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Food Science
Aflatoxin
50%
Aflatoxin B1
20%
Amino Acid
28%
Anhydrous Milk Fat
50%
Antioxidant Capacity
54%
Arginine
25%
Atherogenic Index
5%
B Vitamin
10%
Beef Samples
10%
Bioactive Compound
33%
Camel Milk
50%
Chickpea
50%
Cholesterol
30%
Composition Content
33%
Crude Fiber
66%
Cyperus esculentus
50%
Dried Meat
20%
Essential Minerals
33%
Essential Oil
50%
Fat Intake
5%
Fructose
25%
Functional Food
20%
High Fat Food
50%
High Performance Liquid Chromatography
50%
Leucine
25%
Lysine
25%
Meat Preservation
10%
Meat Quality
50%
Meat Samples
20%
Mineral Content
100%
Natural Additives
10%
Natural Fermentation
100%
Nutritional Potential
9%
Phenolic Total
16%
Phenylalanine
25%
Potential Health Benefits
54%
Protein Content
29%
Public Health
10%
Salmonella
10%
Sensory Attributes
50%
Sensory Properties
54%
Sodium
5%
Staphylococcus aureus
10%
Storability
10%
Storage Time
10%
Sucrose
25%
Sugar Content
25%
Total Carotenoid Content
33%
Total Flavonoids
16%
Yogurt
50%
Pharmacology, Toxicology and Pharmaceutical Science
Antidiabetic Agent
100%
Antioxidant
9%
Catalase
9%
Cholesterol
27%
Diet Induced Obesity
9%
Glucose
27%
Glutathione Peroxidase
9%
High Density Lipoprotein
9%
Hyperlipidemia
100%
Insulin
9%
Interleukin 6
9%
Leptin
9%
Lipid
9%
Low Density Lipoprotein
9%
Malonaldehyde
9%
Rat
100%
Resistin
9%
Superoxide Dismutase
9%
Treatment Group
9%
Triacylglycerol
27%
Tumor Necrosis Factor
9%
Immunology and Microbiology
Acetate
10%
Antimicrobial Activity
10%
Antimicrobial Agent
10%
Antineoplastic Activity
10%
Antiproliferative Activity
10%
Bacillus Cereus
10%
Biological Activity
10%
Cancer Cell
10%
Cancer Cell Line
10%
Cytotoxicity
10%
Disk Diffusion
10%
Endophytic Fungus
50%
Extract
20%
Fungal Extract
10%
Gram-Negative Bacteria
20%
Gram-Positive Bacteria
10%
IC50
10%
Minimum Inhibitory Concentration
20%
Morphological Trait
10%
Pseudomonas aeruginosa
10%
Resistant Strain
10%
Salmonella enterica serovar typhimurium
10%
Secondary Metabolite
50%
Zone of Inhibition
20%
