Medicine & Life Sciences
Starch
100%
Zea mays
59%
Bread
29%
Amylose
27%
Triticum
25%
Solanum tuberosum
24%
Flour
22%
Heating
17%
Phytic Acid
16%
Temperature
13%
xanthan gum
13%
Oryza
12%
Cellulase
12%
Colloids
12%
Atrial Natriuretic Factor
11%
caloreen
11%
glutenin
10%
5'-methylthioadenosine phosphorylase
9%
5'-methylthioadenosine
9%
(1-6)-alpha-glucomannan
9%
ATP-Dependent Proteases
8%
Enzymes
8%
Gum Arabic
8%
Avena
7%
Hordeum
7%
stearic acid
7%
Thioctic Acid
7%
Tocopherols
7%
Arabidopsis
6%
Binding Sites
6%
Cytochrome P-450 CYP1A2
6%
Wine
6%
Cytochrome P-450 Enzyme System
6%
Viscosity
6%
alpha-Tocopherol
6%
Oligosaccharides
5%
Amylases
5%
Vibration
5%
Heat-Shock Response
5%
Water
5%
Manihot
5%
Gels
5%
Odorants
5%
Zinc
5%
Trypsin
5%
Seeds
5%
Ubiquitin
5%
Hot Temperature
5%
Ethanol
5%
Agriculture & Biology
corn starch
36%
starch
34%
breads
24%
waxy corn
21%
functional properties
20%
baking quality
18%
amylose
17%
physicochemical properties
14%
flour
13%
noodles
13%
hydrocolloids
13%
bran
12%
xanthan gum
12%
blended foods
11%
wheat
11%
cropping systems
10%
crosslinking
10%
dextrinization
9%
modified starch
9%
dextrins
9%
digestibility
8%
rice cakes
8%
frozen dough
8%
nutritive value
8%
endo-1,4-beta-glucanase
8%
konjac mannan
8%
pasting properties
7%
starch gels
7%
lipoic acid
7%
dough quality
7%
potato starch
7%
texture
6%
retrogradation
6%
fructooligosaccharides
6%
glucomannans
6%
gum arabic
6%
flakes
6%
dough
6%
glutenins
6%
starch granules
6%
in vitro digestibility
6%
phytic acid
6%
red wines
6%
water
6%
vibration
5%
xylanases
5%
stearic acid
5%
cold storage
5%
alpha-tocopherol
5%
no-tillage
5%
Chemical Compounds
Starch
89%
Amylose
16%
Acidic Condition
15%
7-Ethoxycoumarin
12%
Homogenization
12%
Volume
12%
Tillage
10%
Impregnation
9%
7-Ethoxyresorufin
9%
Nanoparticle
8%
Hydrocolloid
7%
Glucomannan
7%
Modification
6%
White
6%
Acid
6%
Cytochrome P450
5%
Fiber
5%
Binding Site
5%
Flake Like Crystal
5%
Fragmentation
5%
Enthalpy of Melting
5%
Detergent
5%