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

Agriculture & Biology

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

Chemical Compounds

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