Engineering
Pretreatment
100%
Reducing Sugar
66%
Enzymatic Hydrolysis
44%
Ethanol Production
42%
Response Surface Methodology
42%
Organosolv
41%
Cerevisiae
38%
Hemicellulose
31%
Optimum Condition
30%
Hydrolysis Process
29%
Sugar Concentration
25%
Pichia Stipitis
25%
Biogas Production
19%
Extractive Fermentation
19%
Sugar Production
16%
Bioethanol
16%
Cellulose Content
15%
Surfactant
15%
Distillation
14%
Ethanol Concentration
13%
Calorific Value
12%
Pre-Treatment Process
11%
Fresh Feed
11%
Sieve Tray
9%
Empty Fruit Bunch
9%
Polyurethan
9%
Rice Straw
9%
Chemical Pre-Treatment
9%
Solid-State Fermentation
9%
Sucrose Concentration
9%
Energy Engineering
9%
Flow Rate
9%
Countercurrent Flow
9%
Removal Rate
9%
Mucor Miehei
9%
Simulation Result
9%
Biobutanol
9%
Methyldiethanolamine
9%
Stable Salt
9%
Salt Brine
9%
Reboilers
9%
Function of Time
9%
Optimal Condition
9%
Flow Velocity
9%
Continuous Fermentation
9%
Biofuel
9%
Moisture Content
9%
Renewable Energy
9%
Porosity
9%
Adsorption
9%
Agricultural and Biological Sciences
Pretreatment
82%
Reducing Sugar
56%
Enzymatic Hydrolysis
54%
Coffee Pulp
39%
Arenga pinnata
36%
Microorganism
34%
Biogas
20%
Pichia Stipitis
19%
Feces
19%
Pectin
17%
Coculture
16%
Methane
15%
Hemicellulose
14%
Lactobacillus
13%
Ethanol Production
13%
Civet
13%
Klebsiella
13%
Cellulase
12%
Trichoderma reesei
12%
Tween 80
11%
Mixed Culture
11%
Agar
11%
Rice Straw
11%
Surfactant
11%
Inoculum
11%
Bioethanol
11%
Cow
10%
Pericarp
9%
Herbal Medicines
9%
Purple Mangosteen
9%
Sugarcane Juice
9%
Rumen Microorganism
9%
Rumen Fluid
9%
Rumen
9%
Mangosteens
9%
Saccharomyces cerevisiae
9%
Amorphophallus
9%
Mannan
9%
Lactobacillus casei
9%
Glucomannan
9%
Rhizopus arrhizus
9%
Lipase
9%
Zymomonas mobilis
9%
Rhizopus
9%
Coffee Bean
9%
Rhizomucor Miehei
9%
Sorghum
9%
Apple Pomace
9%
Malus domestica
9%
Aspergillus Niger
9%
Food Science
Reducing Sugar
39%
Response Surface Methodology
37%
Fermentation
33%
Starch
29%
Table Salt
27%
Lactobacillus
26%
Sugar Concentration
24%
Sucrose
21%
Enzymatic Hydrolysis
21%
Solid-State Fermentation
21%
Pichia
19%
Agar
19%
Lactic Acid
17%
Molasse
15%
Gelatin
14%
Pectin
13%
High Performance Liquid Chromatography
12%
Lactic Acid Fermentation
12%
Aspergillus
10%
Esterification
9%
Cassava
9%
Sorghum
9%
Sorghum Flour
9%
Mucor Miehei
9%
Thermostability
9%
Decaffeination
9%
Digestibility
9%
Proximates
9%
Bitter Taste
9%
Glycemic Index
9%
Nutrition
9%
Coffee Bean
9%
Antinutrients
9%
Ash Content
9%
Rhizopus
9%
Cassava Flour
9%
Purple Mangosteen
9%
Volatile Fatty Acid
9%
Wheat Flour
9%
Food Security
9%
Gluten
6%
Analysis of Variance
6%
Protein Content
6%
Lactic Acid Bacteria
5%
Lactobacillus brevis
5%