Acified_sauces Acified sauce Food matrix Agar_medium Nutrien agar, agar Culture medium caracterized by the presence of agar, a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae. Agar gives a gelatinous texture in the culture medium Agar medium http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F422236008 Ambient_stable_sauces Ambient stable sauce Food matrix Bean Green beans The pod-enclosed seed of various leguminous herbs as well as other vegetable seeds or fruits that resemble true beans. Bean Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71990&jump_to_nav=true Beef Beef meat Meat from bovines, especially domestic cattle (cows). Beef Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71932 Beef_gravy Sauce made with low quality meat from the shank or shin. Beef gravy Food matrix Beef_sausage Beef sausage Food matrix http://bioportal.bioontology.org/ontologies/RCD?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FRCD%2FUb0Lm Beverage A liquid that is suitable for human consumption. Beverage http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C85058 Bologna Meat-based sauce originating from Bologna, Italy Bologna Food matrix Brain-heart_infusion_agar Brain heart infusion agar A highly nutritious general-purpose growth medium, containing agar, for culturing fastidious and nonfastidious microorganisms, such as streptococci, pneumococci and meningococci. It is made by boiling cow or porcine hearts and brains. Brain-heart infusion agar Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F5131000124105 Brain-heart_infusion_broth Brin heart infusion, modified bhi, brain heart infusion broth A highly nutritious general-purpose growth medium for culturing fastidious and nonfastidious microorganisms, such as streptococci, pneumococci and meningococci. It is made by boiling cow or porcine hearts and brains. Brain-heart infusion broth Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F5221000124102 Bread Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. Bread Food matrix http://bioportal.bioontology.org/ontologies/RCD?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FRCD%2FUb0DT Broth_medium Liquid culture medium, broth culture, nutrient broth Culture medium with liquid texture Broth medium http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F444941003 Bulked_cooked_meat Bulked cooked meat Food matrix Cabbage A leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Cabbage Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71999&jump_to_nav=true Cantaloupe Refers to a variety of Cucumis melo, a species in the family Cucurbitaceae. Cantaloupe Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72057&jump_to_nav=true Carcass Corpse The dead body of an animal. Carcass http://bioportal.bioontology.org/ontologies/ENVO?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FENVO_00002033 Carrot A root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. Carrot Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72000&jump_to_nav=true Cereals Seeds from grasses (POACEAE) which are important in the diet. Cereals http://bioportal.bioontology.org/ontologies/MESH?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FMESH%2FD002523 Cheese A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates. Cheese Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F102264005 Cheese_salad Recipe of salad using chees like secondary ingredient Cheese salad Food matrix Chemical_procesed_sausages Chemical processed sausages Chemicaly_extracted_meat Chemical extracted meat Chicken_frankfurters Frankfurt sausage prepared with chicken meat Chicken frankfurters Food matrix Chicken_skin Chicken skin Cold-filled_acid_dressings_and_sauces Mayonnaise, dressing, sauce, diluted vinegar, cider Cold filled acid dressing and sauces Food matrix Composite_egg_food_products Composite egg food products Composite_fish_food_produts Composite_food_products Foods prepared from multiple identifiable ingredients through processing to a greater or lesser extent. Composite food products Composited_vegetables_food_products Cooked_beef Coocked uncured beef Cooked beef Food matrix http://bioportal.bioontology.org/ontologies/NCIT?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71933 Cooked_chicken Cooked uncured chicken Cooked chicken Food matrix Cooked_cured_meat_products Cooked & cured meat products Cooked_cured_pork Cooked & cured pork Food matrix Cooked_ham Cooked pork ham, ham (cooked) Cooked ham Food matrix Cooked_meat_-MAP- Coocked meat -map- Food matrix Cooked_meat_model_in_mbhi Cooked meat model (in mbhi) Food matrix Cooked_meat_with_nitrite Cooked meat with nitrites Food matrix Cooked_meat_without_nitrite Cooked meat without nitrites Food matrix Cooked_pork Cooked uncured pork Cooked pork Food matrix Culture_medium Culture broth, broth culture, culture medium, culture media A substance, either solid or liquid, used for the cultivation, isolation, identification, or storage of microorganisms. Culture medium http://bioportal.bioontology.org/ontologies/NCIT?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C85504 Cured_ham Ham Cured ham Food matrix Cured_meat_products Cured meat products Dairy_products Dairy, other dairy Raw and processed or manufactured milk and milk-derived products; usually from cows but are also from goats, sheep, reindeer, and water buffalo. Dairy products http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C413 Dried_milk Dehydrated non fat Dried milk Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F70813002 Egg Egg Egg_custard Traditional custard A food involving whipped and cooked milk, sugar and egg yolk mixtures. Egg custard Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227696005 Egg_salad Recipe of salad using egg like seconday ingredient. Egg salad Food matrix Egg_yolk Yolk Cytoplasm stored in an egg that contains nutritional reserves for the developing embryo. It is rich in polysaccharides, lipids, and proteins. Egg yolk Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71955 Eggplant_salad Recipe of salad using eggplant like secondary ingredient Eggplant salad Eggplant salad (homemade) Food matrix Extract Extract Food matrix Fermented_dairys Fermented dairy produtcs Fermented_meat Fermeted meat Fermented_raw_meat_sausages Fermented raw meat sausages Food matrix Fermented_sausages Fermented sausages Fish A grouping of jawed and jawless vertebrate animals usually having fins and a covering of scales or plates, breathing by means of gills, and living almost entirely in the water. Fish http://bioportal.bioontology.org/ontologies/NCIT?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C14207 Food All food, all food (generic), food products A group of materials of either plant, animal or artificial origin containing essential body nutrients that can be ingested by an organism to produce energy, stimulate growth, and maintain life. Food http://bioportal.bioontology.org/ontologies/NCIT?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C62695 Fresh_fish_meat Fresh fish meat Fresh_fruits_annd_vegetables Fresh fruit and vegetables Fresh_meat Fresh meat Fresh_milk Raw milk A nutrient fluid containing proteins, fats, lactose, and various vitamins and minerals produced by the mammary gland of a female mammal. Fresh milk Food matrix Fresh_salmon Graved salmon Fish of the genera ONCORHYNCHUS and Salmo in the family SALMONIDAE. They are anadromous game fish, frequenting the coastal waters of both the North Atlantic and Pacific. They are known for their gameness as a sport fish and for the quality of their flesh as a table fish. Fresh salmon Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C7190 Glucose-mineral_salts Glucose-mineral salts Food matrix Grape Grape berry of "red globe" cultivars Fruiting berrys of the deciduous woody vines of the botanical genus Vitis. Grape Food matrix http://bioportal.bioontology.org/ontologies/RCD/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FRCD%2FX79QF&jump_to_nav=true Green_leafy_vegetables Leafy vegetables Plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Green leafy vegetables http://bioportal.bioontology.org/ontologies/NCIT?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71976 Ground_beef Raw ground beef, ground beef 75% Ground beef Food matrix http://bioportal.bioontology.org/ontologies/ENVO?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FENVO_02000067 Ground_beef_with_aditives Ground beef with additives Food matrix Ground_chicken Ground chicken Ground_chicken_burgers Ground chicken burgers Food matrix Ground_chiken_with_competitive_microflora Ground chicken with competitive microflora Food matrix Ground_meat Ground meat Ground_pork Ground pork Food matrix Heat_treated_meat Pasteurized meat products Heat treated meat Infant_food Food processed and manufactured for the nutritional health of children in their first year of life. Infant food Food matrix http://bioportal.bioontology.org/ontologies/MESH?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FMESH%2FD007225 Intermediate_moisure_foods Every food with an average moisture. Intermdiate moisure foods Food matrix Juices The liquid produced by squeezing or crushing a fruit or vegetable. Juice Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F129559002&jump_to_nav=true La-w La-w Food matrix Lettuce Iceberg lettuce, lettuce MAP Any of the various plants of the genus Lactuca, especially L. sativa, cultivated for its edible leaves. Includes all foodmatrix with lettuce like principal ingredient and different packaging ways. Letucce Food matrix Malt_extract_agar Malt extract agar (Nissui) Medium used for the preservation of Saccharomyces carlsbergensis and for analysis of Vitamin B6. It is also used widely for the cultivation of common lactobacilli, yeast and fungi. Malt extract agar Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001306 Mayonnaise_based_salads Recipe of salad using mayonnaise like sauce Mayonnaise based salad Food matrix Meat_emoulsion Meat emulsion Food matrix Meat_preparations Meat preparations Mechanicaly_extracted_meat Mechanicaly extracted meat Mechanicaly_processed_meat Mechanicaly processed meat Melon The fleshy fruit of a plant of the family Cucurbitaceae. Melon Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72029&jump_to_nav=true Modified_bhi Modified bhi Food matrix Modified_meat Modified meat Food matrix Nitrogen_limited_media Nitrogen limited media Food matrix None_meat_animal_parts None meat animal parts Other Others Other_Medium Other medium Other_mix Other mix Other mix Food matrix Other_type_processed_meat Other type processed meat Ox_muscle Ox muscle Food matrix Parsley A species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable. Parsley Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72037&jump_to_nav=true Pasta A food made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts (normaly cereals). Pasta Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F226740002 Pasta_salad Recipe of salad using pasta like secondary ingredient Pasta salad Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227939002 Pasteurized_milk A pasteurized nutrient fluid containing proteins, fats, lactose, and various vitamins and minerals produced by the mammary gland of a female mammal. Pasteurized milk Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F415041004 Pectin-NH4Cl-MGSO4 Pectin-H4Cl-MgSO4 Food matrix Pig_carcass Pig's dead body Pig carcass Food matrix Pistacia Pistachios A plant genus in the ANACARDIACEAE family known for the Pistachio nuts and for gum Mastic. Pistacia Food matrix Potato_dextrose_agar Potato dextrose agar (Nissui) Medium is used for the isolation of yeast and fungi from powdered milk or processed milk products. Potato dextrose agar Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001374 Procesed_fruit_and_vegetables Procesed fruit and vegetables Produce Produce Food matrix Ready_to_eat_cured_meat RTE cured meat A self-contained, individual field ration of cured meet in lightweight packaging to prepare it in all kind of conditions. Ready to eat cured meat Food matrix Refrigerated_chiken_skin Refrigerated chicken skin Food matrix Salad A dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing. Salads can incorporate a variety of foods including vegetables, fruits, cheese, cooked meat, eggs and grains. Garden salads use a base of leafy greens; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and somen salad. Salad http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227927005 Sauces Sauces seasonings and soups Liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227518002 Sausages Frankfurters A food made from ground meat. Typically the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic Sausage http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227020009 Sausages_with_potassium_lactate Sausages with potassium lactate Food matrix Sausages_with_potassium_lactate_ans_sodium_diacet Sausages with potassium lactate and sodium diacet Food matrix Sausages_with_potassium_sorbate Sausages with potassium sorbate Food matrix Seadfood Shellfish used as food or suitable for food. Seafood http://bioportal.bioontology.org/ontologies/CADSRVS?p=classes&conceptid=http%3A%2F%2Fmetadatacenter.org%2Fowl%2FcaDSR_VS%233109651_3350344 Seafood_lightly_presserved Seafood lightly preserved Food matrix Seafood_salad Recipe of salad using seafood like secondary ingredient Seafood salad Food matrix Sealed_cultures Sealed cultures Food matrix Shrim_and_imitation_crab_salad Recipe of salad using shrimp and imitation crab like secondary ingredient Shrimp and imitation crab salad Food matrix Simulated_beef_gravy Simulated beef gravy Food matrix Simulated_smoked_ham Simulated smoked ham Food matrix Sliced_vacuum-packaged_cooked_cured_meat_products Every meat product, cooked and cured, wich are preserved by slices using vacuum-packaging system Sliced vacuum packaged cooked cured meat products Food matrix Smoked_fish_meat Smoking Preparation of fish that has been cured and hot or cold smoked. Smoked fish meat Smoked_meat Smoked meat Smoked_salmon A preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Smoked salmon Food matrix http://bioportal.bioontology.org/ontologies/RCD?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FRCD%2FUb0NV Soft_cheese Soft cheese (mizithra) Not mature cheese. Soft Cheese Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F226848002 Soudjouk-style_fermented_sausages Sausages prepared and fermented by the soudjouk style. Soudjouk-style fermented sausage Food matrix Soya_milk Soy milk Plant milk produced by soaking dried soybeans and grinding them in water. Soya milk Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F226793001 Spicy_cheese Spicy cheese Food matrix Spicy_cheese_salad Spicy cheese salad (ph 4.2) Recipe of salad using spicy chees like secondary ingredient Spicy cheese salad Food matrix Spinach A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems. Spinach Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72012&jump_to_nav=true Steril_cooked_ground_chicken_thigh_meat_burgers Sterile, cooked ground chicken thigh meat burgers Food matrix Sterile_ground_chicken_burgers Sterile groun chicken burgers Food matrix Sterile_ground_chicken_portions Sterile ground chicken portions Food matrix Sushi Japanese preparation of specially prepared vinegared rice combined with varied ingredients such as chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits. Sushi Swiss_chard Chard Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group. Is a leafy green vegetable often used in Mediterranean cooking. Swiss chard Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72004&jump_to_nav=true Terrestial_animal_meat Terrestrial animal meat Tomato Plant species of the family Solanaceae, native of South America, widely cultivated for their edible, fleshy, usually red fruit. Tomato Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72019&jump_to_nav=true Tripticase_soy_agar_plus_yeast_extract Growth media for the culturing of bacteria. Trypticase soy agar plus yeast extract Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F446475008 Tris-HCl_buffer Tris-HCl A buffer solution in which the pH is maintained by Tris [tris(hydroxymethyl)aminomethane] and HCl solution. Tris-HCl buffer Food matrix http://bioportal.bioontology.org/ontologies/CHMO?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FCHMO_0001755 Tryptic_soy_broth tsb+g, tsb-g A nutrient medium which promotes the growth of a wide variety of microorganisms, particularly the facultative anaerobic and aerobic bacteria common Tryptic soy broth Food matrix http://bioportal.bioontology.org/ontologies/NDDF?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FNDDF%2F004982 Trypticase_soy_agar Growth media for the culturing of bacteria. Trypticase soy agar Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F44647 Trypticase_soy_agar_and_derivatives Growth media for the culturing of bacteria. Trypticase soy agar and derivatives Undefined_foods Undefined food Undentified_fermented_meat Undefined fermented meat Food matrix Unidentified Unidentified Food matrix Unknown Unknown Food matrix Various Various Food matrix W-W w-w Food matrix Water An inorganic hydroxy compound that has formula H2O. Tasteless, colorless, odorless compound present in all organic tissues, and the most universal of solvents. Water Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C65147&jump_to_nav=true Yeast_nitrogen_base Yeast nitrogen base (difco), yeast nitrogen broth Yeast nitrogen base (YNB) is a base medium for preparation of minimal and synthetic defined yeast media. YNB contains ammonium sulfate but does not contain amino acids. Both bulk and convenient single-use pouches are available. Yeast nitrogen base Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001686 dried_dairys Dried dairy products pasteuriced_dairys Pasteuriced dairy products Broths & foods (Combase Data) Broths & foods Food matrix Fruits & vegetables http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C1945 _MRS_broth MRS broth Lactobacilli MRS Broth is recommended for use in the isolation, enumeration and cultiva- tion of Lactobacillus species Obsolete: MRS broth (Difco) Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001575 Other mixed, uncategorised or unknown type of food Food matrix A highly nutritious versatile medium which support a luxuriant growth of many fastidious organisms without the addition of serum, etc. Oxoid tryptone soya broth Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001672 Sauces used to elaborate salad Sauce / dressing Food matrix A preparation of seafood, typically a fillet that has been cured and hot or cold smoked. Somked, cured seafood Food matrix Sterile, cooked ground chicken breast meat portions Food matrix