Medicina y ciencias biológicas
Gelatin
100%
Salmon
70%
gelatin film
57%
Glycerol
41%
Chitosan
39%
Edible Films
38%
Starch
37%
Chenopodium quinoa
35%
Biopolymers
29%
Blueberry Plants
29%
Temperature
26%
Zea mays
25%
Tissue Engineering
25%
Transition Temperature
24%
Vitrification
24%
Biocompatible Materials
24%
Plasticizers
22%
Differential Scanning Calorimetry
20%
Color
20%
Hyaluronic Acid
17%
Oryza
17%
Water
16%
Molecular Weight
15%
methacrylamide
15%
Cellulose
15%
Ultrafiltration
15%
Skin
14%
Alginates
14%
Humidity
14%
Meat
13%
Hot Temperature
13%
polyol
13%
Polymers
13%
Cattle
12%
Salmo salar
11%
Food Coloring Agents
11%
Food
11%
Industrial Waste
10%
Coronary Vessels
10%
Persea
10%
Freezing
10%
Fruit
10%
Maillard Reaction
10%
Molecular Conformation
10%
Kinetics
9%
Biomass
9%
Bioprinting
9%
Triticum
9%
Antioxidants
9%
Waxes
9%
Ingeniería y ciencia de los materiales
Scaffolds
50%
Chitosan
47%
Biopolymers
36%
Molecular weight
35%
Glass transition
33%
Biomaterials
30%
Tissue engineering
30%
Fruits
28%
Cellulose
27%
Structural relaxation
26%
Thermodynamic properties
26%
Glycerol
25%
Starch
25%
Water content
22%
Hyaluronic acid
22%
Superconducting transition temperature
22%
Differential scanning calorimetry
22%
Sorption
21%
Cell growth
20%
Polyols
19%
Gels
18%
Relaxation
17%
Physicochemical properties
16%
Skin
15%
Temperature
14%
Water
13%
Coatings
13%
Moisture
12%
Viscosity
12%
Antioxidants
12%
Characterization (materials science)
12%
Plasticizers
12%
Color
12%
Amino acids
12%
Physical properties
12%
Aging of materials
11%
Cellulose films
11%
Freezing
11%
Waxes
11%
Enthalpy
11%
Relaxation time
11%
Alginate
11%
Tissue
10%
Oligosaccharides
10%
Optical properties
10%
Acids
10%
Mechanical properties
10%
Nanocomposite films
10%
Hot Temperature
10%
Nanocellulose
9%
Agricultura y biología
gelatin
65%
salmon
47%
films (materials)
35%
waxy corn
27%
edible films
27%
glycerol
26%
Chenopodium quinoa
25%
sorption
22%
blueberries
21%
cultured meat
21%
chitosan
18%
rice starch
17%
exocarp
17%
color
15%
corn starch
15%
glass transition temperature
14%
water content
14%
alginates
14%
ultrafiltration
13%
starch
11%
plasticizers
11%
shelf life
11%
temperature
11%
physical properties
10%
physicochemical properties
10%
image analysis
10%
quinoa flour
10%
differential scanning calorimetry
10%
molecular weight
9%
cellulose fibrils
9%
molecular conformation
9%
computer vision
9%
acute course
9%
epicuticular wax
9%
electrodialysis
9%
wheat starch
8%
prediction
8%
food colorants
8%
glutinous rice
8%
cattle
8%
black currants
8%
antihypertensive agents
8%
relative humidity
8%
Salmo salar
8%
energy
8%
heat
8%
biopolymers
8%
composite films
8%
Maillard reaction
7%
myoblasts
7%
