Agriculture & Biology
snacks
100%
oils
75%
sunflower oil
65%
rapeseed oil
58%
rice bran oil
55%
case studies
50%
fried foods
35%
frying oil
29%
product quality
28%
shelf life
20%
free fatty acids
17%
hazelnut oil
16%
ingredients
16%
consumer attitudes
14%
energy
14%
frying
13%
deep fat frying
13%
degradation
13%
food production
11%
palm oils
11%
sensory evaluation
10%
blended foods
10%
air flow
10%
supply chain
10%
food quality
10%
imports
9%
food safety
9%
manufacturing
9%
food industry
8%
hands
8%
markets
8%
fatty acid composition
7%
oxidation
7%
heat
6%
Medicine & Life Sciences
Sunflower Oil
90%
Rapeseed Oil
78%
Snacks
73%
Rice Bran Oil
71%
Oils
59%
Nonesterified Fatty Acids
20%
Corylus
16%
Palm Oil
15%
Food Quality
13%
Food Safety
12%
Hand
7%
Food
6%
Costs and Cost Analysis
6%
Engineering & Materials Science
Oils
38%
Sunflower oil
35%
Fatty acids
9%
Food safety
5%