Food Science
Edible Film
100%
Fruit
91%
Chitosan
80%
Oil
80%
Cellulose
75%
Penicillium
68%
Strawberry
57%
Scanning Electron Microscopy
51%
Atomic Force Microscopy
50%
Essential Oil
50%
Ethylene
47%
Infrared Heating
40%
Cereal
40%
Active Packaging
39%
Nutrient
39%
Food Product
37%
Reduction
32%
Raw Fruit
31%
Vegetable
30%
Sodium
30%
Fourier Transform Infrared Spectroscopy
26%
Milk
23%
Starch
23%
Tomato
23%
Cucumber
21%
Sweet Potato
19%
Peppermint
19%
Pear
16%
Pectin
15%
Asian Rice
15%
Salmonella
15%
Mass Transfer
14%
Citrus Fruits
14%
Persimmon
14%
Potato
14%
Skim Milk
13%
Basil
13%
Thawing
12%
Carotene
11%
Agar
11%
Peach
11%
Carrot
11%
Blanching
11%
Broth
10%
Maize
10%
Rhizopus
10%
Calcium
9%
Aspergillus
9%
Amino Acids
9%
Soy Sauce
9%
Agricultural and Biological Sciences
Storage
87%
Achene
73%
Moisture
66%
Temperature
60%
Essential Oil
52%
Coatings
48%
Postharvest
42%
Chitosan
42%
Brown Rice
39%
Basil
37%
Oils
31%
Particles
31%
Strawberries
28%
Weight Loss
27%
Water
26%
Relative Humidity
24%
Solutions
24%
Diameter
23%
Pear
22%
Botryotinia fuckeliana
22%
Surfaces
20%
Fruit
20%
Broccoli
19%
Figs
19%
Tomato
19%
Aloe Vera
19%
Cellulose
18%
Potatoes
16%
Foods
16%
Mandarin
15%
Ray
15%
1-Methylcyclopropene
15%
Behavior
14%
Tissues
14%
Corn Starch
14%
Tea Seed Oil
14%
Packaging
13%
Hot Water Treatment
13%
Environment
13%
Materials
12%
Yam
12%
Apricot
11%
Mathematical Model
11%
Shelf Life
11%
Alginic Acid
11%
Ocimum basilicum
11%
Starch
11%
Equations
10%
Postharvest Storage
10%
Germination
9%