Medicine & Life Sciences
Listeria monocytogenes
100%
Food
93%
Lactococcus lactis
64%
Bacillus cereus
59%
Growth
57%
Fermentation
56%
Hot Temperature
50%
Lactobacillus plantarum
49%
Food Safety
44%
Spores
41%
Temperature
40%
Cheese
40%
Microbiota
37%
Odorants
37%
Biofilms
32%
Fermented Foods and Beverages
29%
Milk
27%
Saccharomyces cerevisiae
23%
Bacteria
23%
Water
20%
cereulide
20%
Risk Assessment
19%
Lactobacillales
19%
Food Handling
18%
Genome
18%
Kinetics
18%
Food Chain
17%
Sorghum
17%
Vegetables
16%
Cultured Milk Products
16%
apigeninidin
16%
Trehalose
15%
Yeasts
15%
Campylobacter
14%
Phytic Acid
14%
Bacterial Spores
13%
Esters
13%
Edible Grain
13%
Uncertainty
13%
Volatile Organic Compounds
13%
Lactose
13%
Oryza
13%
Lactic Acid
13%
Anacardium
13%
Acids
12%
Microbiology
12%
Carbon
12%
Geobacillus
12%
Farms
11%
Genes
11%
Propionibacterium freudenreichii
11%
Penaeidae
11%
Prophages
11%
Propylene Glycol
11%
Rwanda
11%
Pichia
11%
Clustered Regularly Interspaced Short Palindromic Repeats
10%
Tonga
10%
Probiotics
10%
Vitamin K 2
10%
Lupinus
10%
Bacteriophages
10%
Microbial Viability
10%
Escherichia coli
10%
Coculture Techniques
10%
Geobacillus stearothermophilus
9%
Soybeans
9%
Safety Management
9%
Extracellular Vesicles
9%
Virulence
9%
Food Industry
9%
Zambia
8%
16S Ribosomal RNA
8%
Lactococcus
8%
Fabaceae
8%
Leuconostoc mesenteroides
8%
Pasteurization
8%
Nuts
8%
Salmonella
8%
Bacillus
8%
Meat
8%
Glucose
8%
Peracetic Acid
8%
Genomics
8%
Bacillus subtilis
8%
Lettuce
8%
Vigna
8%
Membranes
8%
Dairy Products
8%
Bacillus licheniformis
8%
Yogurt
8%
Population Characteristics
7%
Acetates
7%
Clostridium perfringens
7%
Saline Waters
7%
Benin
7%
Plasmids
7%
Hazard Analysis and Critical Control Points
7%
Metabolic Networks and Pathways
7%
Agriculture & Biology
Listeria monocytogenes
77%
food safety
39%
fermentation
39%
Bacillus cereus
36%
biofilm
36%
Lactobacillus plantarum
34%
heat tolerance
32%
inactivation
29%
microorganisms
29%
Lactococcus lactis
28%
spores
25%
Campylobacter
25%
pathogens
23%
foods
23%
risk assessment
21%
food pathogens
21%
microbial communities
20%
Gouda cheese
19%
starter cultures
18%
cheeses
17%
odors
17%
bacteria
17%
food matrix
17%
sampling
17%
heat
16%
fermented milk
16%
temperature
15%
microbiological risk assessment
15%
lactic acid bacteria
15%
food processing
15%
cells
14%
Farfantepenaeus notialis
14%
odor compounds
13%
pulsed electric fields
13%
stress tolerance
13%
kinetics
13%
fermented foods
12%
probiotics
12%
prediction
12%
bacterial spores
12%
uncertainty
12%
heat treatment
12%
heat inactivation
12%
fermented beverages
11%
spoilage
11%
dairies
11%
foodborne illness
11%
lactose
11%
Escherichia coli
11%
Saccharomyces cerevisiae
10%
Zambia
10%
bacterial communities
10%
lactic acid
10%
Rwanda
10%
exposure assessment
10%
genes
10%
Clostridium perfringens
9%
yeasts
9%
Lactobacillus rhamnosus
9%
methodology
9%
food quality
9%
washing
9%
Cyberlindnera
9%
coculture
9%
risk management
9%
trehalose
9%
water
9%
volatile organic compounds
8%
shelf life
8%
Tonga
8%
food chain
8%
phages
8%
salads
8%
Lupinus mutabilis
8%
genome
8%
water activity
8%
organisms
8%
strain differences
8%
vegetables
8%
cashew nuts
8%
debittering
8%
quantitative risk assessment
8%
sanitizers
8%
Shiga toxin-producing Escherichia coli
8%
sprouts (food)
7%
phytic acid
7%
food industry
7%
acetate esters
7%
ingredients
7%
Geobacillus
7%
milk
7%
raw vegetables
7%
cheese ripening
7%
sporulation
7%
Lupinus
7%
zero tolerance
7%
brewers yeast
7%
supply chain
7%
herbs
7%
beverages
6%