Food Science
Lactobacillus
100%
Probiotics
99%
Probiotic Bacteria
88%
Probiotic Strains
88%
Yogurt
87%
Functional Food
65%
Edible Parts
57%
Antioxidant Capacity
55%
Bifidobacterium animalis
54%
Eicosapentaenoic Acid
50%
Antioxidant
48%
Avocado
48%
Lactic Acid Bacteria
47%
Glycerol
44%
Cysteine
42%
Microencapsulation
42%
Fat Replacers
40%
Pomegranate
35%
Potential Prebiotic
35%
Nutritive Value
34%
Lactobacillus acidophilus
34%
Health Benefits
33%
Functional Ingredients
33%
Bifidobacteria
32%
Bioactive Compound
30%
Polyunsaturated Fatty Acid
28%
Smallanthus sonchifolius
28%
Amino Acid
28%
Orange Juice
28%
Staphylococcus Aureus
28%
Fat Substitute
28%
Fermented Dairy Product
28%
Fruit Pulp
28%
Listeria
28%
Table Salt
26%
Shelf Life
25%
Vegetable Oil
23%
Oil Absorption
23%
Thermosonication
22%
Water Activity
21%
Subtilisin
21%
Whey Protein
21%
Chewiness
21%
Food Waste
21%
Food Formulation
21%
Dietary Fibre Content
21%
Storage Period
20%
Fruit Juice
19%
Springiness
19%
Protein Content
19%
Pharmacology, Toxicology and Pharmaceutical Science
Microparticle
57%
Calcium Alginate
35%
Silicon Dioxide
28%
Cellulase
28%
Nannochloropsis Oculata
28%
Table Salt
28%
Fatty Acid
28%
Antioxidant
27%
Amino Acid
26%
Anti-Inflammatory Drug
24%
Biological Activity
24%
Cytotoxicity
24%
Microalga
22%
Polyunsaturated Fatty Acid
22%
Antioxidant Capacity
21%
Wound Dressings
21%
Sargassum
21%
Subtilisin
21%
Polysaccharide
19%
Lipid
19%
Lactobacillus paracasei
18%
Icosapentaenoic Acid
17%
Saccharum Officinarum
17%
Alginic Acid
17%
Functional Food
16%
Glucosidase
16%
Cosmetics
16%
Antiinfective Agent
14%
Sustained Release
14%
Lactose
14%
Retinoid
14%
Rhodamine B
14%
Hydroxyapatite
14%
Nannochloropsis
14%
Ringer Solution
14%
Retinol
14%
Antihypertensive Activity
14%
Chitosan
14%
Natural Preservatives
14%
Atlantic Cod
14%
Controlled Release
14%
Pleurotus
14%
Non Communicable Disease
14%
Base
14%
Tablet
14%
Metabolic Syndrome X
14%
Polysaccharide Sulfate
14%
Tangerine
14%
Chlorella vulgaris
14%
Mandarin
14%
Agricultural and Biological Sciences
In Vitro Digestibility
42%
Prebiotics
34%
Bioactive Compound
31%
Smallanthus
28%
Hippophae rhamnoides
28%
Oligosaccharide
28%
Yogurt
28%
Cellulase
28%
Antioxidant
25%
Probiotic
22%
Amylose
21%
Amylopectin
21%
Functional Food
21%
Antioxidant Activity
19%
Mannan
19%
Glucosidase
14%
Achene
14%
Aspergillus
14%
Supplementation
14%
Quercus Robur
14%
Mixed Culture
14%
Spermatophyte
14%
Biogenic Silica
14%
Aralia cordata
14%
Tangerine
14%
Phytochemical
14%
Corn Starch
14%
Cannabis Sativa
14%
Lipid
14%
Microalga
14%
Mandarin
14%
Functional Diversity
14%
Pleurotus
14%
Nannochloropsis
14%
Macrophage
14%
Tiger Nut Milk
14%
Pholiota
14%
Eicosapentaenoic Acid
14%
Glucan
14%
Pleurotus citrinopileatus
14%
Fructooligosaccharide
13%
Bifidobacterium
13%
Polysaccharide
11%
Scanning Electron Microscopy
11%
Anti-Inflammatory Activity
8%
Lactobacillus acidophilus
8%
Novel Food
7%
Sargassum muticum
7%
Oxidoreductase
7%
Acetoin
7%