Food Science
Maize
100%
Antioxidant Capacity
70%
Anthocyanins
54%
Antioxidant
43%
Koji
38%
Carotenoid
33%
Bound Phenolics
23%
Ultra High Performance Liquid Chromatography
20%
Lutein
19%
Ferulic Acid
19%
Functional Food
18%
Fermented Beverage
16%
Polyphenol
16%
Cherimoya
16%
Amaranth
16%
Chenopodium Quinoa
16%
Amino Acid
13%
Phenolic Compound
13%
Flavonoid
13%
Cereal
11%
Quercetin
8%
Alanine
8%
Valine
8%
Gas Chromatography Mass Spectrometry
8%
Sucrose
8%
Linolenic Acid
5%
Luteolin
5%
Phytosterols
5%
Dietary Fiber
5%
Carboxylate
5%
Free Fatty Acids
5%
Oleic Acid
5%
Linoleic Acid
5%
Agricultural and Biological Sciences
Antioxidant
46%
Metabolite
41%
Metabolomics
26%
Sweet Orange
25%
Carotenoid
23%
Sambucus nigra
22%
Xanthophyll
19%
Anthocyanin
19%
Elderberries
16%
Maceration
16%
Biogas
16%
Seeds
16%
Anaerobic Condition
16%
Polyphenol
16%
Cattle Manure
16%
Lowlands
16%
Maturity Stage
16%
Castilla
12%
High-Performance Liquid Chromatography
9%
Phytochemical
9%
Sulfonic Acid
8%
Landrace
8%
Hyperglycemia
7%
Flavonoid
7%
Glucosidase
7%
Monosaccharide
7%
Fatty Acids
7%
Slaughter
6%
Functional Food
6%
Zeaxanthin
6%
p-Coumaric Acid
6%
Valine
5%
Quercetin
5%
Alanine
5%
Amaranth
5%
Corn Cob
5%
Sweet Potato
5%
Annona Cherimola
5%
Mass Spectrometry
5%
Pouteria
5%
Sorbitol
5%
Tricarboxylic Acid Cycle
5%
Gas Chromatography
5%
ABTS
5%
Pharmacology, Toxicology and Pharmaceutical Science
Natural Product
16%
Maize
16%
Drug Screening
16%
Sweet Orange
16%
Carotenoid
7%
Xanthophyll
7%