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How is this determined?
The order of these related concepts is determined by a statistical analysis of the scientific literature. Highest-frequency concepts appear first.
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water 293 Nutrition 211 environment 147 lead 141 blood 137 crops 128 agriculture 126 Milk 122 Meat 106 genetically modified 95 Nutrients 89 Food processing 88 Fat 88 radiation 78 Enzymes 77 Food science 67 fish 67 Glucose 66 Antimicrobial 65 Vitamin 60 heart 60 Allergy 59 Food security 50 Irradiation 47 sodium 46 Lactic acid 44 |
Obesity 39 Food quality 37 Cholesterol 33 Sugar 33 Vegetables 32 salt 31 beef 29 Starch 28 Iron 27 soy 27 wine 26 Peanut 24 Soybean 24 Cheese 23 Food preservation 21 Calcium 21 Phosphorus 20 Zinc 18 Olive oil 15 nickel 14 orange 14 antibiotics 14 Lipids 14 shrimp 14 Nisin 13 |
