Food Science
Cholesterol
100%
Nutritive Value
80%
Glucose Blood Level
80%
Energy Intake
60%
Bioactive Compound
48%
Artificial Sweetener
40%
Dietary Fiber
40%
Functional Food
40%
Prebiotic Agent
40%
Phaseolus vulgaris
40%
Nutritional Health
40%
Diet Therapy
40%
Sodium
40%
Amino Acid
40%
Omega 3 Fatty Acid
40%
Macronutrient
32%
Lysine
24%
Micronutrient
24%
Analysis of Variance
20%
Baked Good
20%
Glycemic Index
20%
Pastry
20%
Fried Food
20%
Diet
20%
Sucrose
20%
Fructose
20%
Saturated Fat
20%
Gluten Free Diet
20%
Nutrient Intake
20%
Total Energy Intake
10%
Protein Quality
8%
Essential Amino Acid
8%
Proline
8%
Medicine and Dentistry
Glucagon
40%
Maturity Onset Diabetes of the Young
40%
Diabetes
40%
Diet Therapy
40%
Cardiovascular Risk
40%
Fat Intake
40%
Omega-3 Fatty Acid
40%
Cross Sectional Study
40%
UK Biobank
40%
Hand Grip
40%
Glucagon Release
26%
Metabolic Syndrome
20%
Glycemic Control
20%
Nutritional Health
20%
Cell Dedifferentiation
13%
Adjuvant Therapy
13%
Hyperglycemia
13%
Cell Hyperplasia
13%
Beta Cell
13%
Cytoarchitecture
13%
Adenosine Triphosphate Sensitive Potassium Channel
13%
Hyperglucagonemia
13%
Glucagon-Like Peptide-1 Agonist
13%
Type 1 Diabetes
13%
Insulin Resistance
13%
Dipeptidyl Peptidase-4 Inhibitor
13%
Endocrine Regulation
13%
Water-Electrolyte Imbalance
13%
Diseases
13%
Cell Function
13%
Clinical Trial
13%
Caloric Intake
10%
Physical Activity
10%
Body Fat Percentage
10%
Multiple Chronic Conditions
10%
Linear Regression Analysis
5%
Biochemistry, Genetics and Molecular Biology
Amino Acids
40%
Glucagon
40%
Lysine
40%
Phaseolus
40%
Anabolism
40%
Cross Sectional Study
40%
Grip Strength
40%
Omega 3 Fatty Acid
40%
Glucagon Release
26%
Biogenesis
13%
Clinical Trial
13%
Enzyme
13%
Maturation
13%
Lysyl Oxidase
13%
Agonist
13%
Adenosine Triphosphate Sensitive Potassium Channel
13%
Glucagon-Like Peptide-1
13%
Phytochemical
13%
Dipeptidyl Peptidase-4
13%
Cell Dedifferentiation
13%
Hyperglycemia
13%
Insulin Resistance
13%
Essential Amino Acid
13%
Proline
13%
Cell Function
13%
Peptide Sequence
13%
Lysyl Hydroxylase
13%
Macromolecule
13%
Posttranslational Modification
13%
Metabolic Disorder
13%
Physical Activity
10%
Body Fat
10%