Medicine & Life Sciences
Campylobacter
100%
Milk
48%
Food
38%
Fermented Foods and Beverages
37%
Fungal Spores
36%
Zambia
35%
Cold-Shock Response
34%
Campylobacter coli
34%
Chiroptera
33%
Spinacia oleracea
29%
Campylobacter jejuni
28%
Fermentation
27%
Bacteria
26%
Chickens
25%
Salmonella
23%
Paecilomyces
21%
Meat
21%
Hot Temperature
20%
Growth
19%
Oxidative Stress
19%
Kinetics
18%
Food Quality
18%
Penicillium
17%
Aspergillus niger
17%
Food Safety
16%
Safety
15%
Spores
15%
Skin
14%
Staphylococcus aureus
11%
Cultured Milk Products
10%
Portion Size
9%
Escherichia coli
9%
Dairy Products
8%
Infectious Disease Transmission
7%
Listeria monocytogenes
7%
Farmers
7%
Enterobacteriaceae
7%
Feces
6%
Reproduction
6%
Refrigeration
5%
Agriculture & Biology
Campylobacter
87%
Chiroptera
49%
raw milk
34%
Campylobacter coli
33%
Zambia
32%
Campylobacter jejuni
32%
fermented foods
32%
food matrix
32%
processed foods
29%
foodborne illness
28%
microbiological quality
28%
cold stress
27%
intraspecific variation
26%
bacterial communities
26%
heat tolerance
26%
Netherlands
25%
conidia
24%
oxidative stress
20%
Salmonella
17%
kinetics
17%
pathogens
16%
duration
16%
fermentation
14%
traditional technology
14%
frozen storage
12%
Myotis
10%
sampling
10%
dairy products
9%
Staphylococcus aureus
9%
protocols
8%
cells
8%
foods
8%
minced meat
8%
Paecilomyces variotii
6%
spinach
5%
spore-forming bacteria
5%
starter cultures
5%
food pathogens
5%
microbiome
5%
zoonoses
5%
processing technology
5%
feces
5%
bacteria
5%
cooperatives
5%
strain differences
5%
Listeria monocytogenes
5%