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Food Science and Technology (339)
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Subject
Beer -- Flavor and odor (12)
Surimi (12)
Wine -- Flavor and odor (9)
Escherichia coli (8)
Hops (7)
Salmonella (7)
Vibrio parahaemolyticus (7)
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Polyphenols (5)
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Brewing (4)
Dry hopping (4)
Edible coatings (4)
Fermentation (4)
Food texture (4)
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Pacific oyster -- Sanitation (4)
Pinot noir (Wine) (4)
Taste (4)
Wine and wine making (4)
Wine and wine making -- Chemistry (4)
Yeast (4)
Antibacterial agents (3)
Bactericides (3)
Cheesemaking (3)
Chitosan (3)
Clostridium perfringens -- Spores (3)
Flavor (3)
Flour -- Quality (3)
Food -- Microbiology (3)
Food -- Odor (3)
Foodborne diseases (3)
Gelation (3)
Grapes -- Composition (3)
Hazelnuts -- Sanitation (3)
Hops -- Composition (3)
Lactic acid bacteria (3)
Oysters -- Contamination (3)
Pacific hake -- Processing (3)
Pacific oyster -- Processing (3)
Phytochemicals -- Physiological effect (3)
Pinot noir (Wine) -- Oregon (3)
Plant extracts (3)
Saccharomyces cerevisiae (3)
Tannins (3)
Walleye pollock -- Processing (3)
Alpha acids (2)
Beer -- Flavor and odor -- Analysis (2)
Blackberries -- Composition (2)
Blackberries -- Sensory evaluation (2)
Blueberries (2)
Cellulose -- Chemistry (2)
Chardonnay (Wine) (2)
Cheesemaking -- Oregon (2)
Clostridium perfringens (2)
Consumers -- Attitudes (2)
Electrolytic oxidation (2)
Essences and essential oils (2)
Extraction (Chemistry) (2)
Fishery processing (2)
Flour -- Composition (2)
Food -- Analysis (2)
Food -- Preservation (2)
Food -- Sensory evaluation (2)
Frozen fishery products (2)
Germination (2)
Hazelnuts -- Microbiology (2)
High pressure (Technology) (2)
Histamine (2)
Hops -- Sensory evaluation (2)
Hydrostatic pressure (2)
Listeria monocytogenes (2)
Meat -- Preservation (2)
Metabolic syndrome (2)
Milk -- Flavor and odor (2)
Milk -- Heat treatment (2)
Milk -- Microbiology -- Oregon (2)
Milk -- Pasteurization (2)
Myosin (2)
Noodles (2)
Organic acids -- Analysis (2)
Oysters -- Processing (2)
Ozonization (2)
Pacific hake (2)
Pacific hake -- Preservation (2)
Phenols (2)
Phospholipids (2)
Plant bioactive compounds (2)
Protease inhibitors (2)
Proteins (2)
Quercetin -- Physiological effect (2)
Salting of food (2)
Smell (2)
Soft wheat -- Quality (2)
Staphylococcus aureus (2)
Sulfur dioxide (2)
Surimi -- Effect of temperature on (2)
Umami (Taste) (2)
Vegetables -- Flavor and odor (2)
Vibrio infections -- Prevention (2)
Vibrio vulnificus (2)
Viticulture -- Oregon -- Willamette River Valley (2)
Volatile organic compounds (2)
Wine -- Flavor and odor -- Oregon (2)
Wine and wine making -- Microbiology (2)
Yellowfin tuna -- Microbiology (2)
Yellowfin tuna -- Sanitation (2)
4-ethylphenol (1)
Acids -- Physiological effect (1)
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Beer (1)
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Cherry (1)
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Functional foods (1)
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Health aspects (1)
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Isostatic pressing (1)
Kale -- Sensory evaluation (1)
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Kiwifruit -- Postharvest losses -- Prevention (1)
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Klebsiella (1)
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New business enterprises -- Economic aspects -- Oregon (1)
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Non-alcoholic beverages -- Asia -- Cross-cultural studies (1)
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