Food Science
Starch
100%
Polyphenol
67%
Flour
62%
Pasta
51%
Phenolic Acids
35%
Food Product
34%
Antioxidant Capacity
34%
Phenolic Compound
33%
Flavonoid
31%
Grape
27%
Hydrolysis
24%
Anthocyanins
21%
Dietary Fiber
21%
Sorghum
20%
In Vitro Gastrointestinal
20%
Rice Flour
19%
Amylose
19%
Maize
19%
Dough
19%
Cereal
19%
Cooking
19%
Wheat
17%
Glycemic Index
16%
Gastrointestinal Digestion
16%
Bread
15%
Ultra High Performance Liquid Chromatography
15%
Wheat Flour
15%
Antioxidant
15%
Legume
13%
Amylose Content
13%
Extra Virgin Olive Oil
13%
Cookies
13%
Nutritive Value
13%
Reduction
12%
Common Bean
12%
Cereal-Based Foods
12%
Recipe
11%
Alfalfa
11%
in Vitro Digestion
10%
Lectin
10%
Trolox Equivalent
10%
Antioxidant
10%
Rye
9%
Digestibility
9%
Diet
9%
Bean Flour
9%
Amino Acids
8%
Lentil
8%
Mycotoxin
8%
Pectin
8%
Agricultural and Biological Sciences
Pig
64%
Starch
53%
Resistant Starch
39%
Human Nutrition
26%
Maize
25%
Pasta
25%
Glycemic Index
23%
Gluten
23%
Proteins
21%
Digestibility
18%
Grains
16%
Particles
16%
Rumen
14%
Flour
14%
Digestion
14%
Corn Silage
13%
Enzymatic Hydrolysis
13%
Fermentation
12%
Barley
11%
Water
11%
Growth Performance
11%
Beans
11%
Rumen Fluid
10%
Feeds
10%
Cookies
10%
Seeds
10%
Dietary Fiber
9%
Design
9%
Silage
9%
Dairy Cows
8%
Inoculum
7%
Roquefortine C
7%
Carcass Quality
7%
Rice Starch
7%
Bulbs
6%
Zein
6%
Phytic Acid
6%
Short-Chain Fatty Acid
6%
Chickpea
6%
Feed Grains
6%
Food Animals
6%
Blood Plasma
6%
Bean Flour
6%
Cooking Quality
6%
Lectin
6%
Butanol
6%
Rumen
6%
Roquefortine C
6%
