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Food Science
Natural Fermentation
100%
Mineral Content
100%
Crude Fiber
66%
Potential Health Benefits
54%
Sensory Properties
54%
Antioxidant Capacity
54%
Yogurt
50%
Sensory Attributes
50%
High Fat Food
50%
Anhydrous Milk Fat
50%
Cyperus esculentus
50%
Aflatoxin
50%
Meat Quality
50%
High Performance Liquid Chromatography
50%
Chickpea
50%
Camel Milk
50%
Essential Oil
50%
Total Carotenoid Content
33%
Bioactive Compound
33%
Composition Content
33%
Essential Minerals
33%
Cholesterol
30%
Protein Content
29%
Amino Acid
28%
Sucrose
25%
Phenylalanine
25%
Lysine
25%
Leucine
25%
Arginine
25%
Fructose
25%
Sugar Content
25%
Functional Food
20%
Dried Meat
20%
Aflatoxin B1
20%
Meat Samples
20%
Phenolic Total
16%
Total Flavonoids
16%
Storage Time
10%
Beef Samples
10%
Storability
10%
Staphylococcus aureus
10%
B Vitamin
10%
Natural Additives
10%
Meat Preservation
10%
Salmonella
10%
Public Health
10%
Nutritional Potential
9%
Fat Intake
5%
Atherogenic Index
5%
Sodium
5%
Pharmacology, Toxicology and Pharmaceutical Science
Antidiabetic Agent
100%
Hyperlipidemia
100%
Rat
100%
Triacylglycerol
27%
Cholesterol
27%
Glucose
27%
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%
High Density Lipoprotein
9%
Lipid
9%
Insulin
9%
Immunology and Microbiology
Endophytic Fungus
50%
Secondary Metabolite
50%
Minimum Inhibitory Concentration
20%
Extract
20%
Gram-Negative Bacteria
20%
Zone of Inhibition
20%
Cancer Cell Line
10%
Antiproliferative Activity
10%
Resistant Strain
10%
Cytotoxicity
10%
Fungal Extract
10%
Antineoplastic Activity
10%
IC50
10%
Morphological Trait
10%
Acetate
10%
Cancer Cell
10%
Salmonella enterica serovar typhimurium
10%
Pseudomonas aeruginosa
10%
Gram-Positive Bacteria
10%
Bacillus Cereus
10%
Antimicrobial Agent
10%
Antimicrobial Activity
10%
Disk Diffusion
10%
Biological Activity
10%
