Food Science
Diet
100%
Food
55%
Phytate
50%
Glycemic Index
48%
Cereal
37%
Oat
31%
Iron
29%
Legume
24%
Calcium
20%
Whole Wheat Bread
20%
Nutritive Value
15%
Wheat
15%
Barley
13%
Nutrition
12%
Breakfast
12%
Polyphenol
12%
Dietary Fiber
11%
Flour
11%
Antioxidant Capacity
10%
Food Group
9%
Bean
9%
Beverage
8%
Nutrient
7%
Food Quality
7%
Turmeric
7%
Roasting
7%
Appetite
7%
Amaranth
7%
Vinegar
7%
Probiotics
7%
Sensory Properties
7%
Antioxidant
7%
Chenopodium quinoa
7%
Pea Flour
7%
Nutrition Information
7%
Vitamin C
7%
Non-fermented
6%
Cassava
6%
Bread
6%
Nutrient Intake
6%
Medicine and Dentistry
Diet
63%
Diabetes
38%
Leptin
20%
Patient with Type 2 Diabetes
18%
Satiety
16%
Maturity Onset Diabetes of the Young
15%
Association
12%
C Reactive Protein
8%
Primary Health Care
8%
Caloric Intake
8%
Randomized Controlled Trial
8%
Experience
7%
Consumer
7%
Mortality
7%
Disease
7%
Beta Glucan
7%
Insulin Response
7%
Diet and Cancer
7%
Lifestyle Intervention
7%
Abdominal Obesity
7%
Patient
7%
Cardiovascular Disease
5%
Agricultural and Biological Sciences
Glucose
39%
Carbohydrate
27%
Starch
22%
Fruit
17%
Food
14%
Bilberry
13%
Oat
12%
Triticum aestivum
10%
Blood Glucose
10%
Diet
9%
Mastication
9%
Feed Supplementation
8%
Homeostasis
7%
Satiety
7%
Observational Studies
7%
Beta-Glucan
7%
Probiotic
7%
Oatmeal
7%
Antioxidant
7%
Plant-Based Diet
7%
Barley
5%