Agriculture & Biology
Cyberlindnera
97%
tempeh
61%
Pichia kudriavzevii
43%
cheese starters
42%
fermentation
41%
acetate esters
39%
plant-based foods
37%
brewers yeast
36%
salting
33%
coculture
33%
vitamin B12
31%
Lactococcus lactis
30%
Lupinus
29%
starter cultures
29%
foodborne illness
29%
bacterial communities
27%
hydrolases
26%
odor compounds
26%
Netherlands
26%
Chiroptera
25%
Saccharomyces cerevisiae
25%
cheeses
25%
foods
23%
esters
20%
yeasts
19%
screening
19%
intracellular enzymes
18%
Lactococcus lactis subsp. lactis
17%
koji
16%
cheesemaking
15%
aldehydes
13%
lactose
12%
digestible protein
12%
barley
12%
leucine
12%
alcohols
12%
odors
11%
Myotis
10%
Propionibacterium freudenreichii
10%
rice
10%
lysine
9%
ergosterol
9%
proteins
9%
Rhizopus oryzae
9%
amino acids
8%
environmental factors
8%
food grades
8%
methodology
8%
Klebsiella pneumoniae
7%
fermented beverages
7%
Medicine & Life Sciences
Saccharomyces cerevisiae
100%
Fermentation
64%
Esters
62%
Coculture Techniques
57%
isovalerylaldehyde
55%
Odorants
52%
Soy Foods
50%
Yeasts
44%
Acyltransferases
38%
Pichia
38%
Lactococcus lactis
37%
Edible Plants
36%
Cheese
35%
Hydrolases
32%
Ethanol
31%
Acetates
30%
Vitamin B 12
29%
Alcohols
29%
Transferases
23%
Oryza
21%
Hordeum
15%
Propionibacterium freudenreichii
12%
Proteins
12%
Ergosterol
9%
Amino Acids
9%
Rhizopus
9%
Acetyltransferases
8%
Soybeans
8%
ethyl acetate
8%
Lysine
7%
Healthy Diet
7%
Klebsiella pneumoniae
7%
isoamyl acetate
6%
Vegan Diet
5%
Aldehydes
5%
Lactose
5%