Immunology and Microbiology
Mycobacteria
100%
Auxotrophy
100%
Yeast Cell
100%
Energy Transfer
100%
Microbiome
100%
RNA Gene
80%
Cell Population
50%
Yeast
50%
Saccharomyces cerevisiae
50%
Metabolic Regulation
50%
Biofilm
25%
Stable-Isotope Probing
25%
Bacterial Phyla
25%
Infectious Agent
25%
Proteobacteria
25%
Hydroxylation
25%
Verrucomicrobium
25%
Actinobacteria
25%
Proteomics
25%
Monooxygenase
25%
Dynamics
20%
Whole Genome Sequencing
20%
Biochemistry, Genetics and Molecular Biology
16S Ribosomal RNA
100%
Microbiome
100%
Reconstruction
100%
Metagenome
100%
Artificial Intelligence
100%
Microbial Metabolism
100%
Bacterial Genome
100%
Genomics
100%
RNA Gene
80%
Dynamics
20%
Metabarcoding
20%
Whole Genome Sequencing
20%
Food Science
Microbial Interaction
100%
Lactococcus
100%
Cheese Flavor
100%
Flavor Formation
100%
Off-Flavour
40%
Acetoin
40%
Flavor Profile
40%
Cheddar Cheese
20%
Streptococcus thermophilus
20%
Flavor Compounds
20%
Commercial Starter Cultures
20%
Cheese-making Process
20%
Lactococcus Lactis
20%
Starter Culture
20%
Milk Fermentation
20%