Agrarwissenschaft & Biologie
mouthfeel
100%
fluids
43%
semisoft cheeses
37%
mouth
35%
micro-computed tomography
33%
mechanical stress
30%
hydrostatic pressure
28%
beers
27%
yogurt
27%
rheological properties
24%
cell structures
23%
X-radiation
21%
ripening
21%
eyes
19%
psychosocial factors
18%
texture
18%
social factors
15%
drinking
13%
beverages
12%
liquids
11%
high pressure treatment
10%
dry matter content
8%
mechanoreceptors
8%
palate
8%
methodology
7%
chemoreceptors
7%
tongue
6%
cell walls
6%
cheeses
5%
nonlinear models
5%
flavor
5%
physical properties
5%
cans
5%
Ingenieurwesen & Materialwissenschaft
Mechatronics
94%
Cheeses
37%
Carbon footprint
30%
Industry
30%
Hydrostatic pressure
30%
Analog to digital conversion
28%
Powertrains
27%
Augmented reality
25%
Product development
25%
Conceptual design
25%
Tomography
23%
X rays
22%
Life cycle
21%
Education
21%
Digital twin
18%
Defects
16%
Fluids
11%
Spatial distribution
9%
Flavors
8%
Environmental impact
7%
Fans
7%
Cells
7%
Yeast
5%
International cooperation
5%
Physical properties
5%
Flow of fluids
5%
Virtual prototyping
5%
Environmental regulations
5%
Concurrent engineering
5%
Flow fields
5%
Medizin & Biologie
Yogurt
34%
X-Ray Microtomography
32%
Hydrostatic Pressure
32%
Cheese
32%
Mouth
32%
Mechanical Stress
30%
Cellular Structures
26%
Food
23%
Food and Beverages
16%
Psychology Unconscious
15%
Eye
15%
Drinking
11%
Nonlinear Dynamics
10%
Pressure
10%
Manuscripts
9%
Psychology
8%
Cell Wall
8%
Anatomic Models
8%
Mechanoreceptors
7%
Palate
7%
Tongue
5%
Suspensions
5%