Food Science
Maize
100%
Antioxidant Capacity
85%
Anthocyanins
58%
Antioxidant
45%
Koji
40%
Ultra High Performance Liquid Chromatography
25%
Lutein
23%
Carotenoid
20%
Fermented Beverage
20%
Polyphenol
20%
Cherimoya
20%
Amaranth
20%
Chenopodium Quinoa
20%
Amino Acid
16%
Bound Phenolics
15%
Functional Food
15%
Phenolic Compound
10%
Flavonoid
10%
Ferulic Acid
10%
Quercetin
10%
Alanine
10%
Valine
10%
Gas Chromatography Mass Spectrometry
10%
Sucrose
10%
Linolenic Acid
6%
Food Security
5%
Bioactive Compound
5%
Phenolic Acids
5%
Medicine and Dentistry
In Vitro
20%
Biological Activity
20%
Metabolite
20%
Antioxidant Capacity
13%
Quercetin Derivative
6%
Alanine
6%
Metabolomics
6%
Hyperglycemia
6%
Amino Acid
6%
Monosaccharide
6%
Glucosidase
6%
Gas Chromatography Mass Spectrometry
6%
DPPH
6%
Citric Acid Cycle
6%
Flavonoid
6%
Fumaric Acid
6%
Sorbitol
6%
Anthocyanin
6%
Valine
6%
Sulfonic Acid Derivative
6%
Aconitic Acid
6%
Ultra Performance Liquid Chromatography
6%
Koji
6%
2,2' Azinobis(3 Ethylbenzothiazoline 6 Sulfonic Acid)
6%
Abiotic Stress
6%
Agricultural and Biological Sciences
Antioxidant
20%
Sambucus nigra
20%
Elderberries
20%
Maceration
20%
Sweet Orange
20%
Biogas
20%
Fatty Acids
8%
Valine
6%
Quercetin
6%
Alanine
6%
Amaranth
6%
Inbreeding
5%
Tamsulosin
5%