Medicine & Life Sciences
Food
100%
Digestion
95%
Oryza
94%
Starch
78%
Cooking
56%
Snacks
53%
Endosperm
49%
Bread
38%
Triticum
35%
Lipids
32%
Unsaturated Fatty Acids
32%
Glutens
32%
Amylose
30%
gamma-oryzanol
30%
Cell Wall
30%
In Vitro Techniques
29%
Glycemic Index
27%
Nutritive Value
24%
Corylus
23%
Nutrients
23%
Edible Plants
23%
Italy
22%
Food Labeling
22%
Diarylheptanoids
22%
Food Handling
22%
Lens Plant
21%
Linoleic Acid
20%
Food Ingredients
20%
Fast Foods
19%
Mediterranean Diet
18%
Flour
18%
Mothers
18%
Fabaceae
18%
Edible Grain
17%
Lipid Droplets
17%
Biotransformation
17%
Biological Availability
16%
Gastrointestinal Microbiome
15%
Temperature
14%
Curcuma
14%
Lipid Metabolism
13%
Abdomen
12%
Particle Size
12%
Monocytes
11%
Noncommunicable Diseases
11%
Interleukin-13
10%
Hardness
10%
Antioxidants
10%
Fermentation
10%
Child
10%
Agriculture & Biology
digestion
61%
snacks
52%
starch
48%
digestibility
45%
ingredients
44%
rice
42%
glycemic index
34%
food matrix
33%
cooking
29%
endosperm
27%
baked goods
27%
breads
26%
foods
26%
gluten
26%
lipids
26%
cell walls
26%
oryzanol
25%
processing technology
24%
legumes
23%
in vitro digestion
21%
presoaking
21%
amylose
20%
product development
18%
nutrients
18%
food plants
18%
long chain polyunsaturated fatty acids
18%
accelerated aging
17%
pasta
17%
hazelnuts
17%
brown rice
17%
obesity
17%
bioavailability
17%
cooking quality
17%
lipid bodies
17%
drying temperature
16%
new products
15%
lipid content
15%
durum wheat
15%
intestinal microorganisms
15%
monocytes
15%
food processing
15%
starch granules
15%
dietary fat
14%
abdomen
14%
blood glucose
14%
nutritive value
14%
biotransformation
14%
turmeric
13%
linoleic acid
13%
food composition
13%