Food Science
Food Preservation
100%
Phospholipids
100%
Bacteriocins
50%
Food Pathogen
25%
Lactic Acid Bacteria
25%
Bacillus cereus
25%
Model Food
25%
Listeria monocytogenes
25%
Spoilage Organisms
25%
Casein
25%
Food Preservative
25%
Biochemistry, Genetics and Molecular Biology
Nisin
100%
Adenosine Triphosphate
22%
Phospholipid
8%
Membrane Fluidity
6%
Antimicrobial Activity
6%
Membrane Potential
6%
Lipid II
6%
Static Electricity
4%
Cell Membrane
4%
Bactericidal Activity
4%
Lipid
2%
Dilution
2%
Micelle
2%
Enzymatic Hydrolysis
2%
Hydrolase
2%
Macromolecule
2%
Electricity
2%
Casein
2%
Protein Denaturation
2%
Dipole
2%
Heat Sensitivity
2%
Protein Unfolding
2%
Membrane Permeability
2%
Microorganism
2%
Infectious Agent
2%
Precursor
2%
Bacteriocin
2%
Lifespan
2%
Flavor
2%
Lactic Acid Bacterium
2%
Cell Count
2%
Listeria monocytogenes
2%
ATPase
2%
Proton Motive Force
2%
Spore Germination
2%
Lantibiotic
2%
Bacillus Cereus
2%
HEPES
2%
Pulsed Electric Field
2%
Membrane-Bound Enzyme
2%
Viable Cell Count
2%
Covalent Bond
2%
Immunology and Microbiology
Nisin
100%
Antimicrobial Activity
6%
Membrane Potential
6%
Membrane Fluidity
6%
Bactericidal Activity
4%
Cell Membrane
4%
Static Electricity
4%
Bacillus Cereus
2%
Viable Cell Count
2%
Infectious Agent
2%
Listeria monocytogenes
2%
Microorganism
2%
Dilution
2%
Lifespan
2%
Cell Wall
2%
Lactic Acid Bacterium
2%
Spore Germination
2%
Flavor
2%
Precursor
2%
Proton Motive Force
2%
Bacterial Cell
2%
Cell Count
2%
Covalent Bond
2%
Pulsed Electric Field
2%
Macromolecule
2%
Dipole
2%
Micelle
2%
Lantibiotic
2%
Membrane Permeability
2%
Heat Sensitivity
2%
Electricity
2%
Protein Unfolding
2%
Protein Denaturation
2%
Food Preservative
2%
Material Science
Adenosinetriphosphate
100%
Electrostatic Interaction
10%
Micelle
10%
Covalent Bond
10%
Dilution
10%
Heat Resistance
10%
Food Preservative
10%
Hydrolase
10%