Food Science
Alanine
15%
Alcoholic Beverages
14%
Amino Acid
43%
Antioxidant
43%
Antioxidant Capacity
37%
Apple Juice
14%
Aroma Compound
8%
Aspergillus oryzae
8%
Bacillus cereus
39%
Bacillus subtilis
32%
Bacterial Count
13%
Bacterium Contamination
15%
Bioactive Compound
9%
Broiler Chicken
14%
Brown Rice
15%
Butyrate
8%
Campylobacter
11%
Carboxylate
42%
Chlorogenic Acid
9%
Cholesterol
8%
Clostridium
9%
Coliform Bacterium
24%
Cronobacter
14%
Cronobacter Sakazakii
20%
Curcumin
9%
Descriptive Analysis
22%
Difference Test
58%
Edible Seaweed
8%
Egg
9%
Enterobacteriaceae
13%
Escherichia Coli O157
38%
Fast Moving Consumer Goods
10%
Fermented Food
23%
Flavonoid
48%
Food Industry
33%
Food Matrix
8%
Food Pathogen
40%
Food Quality
9%
Food Safety
26%
Fructose
13%
Gas Chromatography
40%
Gas Chromatography Mass Spectrometry
38%
Ginseng
18%
Glutathione
13%
Glycation
8%
High Performance Liquid Chromatography
19%
Hydrolysate
9%
Infant Food
14%
Infant Formula
16%
Isoflavone
16%
Isoleucine
12%
Koji
20%
Lactic Acid
9%
Lactic Acid Bacteria
29%
Lactobacillus
17%
Leucine
19%
Linoleic Acid
13%
Listeria monocytogenes
39%
Maillard Reaction Product
12%
Microbial Safety
17%
Nutritive Value
8%
Ohmic Heating
11%
Oleic Acid
15%
Pasteurization
15%
Pectin
24%
Pectinesterase
15%
Phenolic Compound
9%
Phenylalanine
11%
Powdered Food
11%
Pulsed Electric Field
19%
Pulsed Electric Field Treatment
12%
Quercetin
21%
Real-Time Polymerase Chain Reaction
10%
Reduction (Chemistry)
18%
Response Surface Methodology
16%
Rice Wine
28%
Salmonella
42%
Salmonella typhimurium
20%
Sauce
8%
Sensation
8%
Sensory Analysis
15%
Sensory Attributes
26%
Sensory Evaluation
12%
Sensory Panel
11%
Sensory Properties
13%
Sensory Quality
18%
Sesame Seed
20%
Solid Phase Microextraction
26%
Soy Sauce
20%
Staphylococcus aureus
17%
Starter Culture
12%
Streptococcus
9%
Table Salt
21%
Thermal Processing
12%
Time-of-Flight Mass Spectrometry
11%
Tomato Juice
9%
Vibrio
13%
Volatile Agent
48%
Volatile Organic Compound
9%
Water Activity
9%
Immunology and Microbiology
Absorption
5%
Acetic Acid
7%
Acid Tolerance
6%
Adenosine Diphosphate Ribosylation
5%
Amino Acid Sequence
6%
Amino Terminal Sequence
10%
Antifungal Activity
5%
Antimicrobial Activity
6%
Antimicrobial Agent
17%
Aroma
11%
Bacillus Subtilis
20%
Bactericidal Activity
18%
Bacteriophage
7%
Biocatalyst
55%
Biofilm
5%
Biotransformation
67%
Biovar
7%
Broiler
7%
Cancer Cell
26%
Candida
7%
Carbon Metabolism
6%
Carboxy Terminal Sequence
10%
Carcass
6%
Caspase
7%
Cell Culture
6%
Cell Cycle
6%
Cell Death
7%
Cell Growth
6%
Cell Membrane
9%
Cell Proliferation
8%
Cell Wall
7%
Cladistics
7%
Colon
7%
Colony Forming Unit S
19%
Colony-Forming Unit
19%
Corynebacterium glutamicum
33%
Cytotoxicity
16%
Dilution
7%
DNA Base Composition
20%
Epoxidation
15%
Escherichia coli
100%
Escherichia Coli O157:H7
13%
Exotoxin
7%
Feces
5%
Fed-Batch Culture
15%
Gas Chromatography
15%
Gene Sequence
11%
Ginseng
7%
Gram-Negative Bacteria
5%
Growth Inhibition
6%
Haloarchaea
11%
Halophilic Archaeon
32%
High Throughput Sequencing
6%
Host Cell
19%
Human Pathogen
6%
Infectious Agent
48%
Kluyveromyces marxianus
7%
Listeria monocytogenes
6%
Mediator
7%
Metabolite
28%
Microbiome
13%
Micrococcus luteus
11%
Microflora
7%
Microorganism
30%
Mould
6%
Mouse Mutant
6%
Natrinema
5%
Nuclear Magnetic Resonance Spectroscopy
8%
Open Reading Frame
7%
Oxygenation
15%
Pathogenicity
10%
Plasmid
5%
Promoter Region
11%
Pseudomonas
7%
Pseudomonas putida
10%
Psidium
7%
Pulse Rate
9%
Pulsed Electric Field
11%
Quorum Sensing
11%
Real-Time Polymerase Chain Reaction
6%
RNA Gene
9%
Saccharomyces cerevisiae
13%
Salmonella
9%
Secretion (Process)
12%
Solution and Solubility
10%
Sprout
7%
Stenotrophomonas maltophilia
12%
Time-of-Flight Mass Spectrometry
9%
Trichosporon
7%
Tumor Cell
5%
Type II Secretion System
5%
Type Strain
19%
Uropathogenic Escherichia Coli
7%
Verotoxin-Producing Escherichia Coli
11%
Vibrio
15%
Vibrio vulnificus
55%
Virulence Factor
18%
Virus-Like Particle
7%
Whole Cell
47%
Wild Type
23%
Biochemistry, Genetics and Molecular Biology
3T3-L1
5%
Adipocyte
7%
Adipogenesis
5%
Alcohol Dehydrogenase
11%
Anabolism
8%
Anthocyanin
5%
Antineoplastic Activity
6%
Antiproliferative Activity
5%
Biocatalyst
23%
Biotransformation
45%
Blood Plasma
8%
Body Fat
5%
C-Terminus
5%
C57BL 6 Mouse
5%
Cancer Cell
25%
Carbon Metabolism
8%
Carboxy-Lyases
5%
Carcinogenesis
7%
Carotenoid
5%
Cell Culture
5%
Cell Cycle
6%
Cell Membrane
7%
Chamaecyparis
5%
Cholesterol Blood Level
7%
Colon
13%
Comparative Genomics
7%
Corynebacterium glutamicum
11%
Crystal Structure
7%
Cyclic Adenosine Monophosphate
11%
Cytotoxicity
6%
Dimerization
6%
Epoxidation
11%
Escherichia coli
59%
Esterase
9%
Estrogen Receptor
7%
GC-content
14%
Gene Cluster
5%
Glutamic Acid
6%
Growth Inhibition
6%
Halophilic Archaeon
16%
Hepatitis C Virus
5%
Hepatocyte Growth Factor
5%
High-Density Lipoprotein
6%
Hydroxylation
6%
Infectious Agent
25%
Leucine
8%
Linoleic Acid
10%
Lipoxygenase
5%
Magnetism
5%
Mannose
5%
Messenger RNA
6%
Metabolite
10%
Metabolomics
16%
Micrococcus luteus
9%
Mitogen-Activated Protein Kinase
7%
N-Acetylmannosamine
5%
N-Terminus
5%
Oleic Acid
17%
Open Reading Frame
7%
Orthogonal Partial Least Square
5%
Oryza
5%
Oxidoreductase
8%
Peptide Sequence
5%
Peroxisome Proliferator-Activated Receptor
12%
Phospholipase A2
10%
Polyunsaturated Fatty Acid
7%
Precursor
6%
Promoter Region
7%
Protease
9%
Pseudomonas putida
9%
Quorum Sensing
7%
Ricinoleic Acid
9%
RNA Gene
5%
Saccharomyces cerevisiae
5%
Secretion (Process)
12%
Sialic Acid
5%
Signal Transduction
7%
Small Molecule
12%
Stenotrophomonas maltophilia
11%
Thermostability
5%
Transcription
9%
Transposable Element
5%
Type Strain
13%
Unspecific Monooxygenase
21%
Valine
5%
Vibrio
11%
Vibrio vulnificus
42%
Virulence Factor
11%
Virulence Gene
6%
Virus-Like Particle
11%
Whole Cell
23%
Wild Type
8%