Agriculture & Biology
egg shell
69%
breads
64%
Tropaeolum tuberosum
59%
Ullucus tuberosus
59%
Oxalis tuberosa
57%
Arracacia xanthorrhiza
57%
Plukenetia volubilis
55%
powders
50%
mayonnaise
46%
processing time
39%
sensory properties
38%
Anas platyrhynchos
38%
Olea europaea
38%
sodium hydroxide
35%
fruit size
35%
starch granules
33%
wheat flour
33%
egg yolk
33%
ducks
32%
temperature
30%
cooking
30%
hens
30%
shelf life
27%
calcium
27%
extensibility
26%
peroxide value
23%
oleuropein
22%
dough
22%
oils
20%
hydroxides
20%
quinoa grain
19%
crops
17%
potatoes
16%
starch
15%
amaranth grain
15%
internal temperature
15%
hedonic scales
14%
staple foods
12%
chemical species
12%
heat transfer
11%
smell
11%
elasticity (mechanics)
11%
activation energy
11%
markets
11%
storage temperature
10%
rheological properties
10%
minerals
10%
sensory evaluation
10%
emulsions
9%
fruits
9%
Medicine & Life Sciences
Egg Shell
100%
Bread
83%
Tropaeolum
68%
Powders
65%
Temperature
62%
Oxalidaceae
60%
Sodium Hydroxide
47%
Egg Yolk
46%
Olea
45%
Flour
43%
Ducks
42%
Cooking
40%
Triticum
39%
Starch
36%
Oils
32%
Fruit
30%
Calcium
29%
Solanum tuberosum
28%
Peroxides
27%
Chenopodium quinoa
20%
oleuropein
18%
Food
15%
Nutritive Value
14%
Minerals
13%
Smell
12%
Pleasure
12%
hydroxide ion
12%
Elasticity
12%
Emulsions
11%
Electron Scanning Microscopy
10%
Lipid Peroxidation
10%
Color
8%
Hot Temperature
8%
Food Industry
5%
Control Groups
5%
Humidity
5%
Earth & Environmental Sciences
alfalfa
40%
sheep
35%
soil water
26%
heavy metal
23%
basin
16%
arsenic
14%
hazard
11%
environmental quality standard
10%
soil
10%
metal
9%
agricultural soil
8%
consumption
5%
health
5%
animal
5%