Medicine & Life Sciences
chlorine dioxide
100%
Escherichia coli O157
97%
Stainless Steel
58%
Humidity
52%
Biofilms
49%
Raphanus
47%
Bacillus cereus
44%
Seeds
40%
Volatile Oils
31%
Listeria monocytogenes
30%
Spores
29%
Cronobacter sakazakii
28%
Temperature
28%
Chlorine
25%
Salmonella enterica
23%
Hot Temperature
23%
Thymus Plant
20%
Oryza
19%
trypticase-soy broth
18%
Food
18%
Thymol
17%
Origanum
16%
Lettuce
16%
Aerobic Bacteria
16%
Acids
15%
Comamonadaceae
14%
Citrullus
14%
Gases
14%
Red Meat
13%
Brassica
12%
Capsicum
12%
Cucurbitaceae
12%
Egg Shell
12%
Population
12%
Spinacia oleracea
12%
Growth
11%
Plant Oils
11%
Salmonella
11%
Oligonucleotide Array Sequence Analysis
11%
Malus
11%
Lycopersicon esculentum
10%
Water
10%
Agar
10%
Alicyclobacillus
10%
Peracetic Acid
9%
Paenibacillus polymyxa
9%
Cronobacter
9%
Xanthomonas campestris
9%
Cinnamomum zeylanicum
9%
Thermotolerance
9%
Agriculture & Biology
chlorine dioxide
73%
Escherichia coli O157
60%
stainless steel
41%
biofilm
39%
relative humidity
34%
anti-infective agents
29%
Bacillus cereus
29%
radishes
29%
Cronobacter sakazakii
25%
Listeria monocytogenes
24%
inactivation
22%
Salmonella enterica
21%
sanitizers
19%
essential oils
18%
spores
17%
seeds
16%
drying
16%
thyme
15%
kimchi
15%
chlorine
14%
heat
13%
thymol
13%
gases
13%
temperature
13%
oregano
12%
hot peppers
10%
sprouts (food)
10%
bacteria
10%
cells
9%
beef
9%
cabbage
9%
water
9%
Acidovorax avenae subsp. citrulli
9%
acids
9%
rice
8%
egg shell
8%
Alicyclobacillus
8%
microorganisms
8%
vapors
8%
food contact surfaces
8%
Cronobacter
8%
peracetic acid
8%
Korean Peninsula
8%
lettuce
8%
microbiological quality
7%
tomato juice
7%
organic acids and salts
7%
Salmonella
7%
galactooligosaccharides
7%
Staphylococcus aureus
7%