Medicina y ciencias biológicas
Oils
100%
Carotenoids
82%
Color
77%
Fatty Acids
69%
Peru
62%
Fruit
51%
Antioxidants
47%
Tocopherols
47%
Chenopodium
46%
Seeds
45%
Cacao
42%
Annona
41%
Asthma
38%
Salvia
38%
Sterols
35%
Stigmasterol
34%
Glycemic Index
33%
Flour
33%
Chocolate
33%
Phytochemicals
32%
Bread
32%
Catechin
31%
Glutens
31%
Cytochrome P-450 CYP2D6
31%
Triterpenes
31%
Flavonoids
30%
Beverages
29%
campesterol
25%
Bronchoalveolar Lavage Fluid
25%
Milk
23%
Alcohols
22%
gamma-sitosterol
21%
Flame Ionization
20%
Theobromine
20%
High Pressure Liquid Chromatography
19%
Population
19%
Manihot
19%
Hot Temperature
19%
xanthan gum
19%
Spectrum Analysis
18%
Liquid Chromatography
18%
Oleic Acid
18%
Food Industry
18%
ovalbumin-alum
16%
Ovalbumin
16%
Leukotrienes
16%
Odorants
15%
Phenotype
15%
Motor Activity
14%
Gas Chromatography
14%
Starch
14%
Peptide Hydrolases
13%
Amazona
13%
anti-IgE antibodies
13%
Body Temperature Changes
12%
Palmitic Acid
11%
Industrial Oils
11%
Industry
11%
Abdomen
11%
Anti-Allergic Agents
10%
Unsaturated Fatty Acids
10%
Body Temperature
10%
Insurance Benefits
10%
Rapeseed Oil
9%
Tocotrienols
9%
Diet
9%
4-sulfophenylmethallyl ether
9%
Whey
9%
Colorimetry
8%
Carbohydrates
8%
Health
8%
Solid Phase Microextraction
8%
Blood Glucose
8%
Rainforest
7%
Edible Grain
7%
Dietary Fiber
7%
Glycemic Load
7%
Pleasure
7%
In Vitro Techniques
7%
Economics
7%
phenolic acid
7%
Electrospray Ionization Mass Spectrometry
6%
Phenols
6%
alpha-Linolenic Acid
6%
Carbon Dioxide
6%
Bordetella pertussis
6%
Ketones
6%
Peroxides
6%
Chromatography
6%
Functional Food
6%
cycloartenol
6%
Terpenes
6%
Serum
6%
Aldehydes
5%
Body Weight
5%
Gas Chromatography-Mass Spectrometry
5%
Agricultura y biología
oils
66%
Peru
50%
Chenopodium pallidicaule
46%
Oenocarpus
44%
color
43%
Mauritia flexuosa
40%
fatty acids
37%
gluten-free bread
36%
tocopherols
36%
polyphenols
35%
bioactive compounds
34%
cocoa beans
34%
Salvia hispanica
34%
terraces
33%
Theobroma cacao
32%
fatty acid composition
31%
carotenoids
31%
Rattus norvegicus
30%
seeds
29%
sensory evaluation
28%
sterols
28%
asthma
28%
karsts
27%
triterpenoids
25%
antioxidants
25%
fluids
24%
volatile compounds
24%
alcohols
24%
antioxidant activity
24%
morphs
24%
immunoglobulin E
24%
phenology
23%
functional properties
23%
flour
22%
stigmasterol
21%
chemical composition
21%
cultivars
21%
phenolic compounds
21%
cocoa industry
20%
chemical species
19%
mast cells
19%
carbon dioxide
19%
cocoa powder
19%
theobromine
18%
in vivo studies
18%
high performance liquid chromatography
18%
campesterol
17%
liquid chromatography
17%
flame ionization
16%
cassava starch
16%
gas chromatography
15%
xanthan gum
15%
diodes
15%
spectroscopy
14%
sitosterols
14%
epicatechin
14%
flavanols
14%
catechin
13%
oleic acid
13%
detectors
12%
abdomen
12%
proteinases
12%
flavonoids
12%
body temperature changes
12%
odors
11%
fruits
11%
flower buds
10%
leukotrienes
10%
palmitic acid
10%
ingredients
10%
wet season
9%
sampling
8%
genetic factors
8%
mass spectrometry
8%
hedonic scales
8%
flavor
8%
protective effect
7%
polyunsaturated fatty acids
7%
linolenic acid
7%
animal models
7%
protein content
7%
flowers
6%
gluten
6%
whey
6%
dried fruit
6%
breads
6%
solid phase microextraction
6%
food industry
5%
tocotrienols
5%
ionization
5%
Amazonia
5%
economics
5%
Brazil
5%
environmental factors
5%
ketones
5%
body weight
5%
colorimetry
5%
dietary fiber
5%