Agriculture & Biology
screws
56%
extruders
48%
high pressure treatment
44%
hydrostatic pressure
36%
extrusion
31%
inactivation
31%
temperature
24%
ovens
23%
heat transfer
22%
cookies
21%
heat transfer coefficient
21%
air
18%
fluids
17%
Chenopodium quinoa
15%
heat
14%
military rations
14%
lasers
13%
food processing
13%
prediction
13%
wheat flour
13%
Enterobacter aerogenes
12%
peanut butter
11%
velocimetry
11%
hydraulic flumes
11%
air transportation
11%
Norovirus
10%
shear stress
10%
cysteine
10%
water
9%
shears
9%
baking
9%
lycopene
8%
clams
8%
Escherichia coli O157
8%
probes (equipment)
8%
cranberries
8%
seeds
8%
specific mechanical energy
8%
fruit peels
8%
pressure treatment
8%
starch
8%
puffing
7%
meat
7%
Alzheimer disease
7%
mass transfer
7%
clam meat
7%
corn meal
6%
menu planning
6%
foods
6%
Medicine & Life Sciences
Temperature
51%
Pressure
48%
Hydrostatic Pressure
41%
Food
39%
Chenopodium quinoa
36%
Hot Temperature
34%
Lasers
30%
Flour
27%
Air
25%
Water
18%
Food Handling
17%
Seeds
16%
Triticum
16%
Starch
16%
Meat
14%
Zea mays
14%
Microbial Viability
14%
Heating
13%
Enterobacter aerogenes
13%
Lettuce
12%
Daucus carota
11%
Butter
11%
Cysteine
11%
Antioxidants
10%
Fruit
10%
Lycopene
10%
Bivalvia
10%
Arachis
10%
Norovirus
10%
Escherichia coli O157
10%
Vaccinium macrocarpon
8%
Salmonella
8%
Technology
8%
Hydroponics
7%
Chlorine
7%
Mercenaria
7%
Pea Proteins
7%
Vitrification
7%
Red Meat
7%
Gas Lasers
7%
Cold Temperature
7%
Food Industry
6%
Amaranthus
6%
Coumaric Acids
6%
Thermal Conductivity
6%
Vicia faba
6%
Cornus
6%
Ecdysteroids
6%
Fagopyrum
6%
Color
6%
Engineering & Materials Science
Extruders
100%
Temperature distribution
35%
Extrusion
34%
Velocity distribution
31%
Ovens
27%
Flow fields
26%
Lasers
23%
Heat transfer
23%
Fluids
19%
Temperature
18%
Hot Temperature
17%
Mixed convection
17%
Hot rolling
17%
Flow of fluids
15%
Buoyancy
14%
Hydrostatic pressure
14%
Computer simulation
14%
Calcium
12%
Air
12%
Continuous casting
12%
Heat transfer coefficients
11%
Velocity measurement
11%
Conveying
11%
Food processing
11%
Hoppers
11%
Anemometers
11%
Peclet number
11%
Plasmas
10%
Temperature measurement
10%
Shear deformation
8%
Water
8%
Boundary conditions
8%
Pectins
8%
Carotenoids
7%
Moisture
7%
Antioxidants
7%
Seed
7%
Fruits
7%
Crystal growth
6%
Thermal conductivity
6%
Ascorbic acid
6%
Mass transfer
6%
Polymers
6%
Cocoa
6%
Gages
6%
Isomers
5%
Color
5%
Sugars
5%
Carbohydrates
5%
Wall flow
5%