Agriculture & Biology
food preservation
100%
nisin
99%
carvacrol
39%
spores
15%
Bacillus cereus
11%
inactivation
10%
essential oils
9%
anti-infective agents
6%
membrane fluidity
6%
germination
6%
phospholipids
5%
membrane potential
5%
biopreservatives
5%
cells
5%
proteins
4%
milk
4%
bacteriocins
4%
spore germination
4%
lipids
3%
bioavailability
3%
foods
3%
cell membranes
3%
buffers
2%
electrical charges
2%
protein unfolding
2%
ions
2%
proton-motive force
2%
food preservatives
2%
pulsed electric fields
2%
thermosensitivity
2%
electrostatic interactions
2%
protein denaturation
2%
sulfhydryl groups
2%
temperature
2%
vegetative cells
2%
micelles
2%
membrane permeability
1%
food pathogens
1%
methodology
1%
spoilage
1%
protein structure
1%
milk proteins
1%
Listeria monocytogenes
1%
lactic acid bacteria
1%
adenosinetriphosphatase
1%
enzymes
1%
solubility
1%
casein
1%
flavor
1%
ingredients
1%
hydrolysis
1%
cell walls
1%
microorganisms
1%
degradation
1%
organisms
1%
heat
1%
synthesis
0%