Agriculture & Biology
vegetable extracts
100%
green leafy vegetables
75%
meat products
67%
Fatsia
58%
anti-infective agents
50%
patties
48%
antioxidant activity
48%
extracts
34%
thiobarbituric acid-reactive substances
19%
beef
16%
Aralia elata
16%
Pimpinella
15%
microbiological criteria
14%
Shigella flexneri
12%
butylated hydroxytoluene
11%
decolorization
11%
color
10%
Salmonella enterica
10%
sulfonic acids
10%
East Asia
10%
antimicrobial properties
9%
preservatives
9%
2,2-diphenyl-1-picrylhydrazyl
9%
Listeria monocytogenes
9%
Bacillus subtilis
8%
Staphylococcus aureus
8%
cations
8%
phenolic compounds
7%
lipid peroxidation
7%
meat
7%
agar
7%
microorganisms
6%
antioxidants
6%
Escherichia coli
6%
testing
3%
Medicine & Life Sciences
Meat Products
93%
Vegetables
65%
Butylated Hydroxytoluene
56%
Antioxidants
48%
Thiobarbituric Acid Reactive Substances
31%
Red Meat
31%
Aralia
23%
Pimpinella
22%
Color
21%
1,1-diphenyl-2-picrylhydrazyl
18%
Shigella flexneri
18%
Salmonella enterica
16%
Far East
15%
Listeria monocytogenes
15%
Bacillus subtilis
14%
Meat
14%
Cations
13%
Agar
12%
Staphylococcus aureus
11%
Escherichia coli
9%
Lipids
8%
2,2-azinobis-3-ethylbenxothiazoline-6-sulfonic acid
2%