Food Science
Phenolic Compound
100%
Antioxidant Capacity
87%
Antioxidant
74%
Anthocyanins
67%
Bioactive Compound
35%
Flavonoid
34%
Staphylococcus Aureus
27%
Food Industry
21%
Pomegranate
20%
Polyphenol
19%
Probiotics
19%
Functional Food
17%
Subtilisin
16%
Phenolic Acids
14%
Food Grades
14%
Chlorogenic Acid
14%
Cereal
13%
Free Fatty Acids
13%
Streptococcus
13%
Carrot Juice
13%
Bacterial Count
13%
Edible Film
13%
Escherichia coli
11%
Quercetin
11%
High Performance Liquid Chromatography
10%
Lactobacillus
10%
Probiotic Bacteria
8%
Table Salt
8%
Ohmic Heating
8%
Enterococcus
6%
Bioactive Peptides
6%
Food Microorganisms
6%
Grain Food
6%
Oleic Acid
6%
Brettanomyces
6%
Lactic Acid Bacteria
6%
Fourier Transform Infrared Spectroscopy
6%
Nutritive Value
6%
Avocado
6%
Sensory Properties
6%
Micronutrient
6%
Storage Stability
6%
Gluten
6%
Savory
6%
Cashew Tree Gum
6%
Carboxylate
6%
Whey Protein
6%
Food Emulsifier
6%
Viable Cell Count
6%
Dairy Beverages
6%
Immunology and Microbiology
Biofilm
79%
Extract
58%
Antimicrobial Agent
51%
Antimicrobial Activity
41%
Microorganism
40%
Infectious Agent
33%
Saccharum Officinarum
26%
Biological Activity
25%
Methicillin-Resistant Staphylococcus Aureus
25%
Blueberry Extract
22%
Staphylococcus Aureus
22%
Antioxidant Activity
20%
Interleukin 6
18%
Cytotoxicity
16%
Escherichia coli
16%
Solution and Solubility
12%
Immune Response
11%
Probiotic
11%
Methicillin-Resistant Staphylococcus Epidermidis
11%
Cell Line
11%
Acinetobacter Baumannii
10%
Candida Albicans
10%
Minimum Inhibitory Concentration
10%
Atopic Dermatitis
10%
Bacterium Adherence
10%
Quorum Sensing
9%
Methotrexate
8%
Gelation
8%
Metabolic Inhibition
8%
Mucin
8%
Bifidobacterium
8%
Lactobacillus
8%
Intestine Flora
8%
Bacterial Growth
8%
Hydrogen Peroxide
8%
Methicillin Susceptible Staphylococcus Aureus
8%
Interleukin 8
7%
Pseudomonas aeruginosa
6%
Hydrostatic Pressure
6%
Gut Microbiome
6%
Contact Dermatitis
6%
Antimicrobial Resistance
6%
Vaccinium
6%
Ionic Strength
6%
Mouth
6%
Bjerkandera
6%
Solid Phase Extraction
6%
Antimicrobial Peptides
6%
Physical Parameter
6%
Antibacterial Activity
6%
Pharmacology, Toxicology and Pharmaceutical Science
Chitosan
62%
Microorganism
42%
Antiinfective Agent
31%
Vaccinium corymbosum
29%
Blueberry Extract
29%
Antimicrobial Agent
27%
Chitosan Nanoparticle
20%
Biological Activity
17%
Antioxidant Capacity
17%
Neochlorogenic Acid
16%
Mouthwash
16%
Malvidin
15%
Infectious Agent
15%
Probiotic Agent
14%
Bifidobacterium animalis
14%
Carboxymethylcellulose
13%
Critical Micelle Concentration
13%
Alginic Acid
13%
Functional Food
13%
Infection
13%
Methicillin-Resistant Staphylococcus Aureus
13%
Antioxidant
13%
Acinetobacter Baumannii
11%
Staphylococcus Aureus
11%
Methicillin Susceptible Staphylococcus Aureus
10%
Nanocellulose
10%
Disease
9%
Methicillin-Resistant Staphylococcus Epidermidis
9%
Escherichia coli
9%
Fatty Acid
8%
Bioavailability
8%
Mucin
8%
Cytotoxicity
8%
Methotrexate
7%
Chlorogenic Acid
7%
Interleukin 6
6%
Triacylglycerol
6%
Vitamin B Group
6%
Immunomodulating Agent
6%
Food Emulsifier
6%
Plant Extract
6%
Cysteine
6%
Mouth Flora
6%
Polyphenol
6%
Sustained Release
6%
Curcumin
6%
Fourier Transform Infrared Spectroscopy
6%
Prebiotic Agent
6%
Lactobacillus
6%
Bactericide
6%
