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

Agriculture & Biology

temperature
methodology
sampling
lipids
water
dietary fiber
diet
proteins
milk
flavor
rats
cheeses
whole grain foods
odors
testing
kinetics
water activity
glucose
heat
oxidation
water content
oils
cholesterol
liver
Cheddar cheese
vegetables
sugars
shelf life
calcium
carbohydrates
salts
antioxidants
acids
liquids
excretion
fruits
degradation
food intake
prediction
odor compounds
nutrition
vitamin E
ingestion
emulsions
isoflavones
Maillard reaction
texture
high performance liquid chromatography
lactose
Escherichia coli O157
Listeria monocytogenes
ingredients
hardness
viscosity
Bifidobacterium
heat treatment
beverages
sucrose
grain consumption
mass spectrometry
gas chromatography
powders

Chemical Compounds

Rats
Proteins
Flavors
Water
Temperature
Lipids
Moisture
Nutrition
Oxidation
Liver
Glucose
Enzymes
Tissue
Fats
Oils
Mass spectrometry
Antioxidants