Food Science
Combined Treatment
100%
Juice
64%
Escherichia coli
55%
Food Product
46%
Reduction
43%
Salmonella
39%
Oil
37%
Lettuce
35%
Staphylococcus Aureus
33%
Agar
32%
Emulsification
25%
Fruit
21%
Norovirus
19%
Turmeric
19%
Antioxidant Capacity
18%
Antioxidant
18%
Bacillus cereus
18%
Scanning Electron Microscopy
17%
Carrot Juice
16%
Listeria monocytogenes
14%
Pasteurization
14%
Fruit Juice
14%
Amino Acids
14%
Pork
13%
Food Processing
13%
Fatty Acid
13%
Infant Food
13%
Sodium
12%
Food-Borne Disease
12%
Egg
12%
Freeze-Drying
12%
Beef
11%
Calcium
11%
Nutrient
10%
Tea (Beverage)
9%
Vitamin B
9%
Cake
9%
Bean
9%
Infant Formula
9%
Isoflavones
9%
Kale
9%
Raw Fruit
9%
Supercritical Fluid Extraction
9%
Romaine Lettuce
9%
Vitamin B1
9%
Carrot
9%
Alginate
9%
Grape
9%
Garlic
9%
High Performance Liquid Chromatography
9%
Pharmacology, Toxicology and Pharmaceutical Science
Capsule
42%
Chitosan
35%
Ginseng
25%
Phytic Acid
24%
Insulin
20%
Oligonucleotide
17%
Polysaccharide
14%
Bacillus
13%
Incidence
12%
Microorganism
11%
Malignant Neoplasm
10%
Protein Glutamine Gamma Glutamyltransferase
9%
Thiamine
9%
Cystine
9%
Perilla frutescens
9%
Salvia Miltiorrhiza
9%
Calcium Oxide
9%
Sulfur Dioxide
9%
HIV
9%
Antifungal
9%
Ginsenoside
9%
Water
9%
Oil
8%
Nitrogen
8%
Prevalence
8%
Mortality
8%
Cysteine
7%
Infection
7%
Salvia Miltiorrhiza Extract
6%
Burn
6%
Coal
6%
Cryoprotective Agent
6%
Enzyme
6%
Death
5%
Allergic Reaction
5%
Agricultural and Biological Sciences
Electrolyzed Water
19%
Water
15%
Carrot
12%
Cells
11%
Powders
9%
Slaughterhouse
9%
Cystine
9%
Strains
9%
Information
9%
Storage
9%
Swine
7%
Cysteine
7%
Panax Ginseng
7%
Bacilli
7%
Oils
6%
Eleutherococcus senticosus
6%
Gene Expression
6%
Stems
6%
Feeds
5%
Water Treatment
5%