Food Science
Cereal
100%
Polyphenol
88%
Antioxidant Capacity
81%
Starch
72%
Phenolic Compound
62%
Food Product
58%
Sorghum
55%
Antioxidant
54%
Canola
50%
Oil
49%
Legume
48%
Diet
38%
Seed
37%
Bean
32%
Flour
31%
Chickpea
29%
Lentil
28%
Wheat
27%
Functional Food
22%
Cultivars
21%
Bioactive Compound
21%
Barley
19%
Grain Quality
17%
Soybean
17%
Nutritive Value
15%
Fatty Acid
14%
Chitosan
14%
Flavonoid
13%
Glucose
11%
Rice Flour
11%
Phenolic Acids
10%
Hydrolysis
10%
Oat
10%
Tocopherol
10%
Cooking
10%
Glycemic Index
9%
Bread
9%
Carbohydrate
8%
Reduction
8%
Short Chain Fatty Acid
7%
Gas Chromatography Mass Spectrometry
7%
Amino Acids
7%
Ultra High Performance Liquid Chromatography
7%
Free Fatty Acids
6%
Maize
6%
Glucosides
6%
Cookies
5%
Nutrient
5%
Digestibility
5%
Fruit
5%
Biochemistry, Genetics and Molecular Biology
Nested Gene
58%
Resistant Starch
39%
Rat
30%
Starch
29%
Protein
28%
Extract
21%
Fat
18%
Chitosan
15%
RNA
14%
Ferritin
14%
Canola
13%
Insulin Release
12%
Electric Potential
12%
Smith-Magenis Syndrome
11%
Antioxidant Activity
11%
Oligosaccharide
11%
Gene Expression
10%
Epigallocatechin Gallate
10%
Digestion
10%
Metabolic Pathway
10%
Intestine Flora
9%
Oxidative Stress
9%
Genotyping
8%
Cucumber Mosaic Virus
8%
Albumin
8%
Signal Transduction
8%
Plant
8%
Peptide
8%
Glucose
8%
Lipogenesis
7%
Reduction (Chemistry)
7%
Lipid Metabolism
7%
Retinoic Acid
7%
RNA Interference
7%
Species
6%
Mutation
6%
Intracellular Signaling
6%
Antidiabetic Activity
6%
Insulin
6%
Insulin Resistance
6%
Synthesis
6%
Animal
5%
Health
5%
Protease Inhibitor
5%
Extraction
5%
Cell Function
5%
Lipid Composition
5%
Time
5%
Glucose Blood Level
5%
Brassica
5%
Agricultural and Biological Sciences
Proteins
33%
Water
24%
Genes
20%
Australians
20%
Varieties
19%
Grains
19%
Faba Beans
14%
Canola Meal
13%
Oils
12%
Antioxidant
12%
Canola
11%
Cultivar
11%
Wheat
10%
Starch
9%
Rice Bran
9%
Legume
9%
Lipids
8%
Acetone
8%
Leaves
8%
Medium Chain Fatty Acid
7%
Coconut
7%
Polyphenol
7%
Foods
7%
Research
7%
Antioxidant Activity
6%
Adipogenesis
6%
Crops
6%
Oxidative Stress
6%
Leaf Oils
6%
Spadix
6%
RNA
5%
Grapes
5%
Soil
5%
Amylose
5%
Human Umbilical Vein Endothelial Cell
5%
Seeds
5%
Temperature
5%