Agriculture & Biology
Thinopyrum intermedium
100%
Thinopyrum intermedium subsp. intermedium
99%
cheeses
50%
sodium
39%
flour
31%
Cheddar cheese
30%
dough
29%
potassium chloride
27%
tempering
27%
extrusion
26%
screws
24%
blue cheese
24%
lactose
22%
torque
20%
blended foods
20%
salts
20%
oligosaccharides
20%
dietary fiber
17%
flavor enhancers
16%
milk protein concentrate
16%
reconstituted milk
16%
ashing
15%
polymerization
15%
breads
15%
puffing
15%
wheat flour
14%
baking quality
14%
bran
14%
milk curds
14%
citric acid
14%
dried skim milk
13%
pulsed electric fields
13%
water activity
13%
arabinoxylan
13%
rapid methods
12%
functional properties
12%
laboratory techniques
12%
malt
12%
microwave radiation
12%
sodium chloride
12%
wheat protein
12%
protein-glutamine gamma-glutamyltransferase
11%
powders
11%
minerals
11%
egg albumen
11%
acids
11%
flavor
11%
homogenization
11%
ketones
11%
Medicine & Life Sciences
Cheese
85%
Flour
59%
Sodium
44%
Milk
39%
Triticum
38%
Human Milk
35%
Lactose
31%
Potassium Chloride
29%
Weights and Measures
26%
Gestational Weight Gain
25%
Salts
24%
Oligosaccharides
23%
Dietary Fiber
21%
Food
20%
Mothers
20%
Glutens
20%
Torque
19%
Pregnancy
19%
Bread
18%
arabinoxylan
18%
Polymerization
17%
Microwaves
17%
Flavoring Agents
16%
Citric Acid
16%
Starch
15%
Egg White
15%
Hordeum
15%
Acids
15%
Powders
15%
Color
14%
Food Quality
14%
Water
14%
Proteins
13%
C-Reactive Protein
13%
Prebiotics
13%
Ketones
13%
Food Safety
13%
Mass Spectrometry
12%
Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
12%
Listeria monocytogenes
12%
Milk Proteins
12%
Minerals
12%
Temperature
11%
Lipase
11%
Digestion
11%
Non-alcoholic Fatty Liver Disease
11%
Glucose
11%
Adiposity
11%
High Fat Diet
10%
Chemical Compounds
Torque
22%
Protein
21%
Arabinoxylan
16%
Starch
14%
Tempering
14%
Food
14%
Methyl Ketone
13%
Solubility
12%
Homogenization
12%
Arabinoxylans
10%
Extrusion
10%
Rheology
9%
Electric Field
9%
Fiber
9%
Bulk Density
9%
White
8%
Resistance
8%
Antioxidant Agent
8%
Blue
7%
Thiol
7%
Amylopectin
7%
Specific Volume
6%
Amylose
6%
Weight
5%