Agricultural and Biological Sciences
Protein
100%
Milk
100%
Whey
100%
Glucose
56%
Amino Acid
50%
Lunch
50%
Leucine
31%
Food
25%
Insulin Secretion
25%
Lysine
25%
Valine
25%
Pasta
18%
Deterioration
12%
Blood Glucose
12%
Protein Intake
12%
Ingestion
12%
Risk Factor
6%
Feed Supplementation
6%
Hypertension
6%
Cardiovascular System
6%
Obesity
6%
Insulin Resistance
6%
Dietary Protein
6%
Rye Bread
6%
Pharmacology, Toxicology and Pharmaceutical Science
Insulin
100%
Glucose
100%
Threonine
30%
Lysine
30%
Isoleucine
30%
Valine
30%
Non Insulin Dependent Diabetes Mellitus
15%
Gluten
15%
Deterioration
15%
Obesity
7%
Prevalence
7%
Metabolic Syndrome X
7%
Dyslipidemia
7%
Coronary Artery Atherosclerosis
7%
Rye
7%
Food Science
Amino Acids
47%
Food
29%
Leucine
29%
Whole Wheat Bread
23%
Isoleucine
23%
Threonine
23%
Lysine
23%
Valine
23%
Pasta
17%
Cheese
5%
Rye Bread
5%
Medicine and Dentistry
Dietary Protein
100%
Serum
13%
Glycemic
13%
Insulin Response
13%
Maturity Onset Diabetes of the Young
9%
Insulin Sensitivity
9%
In Vitro
9%
Blood Glucose
9%
Therapeutics
4%
Metabolism
4%
Stimulation
4%
Syndrome
4%
Supplementation
4%
Postprandial Hyperglycemia
4%
Metabolic Syndrome
4%
Secretagogue
4%
Whey Protein
4%