Food Science
Antioxidant Capacity
100%
Phenolic Compound
67%
Ohmic Heating
54%
Antioxidant
50%
Subtilisin
38%
Vitamin C
37%
Bioactive Compound
34%
Bioactive Extracts
34%
Polyphenol
33%
Total Phenolic Content
32%
Food Industry
31%
Prebiotics
31%
Gastrointestinal Digestion
31%
Short Chain Fatty Acid
30%
Listeria monocytogenes
23%
Bacillus cereus
23%
Phenolic Total
23%
High Performance Liquid Chromatography
20%
Angiotensin
19%
Bioactive Potential
19%
Dietary Fiber
17%
Grain Food
15%
In Vitro Gastrointestinal
15%
Polyphenolic Profile
15%
Aqueous Extraction
15%
Functional Ingredients
15%
Prebiotic Effect
15%
Potential Prebiotic
14%
Trolox Equivalent
12%
Butyrate
11%
Bifidobacterium animalis
11%
Staphylococcus Aureus
9%
Escherichia coli
9%
Total Flavonoid Content
9%
Flavonoid Content
9%
Sugar Content
9%
ABTS Assay
7%
Enterococcus
7%
Protein-rich
7%
Individual Phenolic Compounds
7%
Nutritional Composition
7%
Probiotic Microorganisms
7%
Probiotic Bacteria
6%
Ferulic Acid
6%
Ultrasound Extraction
6%
Phenolic Content
5%
Total Sugar
5%
Immunology and Microbiology
Extract
31%
Cytotoxicity
19%
Antioxidant Activity
17%
Fucus vesiculosus
15%
Intestine Flora
15%
Gastrointestinal Tract
15%
Antimicrobial Activity
12%
Cell Line
10%
Cymbopogon
9%
Cymbopogon citratus
9%
Gram-Negative Bacteria
7%
Staphylococcus Aureus
7%
Antimicrobial Agent
7%
Pseudomonas aeruginosa
7%
Escherichia coli
7%
Metabolite
5%
Staphylococcus Epidermidis
5%
Homeostasis
5%
Ultrasound Assisted Extraction
5%
Peptides
5%
Large Intestine
5%
Symbiosis
5%
Enterococcus
5%
High Performance Liquid Chromatography
5%
Agricultural and Biological Sciences
Spent Grain
31%
Antioxidant
23%
Cytotoxicity
19%
Prebiotics
15%
Technology
15%
Leather
15%
Hops
15%
Flavonoid
10%
Antioxidant Activity
10%
Peanut
9%
Cymbopogon
9%
Cymbopogon citratus
9%
Enzymatic Hydrolysis
7%
Bioactive Compound
7%
Pseudomonas aeruginosa
5%
Escherichia coli
5%
Gram-Negative Bacteria
5%
Staphylococcus Aureus
5%
HaCaT
5%
Catechin
5%
