Food Science
Functional Food
100%
Gluten
93%
Antioxidant Capacity
83%
Solid-State Fermentation
83%
Tortilla
62%
Phaseolus vulgaris
57%
Glutenin
46%
Sugar Content
46%
Oat
41%
Nixtamalization
39%
Cereal
37%
Nutritive Value
31%
Kombucha
31%
Processed Food
31%
Dietetics
31%
Food Science
31%
Oat Bread
31%
Synbiotic
31%
Probiotics
31%
Prebiotic Agent
31%
Corn Snacks
31%
Snack Food
31%
Extrusion Cooking
31%
Nutrition Assessment
31%
Pseudocereal
31%
Inulin
31%
End Product Quality
31%
Grain Processing
31%
Chickpea
31%
Antioxidant
31%
3D Food Printing
31%
Essential Amino Acid
26%
Antinutrients
26%
Bound Phenolics
18%
Starch
15%
Food Choice
15%
Grain Food
15%
Flour Fractions
15%
Bread-making Process
15%
Protein Content
15%
Resistant Starch
15%
Density (Specific Gravity)
15%
Extrudate
15%
Cyanidin
15%
Food Ingredient
15%
Amino Acid
15%
Vegan
10%
Dough Fermentation
10%
Sensory Acceptability
10%
Pasting Properties
7%
Quality Aspect
7%
Gelatinization
7%
Digestibility
7%
Callistephin
7%
Food Texture
7%
24-Hour Dietary Recall
7%
Protein Isolates
7%
Hedonic Scales
7%
Fermentation
6%
Acetobacter
6%
Gluconobacter
6%
Chenopodium Quinoa
6%
Protein Hydrolysate
5%
Meat Protein
5%
Mozzarella Cheese
5%
Fat Substitute
5%
Agricultural and Biological Sciences
Sus
31%
Body Weight
31%
Food Intake
31%
Punica Granatum
31%
Pomegranate
31%
Research
31%
Coronavirinae
31%
Hip
31%
Waist
31%
Impaired Glucose Tolerance
31%
Fields
31%
Nutritional Status
31%
Lupin
31%
Cardiovascular System
20%
Quinolizidine
20%
Food Choice
15%
Anthropometric Measurement
15%
Processed Food
15%
Physical Activity
15%
Nutrition Assessment
15%
Visceral Fat
13%
Mora
12%
Heat Treatment
10%
Bagasse
10%
National Surveys
6%
Pancreas
6%
Medicine and Dentistry
Functional Food
31%
Base
31%
Coronavirinae
31%
Severe Acute Respiratory Syndrome Coronavirus 2
31%
COVID-19
31%
School-Age Children
31%
Severe Acute Respiratory Syndrome
31%
DPPH
31%
Free Radical
31%
Pectin
31%
Food Choice
15%
Nutrition Assessment
15%
Monosaccharide
10%
Fourier Transform Infrared Spectroscopy
10%
Mannose
10%
Rhamnose
10%
Xylose
10%
Galactose
10%
Arabinose
10%
Galacturonic Acid
10%
Hyperglycemia
6%
Erectile Dysfunction
6%
Gallic Acid
5%
Lignan
5%
Body Weight Gain
5%
Flavonoid
5%
Catechin
5%
Therapy Effect
5%
Diet Induced Obesity
5%
Anthocyanin
5%