Medicine & Life Sciences
Starch
100%
Zea mays
65%
Phytic Acid
28%
Bread
26%
Amylose
24%
Triticum
22%
Solanum tuberosum
22%
Heating
21%
Flour
20%
Temperature
12%
xanthan gum
12%
Oryza
11%
Cellulase
11%
Colloids
10%
Atrial Natriuretic Factor
10%
Citric Acid
10%
caloreen
10%
glutenin
8%
Ethanol
8%
5'-methylthioadenosine phosphorylase
8%
5'-methylthioadenosine
8%
(1-6)-alpha-glucomannan
8%
ATP-Dependent Proteases
7%
Enzymes
7%
Gum Arabic
7%
Avena
6%
Hordeum
6%
Phosphorylation
6%
stearic acid
6%
Thioctic Acid
6%
Tocopherols
6%
Arabidopsis
6%
Binding Sites
6%
Cytochrome P-450 CYP1A2
6%
Wine
5%
Cytochrome P-450 Enzyme System
5%
Viscosity
5%
Heavy Metals
5%
Water
5%
alpha-Tocopherol
5%
Oligosaccharides
5%
Amylases
5%
Vibration
5%
Heat-Shock Response
5%
Manihot
5%
Adsorption
5%
Gels
5%
Odorants
5%
Agriculture & Biology
corn starch
37%
starch
33%
breads
21%
waxy corn
19%
functional properties
18%
baking quality
16%
amylose
15%
physicochemical properties
13%
flour
12%
noodles
12%
hydrocolloids
12%
bran
10%
xanthan gum
10%
phytic acid
10%
blended foods
10%
wheat
9%
cropping systems
9%
crosslinking
8%
dextrinization
8%
modified starch
8%
dextrins
8%
digestibility
7%
rice cakes
7%
frozen dough
7%
nutritive value
7%
endo-1,4-beta-glucanase
7%
konjac mannan
7%
pasting properties
7%
starch gels
7%
lipoic acid
6%
dough quality
6%
potato starch
6%
texture
6%
retrogradation
5%
fructooligosaccharides
5%
glucomannans
5%
gum arabic
5%
flakes
5%
dough
5%
glutenins
5%
starch granules
5%
in vitro digestibility
5%
red wines
5%
water
5%
vibration
5%
Chemical Compounds
Starch
88%
Amylose
14%
Acidic Condition
14%
7-Ethoxycoumarin
11%
Homogenization
10%
Volume
10%
Tillage
9%
Citric Acid
9%
Acid
8%
Impregnation
8%
7-Ethoxyresorufin
8%
Nanoparticle
7%
Hydrocolloid
6%
Glucomannan
6%
Ethanol
6%
Modification
6%
White
5%
Cytochrome P450
5%
Fiber
5%
Binding Site
5%
Flake Like Crystal
5%