Engineering & Materials Science
Beef
100%
Dielectric properties
79%
Oils and fats
76%
Dielectric losses
27%
Temperature
26%
Permittivity
22%
Freezing
15%
Food safety
10%
Microwave heating
10%
Pathogens
9%
Thawing
9%
Microwave frequencies
9%
Electric network analyzers
8%
Cooking
8%
Microwaves
6%
Copper
5%
Chemical analysis
4%
Water
3%
Experiments
2%
Agriculture & Biology
dielectric properties
86%
ground beef
83%
dielectrics
51%
lipid content
50%
temperature
26%
freezing point
17%
lipids
15%
microwave cooking
11%
pathogen survival
10%
food composition
9%
microwave treatment
9%
thawing
7%
microwave radiation
7%
food safety
7%
copper
5%
water
3%
Earth & Environmental Sciences
dielectric property
86%
fat
67%
temperature
24%
microwave
18%
effect
15%
freezing
13%
loss
11%
food
10%
food safety
8%
thawing
7%
product
7%
pathogen
6%
copper
5%
heating
5%
water
2%
Medicine & Life Sciences
Red Meat
79%
Fats
49%
Temperature
47%
Microwaves
29%
Food
11%
Transition Temperature
11%
Food Safety
10%
Cooking
10%
Heating
8%
Freezing
8%
Copper
8%
Water
5%