Medicine & Life Sciences
Anthocyanins
100%
Lonicera
90%
Fruit
70%
Chitosan
33%
Alginates
26%
Antioxidants
19%
cyanidin 3-O-glucoside
17%
Polyphenols
16%
Fibroblast Growth Factor 2
16%
Pandalidae
15%
Freezing
15%
Powders
15%
Adenosine
15%
Nanoparticles
13%
Blueberry Plants
13%
cyanidin 3-rutinoside
13%
Bifidobacterium adolescentis
13%
Microspheres
12%
Chitin
12%
genipin
12%
maltodextrin
11%
Spectrophotometry
11%
Calcium Hydroxide
10%
peonidin 3-glucoside
10%
Chlorhexidine
9%
Indigo Carmine
9%
Skin
8%
Tissue Engineering
8%
High Pressure Liquid Chromatography
7%
Steam
7%
Food Ingredients
7%
cyaniding 3-glucoside
7%
Tundra
7%
Temperature
6%
Fibroblasts
6%
pelargonidin-3-glucoside
6%
Viscosity
6%
Food
6%
Radio
5%
Pharmacokinetics
5%
Health
5%
Baths
5%
Small Intestine
5%
Particle Size
5%
Calcium Carbonate
5%
Food Handling
5%
Engineering & Materials Science
Chitosan
88%
Anthocyanins
63%
Enzymes
28%
Encapsulation
25%
Galactosidases
24%
Intercellular Signaling Peptides and Proteins
23%
Nanoparticles
22%
Fibroblasts
22%
Gels
16%
Fruits
14%
Glucosides
14%
Glucose oxidase
12%
Fracture fixation
12%
Microencapsulation
12%
Polycaprolactone
11%
Students
11%
Alginate
11%
Pharmacokinetics
10%
Molecules
10%
Tissue engineering
10%
Mentoring
10%
Antioxidants
10%
Microspheres
10%
Bleaching
10%
Scaffolds
9%
Degradation
9%
Chlorine
9%
Cells
9%
Bond strength (materials)
9%
Packed beds
9%
Drying
9%
Adhesives
8%
Freezing
8%
Pulp
8%
Health
8%
Electrolytes
7%
Bone
7%
Skin
7%
Probiotics
7%
Mass transfer
6%
Ultrasonics
6%
Ascorbic acid
6%
Enzyme activity
6%
Powders
6%
Bioactivity
6%
Coalescence
5%
Cell culture
5%
Fabrication
5%
Phosphates
5%
Drug Delivery Systems
5%
Agriculture & Biology
Lonicera caerulea
77%
anthocyanins
59%
small fruits
55%
gelation
22%
encapsulation
19%
frozen storage
19%
alginates
18%
microparticles
16%
freezing
13%
value-added products
13%
glucosides
13%
polyphenols
13%
Pandalus borealis
12%
powders
11%
Vaccinium angustifolium
11%
antioxidant activity
11%
cyanidin
10%
extracts
10%
shell (arthropods)
10%
bioactive compounds
10%
fruit products
9%
calcium alginate
9%
antioxidants
9%
thawing
8%
indigo
8%
keracyanin
8%
juices
8%
chitin
7%
methodology
7%
peeling
7%
pharmacokinetics
7%
fruit quality
7%
calcium chloride
7%
shrimp
6%
spectroscopy
6%
foods
6%
high performance liquid chromatography
6%
blanching
6%
physicochemical properties
6%
mouth
5%
drying
5%
small intestine
5%