Engineering & Materials Science
Acylation
100%
Physicochemical properties
66%
Starch
64%
Fermentation
21%
Microorganisms
15%
Molecules
12%
Acetylation
11%
X ray scattering
10%
Fatty acids
7%
Protons
7%
Nuclear magnetic resonance
7%
Drug products
7%
Fractals
6%
Fourier transforms
6%
X ray diffraction
6%
Agglomeration
5%
Infrared radiation
5%
Agriculture & Biology
wheat starch
64%
acylation
63%
physicochemical properties
40%
digestion
38%
starch
37%
fermentation
15%
intestinal microorganisms
14%
small-angle X-ray scattering
10%
short chain fatty acids
8%
acetylation
7%
vibration
7%
pharmaceutical industry
7%
starch granules
7%
X-ray diffraction
7%
microbiome
7%
protons
7%
nuclear magnetic resonance spectroscopy
6%
food industry
6%
Medicine & Life Sciences
Acylation
71%
Triticum
62%
Starch
58%
Digestion
47%
Fermentation
20%
Gastrointestinal Microbiome
12%
Fractals
8%
Volatile Fatty Acids
8%
Food Industry
8%
X-Ray Diffraction
7%
Fourier Analysis
7%
Drug Industry
7%
Vibration
7%
Acetylation
6%
Protons
6%
Microbiota
6%
Magnetic Resonance Spectroscopy
5%
X-Rays
5%
Chemical Compounds
Acylation
50%
Starch
48%
Fermentation
18%
Acyl Group
15%
Short-Chain Fatty Acid
9%
Pharmaceutical Industry
6%
Fourier Transform Infrared Spectrum
6%
Acetylation
6%
Small Angle X-Ray Scattering
6%
NMR Spectrum
5%