Medicine & Life Sciences
1-kestose
8%
Antioxidants
7%
Aspergillus niger
13%
Batch Cell Culture Techniques
19%
Biomass
16%
Buffers
9%
Carbon
20%
Cellulase
7%
Chemical Industry
10%
Citric Acid
5%
Cupriavidus necator
11%
Enzymes
27%
Fermentation
14%
Food
17%
Food Handling
6%
Food Industry
5%
Fortified Food
7%
Fourier Transform Infrared Spectroscopy
23%
fructooligosaccharide
100%
fungitetraose
17%
Glucose
9%
Growth
10%
High Pressure Liquid Chromatography
6%
Hot Temperature
7%
inulosucrase
6%
Kinetics
31%
Least-Squares Analysis
9%
Lycopersicon esculentum
14%
Maltose
13%
Malvaceae
16%
Multivariate Analysis
14%
Nitrogen
20%
Oligosaccharides
25%
panose
20%
Pasteurization
7%
Plastics
6%
Polyhydroxyalkanoates
10%
Polymerization
10%
Polymers
6%
Pseudomonas putida
9%
Sodium Citrate
7%
Sucrose
50%
Temperature
17%
Theoretical Models
16%
Trisaccharides
7%
Chemical Compounds
1-Kestose
44%
Application
7%
Buffer Solution
11%
Carbohydrate
8%
Chemostats
5%
Enzymatic Reaction
5%
Enzyme Kinetics
6%
Fermentation
6%
Food
23%
Fructose
10%
Glucose
13%
Heat Treatment
5%
Maltose
12%
Oligosaccharide
23%
Orange
11%
Panose
17%
Pentasaccharide
8%
pH Value
13%
Poly(hydroxyalkanoate)
33%
Polymerization Reaction
8%
Reaction Yield
12%
Sodium Citrate
8%
Sucrose
76%
Surface
6%
Time
9%
Transglycosylation
13%
Trisaccharide
8%
Engineering & Materials Science
Aspergillus
16%
Biodegradable polymers
10%
Biomass
12%
Carbon
15%
Chemical industry
7%
Chemostats
11%
Enzyme kinetics
8%
Enzymes
77%
Fermentation
15%
Functional food
6%
Glucose
13%
Glucosidases
6%
Hydrolases
7%
Kinetic parameters
6%
Maltose
18%
Mathematical models
13%
Nitrogen
18%
Oligosaccharides
5%
Productivity
11%
Reaction kinetics
5%
Reaction rates
5%
Substrates
19%
Sugar (sucrose)
76%