Agriculture & Biology
cocoa (beverage)
100%
mass transfer
73%
heat transfer
73%
flavor
55%
texture
54%
cocoa solids
25%
drying
20%
milk chocolate
20%
heat transfer coefficient
18%
Maillard reaction products
18%
water content
18%
Maillard reaction
16%
temperature
16%
cooking
12%
ingredients
10%
manufacturing
10%
milk
8%
kinetics
8%
sugars
8%
Engineering & Materials Science
Flavors
86%
Mass transfer
59%
Heat transfer
44%
Milk
35%
Moisture
34%
Packed beds
32%
Drying
25%
Cocoa
21%
Sugars
16%
Cooking
15%
Crystalline materials
13%
Heat transfer coefficients
12%
Vacuum
11%
Temperature distribution
10%
Temperature
10%
Experiments
4%
Medicine & Life Sciences
Chocolate
88%
Hot Temperature
51%
Temperature
48%
Milk
41%
Maillard Reaction
35%
Cooking
27%
Advanced Glycation End Products
26%
Vacuum
25%
Sugars
21%
Software
16%
Kinetics
16%
Chemistry
Heat Transfer
71%
Maillard Reaction
56%
Mass Transfer
55%
Transfer Coefficient
26%
Kinetics Type
20%
Vacuum
17%
Time
16%
Mixture
9%
Amount
9%