Keyphrases
(GTG)5
5%
16S rRNA Gene
7%
16S rRNA Gene Analysis
5%
2-Heptanone
5%
2-nonanone
5%
2-undecanone
5%
Acetate
25%
Bacterial Population Shifts
7%
Banding Pattern
7%
Boiling Temperature
7%
Boiling Time
7%
Brochothrix Thermosphacta
5%
Brown Shrimp
100%
Carnobacterium
7%
CGE Analysis
7%
Chemical Preservatives
8%
Chemical Products
8%
Chryseobacterium
7%
Crangon Crangon
80%
Cultivation-dependent
25%
Cultivation-independent
25%
Culture-dependent
7%
Culture-independent
7%
Date Processing
25%
Denaturing Gradient Gel Electrophoresis
7%
Enzymatic Activity
5%
Exiguobacterium
7%
Fisher
12%
Fishing Vessel
7%
Food Safety
7%
Freshwater Fish
7%
Further Processing
7%
Gas Chromatography-mass Spectrometry
5%
Gene Sequencing
15%
Group-specific
7%
Growing Media
7%
GyrB Gene
15%
H2S Production
5%
Headspace Solid-phase Microextraction
5%
High Quality Products
8%
Hygienic Conditions
7%
Incubation Conditions
5%
Keep-alive
7%
Mass Ratio
7%
Microbial Community Analysis
25%
Microbiological Populations
7%
Microbiological Quality
7%
Microbiological Quality Control
7%
Microbiota
50%
Molecular Identification
25%
Morphological Difference
5%
Perishable
7%
Polymerase Chain Reaction-denaturing Gradient Gel Electrophoresis (PCR-DGGE)
7%
Population Shift
7%
Preservative Agents
7%
Preservative-free
25%
Preservatives
7%
Preserving Agent
7%
Processing Procedure
25%
Production Activities
5%
Pseudoalteromonas
26%
Pseudomonas
7%
Psychrobacter
23%
Remaining Shelf Life
7%
Salt Solution
7%
Seafood
15%
Seafood Products
5%
Shelf Life
8%
Shellfish
7%
Shrimp
56%
Shrimp Samples
15%
Specific Growth
7%
Spoilage Potential
25%
Storage Conditions
15%
Streptomycin
25%
Sustainable Method
25%
Temperature Concentration
7%
Vagococcus Salmoninarum
25%
Volatile Organic Compounds
10%
Food Science
Agar
25%
Boiling
50%
Brochothrix thermosphacta
6%
Carnobacterium
16%
Denaturing Gradient Gel Electrophoresis
41%
Food Safety
16%
Gas Chromatography Mass Spectrometry
6%
Microbiological Quality
33%
Modified atmosphere packaging
25%
Polymerase Chain Reaction
33%
Seafood
6%
Shelf Life
41%
Solid Phase Microextraction
6%
Spoilage
25%
Table Salt
33%
Volatile Organic Compound
12%
Immunology and Microbiology
Crangon Crangon
50%
Gene Sequence
9%
Microflora
38%
Pseudoalteromonas
15%
Psychrobacter
9%
Shrimp
50%