Food Science
Flavonoid
100%
Polyphenol
51%
Antioxidant Capacity
48%
High Performance Liquid Chromatography
26%
Antioxidant
26%
Tea
19%
Anthocyanins
17%
Vitamin C
15%
Carotenoid
14%
Diet
11%
Tandem Mass Spectrometry
11%
Orange
11%
Quercetin
10%
Phenolic Compound
9%
Coffee
8%
Procyanidin
8%
Fruit Juice
8%
Tomato Juice
8%
Tomato
8%
Beer
8%
Food Processing
8%
Apple Juice
6%
Blackcurrant
5%
Fruit
5%
Liquid Chromatography Mass Spectrometry
5%
Gas Chromatography Mass Spectrometry
5%
Pharmacology, Toxicology and Pharmaceutical Science
Flavonoid
81%
Glucuronide
28%
Flavanols
21%
Blood-Brain Barrier
19%
Caffeic Acid Derivative
17%
Cell Death
17%
Hesperetin
14%
Flavanone
12%
Apoptosis
10%
Elimination
10%
Vanillic Acid
10%
Atrolactic Acid
9%
Human
8%
Nitrite
8%
Artichoke
8%
Flavan
8%
ABTS
8%
Hispidulin
8%
Delphinidin
8%
4 Hydroxyphenylacetic Acid
8%
Procyanidin Dimer
8%
Enzyme-Linked Immunosorbent Assay
8%
Benzodiazepine Receptor
8%
Citrus
8%
Reactive Nitrogen Species
8%
3 Hydroxyphenylacetic Acid
8%
Stomach Cancer
7%
Kaempferol
6%
High Performance Liquid Chromatography
6%
Potassium Acetate
6%
Cyanidin
6%
Sinapic Acid
5%
Caffeic Acid
5%
Isoferulic Acid
5%
Neuroscience
In Vivo
74%
Neuron
40%
Antioxidant
39%
Brain
29%
Phosphorylation
14%
Methylation
14%
Cell Signaling
14%
Extracellular Signal-Regulated Kinases
12%
Vitamin C
12%
Apoptosis
10%
Mitogen-Activated Protein Kinase
10%
Neuronal Cell Death
9%
Cyclic Adenosine Monophosphate
9%
Caspase 3
8%
Response Element
8%
Nitric Oxide
8%
Catechin
8%
Isoprostane
8%
Vitamin E
7%
Kinase
6%