Food Science
Starch
100%
Diet
42%
Food Product
33%
Oil
31%
Short Chain Fatty Acid
29%
Antioxidant Capacity
25%
Seed
25%
Soybean
22%
Cereal
20%
Chitosan
19%
Polyphenol
18%
Cultivars
16%
Fatty Acid
15%
Phenolic Compound
14%
Flavonoid
14%
Reduction
13%
Bean
12%
Gas Chromatography Mass Spectrometry
11%
Phenolic Acids
9%
Maize
8%
Amylose
8%
Free Fatty Acids
8%
Rheological Property
8%
Brewers Yeast
8%
Tocopherol
8%
Functional Food
7%
Milk
7%
Phenylpropanoid
7%
Nutrient
7%
Iron
7%
Nutritive Value
7%
Bioactive Compound
6%
Vitamin
6%
Phenylalanine
6%
Flour
6%
Flavone
6%
Rice Flour
6%
Sorghum
6%
Buckwheat
6%
Apple
6%
Cooking
5%
Antioxidant
5%
Rennet
5%
Canola
5%
Biochemistry, Genetics and Molecular Biology
Resistant Starch
61%
Rat
46%
Nested Gene
33%
Starch
33%
Protein
23%
Fat
22%
Chitosan
21%
Ferritin
19%
Intestine Flora
15%
Oligosaccharide
14%
Lipid Metabolism
14%
Epigallocatechin Gallate
14%
Metabolic Pathway
13%
Amylose
10%
Bacterial Spore
10%
Regulatory Mechanism
10%
Albumin
10%
Anabolism
9%
Digestion
9%
Electric Potential
9%
Oxidative Stress
8%
Peptide
8%
Attenuation
8%
Glucose Blood Level
8%
Reduction (Chemistry)
7%
Cholesterol
7%
Lipogenesis
7%
Association
7%
Insulin Resistance
7%
Upregulation
7%
Bile Acid
6%
Secondary Metabolite
6%
Proteomics
6%
Sulfatide
6%
Proteome
6%
Lipid Composition
6%
Gluconeogenesis
6%
Gene Expression
5%
Molecular Weight
5%
Glucose Metabolism
5%
Polysaccharide
5%
Heat
5%
Powder
5%
Feces microflora
5%
Glucose
5%
Signal Transduction
5%
Pharmacology, Toxicology and Pharmaceutical Science
Rice
35%
Starch
34%
4 Aminobutyric Acid
20%
Rat
18%
Intestine Flora
18%
Butyrate
14%
Hesperidin
12%
Short Chain Fatty Acid
12%
Oil
11%
Peptide
10%
Antioxidant Capacity
9%
Water
9%
Sulfatide
8%
Fat
7%
Antioxidant
6%
Metabolic Syndrome X
6%
Potassium Acetate
6%
Microbiome
6%
Protein
6%
Naringin
6%
Ferritin
6%
Rutin
6%
Constipation
6%
Natural Product
5%
Insulin Resistance
5%
Diabetes Mellitus
5%
Polysaccharide
5%