Medicine & Life Sciences
Starch
100%
Millets
56%
Hordeum
31%
Triticum
30%
Cooking
28%
Amylose
23%
Amylopectin
21%
Bread
20%
Vigna
19%
Edible Grain
19%
Glycemic Index
19%
Food
18%
Zea mays
16%
Musa
16%
Hydrolysis
14%
Proteins
13%
Breeding
13%
Oryza
13%
Radio
11%
Manihot
11%
Minerals
11%
Food Handling
11%
Avena
10%
Technology
10%
Pea Proteins
10%
Fermented Foods and Beverages
10%
arabinoxylan
9%
Endo-1,4-beta Xylanases
9%
Asparagine
9%
trans-3-(4'-hydroxyphenyl)-2-propenoic acid
9%
Food Industry
9%
Panicum
9%
Acrylamide
9%
Lignin
8%
Soy Foods
8%
ferulic acid
8%
Eleusine
7%
Biophysics
7%
Nutritive Value
7%
Fermentation
7%
Fabaceae
7%
Food Safety
7%
Snacks
7%
Agriculture & Biology
Thinopyrum intermedium
72%
Thinopyrum intermedium subsp. intermedium
71%
starch
47%
flour
37%
millets
34%
breads
18%
nixtamalization
18%
masa
18%
glycemic index
17%
tempering
15%
cooking
14%
dough
14%
wheat
12%
pretreatment
12%
cowpeas
11%
radio
11%
Triticum aestivum
11%
digestibility
10%
torque
10%
corn
9%
Paspalum scrobiculatum
9%
food processing
9%
resistant starch
9%
tempeh
9%
bean flour
8%
food industry
8%
protein content
8%
asparagine
8%
snack foods
8%
amylopectin
8%
pea protein
8%
baking quality
7%
bran
7%
plantains (fruit)
7%
acrylamides
7%
spring wheat
7%
endo-1,4-beta-xylanase
7%
breeding
7%
antinutritional factors
7%
arabinoxylan
7%
food grades
7%
fermented foods
7%
Manihot esculenta
7%
processing technology
7%
lodging
6%
protein isolates
6%
artificial intelligence
6%
malt
6%
p-coumaric acid
6%
Vigna unguiculata
6%
Chemical Compounds
Starch
58%
Amylopectin
27%
Glycemic
24%
Amylose
19%
Food
11%
Protein
11%
Arabinoxylan
9%
Cold Plasma
8%
Hydrolysis Kinetics
8%
Torque
5%
Lignin
5%
Length
5%
Fiber
5%
Plasma
5%