Medicine & Life Sciences
Brassica
100%
Glucosinolates
83%
thioglucosidase
77%
Cooking
73%
Vegetables
51%
allyl isothiocyanate
39%
Fruit
34%
Healthy Volunteers
25%
Acetylcysteine
22%
9,11-linoleic acid
21%
Hydrolysis
20%
Interleukin-1 Type I Receptors
19%
Blueberry Plants
18%
sulforafan
17%
Meals
15%
Prebiotics
15%
Fruit and Vegetable Juices
14%
Carotenoids
13%
Inbred F344 Rats
13%
Research Subjects
13%
Insulin Resistance
13%
Microbiota
13%
Proteomics
13%
Isothiocyanates
12%
Glucose Tolerance Test
12%
Freezing
12%
High Fat Diet
12%
mouse IL1R1 protein
11%
Biomarkers
11%
Knockout Mice
11%
Diet
10%
Bifidobacterium
10%
Inflammation
10%
Inulin
10%
Liver
10%
1-cyano-2,3-epithiopropane
9%
Red Meat
8%
Glucose
8%
isothiocyanic acid
8%
Enzymes
7%
Antioxidants
7%
Insulin
6%
sinigrin
6%
Volunteers
5%
Adipose Tissue
5%
Agriculture & Biology
thioglucosidase
34%
glucosinolates
27%
cooking
19%
Brassica oleracea var. italica
18%
Brassica oleracea var. capitata
17%
blanching
14%
broccoli
14%
allyl isothiocyanate
13%
cabbage
12%
Brassica
11%
freezing
10%
nutrition
9%
microwave cooking
9%
metabolites
8%
duration
7%
steaming
7%
food technology
7%
hydrolysis
6%
clinical trials
6%
food security
6%
vegetables
5%
clinical nutrition
5%
microeconomics
5%
ingredients
5%
Chemical Compounds
Glucosinolate
36%
Insulin Derivative
20%
Allyl Isothiocyanate
14%
Linoleic Acid
13%
Bioavailability
11%
Metabolite
8%
Hydrolysis
5%
Sinigrin
5%