Food Science
Spoilage
100%
Listeria monocytogenes
62%
Product Quality
62%
Aspergillus
50%
Smoked Sausage
50%
Salmonella
50%
Basil
50%
Thermal Inactivation
50%
High Pressure Processing
50%
Product Safety
50%
Shelf Life
50%
Shelf-stable
50%
Refrigerated Storage
50%
Pasteurization
50%
Flavor Changes
50%
Microbial Safety
50%
Mycoprotein
50%
Supermarket
50%
Inactivation Kinetics
50%
Food Safety
37%
5-log Reduction
25%
Log Reduction
25%
D-value
25%
Modified atmosphere packaging
12%
B.cereus
12%
Storage Temperature
12%
Thermal Processing
12%
Umami
12%
Flavor Profile
12%
Bacillus cereus
12%
Lipid Oxidation
12%
Volatile Agent
12%
Microbiological Hazards
12%
Dioxin
12%
Food Pathogen
12%
Legal Limits
12%
Low Water Activity
12%
Food Safety Hazard
12%
HACCP
12%
Agricultural and Biological Sciences
Insect Rearing
50%
Hermetia illucens
28%
Meat Meal
14%
Insect Products
14%
Veterinary Drug
7%
Heavy Metal
7%
Veterinary Medicine
7%
Food Chain
7%
Poultry Litter
7%
Prion Protein
7%
Bioaccumulation Factor
7%
Insect Protein
7%
Bovine Spongiform Encephalopathy
7%
Pretreatment
7%
Livestock Feeds
7%
Non-Ruminant
7%
Animal Disease
7%
Maximum Residue Limit
7%
Quantitative Risk Assessment
7%
Traceability
7%