Medicine & Life Sciences
2-hexenal
30%
4-anisidine
19%
Adsorption
34%
Affinity Chromatography
16%
Antioxidants
23%
bagasse
28%
Butylated Hydroxyanisole
12%
Clay
54%
Color
9%
Coloring Agents
26%
Conjugated Linoleic Acids
23%
Diglycerides
18%
Docosahexaenoic Acids
24%
Economics
11%
Eicosapentaenoic Acid
25%
Enzymes
34%
Fatty Acids
48%
Fish Oils
58%
Food Industry
18%
Glycerol
16%
Hexobarbital
23%
Hydrolysis
16%
hydroquinone
11%
Industry
19%
Kinetics
22%
Ligands
16%
Lipase
19%
Mexico
23%
Nonesterified Fatty Acids
14%
Novozyme 435
16%
Oils
100%
Oleic Acid
12%
Omega-3 Fatty Acids
27%
Peroxides
71%
Petroleum
18%
Phenols
13%
Phosphatidylcholines
17%
Plant Oils
22%
Regeneration
26%
Safflower Oil
49%
Soybean Oil
96%
Sterols
18%
Temperature
22%
Theoretical Models
14%
Tocopherols
99%
Trans Fatty Acids
30%
Urea
14%
Viscera
20%
Vitis
40%
Zea mays
19%
Agriculture & Biology
adsorption
14%
animal organs
20%
antioxidant activity
23%
bagasse
18%
bleaching
59%
clay
32%
conjugated linoleic acid
18%
deodorization
20%
diacylglycerols
17%
digestive enzymes
17%
docosahexaenoic acid
17%
eicosapentaenoic acid
17%
enzymes
28%
extracts
14%
fatty acid composition
28%
fatty acids
17%
fish oils
45%
food industry
13%
fractionation
13%
free fatty acids
12%
glycerol
13%
Glycine (Fabaceae)
22%
grape pomace extracts
27%
grapes
14%
hydrolysis
11%
industry
13%
kinetics
20%
Mexico
18%
oils
41%
p-anisidine value
13%
peroxide value
21%
peroxides
32%
phosphatidylcholines
15%
pigments
11%
refining
45%
response surface methodology
38%
rosemary
19%
safflower oil
41%
Sardina
28%
sardine oil
39%
sardines
40%
Sardinops sagax
50%
soybean oil
68%
sterols
15%
temperature
12%
tocopherols
79%
tortillas
22%
trans fatty acids
25%
urea
12%
vegetable oil
16%
Engineering & Materials Science
Antioxidants
42%
Bagasse
21%
Bleaching
60%
Butylated hydroxyanisole
15%
Calcium
8%
Chemical analysis
17%
Citric acid
13%
Clay
20%
Color
6%
Cosmetics
7%
Crude oil
12%
Degradation
10%
Degumming
20%
Drainage
8%
Drug products
8%
Economics
10%
Emulsification
7%
Enzymes
54%
Ethanol
6%
Failure analysis
13%
Fatty acids
82%
Fish
24%
Fractionation
20%
Glycerol
12%
History
9%
Industrial applications
7%
Industry
10%
Kinetic parameters
6%
Lecithin
9%
Linoleic acid
27%
Lipolysis
8%
Liver
9%
Molar ratio
25%
Neural networks
9%
Nonlinear systems
13%
Nutrition
9%
Oils
55%
Oils and fats
6%
Oxidation
11%
Peroxides
48%
Phenols
12%
Phospholipids
16%
Polynomial regression
7%
Polyphenols
13%
Refining
36%
Soybean oil
72%
Substrates
21%
Sugars
9%
Temperature
11%
Vegetable oils
19%