Food Science
Amino Acid
18%
Anthocyanins
25%
Antioxidant
91%
Antioxidant Capacity
90%
Ash Content
12%
Avocado
56%
Bifidobacterium animalis
12%
Bioactive Compound
53%
Canned Fish
50%
Carbohydrate Analysis
12%
Cereal
12%
Docosahexaenoic Acid
15%
Edible Film
25%
Edible Oil
12%
Eicosapentaenoic Acid
27%
Enzymatic Hydrolysis
14%
Fatty Acid Profile
21%
Food Safety
13%
Fourier Transform Infrared Spectroscopy
31%
Free Fatty Acids
12%
Functional Food
100%
Grape Pomace
12%
High Performance Liquid Chromatography
18%
In Vitro Gastrointestinal
12%
Linolenic Acid
18%
Lycopene
12%
Micronutrient
12%
Muskmelon
12%
Nanoliposome
12%
Nutritive Value
19%
Oleic Acid
19%
Olive
12%
Omega 3 Fatty Acid
12%
Oxidative Stability
22%
Phenolic Compound
37%
Phospholipids
12%
Phytosterols
27%
Polyphenol
21%
Polyunsaturated Fatty Acid
38%
Pomegranate
51%
Probiotic Bacteria
12%
Probiotics
12%
Protein Hydrolysate
12%
Resistant Starch
12%
Staphylococcus Aureus
15%
Starch
12%
Sterol
30%
Ultrasound Extraction
12%
Vegetable Oil
44%
Yogurt
50%
Agricultural and Biological Sciences
ABTS
10%
Achene
25%
Agricultural and Biological Sciences
12%
Antioxidant
31%
Antioxidant Activity
36%
Bioactive Compound
25%
Bioavailability
12%
Canned Fish
12%
Carbohydrates
11%
Carbon Footprint
12%
Cardiovascular System
15%
Cistus
12%
Coconut Oil
12%
Committees
12%
Conjugated Fatty Acid
12%
Conjugated Linoleic Acid
10%
Cytotoxicity
20%
Edible Film
25%
Eucalypt
12%
Fatty Acids
35%
Fucus
14%
Fucus spiralis
12%
Functional Food
25%
Genotoxicity
12%
Holly
12%
Immune Response
12%
Irrigation Management
12%
Keratinocyte
8%
Lavandula
12%
Lipid
12%
Microalga
12%
Microorganism
8%
Molecular Biology
12%
Olive Tree
15%
Omega-3 Fatty Acid
12%
Pedunculata
12%
Phenylalanine
12%
Phenylalanine Ammonia-Lyase
12%
Plant Extract
25%
Polyphenol
37%
Polysaccharide
22%
Quercus
12%
Quercus Ilex
12%
Quercus Suber
12%
Ripening
12%
Spermatophyte
12%
Staphylococcus Aureus
11%
Sterol
12%
Tannin
12%
Yogurt
12%
Pharmacology, Toxicology and Pharmaceutical Science
Anti-Inflammatory Drug
20%
Antiinfective Agent
5%
Antimicrobial Agent
8%
Antioxidant
12%
Antioxidant Capacity
28%
Asthma
6%
Atopic Dermatitis
12%
Bioavailability
12%
Biological Activity
21%
Coconut Oil
12%
Conjugated Linoleic Acid
8%
Cytokine
7%
Cytotoxicity
13%
Disease
32%
Fatty Acid
30%
Fish Oil
6%
Fourier Transform Infrared Spectroscopy
12%
Functional Food
18%
Gastrointestinal Disease
12%
Genotoxicity
13%
High Performance Liquid Chromatography
6%
Icosapentaenoic Acid
12%
Immunomodulating Agent
12%
Inflammation
6%
Inflammatory Bowel Disease
6%
Interferon
6%
Interleukin 6
10%
Lipid
16%
Lipopolysaccharide-Induced Inflammation
10%
Malvidin
12%
Microalga
8%
Mortality Rate
6%
Nannochloropsis Oculata
25%
Neochlorogenic Acid
12%
Omega-3 Fatty Acid
12%
Phospholipid
12%
Plant Extract
12%
Polypeptide Antibiotic Agent
12%
Polyphenol
6%
Polysaccharide
10%
Polyunsaturated Fatty Acid
12%
Pomegranate
18%
Prevalence
6%
SARS Coronavirus
6%
Steatosis
6%
Styrofoam
5%
Triacylglycerol
18%
Trolox C
8%
