Food Science
Digestibility
100%
Dietary Fiber
86%
Starch
73%
Plant-Based Food
62%
Health Benefits
60%
Cholesterol
60%
Oil Body
60%
Food Matrix
45%
Macronutrient
40%
Glucose Blood Level
40%
Starch Digestion
40%
Nutrient Composition
35%
Gastric Phase
35%
Hydrothermal Processing
34%
Nutrient Profiling
30%
Amaranth
30%
Solubilization
30%
In Vitro Lipid Digestion
30%
Simulated Gastrointestinal Tract
30%
Sunflower Seed
30%
Food Structure
30%
Metabolizable Energy
30%
Complex Food Matrices
30%
Roasting Process
30%
Simulated Digestion
30%
in Vitro Digestion
30%
Porridge
20%
Insulin
16%
Bioaccessible
15%
Gastrointestinal Digestion
15%
Nutrient Content
15%
Koji
13%
Almond Oil
10%
Endogenous Enzymes
10%
Confocal Microscopy
10%
Test Meal
6%
High nutritional Value
5%
Malnutrition
5%
Agricultural and Biological Sciences
Cell Wall
38%
Helianthus annuus
30%
Endosperm
30%
Gastrointestinal Hormone
30%
Sunflower Seed
30%
Oleosin
30%
Dietary Fiber
30%
Blood Glucose
22%
Polysaccharide
22%
Glucan
15%
Cardiovascular System
15%
C-Peptide
15%
Isoelectric Point
10%
Stomach
10%
Sunflower Oil
10%
Whey Protein Isolate
10%
Plant-Based Food
7%
Gastric Inhibitory Polypeptide
7%
Hemicellulose
7%
Risk Factor
7%
Seeds
7%
Digestive Enzyme
7%
Digestive System
7%
Peptide Hormone
7%
Cereal Crop
7%
Guar
7%
Galactomannan
7%
Digestive Tract
7%
Grain Food
7%
Plant Tissue
7%
Biochemistry, Genetics and Molecular Biology
Starch
30%
Upper Digestive Tract
30%
Polysaccharide
22%
Solution and Solubility
15%
Glucan
15%
Galactomannan
7%
Glucose Blood Level
7%
Molecular Weight
7%
Hemicellulose
7%
Digestive Enzyme
7%
Enzyme
7%
Koji
7%
Cellulose
7%
Digestive System
7%