Agricultural and Biological Sciences
Cytochromes
100%
Foods
90%
Bran
57%
Faba Beans
48%
Fermentation
42%
Oat Protein
40%
Starch
36%
Rye Bran
33%
Water
29%
Oat
27%
Dietary Fiber
26%
Breads
26%
Plant Protein
26%
Particles
25%
Bean Flour
24%
Protein Concentrates
24%
Mastication
23%
Endosperm
22%
Cakes
22%
Streams
20%
Digestibility
19%
Grain Food
19%
Technology
18%
Grains
17%
Lactic Acid Bacteria
17%
Pasta
17%
Rye Flour
16%
Flavor
15%
Flour
14%
Phytic Acid
14%
Rye
14%
Feeds
14%
Information
13%
Foams
12%
Sensory Properties
12%
Phytase
12%
Protein Sources
12%
Presses
12%
Dextran
12%
Flakes
12%
Bioprocessing
11%
Animals
11%
Classification
11%
Food Structure
11%
Enzymes
11%
Whole Grain Food
11%
Satiety
11%
Patents
11%
Oat Bran
11%
Oat Flour
11%
Biochemistry, Genetics and Molecular Biology
Fermentation
31%
pH
30%
Particle Size
17%
Lactic Acid Bacterium
17%
Plant
15%
Development
15%
Hardness
15%
Electric Potential
13%
Phytic Acid
12%
Reduction (Chemistry)
12%
Phytase
12%
Sample
11%
Solubility
11%
Animal
11%
Classification
10%
Enzymatic Hydrolysis
10%