Food Science
Antioxidant Capacity
100%
Total Phenolic Content
47%
Glucosidase
45%
Koji
45%
Phenolic Compound
41%
Antioxidant
39%
Angiotensin
25%
Bound Phenolics
23%
Anthocyanins
21%
Phenolic Acids
19%
Phaseolus vulgaris
17%
Ferulic Acid
15%
Coumaric
15%
Bioactive Compound
12%
Phenolic Profile
12%
Phenolic Total
12%
Polyphenol
11%
Convective Drying
11%
Functional Food
11%
Carotene
10%
Dietary Fiber
9%
Lutein
9%
Phenolic Bioactives
9%
Quercetin
9%
Ultra High Performance Liquid Chromatography
8%
Gallic Acid Equivalent
8%
Chlorogenic Acid
7%
Carotenoid Compounds
7%
Carotenoid
7%
Ferulic
7%
Flavonoid
7%
Carboxylate
6%
Phenolic Content
6%
High Performance Liquid Chromatography
5%
Shelf Life
5%
Food Quality
5%
Effect of Thermal Treatment
5%
Eriobotrya Japonica Lindl
5%
Total Phenols
5%
Phenolic Composition
5%
Functional Compounds
5%
Bioactive Potential
5%
Fermented Beverage
5%
Isoflavones
5%
Cooking Condition
5%
White Tea
5%
Amino Acid
5%
Avocado
5%
Proline
5%
Loquat
5%
Agricultural and Biological Sciences
Antioxidant
27%
Metabolite
17%
Carotenoid
11%
Medicinal Plant
11%
Hyperglycemia
9%
Metabolomics
9%
Sweet Orange
8%
Antioxidant Activity
8%
Secondary Metabolite
7%
Xanthophyll
6%
Seeds
6%
Lowlands
5%
Black Tea
5%
Cultivar
5%
Lupin
5%
Maturity Stage
5%
Herbs
5%
Helicobacter Pylori
5%
Lactic Acid Bacterium
5%
Phyllanthus niruri
5%
Sarcocornia
5%
Camellia Sinensis
5%
Pouteria
5%
Polyphenol
5%
Biotype
5%
Pouteria lucuma
5%
Mesocarp
5%
Anthocyanin
5%
Dietary Fiber
5%
Pharmacology, Toxicology and Pharmaceutical Science
Antioxidant Capacity
17%
Medicinal Plant
11%
Hyperglycemia
9%
Koji
8%
Drug Screening
5%
Natural Product
5%
Camellia Sinensis
5%
Antimicrobial Agent
5%
Sweet Orange
5%
Carotene
5%
Wild Plant
5%
Pouteria
5%
Lactic Acid Bacterium
5%
Ascorbic Acid
5%
Helicobacter Pylori
5%
Phyllanthus niruri
5%
