Medicine & Life Sciences
Edible Plants
Vegetables
Vicia faba
Fagopyrum
Peas
Phytochemicals
Edible Grain
Oils
Meals
Powders
Diet
Cannabis
Brassica rapa
Food
Glucosinolates
Emulsions
Egg Proteins
Micronutrients
Soybean Proteins
soyasapogenol B
Anthocyanins
soyasaponin I
Flour
Functional Food
Plant Proteins
Dietary Fiber
Antioxidants
Meat
Whole Grains
Colon
Fruit
Proteomics
Brassica
Food Industry
Proteins
Triticum
Saponins
Biological Availability
Daucus carota
Healthy Volunteers
Water
Health
Specialized Foods
3-hydroxybenzeneacetic acid
pelargonidin
Intrinsic Factor
Cold Temperature
Gastrointestinal Microbiome
protocatechualdehyde
2,5-dihydroxybenzoic acid
Agriculture & Biology
vegetables
chemical constituents of plants
metabolites
hemp
faba beans
peas
powders
dried vegetables
buckwheat flour
bean flour
Lupinus
mayonnaise
plant-based foods
buckwheat
anthocyanidins
egg proteins
emulsions
grain products
dietary minerals
whole grain foods
test meals
glucosinolates
wheat bran
food plants
rapeseed
soy protein
saponins
rapid methods
antioxidants
functional foods
dose response
oxidative stability
functional properties
anthocyanins
proteomics
sampling
intestinal microorganisms
proteins
ingredients
colon
diet
oils
metabolism
dietary fiber
small cereal grains
beets
bioavailability
chronic diseases
digestive system
Chemical Compounds
Phytochemicals
Glucosinolates
Anthocyanins
Proteomics
Fruits
Vegetables
Crops
Metabolites
Powders
Oils
Micronutrients
Proteins
Cannabis
Fibers
3-hydroxybenzeneacetic acid
pelargonidin
protocatechualdehyde
2,5-dihydroxybenzoic acid
cyanidin
trans-3-(4'-hydroxyphenyl)-2-propenoic acid
Dimers
Plant Proteins
caffeic acid
ferulic acid
Electrophoresis
Catechin
Plasmas
Quercetin
Solvent extraction
progoitrin
Antioxidants
Seed Storage Proteins
Nutrition
Metabolism
Macros
Medical problems
Iron
Industry
Processed foods
Mass spectrometry