Medicine & Life Sciences
Peru
100%
Oils
99%
Fruit
83%
Carotenoids
79%
Antioxidants
74%
Color
65%
Seeds
56%
Fatty Acids
55%
Flour
52%
Tocopherols
37%
Chenopodium
36%
Physalis
34%
Cacao
33%
Annona
32%
Asthma
30%
Salvia
30%
Glutens
30%
Sterols
27%
Stigmasterol
27%
Glycemic Index
26%
Cosmetics
26%
Chocolate
26%
Supercritical Fluid Chromatography
25%
Phytochemicals
25%
Bread
25%
Catechin
25%
Cytochrome P-450 CYP2D6
24%
Triterpenes
24%
Flavonoids
24%
Triticum
24%
Beverages
22%
Vacuum
22%
Food Industry
22%
Functional Food
20%
campesterol
19%
Bronchoalveolar Lavage Fluid
19%
Powders
19%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
18%
Milk
18%
Industry
18%
1,1-diphenyl-2-picrylhydrazyl
17%
Alcohols
17%
gamma-sitosterol
16%
Flame Ionization
16%
Theobromine
15%
Cosmeceuticals
15%
High Pressure Liquid Chromatography
15%
Population
15%
Manihot
15%
Hot Temperature
15%
xanthan gum
15%
Spectrum Analysis
14%
Liquid Chromatography
14%
Oleic Acid
14%
Dietary Supplements
14%
ovalbumin-alum
13%
Ovalbumin
13%
Leukotrienes
12%
Odorants
12%
Insurance Benefits
12%
Phenotype
11%
Motor Activity
11%
Gas Chromatography
11%
Starch
11%
6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
11%
Peptide Hydrolases
11%
Temperature
10%
Amazona
10%
anti-IgE antibodies
10%
Body Temperature Changes
10%
Pressure
9%
Principal Component Analysis
9%
Palmitic Acid
9%
Industrial Oils
9%
Inhibitory Concentration 50
8%
Abdomen
8%
Anti-Allergic Agents
8%
Unsaturated Fatty Acids
8%
Industrial Waste
8%
Body Temperature
8%
Gels
8%
In Vitro Techniques
7%
Rapeseed Oil
7%
Ascorbic Acid
7%
Edible Grain
7%
Tocotrienols
7%
Diet
7%
4-sulfophenylmethallyl ether
7%
Whey
7%
Colorimetry
7%
Carbohydrates
6%
Health
6%
Solid Phase Microextraction
6%
Blood Glucose
6%
Nutritive Value
6%
Lipids
6%
Rainforest
6%
Agriculture & Biology
Oenocarpus
70%
oils
65%
Peru
59%
polyphenols
45%
Chenopodium pallidicaule
36%
color
36%
antioxidant activity
33%
Mauritia flexuosa
31%
fatty acids
29%
gluten-free bread
29%
tocopherols
28%
bioactive compounds
27%
cocoa beans
27%
Salvia hispanica
27%
terraces
26%
Theobroma cacao
25%
fatty acid composition
25%
carotenoids
24%
Rattus norvegicus
23%
seeds
23%
sensory evaluation
22%
sterols
22%
asthma
22%
karsts
21%
fruits
20%
wheat flour
20%
triterpenoids
20%
antioxidants
20%
fluids
19%
volatile compounds
19%
alcohols
19%
morphs
19%
immunoglobulin E
19%
phenology
18%
functional properties
18%
flour
17%
stigmasterol
17%
chemical composition
17%
cultivars
16%
phenolic compounds
16%
cocoa industry
16%
chemical species
15%
mast cells
15%
carbon dioxide
15%
cocoa powder
15%
theobromine
14%
in vivo studies
14%
high performance liquid chromatography
14%
campesterol
14%
liquid chromatography
14%
flame ionization
13%
cassava starch
12%
gas chromatography
12%
xanthan gum
12%
diodes
11%
spectroscopy
11%
sitosterols
11%
epicatechin
11%
flavanols
11%
gluten
10%
catechin
10%
oleic acid
10%
detectors
10%
abdomen
10%
proteinases
9%
flavonoids
9%
body temperature changes
9%
supercritical fluid extraction
9%
odors
9%
flower buds
8%
leukotrienes
8%
palmitic acid
8%
ingredients
8%
wet season
7%
Amazonia
7%
sampling
7%
plant pigments
7%
genetic factors
6%
mass spectrometry
6%
hedonic scales
6%
flavor
6%
oxidative stability
6%
protective effect
6%
polyunsaturated fatty acids
6%
linolenic acid
6%
food industry
6%
animal models
5%
protein content
5%
dietary supplements
5%
principal component analysis
5%
flowers
5%
methodology
5%
whey
5%
dried fruit
5%