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
Cheese
Fats
Dietary Fiber
Milk
Temperature
Water
Eating
Vegetables
Isoflavones
Hot Temperature
Proteins
Liver
Health
Lipids
guar gum
Vitamin E
Fruit
Starch
Glucose
Triticum
Weights and Measures
Escherichia coli O157
Oils
Obesity
Soybean Proteins
Carnitine O-Palmitoyltransferase
Meals
Antioxidants
Cholesterol
Carbohydrates
Lactococcus lactis
Phytoestrogens
Flour
Bifidobacterium
Serum
Enzymes
Lactose
Beverages
Salts
High Pressure Liquid Chromatography
Feeding Behavior
Powders
Research
Bread
Viscosity
Growth
Bile Acids and Salts
Fatty Acids
Emulsions
Nutrition Policy
Estrogens
Sucrose
Metabolomics
Listeria monocytogenes
Zea mays
Body Weight
Maillard Reaction
Fermentation
Lignans
Escherichia coli
Bacteria
Probiotics
Energy Intake
Calcium
Body Mass Index
Acids
Inulin
Insulin
Adipose Tissue
alpha-Tocopherol
Tea
Energy Metabolism
Cooking
Volatile Fatty Acids
Yogurt
Equol
Snacks
Hunger
Gases
Genes
Opioid Analgesics
Mass Spectrometry
Opiate Alkaloids
Oligosaccharides
Body Composition
Randomized Controlled Trials
Exercise
Gas Chromatography
Milk Proteins
Menstrual Cycle
Lunch
Food Storage
Iron
Flax
Hormones
Ice Cream
Breakfast
Insurance Benefits

Agriculture & Biology

dietary fiber
whole grain foods
flavor
cheeses
temperature
milk
lipids
Cheddar cheese
diet
water activity
sampling
odors
rats
water
proteins
methodology
kinetics
grain consumption
heat
shelf life
oxidation
Maillard reaction
odor compounds
oils
isoflavones
cholesterol
lactose
water content
glucose
emulsions
vegetables
Bifidobacterium
vitamin E
Escherichia coli O157
food intake
sugars
carbohydrates
salts
excretion
liver
flavor compounds
Listeria monocytogenes
hardness
satiety
calcium
whey protein
beverages
antioxidants
dairy products
ingestion
viscosity
testing
high performance liquid chromatography
powders
bile acids
inulin
texture
yogurt
breads
acids
liquids
ingredients
nutrition
fruits
lipid peroxidation
degradation
guar gum
heat treatment
electronic nose
prediction
gas chromatography
skim milk
lysine
foods
glass transition
manufacturing
ice cream
sucrose
short chain fatty acids
mass spectrometry
probiotics
soy protein isolate
headspace analysis
plant estrogens
starch
vegetable consumption
gels
cellulose
wheat
sensory properties
sodium
dietary recommendations
spray drying
gum arabic
fermentation
aldehydes
riboflavin
soy protein
sensory evaluation

Chemical Compounds

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