Medicine & Life Sciences
Fermentation
100%
Yeasts
82%
Candida
44%
Pichia
44%
Immobilization
41%
Procyonidae
38%
almond oil
36%
Acetic Acid
36%
Ethanol
35%
Citrus paradisi
30%
Arachis
26%
Peru
25%
Fermented Foods and Beverages
24%
Bioreactors
24%
Forests
24%
Coffee
24%
Feces
20%
Sugars
20%
Alcohols
20%
ethyl acetate
20%
Growth
19%
Oxygen
19%
Cold Temperature
18%
Malus
18%
metabisulfite
17%
Glycerol
17%
Milk
16%
Oils
15%
Antioxidants
15%
Cell Adhesion
14%
Maltose
13%
Tocopherols
13%
Monosaccharides
13%
1-phenyl-6,7-dimethoxy-1,2,3,4-tetrahydroisoquinoline
12%
Leuconostocaceae
12%
Bacteria
11%
Lignin
11%
Air
10%
Acetates
10%
Sucrose
9%
Weissella
9%
Carbon
9%
Culture Media
9%
malic acid
9%
Alcoholic Beverages
8%
Fatty Acids
8%
Fourier Transform Infrared Spectroscopy
8%
Sodium
8%
Oxygen Radical Absorbance Capacity
8%
Oxytetracycline
8%
Stigmasterol
7%
Hot Temperature
7%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
7%
Odorants
7%
1,1-diphenyl-2-picrylhydrazyl
7%
Phytosterols
7%
Monounsaturated Fatty Acids
6%
thiobarbituric acid
6%
Enterococcus faecalis
6%
Enterococcus
6%
Kinetics
6%
Sulfonic Acids
6%
Nitrogen
6%
Palmitic Acid
6%
Peroxides
6%
Saccharomyces cerevisiae
6%
Differential Scanning Calorimetry
6%
Linoleic Acid
6%
Carotenoids
6%
Glucose
6%
Oleic Acid
5%
High Pressure Liquid Chromatography
5%
Food
5%
Agar
5%
Unsaturated Fatty Acids
5%
Observation
5%
ribosomal RNA 26S
5%
Cell Count
5%
Agriculture & Biology
Candida zemplinina
34%
almond oil
32%
Caryocar brasiliense
31%
Wickerhamomyces anomalus
28%
handicrafts
25%
chemical compounds
22%
beers
22%
fermentation
18%
acetic acid
18%
physicochemical properties
15%
agitation
14%
yeasts
13%
wort (brewing)
13%
antioxidants
13%
malt
11%
alcohols
11%
tocopherols
10%
pressing
10%
sodium metabisulfite
9%
oils
9%
fermented beverages
9%
oxygen
9%
total soluble solids
9%
metabolism
7%
monosaccharides
7%
maltose
7%
sedimentation rate
7%
aeration
6%
oxygen radical absorbance capacity
6%
ethyl acetate
6%
ethanol production
6%
amino nitrogen
6%
stigmasterol
6%
syrups
5%
phytosterols
5%
sulfonic acids
5%
oxidative stability
5%
glycerol
5%
methodology
5%
monounsaturated fatty acids
5%
peroxides
5%
esters
5%
thiobarbituric acid-reactive substances
5%
2,2-diphenyl-1-picrylhydrazyl
5%
differential scanning calorimetry
5%
palmitic acid
5%
Chemical Compounds
Fermentation
38%
NIR Spectroscopy
27%
Polymerization Reaction
24%
Monomer
23%
Gravimetric Analysis
13%
Spectroscopy
12%
Sampling
11%
Copolymerization
10%
Styrene
10%
Time
9%
Glass
9%
Probe
8%
Lignin
7%
Application
6%