Food Science
Food Industry
51%
Iodine
40%
Gelatin
40%
Food Grades
30%
Scanning Electron Microscopy
24%
Food Contact Surfaces
24%
Escherichia Coli O157
24%
Table Salt
24%
Food Supply
22%
Fourier Transform Infrared Spectroscopy
21%
Differential Scanning Calorimetry
21%
Iodized Salt
20%
Yogurt
20%
Spray Drying
20%
Food Packaging
20%
Film-forming Solution
20%
3D Food Printing
20%
Green Packaging
20%
Food Price
20%
Food Loss and Waste
20%
Food Waste
20%
Antioxidant
20%
Lipid Oxidation
20%
Packaging Material
20%
Food Insecurity
20%
Hydrocolloid
20%
Edible Film
20%
Browning Index
20%
Food systems
20%
Storage Temperature
20%
Shelf Life
20%
Food Safety
10%
Total Volatile Basic Nitrogen
10%
Total Color Difference
10%
Oxygen Scavenger
10%
Listeria innocua
10%
Xanthan
10%
Food Quality
10%
Thermostability
10%
Peroxide Value
10%
Coated Food
10%
Volatile Organic Compound
10%
Model Food
10%
in Vitro Digestion
7%
Edible Seaweed
5%
Tyrosine
5%
Material Science
Cellulose Nanocrystals
100%
Film
47%
Nanocomposite Film
40%
Biofilms
20%
Superhydrophobic
20%
Stainless Steel
20%
Hydrogel
20%
Mesoporous Silica
20%
Europium
20%
Packaging Material
20%
Contact Angle
13%
Structure (Composition)
12%
Phase Composition
11%
Thermogravimetric Analysis
11%
Biopolymer
10%
Multilayer Film
10%
Thermal Stability
9%
Polymer Matrix
8%
Enzymatic Hydrolysis
8%
Morphology
7%
Surface Coating
6%
Silica Nanoparticle
6%
Hydrophobicity
6%
Macrophage
6%
Nanocomposite
5%
Agricultural and Biological Sciences
Haliotis Discus Hannai
65%
Abalone
65%
Inductively Coupled Plasma Mass Spectrometry
40%
High-Performance Liquid Chromatography
22%
Bioavailability
20%
Spray Drying
20%
Iodized Salt
20%
Europeans
12%
Laminaria
11%
Edible Seaweed
11%
Table Salt
8%
Undaria
5%
Undaria pinnatifida
5%
