Medicina y ciencias biológicas
Zea mays
100%
Flour
87%
lime
38%
Mexico
30%
Psyllium
28%
LDL Cholesterol
27%
Triticum
26%
Bread
23%
Linoleic Acid
21%
Lipids
19%
Chenopodium quinoa
16%
Cholesterol
15%
Antioxidants
15%
Pistacia
14%
Safflower Oil
14%
Particle Size
13%
Chocolate
11%
Lipoproteins
11%
Nuts
11%
Oils
10%
Peroxides
9%
Insecta
9%
Triglycerides
9%
Powders
9%
Guinea Pigs
9%
Spain
8%
Fats
8%
Gryllidae
8%
Genotype
7%
Hot Temperature
6%
oxidized low density lipoprotein
6%
Starch
6%
Multivariate Analysis
6%
VLDL Lipoproteins
6%
Dietary Fiber
5%
Temperature
5%
Apoproteins
5%
Liver
5%
Atmosphere
5%
Product Packaging
5%
Vacuum
5%
Agricultura y biología
masa
64%
flour
46%
tortillas
42%
cookies
27%
corn
25%
shelf life
23%
blended foods
22%
bran
20%
breads
17%
sensory properties
17%
linoleic acid
16%
lipid peroxidation
16%
physical properties
15%
wheat flour
14%
corn husks
14%
stearin
13%
dietary fiber
12%
quinoa flour
11%
particle size
11%
safflower oil
11%
corn flour
11%
chocolate
10%
lipids
10%
chemical compounds
10%
dough
10%
baking
10%
Mexico
9%
blood lipids
9%
wheat
9%
multivariate analysis
8%
ingredients
8%
texture
8%
oxidation
8%
peroxide value
7%
phenolic compounds
7%
Spain
7%
powders
7%
chemical composition
6%
protein content
6%
flavor
6%
autoxidation
6%
antioxidant activity
6%
oils
6%
firmness
6%
off odors
6%
genotype
6%
fiber content
5%
p-anisidine value
5%
insects
5%
gender
5%
Química
Corn Oil
18%
Cholesterol
16%
Hypercholesterolemic
14%
Irrigation
13%
Cytoprotective
12%
Whiteness
12%
Fiber
11%
Plasma
11%
Lipid
10%
Oxidation Reaction
10%
Linoleic Acid
9%
Collagen
8%
Hexane
8%
Marker
7%
Chitosan
7%
Pharmacological Metabolism
6%
Antioxidant Agent
6%
Crystalline Texture
5%
Substitution Reaction
5%
