Food Science
Starch
100%
Almond
66%
Wheat
39%
Seed
34%
Dietary Fiber
32%
Plant-Based Food
30%
Nutrient
30%
Oat
28%
Digestibility
26%
Cereal
21%
Glycemic Index
20%
Bread
16%
Cholesterol
15%
Wheat Flour
14%
Legume
12%
Polyphenol
11%
Chickpea Flour
11%
Hydrothermal Processing
10%
Macronutrient
9%
Starch Gelatinization
9%
Functional Food
8%
White Bread
7%
In Vitro Digestibility
7%
Food Structure
6%
Differential Scanning Calorimetry
6%
Food Processing
5%
Tea
5%
Iron-Deficiency Anemia
5%
Rye
5%
Fruit
5%
Vitamin E
5%
Biscuit
5%
Appetite
5%
Light Scattering
5%
Common Wheat
5%
Blackcurrant
5%
Food Waste
5%
Artificial Sweetener
5%
Energy Intake
5%
Nonnutritive Sweetener
5%
Sweetener
5%
Mineral Bioavailability
5%
Amylose
5%
Food Matrix
5%
Agricultural and Biological Sciences
Almond
22%
Dietary Fiber
20%
Cell Wall
16%
Granule
14%
Seeds
12%
Afzelia africana
11%
Xyloglucan
11%
Black Tea
7%
Glycemic Index
7%
Glucan
6%
Oat
6%
Wheat Starch
6%
Endosperm
6%
Polyphenol
6%
Durum Wheat
6%
Chickpea
6%
Wheat
6%
Nutrient
5%
Cardiovascular System
5%
Avena Sativa
5%
Black Currant
5%
Bolboschoenus maritimus
5%
Acute Effects
5%
Medicine and Dentistry
Therapeutic Procedure
8%
Plant Cell
7%
Patient
7%
Health
6%
Consensus
5%
Adult
5%
Adjuvant Chemotherapy
5%
Fatty Liver
5%
Molecular Imaging
5%
Endothelial Function
5%
Cardiometabolic Risk
5%
Cancer Therapy
5%
Mechanism of Action
5%
Woman
5%
Malignant Neoplasm
5%
Drug
5%
Cardiovascular Disease
5%
Low Density Lipoprotein Cholesterol
5%
Randomized Controlled Trial
5%
Upper Digestive Tract
5%
