
16%
Oryza
15%
methacrylamide
14%
Cellulose
14%
Skin
13%
Alginates
13%
Humidity
13%
Hot Temperature
13%
Meat
12%
polyol
12%
Polymers
12%
Cattle
11%
Protein Hydrolysates
11%
Salmo salar
10%
Membranes
10%
Suspensions
10%
Food Coloring Agents
10%
Food
10%
Cicer
10%
Industrial Waste
9%
Coronary Vessels
9%
Persea
9%
Freezing
9%
Fruit
9%
Maillard Reaction
9%
Kinetics
9%
Biomass
9%
Ingeniería y ciencia de los materiales
Scaffolds
46%
Chitosan
44%
Molecular weight
36%
Biopolymers
34%
Glass transition
31%
Biomaterials
30%
Tissue engineering
29%
Thermodynamic properties
27%
Superconducting transition temperature
27%
Fruits
26%
Cellulose
25%
Structural relaxation
24%
Glycerol
24%
Starch
23%
Water content
21%
Hyaluronic acid
21%
Differential scanning calorimetry
20%
Sorption
19%
Cell growth
19%
Polyols
18%
Gels
17%
Hydrogels
16%
Relaxation
15%
Physicochemical properties
15%
Skin
14%
Temperature
14%
Viscosity
14%
Water
14%
Coatings
12%
Moisture
12%
Antioxidants
12%
Characterization (materials science)
11%
Plasticizers
11%
Color
11%
Amino acids
11%
Physical properties
11%
Aging of materials
11%
Gelation
10%
Cellulose films
10%
Freezing
10%
Waxes
10%
Mechanical properties
10%
Enthalpy
10%
Relaxation time
10%
Alginate
10%
Tissue
10%
Crosslinking
10%
Oligosaccharides
10%
Optical properties
10%
Acids
10%
Agricultura y biología
gelatin
61%
salmon
44%
films (materials)
33%
waxy corn
25%
edible films
25%
glycerol
24%
Chenopodium quinoa
23%
sorption
21%
blueberries
20%
cultured meat
19%
ultrafiltration
18%
chitosan
17%
electrodialysis
17%
rice starch
16%
exocarp
16%
color
14%
corn starch
14%
glass transition temperature
13%
water content
13%
alginates
13%
gestational diabetes
11%
starch
10%
molecular weight
10%
plasticizers
10%
shelf life
10%
temperature
10%
physical properties
10%
physicochemical properties
10%
image analysis
9%
quinoa flour
9%
differential scanning calorimetry
9%
hypoglycemic agents
9%
cellulose fibrils
8%
protein hydrolysates
8%
molecular conformation
8%
computer vision
8%
acute course
8%
epicuticular wax
8%
wheat starch
8%
prediction
8%
food colorants
8%
glutinous rice
8%
cattle
7%
black currants
7%
antihypertensive agents
7%
relative humidity
7%
Salmo salar
7%
energy
7%
peptides
7%
glucose
7%
