Agricultural and Biological Sciences
Lentil
100%
Cytochromes
29%
Carbohydrates
25%
Frost
25%
Flour
25%
Glucoside
16%
Grains
16%
Foods
16%
Kaempferol
12%
Novel Food
12%
Glucose
8%
Oligosaccharide
8%
Raffinose
8%
Lens Culinaris
8%
Maltose
8%
Seeds
8%
Extraction
8%
Probability
4%
Climate Change
4%
Growers
4%
Anthesis
4%
Sucrose
4%
Simulation Mode
4%
Fructose
4%
Protein Sources
4%
Wheat Flour
4%
Water
4%
Knowledge
4%
Technology
4%
Crops
4%
Objectives
4%
Wheat
4%
Weather
4%
Pods
4%
Medicine and Dentistry
Protein
33%
Carbohydrate
25%
Acid
20%
Kaempferol
12%
Glucose
8%
Procyanidin
8%
Glycoside
8%
Oligosaccharide
8%
Maltose
8%
Family
8%
Phenol Derivative
4%
Flowering
4%
Sucrose
4%
Hyperbarism
4%
Fructose
4%
Health Care Cost
4%
Pod
4%
Health
4%
Water
4%
Base
4%
Comprehension
4%
Consumer
4%
Biochemistry, Genetics and Molecular Biology
Carbohydrate
25%
Kaempferol
12%
Glucose
8%
Oligosaccharide
8%
Reduction (Chemistry)
8%
Extraction
8%
Raffinose
8%
Maltose
8%
Flowering
4%
Electric Potential
4%
High Temperature
4%
Fructose
4%
Pulse Rate
4%
Health
4%
Crop
4%
Comprehension
4%
Pressure
4%
Food Science
Flour
25%
Phenolic Acids
20%
Novel Food
12%
Food Waste
8%
Phenolic Compound
4%
Wheat Flour
4%
Food Security
4%
Pharmacology, Toxicology and Pharmaceutical Science