Engineering & Materials Science
Sugar Alcohols
100%
Starch
68%
Sugars
67%
Gels
57%
Ice
30%
Hot Temperature
26%
Enthalpy
25%
Melting
23%
Molar concentration
22%
Cold storage
21%
Sugar (sucrose)
21%
Amylopectins
19%
Trehalose
18%
Fructose
16%
Glass transition
11%
Superconducting transition temperature
10%
Disaccharides
9%
Maltose
9%
Monosaccharides
8%
Xylose
7%
Glucose
5%
Differential scanning calorimetry
5%
Freezing
5%
Melting point
5%
Medicine & Life Sciences
Sugar Alcohols
87%
Starch
62%
Sugars
53%
Cold Temperature
49%
Gels
45%
Hot Temperature
42%
Ice
33%
Freezing
32%
Isomaltose
25%
Amylopectin
15%
Transition Temperature
12%
Trehalose
12%
Vitrification
12%
Fructose
10%
Temperature
9%
Sucrose
9%
xylose-glucose
7%
Xylitol
6%
Maltose
6%
Ribose
6%
Disaccharides
6%
Monosaccharides
5%
Sorbitol
5%
Differential Scanning Calorimetry
5%
Mannose
5%
Mannitol
5%
Agriculture & Biology
cold stability
94%
sugar alcohols
72%
starch gels
63%
sugars
36%
heat
30%
ice
27%
starch
26%
enthalpy
25%
melting
23%
isomaltose
20%
cold storage
14%
amylopectin
10%
glass transition temperature
10%
trehalose
9%
gels
9%
fructose
8%
sucrose
6%
xylitol
5%
ribose
5%
disaccharides
5%
Chemical Compounds
Starch
51%
Gel
34%
Isomaltose
32%
Enthalpy of Melting
26%
Amylopectin
18%
Trehalose
17%
Fructose
14%
Sucrose
13%
Melting
11%
Glass Transition Temperature
11%
Enthalpy
10%
Xylitol
9%
Mannitol
8%
Maltose
8%
Xylose
8%
Ribose
7%
Mannose
7%
Monosaccharide
7%
Disaccharide
7%
Melting Point
5%
Glucose
5%