Engineering & Materials Science
Cheeses
77%
Polymers
61%
Chemical analysis
45%
Feedstocks
41%
Fermentation
40%
Carbon
38%
Process engineering
37%
Cooking
36%
Xylose
35%
Glucose
35%
Molasses
32%
Sugar cane
31%
Substrates
28%
Productivity
28%
Demonstrations
25%
Emulsions
25%
Monomers
21%
Oils
19%
Glycerol
19%
Ammonium hydroxide
17%
Molecular mass
16%
Polydispersity
15%
Industrial wastes
12%
Crystallinity
12%
Glass transition
11%
Acids
11%
Superconducting transition temperature
11%
Byproducts
10%
Thawing
10%
Shear thinning
10%
Genes
9%
Melting
9%
Nitrogen
9%
Sugars
9%
Assays
9%
Redundancy
8%
Bacteria
8%
Water vapor
8%
Freezing
8%
Plastics
7%
Throughput
7%
Experiments
6%
Viscosity
6%
Medicine & Life Sciences
Polyhydroxyalkanoates
100%
Whey
80%
Cheese
72%
Polymers
55%
Molasses
42%
Enterobacter
39%
Fermentation
39%
Canes
35%
Sugars
34%
Emulsions
33%
Carbon
30%
Xylose
27%
Glycerol
21%
Glucose
19%
xylose-glucose
15%
Glucuronic Acid
14%
Steam
13%
Fucose
13%
Population
12%
Galactose
11%
Viscosity
11%
Acetates
10%
Freezing
10%
Valerates
10%
Propionates
8%
Hot Temperature
7%
Butyrates
7%
Bacteria
6%
Chemistry
Polyhydroxyalkanoate
83%
3-Hydroxybutyrate
45%
Exopolysaccharide
42%
Molasses
35%
Fermentation
35%
Xylose
27%
Carbon Atom
24%
Glucose
22%
pH Value
17%
Liquid Film
14%
Poly(3-Hydroxybutyrate)
13%
Glycerol
13%
Ammonium Hydroxide
12%
Polydispersity
10%
Glucuronic Acid
9%
Fucose
9%
Acyl Group
9%
Valerate
9%
Molecular Mass
9%
Melting
8%
Glass Transition Temperature
8%
Galactose
7%
Crystallinity
7%
Butyrate
7%
Acetate
7%
Water Vapor
7%
Propionate
6%
Emulsion
6%
Nitrogen
6%
Monomer
5%
Heat
5%