Agricultural and Biological Sciences
Foods
62%
Achene
59%
Juices
59%
Inactivation
52%
Melons
46%
Microorganism
45%
Storage
42%
Objectives
37%
Water
36%
Carob
35%
Technology
35%
Simulation Mode
34%
Blanching
33%
Bioactive Compound
32%
Strawberries
31%
Seeds
31%
Antioxidant Activity
30%
Kale
30%
Cantaloupe
27%
Temperature
27%
Chlorophyll
26%
Vegetable
25%
Wastes
23%
Solutions
22%
Strains
22%
Listeria monocytogenes
21%
Nutrients
19%
Kiwi
19%
Pulp
18%
Pretreatment
18%
Freeze Drying
18%
Frozen Storage
18%
Microbial Load
18%
Research
17%
Cytochromes
16%
Red Bell Pepper
16%
Flour
16%
Powders
16%
Grapes
15%
Spore
15%
Fields
14%
Washing
14%
Decontamination
13%
Galega
13%
Listeria innocua
12%
Shelf Life
12%
Watercress
12%
Apple Juice
12%
Pasteurization
12%
Solar Drying
12%
Biochemistry, Genetics and Molecular Biology
Temperature
100%
Color
49%
pH
45%
Solution and Solubility
30%
Kinetics
30%
Time
29%
Ultrasound
26%
Chlorophyll
23%
Reduction (Chemistry)
23%
Listeria innocua
21%
Degradation
19%
Vitamin C
19%
Antioxidant Activity
17%
Survival
17%
Radiation
15%
Agar
15%
Sucrose
14%
Processing
14%
Sample
14%
Digestion
14%
Experiment
13%
Bacterial Spore
13%
Yeast
13%
Accuracy
12%
Pathogen Load
12%
Heat
11%
Health
11%
Facilitated Diffusion
11%
Ultraviolet C Radiation
10%
Hydrogen Peroxide
10%
Listeria monocytogenes
9%
Solid
9%
Electric Potential
9%
Brassica Oleracea
8%
Carotenoid
8%
Growth
8%
Heating
8%
Mould
8%
Extraction
7%
Extract
7%
Gastrointestinal Tract
7%
Galega
7%
Anthocyanin
6%
Storage Temperature
6%
Diffusivity
6%
Sampling
6%
Acidification
6%
Particle Size
6%
Temperature Dependence
6%
Ascorbic Acid
6%
Pharmacology, Toxicology and Pharmaceutical Science
Antioxidant Capacity
49%
Microorganism
31%
Water
28%
Survival
24%
Ethylene Oxide
23%
Ascorbic Acid
21%
Chlorophyll
21%
Ozone
21%
Muskmelon
20%
Listeria monocytogenes
18%
Freeze-Drying
18%
Radiation
18%
Cantaloupe
17%
Microwave
15%
Listeria innocua
14%
Protein
13%
Broccoli
12%
Peroxidase
12%
Strawberry
9%
Carotenoid
9%
Brassica Oleracea
9%
Salmonella
9%
Infectious Agent
8%
Antioxidant
8%
Indicator
8%
Ethanol
8%
Rapeseed
8%
Food Ingredient
7%
Phenol
7%
Bacterial Spore
7%
Base
7%
Bacteriophage
6%
Bacterium
6%
Egg White
6%
Oil
6%
Water Oil Cream
6%
Algaroba
6%
Phytochemical
5%
Hyperbarism
5%
Listeriosis
5%
Mould
5%
Yeast
5%
Sucrose
5%
Pediocin
5%
Antiinfective Agent
5%
Dependent Personality Disorder
5%
Deterioration
5%
Antibiotic Resistance
5%
Ultraviolet Radiation
5%
Escherichia coli
5%
