Medicine & Life Sciences
Agave
22%
aleurone
13%
Alkaloids
11%
Aloe
17%
Anthocyanins
12%
Antioxidants
29%
Arachis
16%
Bread
46%
Cicer
42%
Color
17%
Dietary Supplements
35%
Edible Grain
28%
Enzymes
16%
Fermentation
36%
Flour
100%
Food
30%
Fruit
13%
Functional Food
23%
Germination
85%
Glycemic Index
13%
Hot Temperature
11%
In Vitro Techniques
18%
Isoflavones
16%
Lupinus
21%
Mexico
23%
Microwaves
36%
Musa
26%
Nutrients
14%
Nutritive Value
13%
Oryza
14%
Pachyrhizus
13%
Peptides
26%
Persea
12%
Phytochemicals
21%
Polysaccharides
14%
Prebiotics
12%
Protein Hydrolysates
22%
Proteins
37%
Rubus
18%
Seeds
54%
Solubility
12%
Soy Foods
26%
Soybean Proteins
59%
Soybeans
89%
Starch
69%
Temperature
23%
Uterine Cervical Neoplasms
12%
Volatile Fatty Acids
16%
Water
20%
Zea mays
68%
Agriculture & Biology
amaranth flour
11%
anti-inflammatory activity
12%
baking
12%
banana starch
19%
bioactive compounds
17%
breads
34%
brown rice
15%
chickpeas
12%
Cicer arietinum
20%
color
12%
corn
29%
corn flour
17%
dietary supplements
24%
digestible protein
17%
dough
29%
enzyme activity
12%
extrusion
20%
fermentation
17%
flour
50%
germination
41%
glycemic index
14%
isoflavones
15%
Lupinus
13%
lysine
11%
masa
14%
Mexico
24%
microstructure
12%
microwave radiation
23%
nutritive value
18%
peptides
12%
phenolic compounds
12%
physicochemical properties
15%
phytochemicals
13%
pound cakes
33%
protein efficiency ratio
13%
protein hydrolysates
14%
proteins
26%
resistant starch
42%
response surface methodology
13%
seeds
26%
soy flour
13%
soybeans
43%
starch
29%
tempeh
29%
texture
21%
tortillas
36%
true protein
14%
water uptake
16%
Zea mays
15%
Chemistry
Acid
7%
Amaranth
8%
Antiadipogenic
7%
Antiinflammatory
14%
Antioxidant Agent
22%
Brown
12%
Bulk Density
7%
Cell Viability
5%
Cross-Polarization Magic-Angle-Spinning NMR
7%
Detergent
5%
Digestive
6%
Encapsulation
5%
Enzyme Activity
15%
Extrusion
6%
Fatty Acid
7%
Fermentation
21%
Fiber
11%
Food
24%
Fractionation
5%
Glycemic
10%
Glycine
5%
Hydrolysis
6%
Hypercholesterolemic
10%
Hypertensive
8%
Isoflavones
8%
L-Arginine
7%
Magnetite Nanoparticle
7%
Microstructure
6%
Microwave
12%
Multicomponent Reaction
5%
Nutrient
11%
Peptide
17%
Polysaccharide
10%
Protein
31%
Protein Hydrolysate
26%
Quinolizidine Alkaloid
7%
Reducing Agent
5%
Rheology
5%
Short-Chain Fatty Acid
11%
Solubility
8%
Sonication
6%
Starch
45%
Substance P
6%
Surface Analysis
8%
Thermogravimetric Analysis
5%
Trolox
6%
Vitamin B Complex
5%
Volatile Agent
6%
White
5%