Food Science
Cereal
100%
Hydrolysate
95%
Antioxidant Capacity
56%
Antioxidant
56%
Food Waste
50%
Solid-State Fermentation
50%
Subtilisin
50%
Packaging Material
50%
Food Packaging
50%
Food Processing Industry
50%
Starch
50%
Gelatin
50%
Protein Hydrolysate
33%
Food Ingredient
17%
Serine
16%
Tyrosine
16%
Fourier Transform Infrared Spectroscopy
16%
Food Industry
12%
Oxygen Radical Absorbance Capacity
10%
High Performance Liquid Chromatography
10%
Proline
10%
Functional Food
10%
Food Grades
10%
Protein in Food
7%
Kluyveromyces marxianus
7%
Bacillus subtilis
7%
Enzymatic Hydrolysis
6%
Food Supply
6%
Vegetable Protein
6%
Microbial Load
6%
Protein Content
6%
Shelf Life
6%
Engineering
Mechanical Property
50%
Silicon Dioxide
50%
Physical Parameter
50%
Engineering
37%
Biofouling
25%
Plastic Deformation
25%
Biofilm Formation
12%
Fouling Resistance
12%
Contact Angle Measurement
12%
Indentation
12%
Hardness Testing
12%
Water Contact Angle
12%
FTIR Spectroscopy
12%
Tribological Behavior
12%
Aerospace Engineering
12%
Mechanical Engineering
12%
Material Science
Mechanical Property
50%
Silicon Dioxide
50%
Surface (Surface Science)
50%
Aluminum Alloy
50%
Microscopy
25%
Biofilms
25%
Fourier Transform Infrared Spectroscopy
25%
