Food Science
Food Safety
100%
Food-Borne Disease
88%
Salmonella
75%
Nutrition
47%
Dietary Guideline
29%
Campylobacter
28%
Escherichia coli
25%
Egg
22%
Red Meat
21%
Dietary Recommendation
20%
Food Pathogen
19%
Dioxin
18%
Food Contamination
15%
Polychlorinated Biphenyls
14%
Vitamin D
13%
Processed Meat
13%
Aflatoxin
13%
Sodium
11%
Novel Food
10%
Toxoplasma
10%
Broiler Chicken
10%
Food Commodity
9%
Animal-Based Food
9%
Food Intake
9%
Selenium
9%
Norovirus
8%
Eicosapentaenoic Acid
8%
Docosahexaenoic Acid
8%
Listeria monocytogenes
8%
Bacillus cereus
7%
Micronutrient
6%
Food Components
6%
Raw Milk
5%
Pharmacology, Toxicology and Pharmaceutical Science
Disease
84%
Infection
27%
Salmonellosis
24%
Shiga Toxin Producing Escherichia Coli
18%
Salmonella
17%
Dietary Exposure
14%
Global Disease Burden
13%
Case-Control Study
10%
Escherichia Coli Infection
10%
Antimicrobial Resistance
9%
Injury
8%
Malignant Neoplasm
7%
Campylobacteriosis
7%
Life Table
6%
SARS Coronavirus
6%
Antiinfective Agent
6%
Life Expectancy
5%
Pathogenicity
5%
Keyphrases
Disease Burden
25%
Source Attribution
22%
Salmonella
20%
Foodborne Disease
13%
Human Salmonellosis
12%
Denmark
11%
Salmonellosis
9%
Fish Intake
9%
Benefit-risk Assessment
9%
COVID-19 Burden
9%
Risk Factors
7%
Europe
7%
Sweden
6%
Health Impact
6%
Disability-adjusted Life Years
6%
Toxoplasma Gondii (T. gondii)
6%
Laying Hens
6%
Long COVID
5%
Food Sources
5%
Food Animals
5%
Microbial Subtyping
5%
Credibility Intervals
5%
Salmonella Serovars
5%
Attribution Model
5%
Personalized Recommendation
5%
National Burden of Disease
5%