Agriculture & Biology
isomaltulose
86%
glucose tolerance
73%
cookies
69%
physicochemical properties
42%
sucrose
26%
fructose
8%
sugars
8%
reducing sugars
6%
beet sugar
4%
glucose tolerance tests
4%
candy
4%
mixing ratio
4%
carbohydrates
4%
carbon
4%
sweeteners
4%
isomerization
4%
glucose
4%
sweetness
3%
ketones
3%
aldehydes
3%
hardness
2%
physical properties
2%
texture
2%
sampling
1%
Engineering & Materials Science
Sugar (sucrose)
77%
Physicochemical properties
69%
Glucose
61%
Fructose
18%
Sugars
14%
Carbohydrates
10%
Sugar beets
6%
Carbon
5%
Isomerization
5%
Aldehydes
5%
Ketones
5%
Physical properties
3%
Textures
3%
Hardness
3%
Medicine & Life Sciences
isomaltulose
100%
Sucrose
36%
Glucose
34%
Sugars
23%
Fructose
11%
Carbon
6%
Palatinit
6%
Carbohydrates
5%
Beta vulgaris
5%
Candy
4%
Sweetening Agents
4%
Ketones
4%
Aldehydes
4%
Hardness
3%
Glucose Tolerance Test
3%
Area Under Curve
2%
Chemical Compounds
Sucrose
50%
Glucose
39%
Fructose
15%
Carbohydrate
8%
Area Under the Curve
7%
Crystalline Texture
4%
Carbon Atom
4%
Carbonyl Group
4%
Isomerization
3%
Aldehyde
3%
pH Value
2%
Application
1%