Keyphrases
High Pressure Processing
100%
Poultry Meat
64%
Pressurization
58%
Nisin
57%
High Pressure
46%
Mesophile
41%
Foodborne Pathogens
37%
Layer Method
36%
Escherichia Coli O157
35%
Selective Media
32%
Cinnamon
32%
Apple Juice
32%
High Hydrostatic Pressure
32%
Conventional Media
32%
Salmonella Enterica Serovar Typhimurium (S. Typhimurium)
29%
Chilled Storage
28%
Aerobic Mesophiles
27%
Cooked Sausage
26%
Listeria Monocytogenes
25%
Pressure Treatment
24%
Minced chicken
24%
Heat Treatment
23%
Microbiological Quality
22%
Staphylococcus Aureus
22%
Thiobarbituric Acid Reactive Substances
21%
Poultry Sausage
21%
Lipid Peroxidation
21%
Lethality
20%
Psychrotrophs
19%
Sausage
19%
Yersinia Enterocolitica
18%
Injured Cells
18%
Food Safety
16%
Food Preservation
16%
Soya
16%
Tryptone
16%
Poultry
16%
Poultry Products
14%
Sublethal Effects
14%
Food Industry
12%
Food Products
12%
Bacterial Population
12%
Microorganisms
12%
Tryptic Soy Agar
11%
Foodborne Disease
11%
Hazard Analysis
10%
Salad
10%
Mechanical Processing
10%
Bacterial Stress
10%
Ready-to-eat
10%
Food Science
High Pressure Processing
89%
Poultry Meat
69%
Nisin
57%
Agar
35%
Escherichia Coli O157
35%
Cinnamon
32%
Apple Juice
32%
Salmonella typhimurium
29%
Food Pathogen
27%
Cooked Sausage
26%
Listeria monocytogenes
25%
Microbiological Quality
22%
Pressure Treatment
21%
Lipid Oxidation
21%
Psychrotrophs
19%
Minced Chicken Meat
19%
Staphylococcus Aureus
16%
Food Safety
16%
Food Preservation
16%
Poultry Products
14%
Food Industry
14%
Campylobacter
14%
Ready-to-eat
14%
Salmonella
14%
Yersinia
13%
Real-Time Polymerase Chain Reaction
10%
Hazard Analysis
10%
Listeria innocua
10%
Fresh Cheese
10%
Egg Products
10%
Goat Milk
10%
Table Salt
10%
Hexanal
10%
Dairy Product
10%
Listeria
9%
Food-Borne Disease
9%
Shelf Life
9%
Nutrition Policy
8%
Soybean
8%
Escherichia coli
8%
Minced Pork
8%
Mesophilic Bacterium
8%
Staphylococcus Carnosus
7%
Lactic Acid Bacteria
7%
Egg
5%
Arcobacter Butzleri
5%
Listeriosis
5%
Meat Product
5%
Ground Beef
5%
Processed Meat
5%
