Medicine & Life Sciences
Vegetables
100%
Antioxidants
74%
Fruit
64%
Food
58%
Oils
57%
Diet
53%
3,4-dihydroxyphenylethanol
47%
Tocopherols
43%
phenolic acid
37%
Salicylates
37%
Vitamin E
36%
Edible Plants
35%
Flavonoids
34%
Lipids
32%
Health
31%
Biomarkers
29%
Chocolate
29%
Bone Density
28%
Phytochemicals
28%
Bread
28%
Emulsions
27%
Colon
27%
Proteomics
26%
3,4-dihydroxyphenylglycol
26%
flavan-3-ol
26%
Carotenoids
25%
Anthocyanins
24%
Olea
24%
Powders
23%
Blood Platelets
23%
Colonic Neoplasms
23%
Polyphenols
23%
Cannabis
23%
Lycopersicon esculentum
22%
Fragaria
21%
Platelet Aggregation
21%
Oxidative Stress
21%
Meat
21%
Olive Oil
21%
Longevity
20%
Healthy Volunteers
20%
Reducing Diet
20%
Volunteers
20%
Peas
20%
Salicylic Acid
19%
Phenols
19%
Insurance Benefits
18%
Bone and Bones
18%
Middle Aged
18%
Lipid Peroxidation
18%
Agriculture & Biology
oxidative stability
49%
dried vegetables
47%
vegetables
41%
antioxidants
40%
beets
35%
vegetable quality
31%
oils
27%
hemp
26%
meat patties
23%
disease prevention
22%
emulsions
22%
ingredients
21%
breads
21%
mayonnaise
20%
turkey meat
20%
phenolic acids
19%
Cannabis sativa
18%
powders
18%
salicylates
18%
oxidation
18%
whole grain foods
18%
chocolate
17%
plant-based foods
17%
polyphenols
16%
bioavailability
15%
volunteers
15%
oxidative stress
14%
Microtus agrestis
14%
fruits
14%
platelet aggregation
14%
processed foods
13%
functional properties
13%
lipids
13%
metabolites
13%
protein isolates
13%
diet
13%
proteomics
12%
peas
12%
white chocolate
12%
lipid peroxidation
12%
flavonoids
12%
beverages
12%
digestion
12%
broccoli
11%
chronic diseases
11%
buckwheat flour
11%
raspberries
10%
bean flour
10%
storage time
10%
clove oil
10%