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