Keyphrases
High Hydrostatic Pressure
100%
High Pressure Processing
90%
Cheese
62%
High Pressure
55%
Pressurization
49%
Gluten-free Bread
47%
Poultry Meat
45%
Bread
40%
Nisin
39%
Milk
34%
Model Cheese
30%
Mesophile
30%
Foodborne Pathogens
28%
Yogurt
27%
Pressure Treatment
27%
High-pressure Homogenization
27%
Listeria Monocytogenes
25%
Escherichia Coli
25%
Yersinia Enterocolitica
25%
Chilled Storage
24%
Cooked Sausage
22%
Lethality
22%
Goat Milk
21%
Physicochemical Characteristics
20%
Layer Method
20%
Goat Cheese
18%
Microstructural Characteristics
18%
Minced chicken
18%
Liquid Whole Egg
18%
Dairy Products
18%
Conventional Media
18%
Listeria Innocua
18%
Soymilk
18%
Psychrotrophs
16%
Escherichia Coli O157
16%
Heat-treated Milk
16%
Selective Media
15%
Chickpea
15%
Soya
15%
Milk Yogurt
15%
Fresh Cheese
14%
Flour
14%
Microbiological Quality
14%
High Hydrostatic Pressure (HHP) Processing
14%
Crumbs
13%
Sausage
13%
Tryptone
13%
Microorganisms
12%
Injured Cells
12%
Milk Products
12%
Food Science
High Pressure Processing
71%
Poultry Meat
45%
Nisin
39%
Goat Milk
36%
Pressure Treatment
31%
Model Cheese
30%
Escherichia coli
29%
Yogurt
27%
Cooked Sausage
22%
Yersinia
20%
Fresh Cheese
20%
Food Pathogen
19%
Listeria innocua
18%
Food Safety
18%
Gluten-free Bread
18%
Dairy Product
18%
Agar
17%
Psychrotrophs
16%
Escherichia Coli O157
16%
Microbiological Quality
14%
Egg
13%
High Pressure Treatment
13%
Minced Chicken Meat
13%
Pasteurization
12%
Salmonella
12%
Poultry Products
12%
Heat Pasteurization
12%
Ready-to-eat
12%
Listeria monocytogenes
11%
Listeria
11%
Food Industry
10%
Food Preservation
10%
Bacillus cereus
9%
Soy Yogurt
9%
Salted Cheese
9%
Hazard Analysis
9%
Cheese Type
9%
Transmission Electron Microscopy
9%
Differential Scanning Calorimetry
9%
Consumer Liking
9%
Starter Culture
9%
Ewe Milk
9%
Amino Acid
9%
Cooking Temperature
9%
3D Food Printer
9%
Manchego
9%
Whey Protein
9%
Vegetable Oil
9%
Starch
9%
Egg Products
9%