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