Keyphrases
Physicochemical Characterization
100%
Grewia Gum
100%
Drying Effect
100%
Drying Methods
100%
Air Drying
50%
Spray Drying
50%
Freeze-drying
50%
Fourier Transform Infrared Spectroscopy (FT-IR)
50%
Thermogravimetric Analysis
50%
X-ray Photoelectron Spectroscopy
50%
Spectroscopic Analysis
50%
1H nuclear Magnetic Resonance (1H NMR)
50%
Drying Techniques
50%
13C nuclear Magnetic Resonance
50%
Polysaccharide Gum
50%
Galactose
25%
Physicochemical Properties
25%
13C NMR Spectroscopy
25%
Pharmaceutical Excipients
25%
Relative Cost
25%
Differential Scanning Calorimetry
25%
Tablet Formulation
25%
Arabinose
25%
Gel Permeation Chromatography
25%
Monosaccharides
25%
Product Stability
25%
Surface Chemistry
25%
Solid-state nuclear Magnetic Resonance (ssNMR)
25%
Stem Bark
25%
Xylose
25%
Rhamnose
25%
Grewia Mollis
25%
Neutral Sugars
25%
Sugar Analysis
25%
Solid-state 13C nuclear Magnetic Resonance
25%
Powder Flow
25%
Monosaccharide Composition
25%
Agricultural and Biological Sciences
NMR Spectroscopy
100%
Polysaccharide
100%
Grewia
100%
Spray Drying
50%
Thermogravimetry
50%
Monosaccharide
50%
Freeze Drying
50%
X Ray Photoemission Spectroscopy
50%
Air Drying
50%
Fourier Transform Infrared Spectroscopy
25%
Xylose
25%
Arabinose
25%
Excipient
25%
Gel Permeation Chromatography
25%
Differential Scanning Calorimetry
25%
Galactose
25%
Rhamnose
25%
Carbohydrates
25%
Material Science
Nuclear Magnetic Resonance
100%
Thermogravimetric Analysis
100%
X-Ray Photoelectron Spectroscopy
100%
Surface (Surface Science)
50%
Oxidation Reaction
50%
Differential Scanning Calorimetry
50%
Phase Composition
50%
Gel Permeation Chromatography
50%
Nuclear Magnetic Resonance Spectroscopy
50%
Fourier Transform Infrared Spectroscopy
50%
Solid-State Nuclear Magnetic Resonance
50%
Pharmacology, Toxicology and Pharmaceutical Science
Polysaccharide
100%
Grewia
100%
Carbon 13
75%
Monosaccharide
50%
Galactose
25%
Tablet
25%
Excipient
25%
Carbohydrates
25%
Differential Scanning Calorimetry
25%
Fourier Transform Infrared Spectroscopy
25%
Arabinose
25%
Xylose
25%
Rhamnose
25%
Food Science
Spray Drying
100%
Fourier Transform Infrared Spectroscopy
50%
Differential Scanning Calorimetry
50%
Carbohydrate Analysis
50%
Chemical Engineering
Polysaccharide
100%
Differential Scanning Calorimetry
25%
Gel Permeation Chromatography
25%
Carbohydrates
25%
Xylose
25%