Engineering & Materials Science
Food waste
100%
Nanocomposites
59%
Membranes
54%
Wastewater treatment
45%
Silica
39%
Bioreactors
38%
Clay minerals
34%
Polyacrylates
34%
Nanoparticles
34%
Acrylics
29%
Food supply
29%
Adsorption
29%
Fibers
28%
Hydrogels
27%
Acids
26%
Carbon dioxide
26%
Supply chains
24%
Isotherms
24%
Controlled drug delivery
23%
Plasmas
23%
Polymers
23%
Hyperthermia therapy
22%
Lipids
21%
Computational fluid dynamics
21%
Bioconversion
20%
Surface active agents
20%
Chemical oxygen demand
20%
Drug delivery
19%
Positrons
19%
Silica nanoparticles
19%
Furfural
19%
Propanol
18%
Petroleum refineries
18%
Effluents
18%
Wastewater
18%
Food safety
18%
Magnetite
17%
Bioethanol
17%
Temperature
17%
Biological materials
17%
Carbonization
16%
Heavy metals
16%
Carbon footprint
16%
Starch
16%
Positive ions
16%
Carbon capture
15%
Extruders
15%
Enhanced recovery
15%
Pollution
14%
Encapsulation
14%
Earth & Environmental Sciences
food waste
73%
refinery
45%
membrane
35%
circular economy
32%
wastewater treatment
32%
food
32%
bioreactor
29%
nanocomposite
29%
removal
23%
fiber
21%
mercury
21%
food processing industry
19%
heavy metal
18%
kinetics
18%
isotherm
18%
simulation
17%
resource efficiency
17%
hunger
17%
coal production
16%
clinoptilolite
16%
valorization
15%
X-ray tomography
15%
gas mixture
15%
mass transfer
15%
artificial intelligence
14%
phytoremediation
14%
adsorption
14%
indoor air
14%
starch
13%
montmorillonite
13%
aqueous solution
13%
chemical oxygen demand
13%
bioaccumulation
12%
drying
12%
urban development
12%
food supply
12%
carbon sequestration
11%
wheat
11%
pyrolysis
11%
food production
11%
fluid flow
11%
nickel
11%
environmental impact
11%
modeling
10%
cation
10%
wastewater
10%
experimental study
10%
thermodynamics
9%
petroleum
9%
acid
9%
Agriculture & Biology
micro-computed tomography
52%
ice
38%
food processing
34%
crystals
33%
food safety
32%
X-radiation
29%
spores
27%
food production
25%
freezing
24%
bibliometric analysis
22%
sous vide
20%
shelf life
19%
noninfectious diseases
18%
food technology
18%
food supply chain
18%
single cell protein
18%
bacterial spores
17%
foods
16%
food preservation
16%
inactivation
16%
methodology
16%
microstructure
15%
microorganisms
15%
food packaging
15%
nanomaterials
15%
food contamination
14%
beets
14%
bacteriocins
14%
crystal structure
14%
mass transfer
14%
electric field
14%
radio
13%
nanotechnology
13%
image analysis
13%
food science
13%
protein sources
12%
biotechnology
12%
sensory properties
12%
heat
12%
lactic acid bacteria
12%
fluids
12%
food quality
11%
dietary fiber
10%
carbon dioxide
10%
processed foods
9%
food policy
9%
gels
8%
private sector
8%
developing countries
8%
consumer attitudes
8%
