Medicine & Life Sciences
Temperature
73%
Edible Films
69%
Arachis
62%
Red Meat
58%
Hot Temperature
58%
Food
47%
Oils
44%
Meat
44%
Microwaves
40%
Fats
38%
Food Handling
34%
Ostreidae
33%
Pressure
33%
Vitis
33%
Wine
31%
Food Technology
28%
Cooking
26%
Aflatoxins
25%
Chickens
24%
Food Industry
23%
Technology
23%
Odorants
23%
Antioxidants
22%
Steam
21%
Listeria monocytogenes
21%
Vibrio vulnificus
20%
Food Quality
19%
brine
19%
Milk
19%
Heating
19%
Methylcellulose
19%
Brachyura
19%
Fruit
18%
Fourier Transform Infrared Spectroscopy
18%
Seeds
18%
Vibrio parahaemolyticus
17%
Product Packaging
17%
Cold Temperature
16%
Gases
16%
dimethyl pyrocarbonate
16%
Aspergillus
15%
Kinetics
15%
Seafood
15%
Hypromellose Derivatives
15%
Chills
15%
Biosensing Techniques
14%
Zein
14%
Peroxides
13%
Emulsions
13%
Agriculture & Biology
electronic nose
80%
beef carcasses
48%
peanuts
44%
cold treatment
41%
dielectric properties
38%
high pressure treatment
34%
frying oil
32%
temperature
32%
edible coatings
31%
shrimp
31%
heat transfer
29%
sampling
28%
microwave radiation
27%
frying
26%
dielectrics
26%
deep fat frying
25%
oysters
24%
fried foods
24%
inactivation
23%
breadings
23%
grapes
22%
wines
21%
oils
21%
sensors (equipment)
20%
anti-infective agents
20%
mass transfer
20%
processing technology
20%
response surface methodology
20%
Vibrio vulnificus
20%
heat
19%
methylcellulose
19%
curriculum
19%
aflatoxins
19%
chickens
19%
engineering
18%
edible films
18%
Vibrio parahaemolyticus
17%
foods
17%
lipid content
16%
antioxidants
16%
odors
16%
Callinectes sapidus
16%
specific heat
16%
Listeria monocytogenes
15%
food processing
15%
lipids
14%
films (materials)
14%
milk
14%
food technology
14%
food industry
14%
Engineering & Materials Science
Curricula
52%
Oils and fats
35%
Systems engineering
32%
Electronic nose
32%
Beef
28%
Students
24%
Ethical aspects
23%
Meats
23%
Temperature
21%
Dielectric properties
21%
Engineering education
18%
Microwaves
18%
Chilling
17%
Plastic films
16%
Milk
16%
Tea
16%
Moisture
15%
Food processing
15%
Proteins
15%
Freezing
14%
Aflatoxins
14%
Biosensors
14%
Lipids
13%
Ink
12%
Oils
12%
Milk Proteins
11%
Listeria
11%
High pressure liquid chromatography
11%
Supercritical fluid extraction
10%
Wine
10%
Photoacoustic spectroscopy
10%
Coatings
10%
Pasteurization
10%
Industry
9%
Solute transport
9%
Solubility
9%
Giant magnetoresistance
9%
Aspergillus
9%
Packaging
9%
Food safety
9%
Nanotechnology
8%
Ionic conductivity
8%
Poultry
8%
Electric fields
8%
Oilseeds
8%
Microwave frequencies
8%
Permittivity
8%
Escherichia coli
8%
