Ingeniería y ciencia de los materiales
Nonlinear systems
55%
Controllers
51%
Uncertainty
44%
Process control
42%
Process design
39%
Hybrid systems
36%
Viscosity
32%
Feedback
26%
Meats
25%
Economics
23%
Selective laser melting
23%
Consolidation
22%
Differential equations
22%
Fluidics
21%
Momentum transfer
21%
Observability
20%
Asymptotic stability
19%
Minerals
18%
Robust control
18%
Closed loop systems
17%
Productivity
17%
Sensitivity analysis
16%
Dynamical systems
15%
Powders
15%
Conservation
14%
Sensors
14%
Set theory
13%
Mass transfer
13%
Classifiers
13%
Flavors
12%
Pipe
11%
Proteins
11%
Crystallization
10%
Water
10%
Actuators
9%
State estimation
9%
Sampling
8%
Trajectories
8%
Cost functions
8%
Numerical methods
8%
Chemical reactors
8%
Energy dissipation
7%
Slurries
7%
Density (specific gravity)
7%
Thermodynamic properties
5%
Physical properties
5%
Monitoring
5%
Pilot plants
5%
Derivatives
5%
Nonlinear equations
5%
Matemáticas
Unknown Inputs
42%
Viscosity
39%
Soft Sensor
37%
On-line Estimation
31%
Observer
30%
Grazing Bifurcation
29%
State Observer
29%
Nonsmooth Equations
25%
Robust Design
24%
Mass Transfer
23%
Constrained Systems
23%
Normal vector
22%
Physical Model
22%
Differential-algebraic Equations
21%
Hybrid Systems
21%
Actuator Saturation
21%
Closed-loop System
20%
Observability
19%
Sensitivity Analysis
19%
Conservation
18%
Update
18%
Momentum
17%
Estimator
16%
Economics
16%
Dynamic Properties
16%
Controller
14%
Disturbance
11%
Input Saturation
10%
Model
10%
Estimate
8%
Energy
8%
Control Algorithm
8%
Uncertain Parameters
8%
Optimal Control Problem
7%
Second-order Derivatives
7%
Process Control
7%
Volatiles
7%
Manipulation
6%
State Estimation
5%
Time-varying
5%
Class
5%
Sensor
5%
Quantification
5%
Batch
5%
PID Controller
5%
Agricultura y biología
conching
100%
chocolate
68%
processed meat
49%
meat products
22%
viscosity
22%
water holding capacity
19%
prediction
15%
hardness
15%
physical models
14%
product quality
14%
rheometers
11%
structural proteins
10%
meat protein
8%
manufacturing
7%
rheological properties
7%
meat byproducts
7%
plastics
7%
sensory properties
6%
liquids
6%
benzaldehyde
5%
proteins
5%
myofibrillar proteins
5%
protein solubility
5%
mortadella
5%
lipids
5%
gelation
5%
