INIS
food
100%
bacteria
89%
proteins
84%
production
72%
fermentation
72%
fungi
67%
water
64%
surfaces
56%
evaluation
51%
yeasts
47%
comparative evaluations
46%
coatings
43%
pcr
41%
applications
41%
extrusion
41%
detection
40%
safety
40%
nanoparticles
39%
masks
39%
salmonella
39%
lignin
37%
in vitro
36%
particles
36%
communities
34%
fibers
34%
processing
34%
levels
34%
polyphenols
33%
biomass
33%
fatty acids
32%
moisture
31%
ph value
31%
risks
31%
agriculture
30%
meat
30%
cellulose
30%
raw materials
30%
staphylococcus
30%
nitrogen
29%
fishes
29%
strains
28%
monitoring
28%
clostridium
28%
growth
27%
peas
27%
hospitals
27%
efficiency
26%
gases
26%
decontamination
26%
cell cultures
26%
plant cells
26%
solutions
24%
tannin
24%
beans
22%
pathogens
22%
surgery
21%
genes
21%
carbohydrates
21%
phenols
20%
chains
20%
filtration
20%
wastes
20%
contamination
19%
berries
18%
irradiation
18%
uptake
18%
foams
18%
environment
18%
flavor
18%
concentration
17%
crops
17%
performance
17%
streams
17%
fluorescence
16%
modifications
16%
antibiotics
16%
removal
16%
membranes
16%
finland
16%
cooking
16%
curtains
15%
humans
15%
quality control
15%
diet
15%
organic acids
15%
plastics
14%
density
14%
inclusions
14%
heat treatments
14%
maintenance
14%
single cell protein
14%
covid-19
14%
range
14%
nutrients
13%
digestion
13%
tools
13%
assessments
13%
sorghum
13%
colon
13%
rapeseed
13%
Keyphrases
Fermentation
44%
Baltic Herring
39%
Brewery
39%
Beer-spoilage Bacteria
39%
Strictly Anaerobic
39%
Salmonella
39%
Filamentous Fungi
36%
Sensory Properties
30%
Polyphenols
29%
Lignin Nanoparticles
29%
Beer
28%
Antimicrobial Resistance
26%
Microbiological Quality
26%
Microbial Biomass
26%
Decontamination
26%
Plant Cell Culture
26%
Clostridium
26%
Carbohydrates
24%
Methicillin-resistant Staphylococcus Aureus
24%
Antimicrobial
24%
Staphylococcus Aureus
23%
Antibacterial Coating
21%
Wort
21%
Quantitative PCR
21%
High Protein
20%
Meat Analogues
20%
Biofilm
19%
Tannins
19%
Cellulose
19%
Bacterial Strains
18%
Food Uses
17%
Microbes
17%
Biomaterials
17%
Gram-positive
17%
Cellular Agriculture
17%
Production Process
17%
Fungi
17%
Food Ingredients
17%
Brewing
17%
Food Applications
17%
Berries
16%
Structure-property Relationships
16%
Bioprocess
16%
Biofilm Growth
16%
In Situ
16%
Microbial Composition
15%
Clupea Harengus
15%
Clupea Harengus Membras
15%
Bioproducts
15%
Heat Treatment
15%
Protein Digestibility
15%
Finland
15%
Growing Media
14%
Pea Protein
14%
Phenolic Compounds
14%
Amino Acid Profile
14%
Antimicrobial Properties
13%
Microbiological Safety
13%
Antimicrobial Surfaces
13%
African Crops
13%
Community Analysis
13%
Fusarium Communities
13%
QPCR Quantification
13%
Filamentous Yeast
13%
Industrial Process Water
13%
Single Cell Protein
13%
Endotoxin-free
13%
Gas Fermentation
13%
Rhodococcus Opacus
13%
Roach Rutilus Rutilus
13%
Community Formation
13%
Antimicrobial Residues
13%
Campylobacter
13%
COVID-19 Spread
13%
Zeolitic Imidazolate framework-8 (ZIF-8)
13%
Peptide Formation
13%
Sámi
13%
Medical Face Mask
13%
Process Water
13%
Biocides
13%
Expert Consultation
13%
Hospital Environment
13%
Wood-based
13%
Greywater Treatment
13%
Multiplex Real-time PCR
13%
Filtration
13%
Natural Wood
13%
Treatment Units
13%
Techno-functional Properties
13%
Face Mask
13%
Cereals
13%
Rock Surface
13%
Quality Control Samples
13%
Functional Genes
13%
Sorghum
13%
Fluorescence in Situ Hybridization
13%
Fungal Diversity
13%
Optical Simulation
13%
Nitrogen Removal
13%
Austenitic Stainless Steel
13%