Food Science
Polyphenol
100%
Antioxidant Capacity
70%
Ultra High Performance Liquid Chromatography
63%
Phenolic Acids
58%
Antioxidant
53%
Phenolic Compound
52%
Flavonoid
51%
Food Product
48%
Milk
40%
Bioactive Compound
38%
Anthocyanins
35%
Starch
31%
Amino Acids
30%
Seed
23%
Electrospray Ionization
23%
Cultivars
23%
Maize
22%
Time-of-Flight Mass Spectrometry
20%
Cooking
20%
Olive Oil
20%
Flour
19%
Pasta
19%
Fruit
18%
Mass Spectrometry
16%
Fatty Acid
16%
Diet
15%
Cheese
15%
Feeding Behavior
14%
Peach
14%
Mycotoxin
14%
Pork
13%
Burger
13%
Foodomics
12%
Carotenoid
12%
Hydrolysis
12%
Legume
11%
Salami
11%
Dairy Product
11%
Nutritive Value
11%
Rice Flour
11%
Flavone
11%
Meat
10%
Saffron
10%
Hard Cheese
9%
Functional Food
9%
Artichoke
9%
Brewing
9%
Whey
9%
Sausage
9%
Cereal
9%
Pharmacology, Toxicology and Pharmaceutical Science
Phytochemical
28%
Polyphenol
26%
Antioxidant
23%
Plant
20%
Acid
17%
Antiinfective Agent
13%
Antioxidant Capacity
13%
Enzyme
12%
Trolox C
12%
Ultra High Performance Liquid Chromatography
11%
Cholinesterase
11%
Biological Activity
11%
Tyrosinase
10%
Tyrosol
9%
Glucosidase
9%
Flavonol
8%
Acetylcholinesterase
7%
Intestine Flora
7%
Thyme
7%
Biological Product
7%
Peach
6%
Lignan
6%
ABTS
5%
Flavone
5%
Amylase
5%
Allium
5%
Diseases
5%
Methanol
5%
Maize
5%
Agricultural and Biological Sciences
Metabolomics
30%
Leaves
26%
Flavonoid
14%
Phytochemical
13%
Foods
12%
Antioxidant
11%
Storage
10%
Digestion
9%
Microgreens
9%
Nutraceutical
9%
Secondary Metabolite
8%
Metabolite
8%
Stems
8%
Anthocyanin
7%
Achene
7%
Terroir
6%
Statistics
6%
Grapes
5%
Leaf Extracts
5%
Tyrosinase
5%
Butyrylcholinesterase
5%
Human Nutrition
5%
Polyphenol
5%
Time-of-Flight Mass Spectrometry
5%