Agriculture & Biology
thylakoids
63%
meat analogs
56%
rapeseed protein
50%
oilseed cakes
50%
emulsifying
42%
rapeseed
35%
appetite
33%
extrusion
32%
citrus juices
30%
powders
29%
drying
28%
solar drying
26%
emulsions
25%
solar energy
25%
pouches
22%
emulsifying properties
22%
chlorophyll
22%
heat treatment
20%
ingredients
20%
cooking
19%
juices
19%
proteins
18%
texture
18%
cheese analogs
17%
satiety
16%
marmalades
15%
peas
15%
pretreatment
15%
oleosin
15%
faba beans
14%
pea protein
14%
degradation
14%
screws
14%
rapeseed meal
13%
soy protein
13%
heat
12%
microbiological quality
12%
spinach
12%
protein isolates
12%
hemp
12%
concentrates
12%
lecithins
11%
endotoxins
11%
blended foods
11%
proximate composition
11%
water content
10%
protein concentrates
10%
color
10%
storage conditions
10%
methodology
10%
Medicine & Life Sciences
Thylakoids
100%
Brassica napus
85%
Chlorophyll
39%
Solar Energy
38%
Meat
37%
Lipase
31%
Fruit and Vegetable Juices
29%
Powders
28%
Emulsions
28%
Proteins
28%
Citrus
28%
Cooking
25%
Peas
24%
Hot Temperature
23%
Vicia faba
21%
Chloroplasts
21%
Appetite
20%
Permeability
19%
Pea Proteins
19%
Meals
18%
Soybean Proteins
17%
Mozambique
17%
Cold Temperature
15%
Membranes
15%
Color
14%
Flour
13%
Lecithins
13%
Cheese
13%
Polysorbates
13%
Hunger
12%
Edible Grain
12%
Temperature
12%
Cholecystokinin
12%
Oils
12%
Staphylococcal Protein A
12%
Cannabis
11%
Aptitude
10%
Air
10%
Endotoxins
10%
Bacillus
10%
Hypoglycemia
10%
Food
10%
Overweight
9%
Carbohydrates
9%
Publications
8%
Water
8%
Carboxymethylcellulose Sodium
8%
Emotions
8%
Lipolysis
8%
Antioxidants
7%