Food Science
Tempeh
100%
Vitamin B12
76%
Amino Acid
67%
Aroma Compound
57%
Lactococcus
38%
Brewers Yeast
38%
Vitamin B1
38%
Lactic Acid Bacteria
38%
Cheese Starter
38%
Plant-Based Food
38%
Casein
38%
Candida Krusei
38%
Lactococcus Lactis
38%
Starter Culture
38%
Protein Quality
38%
Koji
23%
Digestible Protein
23%
Lysine
23%
Fermented Beverage
19%
Leucine
19%
Lactose
19%
Rhizopus
18%
Vegetable Protein
17%
Ergosterol
9%
Protein Hydrolysis
9%
Bacterial Growth
9%
Potato Protein
9%
Vegan
8%
Food Grades
8%
Staple Food
7%
Aspergillus oryzae
7%
Immunology and Microbiology
Saccharomyces cerevisiae
44%
Saccharomyces cerevisiae
38%
Bacteriophage
38%
Myotis
38%
Coculture
38%
Population Dynamics
38%
Cyberlindnera
38%
Lineages
21%
Pipistrellus pipistrellus
19%
Infectious Agent
19%
Serratia
19%
Predation
16%
Aroma
16%
Dynamics
10%
Yersinia
9%
Feces microflora
9%
Carnobacterium
9%
Citrobacter Freundii
9%
Enterococcus faecalis
9%
Pseudomonas
9%
Escherichia coli
9%
Zoonosis
9%
Enterococcus
9%
Polymerase Chain Reaction
9%
Cell Membrane
6%
Oxygen Consumption
6%
Inoculum
6%
Bioreactor
6%
Bacteriolysis
5%
Lactococcus Lactis Subsp. Cremoris
5%
Lactococcus Lactis
5%
Bacterial Strain
5%
Leuconostoc mesenteroides
5%
Agricultural and Biological Sciences
Bacterial Communities
38%
Myotis
38%
Isovaleraldehyde
38%
Cheeses
38%
Lactococcus
38%
Pipistrellus pipistrellus
19%
Cheese Starter
10%
Starter Culture
10%
Yersinia
9%
Rahnella aquatilis
9%
Serratia fonticola
9%
Polymerase Chain Reaction
9%
Eptesicus
9%
Ribosomal DNA
9%
Zoonoses
9%
Enterococcus
9%
Escherichia coli
9%
Microbial Community
9%
Serratia
9%
Enterococcus faecalis
9%
Pseudomonas
9%
Gel Electrophoresis
9%
Leucine
5%
Aroma Compound
5%