Medicine & Life Sciences
3T3-L1 Cells
34%
5,9,12-octadecatrienoic acid
24%
Adipocytes
31%
Adipogenesis
31%
Adipose Tissue
25%
Alcohols
21%
AMP-Activated Protein Kinases
23%
Anti-Inflammatory Agents
24%
Antioxidants
53%
Apoptosis
23%
Ascorbic Acid
30%
Avoidant Restrictive Food Intake Disorder
18%
Beverages
27%
Biomarkers
19%
Biosensing Techniques
21%
Body Weight
30%
Bombyx
58%
Carotenoids
62%
Cholesterol
30%
Coffee
22%
Colitis
20%
Confidence Intervals
18%
Cross-Over Studies
21%
Dextran Sulfate
21%
Diet
78%
Diospyros
22%
Eating
22%
Elderly
23%
Eleutherococcus
24%
Enzymes
28%
epigallocatechin gallate
23%
Epigenomics
21%
Escherichia coli
19%
Esterification
23%
Exercise
22%
Fats
50%
Fatty Acids
26%
Feeding Behavior
24%
Fermentation
22%
Flavonoids
20%
Food
100%
Fruit
59%
Functional Food
22%
Garlic
32%
Gene Expression
43%
Genes
29%
Glucose
26%
Growth
28%
Health
38%
Hemolymph
39%
High Fat Diet
69%
Hydrostatic Pressure
26%
In Vitro Techniques
25%
Inflammation
24%
Insecta
21%
Juglans
20%
Lipase
31%
Lipids
44%
Liver
52%
Meals
28%
Messenger RNA
34%
Metabolic Syndrome
33%
MicroRNAs
28%
Morus
55%
Neoplasms
29%
Neoplastic Stem Cells
27%
Neuroblastoma
21%
Nose
23%
Nutrients
47%
Nutrition Surveys
49%
Obesity
51%
Odds Ratio
19%
Odorant Receptors
51%
Odorants
45%
Oils
26%
Oryza
31%
Oxidative Stress
32%
Panax
22%
Peroxisome Proliferator-Activated Receptors
19%
Phytochemicals
25%
Placebos
38%
Pleasure
19%
Powders
26%
prohibitin
23%
Proteins
34%
Randomized Controlled Trials
22%
Recombinant Proteins
19%
S-Adenosylmethionine
19%
Sasa
28%
Seoul
19%
Serum
22%
Soybeans
22%
Sucrose
24%
Sugars
26%
Sweetening Agents
36%
Tea
37%
Temperature
27%
Triglycerides
30%
Vegetables
26%
Water
28%
Agriculture & Biology
acids
9%
adipocytes
12%
adipogenesis
14%
Akebia quinata
9%
AMP-activated protein kinase
24%
anti-inflammatory activity
16%
antioxidants
20%
beverages
20%
biogenesis
10%
biomarkers
9%
blood lipids
9%
body mass index
9%
body weight
12%
carotenes
10%
carotenoids
9%
case studies
10%
cells
13%
cholesterol
14%
colitis
17%
colon
9%
colorectal neoplasms
16%
confidence interval
12%
consumer attitudes
11%
dextran sulfate
15%
diet
21%
dosage
9%
eating habits
23%
Ecklonia
9%
endothelial nitric oxide synthase
12%
epigallocatechin gallate
9%
esterification
12%
ethanol
9%
extracts
47%
factor analysis
9%
flavor
35%
food groups
10%
food intake
16%
food service
19%
fruit consumption
9%
fruit extracts
10%
functional foods
10%
garlic
17%
gene expression
14%
glucose
13%
green tea
18%
high fat diet
31%
hydrostatic pressure
13%
hyperlipidemia
9%
hypertension
11%
ice cream
9%
inflammation
22%
Korean Peninsula
27%
lifestyle
13%
lipids
24%
lipogenesis
10%
lipopolysaccharides
9%
liver
20%
macrophages
12%
meals (menu)
12%
metabolic syndrome
29%
mice
21%
microRNA
13%
mulberries
14%
muscles
9%
nanoemulsions
10%
National Health and Nutrition Examination Survey
23%
neoplasm cells
10%
noodles
10%
nut oils
11%
nutrient intake
12%
nutrition
10%
obesity
48%
odds ratio
22%
oxidative stress
15%
Panax
9%
peroxisome proliferator-activated receptors
11%
placebos
33%
powders
10%
rats
28%
retirement communities
16%
rice
9%
risk factors
10%
sampling
21%
sauces
11%
sensory evaluation
9%
sensory properties
34%
sleep
9%
snacks
10%
stem cells
10%
sucrose
14%
sugars
11%
sweeteners
30%
sweetness
27%
temperature
9%
testing
10%
texture
9%
triacylglycerols
18%
walnuts
13%
water
11%
white adipose tissue
9%