Medicine & Life Sciences
Food Industry
94%
Starch
84%
Lipids
49%
Food
39%
Food Technology
27%
Food Quality
26%
Differential Scanning Calorimetry
22%
X-Ray Diffraction
22%
Fourier Transform Infrared Spectroscopy
21%
Electrons
14%
Hot Temperature
14%
Fats
14%
Glucose
11%
Engineering & Materials Science
Lipids
100%
Starch
92%
Industry
32%
Food technology
22%
Fourier transform infrared spectroscopy
15%
Oils and fats
14%
Glucose
14%
Differential scanning calorimetry
13%
Medical problems
13%
X ray diffraction
12%
Electron microscopes
11%
Textures
9%
Scanning
9%
Hot Temperature
5%
Agriculture & Biology
food industry
65%
starch
53%
lipids
40%
foods
38%
food technology
18%
diabetes
16%
Fourier transform infrared spectroscopy
15%
differential scanning calorimetry
14%
X-ray diffraction
14%
scanning electron microscopes
14%
texture
12%
glucose
9%
heat
8%
methodology
4%
Chemical Compounds
Industry
54%
Food
53%
Starch
19%
Lipid
14%
Fat
10%
Crystalline Texture
10%
Glucose
7%
Differential Scanning Calorimetry
7%
Fourier Transform Infrared Spectroscopy
5%
Electron Particle
5%
X-Ray Diffraction
5%
Application
3%