Medicine & Life Sciences
Listeria monocytogenes
100%
Food
81%
Lactococcus lactis
71%
Fermentation
61%
Growth
50%
Hot Temperature
41%
Microbiota
39%
Fermented Foods and Beverages
38%
Odorants
38%
Temperature
36%
Cheese
35%
Milk
34%
Food Safety
31%
Bacillus cereus
29%
Lactobacillus plantarum
28%
Campylobacter
25%
Bacteria
24%
Saccharomyces cerevisiae
21%
Vegetables
21%
Sorghum
20%
Biofilms
19%
Propionibacterium freudenreichii
19%
Risk Assessment
19%
Yeasts
19%
apigeninidin
19%
Trehalose
18%
Lactobacillales
18%
Cultured Milk Products
18%
Microbial Viability
18%
cereulide
18%
Zambia
17%
Esters
17%
Vitamin K 2
17%
Kinetics
16%
Spores
16%
Clustered Regularly Interspaced Short Palindromic Repeats
16%
Microbiology
16%
Uncertainty
15%
Lactose
15%
Food Chain
15%
Edible Grain
15%
Prophages
15%
Volatile Organic Compounds
15%
Water
14%
Escherichia coli
14%
Extracellular Vesicles
14%
Biomass
13%
Propylene Glycol
13%
Rwanda
13%
Lactococcus
13%
Farms
13%
Tonga
12%
Fungal Spores
12%
Lactic Acid
12%
Genome
12%
Membranes
12%
Vitamin B 12
12%
Agaricales
11%
Meat
11%
Coculture Techniques
11%
Genes
11%
Fabaceae
11%
Probiotics
11%
Propionates
10%
Salmonella
10%
Carbon
10%
Bacteriophages
10%
Penicillium
10%
Enzymes
10%
Gene Editing
10%
Leuconostoc mesenteroides
10%
Virulence
10%
Proteins
9%
Agaricus
9%
Ecosystem
9%
Peracetic Acid
9%
Lettuce
9%
Food Quality
9%
Nutritive Value
9%
Acetates
9%
Genomics
9%
Pichia
9%
Regulon
9%
Metabolic Networks and Pathways
8%
Technology
8%
Soy Foods
8%
Plasmids
8%
Wine
8%
Safety
8%
Oryza
8%
Zea mays
8%
Health
8%
Salads
7%
Ethanol
7%
Decision Support Techniques
7%
Pasteurization
7%
Food Handling
7%
Dairy Products
7%
Geobacillus stearothermophilus
7%
Bacillus subtilis
7%
Agriculture & Biology
Listeria monocytogenes
72%
fermentation
33%
heat tolerance
31%
microorganisms
25%
Lactococcus lactis
24%
inactivation
23%
food safety
22%
foods
21%
microbiological risk assessment
21%
microbial communities
20%
pathogens
20%
odors
19%
Campylobacter
19%
biofilm
18%
fermented milk
18%
risk assessment
17%
fermented foods
17%
food pathogens
17%
lactic acid bacteria
17%
pulsed electric fields
17%
dairies
16%
bacteria
16%
uncertainty
15%
odor compounds
15%
Lactobacillus plantarum
15%
Zambia
15%
cells
15%
stress tolerance
15%
cheeses
14%
bacterial communities
14%
washing
13%
fermented beverages
13%
starter cultures
13%
trehalose
13%
temperature
13%
Rwanda
12%
lactose
12%
Escherichia coli
12%
Saccharomyces cerevisiae
12%
ingredients
11%
Cyberlindnera
11%
Gouda cheese
11%
case studies
11%
yeasts
11%
kinetics
10%
coculture
10%
heat treatment
10%
volatile organic compounds
10%
spray drying
10%
Bacillus cereus
10%
Tonga
10%
spores
10%
vegetables
10%
raw vegetables
9%
methodology
9%
sanitizers
9%
sampling
9%
anti-infective agents
9%
salads
9%
acetate esters
9%
food quality
9%
lettuce
9%
mushrooms
9%
food matrix
8%
foodborne illness
8%
heat
8%
conidia
8%
green leafy vegetables
8%
traditional foods
8%
bacterial spores
8%
zero tolerance
8%
brewers yeast
8%
microbiome
8%
exposure assessment
8%
beverages
8%
heat inactivation
8%
isoflavonoids
8%
predictive microbiology
8%
supply chain
7%
raw milk
7%
food processing
7%
peracetic acid
7%
stilbenoids
7%
metabolism
7%
Agaricus bisporus
7%
probiotics
7%
disinfection
7%
water
7%
Rhynchosia
7%
Propionibacterium freudenreichii
7%
virulence
7%
processing technology
7%
sourdough
7%
drying
7%
Salmonella
7%
Pichia kudriavzevii
6%
cross contamination
6%
ribosomal proteins
6%
lactic acid
6%
ethanolamine
6%