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