Immunology and Microbiology
Nisin
100%
Lactococcus Lactis
70%
Electron Transport
50%
Chlorhexidine
50%
Mutant
50%
Cross-Resistance
50%
Bactericidal Activity
50%
Escherichia Coli O157:H7
50%
Phytic Acid
50%
Growth
32%
Electron
20%
Escherichia coli
18%
Fermentation
16%
Mutation
16%
Morphology
16%
Electric Potential
12%
Serotype
12%
Cells
12%
Minimum Inhibitory Concentration
12%
Respiratory Chain
10%
Lactic Acid Bacterium
10%
Evolution
10%
Microorganism
10%
Oxidative Stress
10%
Metabolism
10%
Regeneration
10%
Whole Genome Sequencing
10%
Microbiome
10%
Biosynthesis
10%
Invagination
6%
Association
6%
Permeability Barrier
6%
Time
6%
Titer
6%
Outer Membrane
6%
Infectious Agent
6%
Biofilm
6%
Antibacterial Activity
6%
Pathogenic Escherichia Coli
6%
Health
6%
Food Science
Whey
56%
Cheese
53%
Lactococcus
53%
Escherichia coli
50%
Nutritive Value
50%
Smear-Ripened Cheese
50%
Food Safety
25%
Food Product
25%
Milk
15%
Oat
12%
Orange
12%
Food Quality
12%
Surface-Ripened Cheese
12%
Scanning Electron Microscopy
12%
Listeria monocytogenes
12%
Soya Milk
12%
Beef
12%
Food Contamination
6%
Agricultural and Biological Sciences
Nisin
50%
Butter
50%
Phytic Acid
50%
Escherichia Coli O157
50%
Strains
28%
Foods
18%
Dairies
15%
Assays
12%
Serotype
12%
Cells
12%
Flavor
9%
Sugars
9%
Oat Milk
9%
Invagination
6%
Food Contamination
6%
Acid Treatment
6%
Food Grades
6%
Starvation
6%
Escherichia coli
6%
Microscopy
6%
