Food Science
Lactic Acid Bacteria
100%
Volatile Phenols
76%
Coumaric
57%
Fortified Wine
55%
Phenolic Acids
52%
Phenolic Compound
50%
Lactobacillus hilgardii
47%
Winemaking
46%
White Wine
43%
Lactobacillus
43%
Fermented Meat
40%
Caffeic Acid
40%
Oenococcus oeni
35%
Non-Saccharomyces
33%
Ferulic Acid
30%
Listeria monocytogenes
25%
Food Safety
25%
Phenolic Composition
24%
Carboxylate
23%
Wine Yeasts
22%
Grape Must
20%
Listeriosis
20%
Food Choice
20%
Ethyl Carbamate
20%
Bovine Serum Albumin
20%
Casein
20%
Biogenic Amine
15%
Escherichia coli
15%
Staphylococcus Aureus
15%
Food Simulants
15%
Mixed Starter Cultures
15%
Lipid Composition
15%
Glycerol
15%
High Performance Liquid Chromatography
14%
Enterococcus
14%
Red Wine
13%
Flavonoid
13%
Brettanomyces Bruxellensis
13%
Listeria innocua
13%
Food systems
12%
Bacteriocins
12%
Volatile Sulfur Compounds
12%
Ewe Milk
11%
Food Matrix
10%
weibull model
10%
Packaging Material
10%
Brettanomyces
10%
Beer
10%
Food Hygiene
10%
Campylobacter
10%
Agricultural and Biological Sciences
Lactic Acid Bacterium
39%
Spider Web
30%
Fermented Meat
30%
Lactobacillus
25%
Outreach
20%
Case Study
20%
Pediococcus
20%
Principal Component Analysis
15%
Anthocyanin
11%
Grape Pomace
10%
Silage
10%
Pulsed-Field Gel Electrophoresis
10%
Vapor Pressure
10%
Denaturing Gradient Gel Electrophoresis
10%
Quercus
10%
Listeria monocytogenes
10%
Bacteriophage
10%
Antioxidant
10%
Malic Acid
10%
Information Technology
10%
Food Handling
10%
Nutritive Value
10%
Food Quality
10%
Fortified Wine
10%
Genetic Heterogeneity
10%
Tween 80
10%
Carotenoid
10%
Grape
10%
Cheeses
10%
Plant Extract
10%
Lactobacillus plantarum
9%
Enterococcus faecium
8%
Starter Culture
8%
Ascus
6%
Polymerase Chain Reaction
6%
Erythrocyte
6%
Mannitol
6%
Achillea
6%
Savory
6%
Fructose
6%
Raspberry
6%
Weissella
6%
Protease
5%
Data Processing
5%
Cell Growth
5%
Triton X-100
5%
Hybridization Studies
5%
Mycobiota
5%
Catalase
5%
Topology
5%
Immunology and Microbiology
Lactic Acid Bacterium
50%
Listeria monocytogenes
32%
Listeriosis
20%
Lactobacillus
16%
Listeria
16%
Colony-Forming Unit
13%
Colony Forming Unit S
13%
Pediococcus acidilactici
13%
Budding Yeast
13%
Salmonella Enterica Serovar Typhimurium
10%
Ascus
10%
Genetic Heterogeneity
10%
Stop Codon
10%
Saccharomyces cerevisiae
10%
Enterobacteria Phage P22
10%
Lysogen
10%
Saccharomyces cerevisiae
10%
Tetracycline Resistance
10%
Bacteriophage
10%
Lysozyme
10%
Sulfur Dioxide
10%
Polymerase Chain Reaction
10%
Antimicrobial Resistance
10%
Dekkera
10%
Brettanomyces
10%
Pediococcus pentosaceus
8%
Listeria innocua
7%
Weissella
6%
Phenol
6%
Turbidity
6%
Lactobacillus plantarum
6%
Inoculum
5%
Mixed Cell Culture
5%
Protein Aggregation
5%
Pathogenic Potential
5%
Hemolysin
5%
Structural Gene
5%
Ribotyping
5%
Hydrogen Peroxide
5%
Cell Invasion
5%
Bacterial Flora
5%
Bacillales
5%
Lactobacillales
5%
Amplicon
5%
Micrococcaceae
5%
Cell Wall
5%
Biovar
5%
Biofilm
5%
Differential Scanning Calorimetry
5%
Gammaproteobacteria
5%
