Agriculture & Biology
colorimetry
85%
maltodextrins
82%
thermal degradation
77%
near-infrared spectroscopy
51%
polymers
50%
carbohydrates
46%
viscoelasticity
29%
activation energy
23%
water activity
23%
water content
16%
kinetics
14%
degradation
13%
molecular weight
13%
color
13%
water
9%
temperature
9%
sampling
8%
cells
7%
Medicine & Life Sciences
maltodextrin
100%
Colorimetry
97%
Polymers
60%
Carbohydrates
59%
Near-Infrared Spectroscopy
54%
Hot Temperature
52%
Water
45%
Molecular Weight
19%
Color
18%
Kinetics
16%
Temperature
16%
Chemical Compounds
Maltodextrin
93%
Carbohydrate
56%
Pyrolysis
47%
Amorphous Material
46%
Spectroscopy
29%
Viscoelasticity
27%
Reaction Order
23%
Casting
20%
Reaction Activation Energy
15%
Weight
12%
Solvent
10%
Time
8%