Medicine & Life Sciences
Milk
100%
Food
99%
Listeria monocytogenes
82%
Clustered Regularly Interspaced Short Palindromic Repeats
70%
Genome
61%
Serogroup
60%
Salmonella
58%
Escherichia coli O157
52%
Salmonella enterica
51%
Temperature
50%
Red Meat
48%
Wine
48%
Tea
47%
Water
46%
Fats
46%
Polyphenols
45%
Hot Temperature
45%
Chocolate
45%
epigallocatechin gallate
42%
Emulsions
42%
Disease Outbreaks
39%
Bacteria
37%
Escherichia coli
36%
Starch
35%
Genes
34%
Fermentation
33%
Whey Proteins
33%
Virulence
32%
Agaricales
29%
Nisin
26%
Bifidobacterium animalis
26%
Bacteriophages
25%
Oils
24%
Ice Cream
24%
Meat
24%
Yogurt
24%
Pressure
23%
Enzymes
23%
Antioxidants
23%
Proteins
23%
Food Safety
23%
Fruit
23%
Cheese
23%
Whole Genome Sequencing
23%
Odorants
22%
Probiotics
22%
Salmonella enteritidis
22%
Growth
22%
Single Nucleotide Polymorphism
21%
Gels
20%
Vegetables
19%
Heating
19%
Bacillus cereus
19%
Sucrose
19%
Shiga-Toxigenic Escherichia coli
19%
Salmonella typhimurium
18%
Technology
18%
Pulsed Field Gel Electrophoresis
18%
Product Packaging
18%
Micelles
18%
Farms
17%
CRISPR-Cas Systems
17%
Microwaves
17%
Microbiota
17%
Lactobacillus acidophilus
16%
Plasmids
16%
Sugars
16%
Lipids
16%
Listeria
16%
Propylthiouracil
16%
Malus
16%
Lactobacillales
16%
Streptococcus thermophilus
15%
pullulan
15%
Vacuum
15%
Vitis
15%
Carbohydrates
14%
Color
14%
Population
14%
Cattle
14%
Lycopersicon esculentum
14%
Lactose
13%
Lactobacillus
13%
Catechin
13%
In Vitro Techniques
13%
Salts
13%
Acids
12%
Ultrasonics
12%
Clone Cells
12%
Eggs
12%
Ethanol
12%
Poultry
12%
Food Handling
12%
Health
12%
Colonic Neoplasms
12%
Food and Beverages
12%
Phenotype
12%
Viscosity
12%
Agriculture & Biology
Listeria monocytogenes
54%
Escherichia coli O157
33%
emulsions
32%
milk
29%
wines
29%
Salmonella
26%
chocolate
23%
serotypes
23%
water
23%
methodology
22%
sampling
22%
lipids
22%
heat
21%
homogenization
21%
epigallocatechin gallate
21%
anti-infective agents
21%
temperature
21%
nisin
21%
casein
19%
mushrooms
19%
beef carcasses
19%
beef
19%
ice cream
18%
pathogens
17%
Escherichia coli
17%
polyphenols
17%
fermentation
16%
sensory properties
16%
bacteria
16%
micelles
16%
food pathogens
15%
flavor
15%
Salmonella Typhimurium
15%
food safety
15%
inactivation
15%
antioxidants
14%
whey protein isolate
14%
virulence
14%
skim milk
14%
Shiga toxin-producing Escherichia coli
14%
whey protein
14%
Salmonella Enteritidis
14%
proteins
13%
whole milk
13%
milk chocolate
13%
genome
13%
oxidation
12%
ultrasonics
12%
genes
12%
odors
12%
green tea
12%
milk fat
12%
bitterness
12%
gels
12%
sucrose
11%
starch
11%
yogurt
11%
oils
10%
microorganisms
10%
dairy products
10%
Salmonella enterica
10%
pullulan
10%
Staphylococcus aureus
10%
cells
10%
pulsed-field gel electrophoresis
10%
liquids
9%
loci
9%
lactose
9%
droplets
9%
assays
9%
foods
9%
ground beef
9%
extracts
9%
phages
9%
phylogeny
9%
meat
9%
manufacturing
9%
color
9%
enzymes
9%
ingredients
9%
beverages
8%
high pressure treatment
8%
colorectal neoplasms
8%
texture
8%
food processing
8%
heat treatment
8%
packaging
8%
physicochemical properties
8%
mice
8%
dried milk
8%
microwave radiation
8%
multilocus sequence typing
8%
apple juice
8%
cheeses
8%
films (materials)
7%
pasteurized milk
7%
Listeria
7%
physical properties
7%
lactoglobulins
7%