Fingerprint The Fingerprint is defined by mining the titles and abstracts of research outputs and projects/funding awards associated with people in the research unit. The process creates an index of weighted terms from discipline-specific thesauri.

Medicine & Life Sciences

Food
Diet
Eating
Cheese
Fats
Dietary Fiber
Milk
Temperature
Water
Vegetables
Isoflavones
Proteins
Hot Temperature
Liver
Opioid Analgesics
Health
Obesity
Starch
Lipids
Triticum
Fruit
guar gum
Weights and Measures
Feeding Behavior
Carbohydrates
Vitamin E
Sucrose
Glucose
Meals
Flour
Escherichia coli O157
Naloxone
Antioxidants
Soybean Proteins
Oils
Carnitine O-Palmitoyltransferase
Lactococcus lactis
Cholesterol
Metabolomics
Opiate Alkaloids
Beverages
Enzymes
Fatty Acids
Powders
Research
Tocopherols
Phytoestrogens
Bifidobacterium
Growth
Lactose
Bread
Body Weight
Serum
Energy Intake
Bacteria
Salts
Viscosity
Paraventricular Hypothalamic Nucleus
Emulsions
Cooking
Insulin
Calcium
Fermentation
Genes
Probiotics
Energy Metabolism
Hunger
Nutrition Policy
Escherichia coli
Neuropeptide Y
Bile Acids and Salts
Zea mays
Estrogens
Listeria monocytogenes
Milk Proteins
Adipose Tissue
Maillard Reaction
Opioid Peptides
High Pressure Liquid Chromatography
Tea
Body Mass Index
Inulin
Injections
Lignans
Acids
Volatile Fatty Acids
Exercise
Gene Expression
Naltrexone
Swine
Snacks
Gases
Body Composition
Randomized Controlled Trials
Equol
Caseins
Oxytocin
Gas Chromatography
Brain
Oligosaccharides

Agriculture & Biology

dietary fiber
cheeses
flavor
temperature
whole grain foods
milk
Cheddar cheese
lipids
water activity
sampling
odors
proteins
water
diet
kinetics
methodology
shelf life
heat
odor compounds
Maillard reaction
emulsions
water content
Escherichia coli O157
sugars
carbohydrates
glucose
lactose
vegetables
oils
whey protein
salts
food intake
satiety
antioxidants
flavor compounds
ingredients
Listeria monocytogenes
rats
calcium
oxidation
grain consumption
breads
beverages
hardness
powders
Thinopyrum intermedium
acids
testing
starch
viscosity
cholesterol
texture
inulin
sucrose
dough
encapsulation
wheat
fruits
Thinopyrum intermedium subsp. intermedium
manufacturing
degradation
gas chromatography
fermentation
Bifidobacterium
heat treatment
glass transition
dairy products
liquids
mass spectrometry
nutrition
prediction
skim milk
foods
ingestion
lysine
casein
spray drying
ice cream

Chemical Compounds

Rats
Flavors
Nutrition
Water
Liver
Proteins
Moisture
Starch
Lipids
Tocopherols
Cheeses
Metabolites
Oils
Carnitine O-Palmitoyltransferase
Oxidation
Animals
Mass spectrometry
Aldehydes
Fats
Vitamin E
Glucose
Powders
Fatty Acids
Sugars
Tissue
Temperature
Metabolism
Antioxidants
Carbohydrates
Enzymes
Isoflavones
High performance liquid chromatography
Flavor compounds
Genes
Emulsions