Food Science
Natural Fermentation
100%
Mineral Content
100%
Crude Fiber
66%
Yogurt
50%
Sensory Attributes
50%
High Fat Food
50%
Anhydrous Milk Fat
50%
Potential Health Benefits
50%
Cyperus esculentus
50%
Aflatoxin
50%
Meat Quality
50%
High Performance Liquid Chromatography
50%
Chickpea
50%
Sensory Properties
50%
Camel Milk
50%
Composition Content
33%
Essential Minerals
33%
Protein Content
29%
Amino Acid
28%
Sucrose
25%
Phenylalanine
25%
Lysine
25%
Leucine
25%
Arginine
25%
Fructose
25%
Sugar Content
25%
Dried Meat
25%
Aflatoxin B1
25%
Meat Samples
25%
Storage Time
12%
Beef Samples
12%
Storability
12%
Staphylococcus aureus
12%
B Vitamin
12%
Natural Additives
12%
Meat Preservation
12%
Salmonella
12%
Cholesterol
8%
Fat Intake
5%
Nutritional Potential
5%
Agricultural and Biological Sciences
Moringa peregrina
100%
Rat
100%
Leaf Extracts
100%
High Fat Food
100%
Minimum Inhibitory Concentration
50%
Gram-Negative Bacteria
50%
Fungal Isolates
50%
Herbs
50%
Secondary Metabolite
50%
Ribosomal DNA
25%
Salmonella typhimurium
25%
Cytotoxicity
25%
Bacillus Cereus
25%
Antineoplastic Activity
25%
Cell Line
25%
Cladistics
25%
Pseudomonas aeruginosa
25%
Gram-Positive Bacteria
25%
Ethyl Acetate
25%
Triglyceride
21%
Antioxidant
7%
Catalase
7%
Low-Density Lipoprotein
7%
Superoxide Dismutase
7%
Blood Plasma
7%
Body Weight
7%
High-Density Lipoprotein
7%
Glutathione Peroxidase
7%
Pharmacology, Toxicology and Pharmaceutical Science
Antidiabetic Agent
100%
Hyperlipidemia
100%
Triacylglycerol
27%
Diaporthe phaseolorum
10%
Fungal Extract
10%
Ribosome DNA
10%
Nigrospora
10%
Tumor Necrosis Factor
9%
Glutathione Peroxidase
9%
Leptin
9%
Interleukin 6
9%
Catalase
9%
Resistin
9%
Low Density Lipoprotein
9%
Treatment Group
9%
Diet Induced Obesity
9%
Superoxide Dismutase
9%
Malonaldehyde
9%
Antioxidant
9%