Medicine & Life Sciences
Flour
100%
Functional Food
53%
Zea mays
51%
Snacks
51%
Nutritional Status
51%
Pleurotus
44%
Starch
39%
Bread
39%
Tablets
38%
Triticum
37%
Chenopodium quinoa
37%
Food
32%
Fermentation
32%
Antioxidants
31%
Health
30%
Glucuronic Acid
29%
Viscosity
29%
Population
27%
Beverages
24%
Endosperm
24%
Cicer
24%
Nutritive Value
23%
Proteins
21%
Sugars
21%
Manihot
21%
Prediabetic State
21%
Synbiotics
21%
Food Technology
20%
phenolic acid
19%
Pectins
19%
Fats
19%
Solubility
18%
Three-Dimensional Printing
18%
Nutrients
18%
Waist-Hip Ratio
17%
Prebiotics
17%
Dietetics
17%
Inulin
17%
Gliadin
17%
Nutrition Assessment
16%
Biotransformation
16%
Salts
16%
Particle Size
16%
Calcium
15%
Elastic Modulus
15%
Alkaloids
15%
Probiotics
14%
Pulmonary Tuberculosis
14%
Phaseolus
14%
Insurance Benefits
14%
Essential Amino Acids
13%
Technology
13%
Exercise Test
13%
Gluconobacter
13%
Free Radicals
13%
Tea
12%
glutenin
12%
Bacteria
12%
Malnutrition
12%
Food Handling
12%
Acetobacter
12%
Fabaceae
11%
galacturonic acid
11%
Agaricales
11%
Hip
11%
Tuberculosis
11%
Overweight
11%
Lipids
11%
Edible Grain
11%
Colorectal Neoplasms
11%
xylose-glucose
10%
Cacao
10%
Globulins
10%
Powders
10%
Type 2 Diabetes Mellitus
10%
Equipment and Supplies
10%
Water
10%
Albumins
10%
Phytochemicals
10%
Amylose
10%
Rhamnose
9%
Arabinose
9%
Elasticity
9%
Weights and Measures
9%
Coconut Oil
9%
Intra-Abdominal Fat
9%
Yeasts
9%
Esterification
9%
Monosaccharides
8%
Meals
8%
Digestion
8%
Fungi
8%
Cheese
8%
Mannose
8%
Fourier Transform Infrared Spectroscopy
7%
Galactose
7%
Economics
7%
Cooking
7%
Mexico
7%
Agriculture & Biology
dough
55%
pseudocereals
54%
nixtamalization
53%
flour
53%
snacks
50%
pentosans
45%
kombucha
45%
cookies
42%
tortillas
40%
starch
34%
wheat
33%
viscoelasticity
30%
breads
30%
testing
29%
functional properties
29%
nutritional status
28%
ingredients
27%
Pleurotus ostreatus
27%
functional foods
26%
corn
26%
quinoa grain
25%
nutritive value
24%
gliadin
23%
seeds
22%
glucuronic acid
21%
extrusion
19%
plant proteins
18%
stress relaxation
18%
biscuits
17%
beverages
17%
food science
17%
albumins
17%
labor force
17%
food technology
16%
gluten
16%
viscosity
16%
globulins
16%
tuberculosis
15%
processed foods
15%
nutrient intake
15%
solubility
15%
inulin
15%
pericarp
15%
lipids
15%
cell biology
14%
calcium
14%
glutenins
14%
phenolic acids
14%
cassava
14%
salt concentration
14%
molecular genetics
13%
physicochemical properties
13%
proteins
13%
biotransformation
13%
endosperm
13%
product quality
13%
modulus of elasticity
13%
essential amino acids
12%
malnutrition
12%
masa
12%
solid state fermentation
12%
wheat classes
12%
particle size
12%
fiber content
11%
phenolic compounds
11%
protein content
11%
meals (menu)
11%
physical properties
11%
lungs
11%
antibrowning agents
11%
nutrition
10%
powders
10%
blood groups
10%
cooking
10%
hepatoprotective effect
10%
chemical composition
10%
baked goods
10%
chocolate liquor
10%
grain foods
9%
sampling
9%
methodology
9%
metabolites
9%
edible seaweed
9%
hydrocolloids
8%
amaranth grain
8%
microwave treatment
8%
chocolate
8%
resistant starch
8%
tea (beverage)
8%
aesthetics
8%
sugars
8%
raw materials
8%
cassava flour
8%
elasticity (mechanics)
7%
nutrients
7%
chemical compounds
7%
palatability
7%
manufacturing
7%
coconut oil
7%
dietetics
7%