Engineering & Materials Science
Hydrostatic pressure
91%
Fatty acids
61%
Yeast
60%
Saponification
41%
Food safety
35%
Physicochemical properties
32%
Sugars
30%
Hydrolysis
30%
Oils and fats
29%
Chemical properties
28%
Water content
26%
Refrigeration
26%
Drying
24%
Raw materials
23%
Physical properties
22%
Oxidation
22%
Moisture
21%
Temperature
20%
Heating
17%
Water
13%
Agriculture & Biology
chocolate
92%
hydrostatic pressure
37%
storage temperature
21%
molds (fungi)
21%
storage time
18%
shelf life
18%
physicochemical properties
16%
mesophilic microorganisms
14%
yeasts
14%
pressure treatment
13%
saponification
13%
beta oxidation
12%
refrigeration
11%
water activity
11%
rheological properties
10%
food safety
10%
raw materials
9%
ingredients
8%
physical properties
8%
drying
8%
hydrolysis
7%
water content
7%
fatty acids
7%
sugars
7%
heat
6%
lipids
5%
Medicine & Life Sciences
Chocolate
100%
Pressure
49%
Hydrostatic Pressure
42%
Fungi
19%
Fatty Acids
18%
Yeasts
17%
Temperature
15%
Refrigeration
15%
Water
14%
Food Safety
13%
Heating
11%
Sugars
10%
Hydrolysis
9%
Fats
8%
Therapeutics
3%
Chemistry
Pressure
43%
Fatty Acid
30%
Saponification
21%
Time
20%
Fat
18%
Rheology
16%
Safety
16%
Raw Material
15%
Food
13%
Hydrolysis
11%
Oxidation Reaction
8%
pH Value
7%