James Rieck

Concepts (71)

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Concepts are derived automatically from a person's publications.
Concepts are listed by decreasing relevance which is based on many factors, including how many publications the person wrote about that topic, how long ago those publications were written, and how many publications other people have written on that same topic.


Name Number of Publications Most Recent Publication Publications by All Authors Concept Score Why?
Hot Temperature
5
2018
152
0.700
 Why?
Meat
3
2013
34
0.560
 Why?
Salmonella
2
2013
20
0.560
 Why?
Food Contamination
3
2013
56
0.500
 Why?
Food Preservation
4
2018
9
0.400
 Why?
Trees
1
2009
8
0.350
 Why?
Droughts
1
2009
6
0.350
 Why?
Food Packaging
3
2018
8
0.250
 Why?
Meat Products
3
2010
8
0.240
 Why?
Food Microbiology
3
2013
24
0.230
 Why?
Consumer Product Safety
4
2013
32
0.180
 Why?
Colony Count, Microbial
4
2013
77
0.180
 Why?
Food-Processing Industry
1
2018
3
0.160
 Why?
Air
1
2018
22
0.160
 Why?
Nisin
2
2008
3
0.160
 Why?
Listeria monocytogenes
2
2008
15
0.160
 Why?
Muramidase
2
2008
38
0.160
 Why?
Hydrogen-Ion Concentration
2
2013
618
0.120
 Why?
Chickens
2
2013
232
0.120
 Why?
Honey
2
2006
5
0.120
 Why?
Food Handling
3
2018
34
0.120
 Why?
Desiccation
1
2013
11
0.120
 Why?
Microbial Viability
1
2013
27
0.120
 Why?
Ammonia
1
2013
28
0.120
 Why?
Hydrocarbons, Aromatic
1
2012
13
0.110
 Why?
Adaptation, Physiological
1
2013
189
0.110
 Why?
Food Preservatives
2
2008
3
0.100
 Why?
Nanotubes, Carbon
1
2012
73
0.100
 Why?
Enterococcus
1
2010
29
0.090
 Why?
Animal Feed
1
2010
52
0.090
 Why?
Virginia
1
2009
45
0.090
 Why?
Models, Theoretical
1
2012
384
0.090
 Why?
Alabama
1
2009
98
0.080
 Why?
Georgia
1
2009
161
0.080
 Why?
Species Specificity
1
2009
302
0.080
 Why?
Poultry Products
1
2008
1
0.080
 Why?
Models, Biological
1
2009
981
0.060
 Why?
Animals
6
2013
20877
0.060
 Why?
Turkeys
3
2008
16
0.060
 Why?
Water
2
2018
228
0.060
 Why?
Food Analysis
1
2018
10
0.040
 Why?
Viscosity
1
2018
72
0.040
 Why?
Antioxidants
1
2000
304
0.040
 Why?
Vacuum
2
2007
14
0.040
 Why?
Swine
2
2010
672
0.030
 Why?
Time Factors
3
2008
4655
0.030
 Why?
Dose-Response Relationship, Drug
2
2008
1745
0.030
 Why?
Quantitative Structure-Activity Relationship
1
2012
16
0.030
 Why?
Hydrogen Bonding
1
2012
66
0.030
 Why?
Anti-Bacterial Agents
2
2010
1026
0.030
 Why?
Adsorption
1
2012
225
0.030
 Why?
Linear Models
1
2012
521
0.020
 Why?
Poultry
1
2010
14
0.020
 Why?
Vancomycin Resistance
1
2010
18
0.020
 Why?
Vancomycin
1
2010
60
0.020
 Why?
Gram-Negative Bacteria
1
2010
55
0.020
 Why?
Microbial Sensitivity Tests
1
2010
226
0.020
 Why?
DNA, Bacterial
1
2010
150
0.020
 Why?
Refrigeration
1
2008
7
0.020
 Why?
Escherichia coli
1
2010
368
0.020
 Why?
Cooking
1
2006
19
0.020
 Why?
Oxidation-Reduction
1
2006
567
0.020
 Why?
Fats
1
2004
8
0.020
 Why?
Cattle
1
2004
475
0.010
 Why?
Kinetics
1
2004
1047
0.010
 Why?
Maillard Reaction
1
2000
7
0.010
 Why?
Linoleic Acid
1
2000
13
0.010
 Why?
Humans
3
2018
68525
0.010
 Why?
Gas Chromatography-Mass Spectrometry
1
2000
59
0.010
 Why?
Lysine
1
2000
96
0.010
 Why?
United States
1
2010
7335
0.010
 Why?
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Concepts (71)
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