Food Science
Lactic Acid Bacteria
100%
Aroma Compound
100%
Cheese Ripening
42%
Casein
42%
Flavor Formation
42%
Starter Culture
42%
Free Fatty Acids
28%
Fermented Food
28%
Acetoin
28%
Lactococcus Lactis
28%
Model Cheese
28%
Leuconostoc mesenteroides
28%
Amino Acid
28%
Yogurt
14%
Transcriptomics
14%
Dutch Cheese
14%
Magnesium
14%
Gas Chromatography Mass Spectrometry
14%
Manganese
14%
Sauerkraut
14%
Lactic Acid
14%
Lactose
14%
Solid Phase Microextraction
14%
Shelf Life
14%
Carboxylate
14%
Exopolysaccharide
14%
Agricultural and Biological Sciences
Lactic Acid Bacterium
100%
Plasmid
100%
Cheeses
52%
Aroma Compound
36%
Coculture
31%
Chemically Defined Medium
26%
Monoculture
21%
Biotype
15%
Starter Culture
15%
Casein
15%
Fatty Acids
15%
Cheese Ripening
15%
Acetoin
10%
Adenosine Triphosphate
10%
Fermented Food
10%
Cell Membrane
10%
Messenger RNA
10%
Leuconostoc
10%
Lactococcus
10%
Sauerkraut
5%
Oligopeptide
5%
Transcriptomics
5%
Bacteriophage
5%
Ripening
5%
Microorganism
5%
Dutch Cheese
5%
Physiological Response
5%
Dynamic Models
5%
Permease
5%
Gas Chromatography
5%
Mass Spectrometry
5%
Nutrient Availability
5%
Selection Pressure
5%
Microextraction
5%
Yogurt
5%
Immunology and Microbiology
Plasmid
100%
Aroma
100%
Lactic Acid Bacterium
100%
Coculture
31%
Chemostat
15%
Biovar
15%
Cell Membrane
10%
Lactococcus Lactis
10%
Leuconostoc mesenteroides
10%
RNA Processing
10%
Bacteriophage
5%
Headspace Solid Phase Microextraction
5%
Lactic Acid
5%
Bacterium Culture
5%
Viable but Nonculturable
5%
Stress
5%
Transcriptomics
5%
Bacterial Strain
5%
Gas Chromatography Mass Spectrometry
5%
Microorganism
5%