Food Science

Keyphrases

1. Listeria Monocytogenes 100%
2. Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) 71%
3. Milk 56%
4. Escherichia Coli 56%
5. Escherichia Coli O157 54%
6. Salmonella 50%
7. Epigallocatechin-3-gallate 49%
8. Salmonella Enterica 45%
9. United States 44%
10. Bitterness 42%
11. Liking 41%
12. Wine 40%
13. Emulsion 39%
14. Whole Genome Sequencing 36%
15. Salmonella Enterica Serovar Typhimurium (S. Typhimurium) 36%
16. Starch 34%
17. Serovars 33%
18. Chocolate 32%
19. Foodborne Pathogens 30%
20. Beef Carcass 30%
21. Beef 29%
22. Pennsylvania 29%
23. Salmonella Enteritidis (S. Enteritidis) 27%
24. Bitter 26%
25. Pulsed-field Gel Electrophoresis 26%
26. Single nucleotide Polymorphism 26%
27. Food Safety 25%
28. Phage 24%
29. Lactis 23%
30. Fermentation 23%
31. High-pressure Homogenization 23%
32. Whey Protein 23%
33. Bifidobacterium Animalis 23%
34. Green Tea Polyphenols 23%
35. Genome Sequencing 23%
36. Genome Analysis 22%
37. Yogurt 22%
38. Sequence Type 21%
39. Whey Protein Isolate 21%
40. Nisin 21%
41. Lactic Acid Bacteria 21%
42. Ice Cream 21%
43. Oil-in-water Emulsion 21%
44. Polyphenols 20%
45. Virulence 20%
46. Propylthiouracil 20%
47. Vegetables 20%
48. O157 20%
49. Casein 19%
50. Antioxidant 19%
51. Sensory Properties 19%
52. Enterica 19%
53. Ethanol 19%
54. Draft Genome Sequence 19%
55. Cancer Prevention 18%
56. Physicochemical Properties 18%
57. Tea Polyphenols 18%
58. Amylose 18%
59. Bacillus Cereus Group 18%
60. Capsaicin 17%
61. Cocoa 17%
62. Skim Milk 17%
63. Sweetness 17%
64. Green Tea 17%
65. Plasmid 16%
66. Enterohemorrhagic Escherichia Coli 16%
67. Genotype 16%
68. Shiga Toxin-producing Escherichia Coli 16%
69. Virulence Genes 16%
70. Campylobacter 15%
71. Ethiopia 15%
72. Colon Cancer Stem Cells 15%
73. Food Products 15%
74. Catechin 15%
75. Antimicrobial Resistance 15%
76. Escherichia Coli Strains 14%
77. Fat Content 14%
78. Streptococcus Thermophilus 14%
79. CRISPR-Cas System 14%
80. Bacterial Population 14%
81. Calcium Chloride 14%
82. Sweet 14%
83. B.cereus 14%
84. Foodborne Disease 14%
85. Casein Micelles 14%
86. Sodium Chloride 14%
87. Physical Properties 14%
88. Foodborne Outbreak 14%
89. Lactose 14%
90. Antioxidant Activity 14%
91. Milk Fat 13%
92. Epidemic Clones 13%
93. Milk Chocolate 13%
94. Spray Washing 13%
95. Antibiotics 13%
96. Lipids 13%
97. High-speed Jet 13%
98. Acetic Acid 13%
99. Cancer Preventive 13%
100. Dairy Products 12%