Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales Y Nutracéuticos

Keyphrases

1. Peru 100%
2. Peruvian 83%
3. Cocoa 67%
4. Carotenoids 57%
5. Sacha Inchi 57%
6. Allergic Asthma 49%
7. Fatty Acids 44%
8. Antioxidant Activity 42%
9. Rat Model 42%
10. Theobroma Cacao 42%
11. Karst 38%
12. Oenocarpus 38%
13. Mauritia Flexuosa L.f. 38%
14. Phenolic Compounds 38%
15. Chenopodium Pallidicaule 38%
16. Bioactive Compounds 37%
17. Cocoa Shell 31%
18. Chromatic Parameters 31%
19. Vitamin E 28%
20. Total Phenolic Content 28%
21. Total Antioxidant Capacity 27%
22. Polyphenols 27%
23. Total Flavonoids 27%
24. Polyphenol Content 26%
25. Brown Norway Rat 26%
26. Commercial Application 25%
27. High Content 25%
28. Chromatic Properties 23%
29. Quality Parameters 23%
30. Antioxidant Capacity 23%
31. Chemical Composition 23%
32. Sensory Evaluation 23%
33. Bronchoalveolar Lavage Fluid 22%
34. Sterols 22%
35. Fatty Acid Composition 21%
36. Soursop 19%
37. Goldenberry 19%
38. Glycemic Index 19%
39. Salvia Hispanica 19%
40. Native Fruit 19%
41. Terrace Forests 19%
42. Industrial Chemistry 19%
43. Projection Method 19%
44. Volatile Compounds 19%
45. Pod Husk 19%
46. MADRES 19%
47. Freeze-drying 19%
48. Vacuum Drying Process 19%
49. Bean Shell 19%
50. Vacuum Pressure 19%
51. Terraces 19%
52. Chia Seeds 19%
53. Phenology 19%
54. Techno-functional Properties 19%
55. Adsorbent 19%
56. Cytochrome P450 2D6 (CYP2D6) 19%
57. Metabolizer Status 19%
58. Phosphate Removal 19%
59. CYP2D6*3 19%
60. Aqueous Solution 19%
61. Milk Beverages 19%
62. Experimental Optimization 19%
63. Optimization Approach 19%
64. Assisted Extraction 19%
65. Attenuating Effect 19%
66. Flatbread 19%
67. Asthmatic Response 19%
68. Circular Bioeconomy 19%
69. Industry Development 19%
70. Low-cost Adsorbent 19%
71. Physalis 19%
72. Phytochemical Screening 19%
73. Wheat Flour 19%
74. Rheological Characteristics 19%
75. Interventional Study 19%
76. Monovarietal 19%
77. Ovalbumin 19%
78. Glycemia 19%
79. Acceptance Testing 19%
80. Chemical Changes 19%
81. Stability Parameters 19%
82. Characteristic Changes 19%
83. Chromatic Characteristics 19%
84. Spray Drying 19%
85. Exfoliants 19%
86. Cosmetic Products 19%
87. Thermal Stability 19%
88. DPPH Radical Scavenging Activity 19%
89. Sensory Acceptability 19%
90. Flour 19%
91. Gluten-free Bread 19%
92. Application Development 19%
93. Component Activities 19%
94. Seed Powder 19%
95. Supercritical Fluid 19%
96. Stress Conditions 19%
97. Cocoa Products 19%
98. Oil Extraction 19%
99. Mestizo 19%
100. Volatile Aroma Compounds 19%