|
phenolic compounds |
7 |
|
antioxidant activity |
6 |
|
antioxidant capacity |
6 |
|
flavonoids |
6 |
|
physicochemical properties |
6 |
|
plants, medicinal - chemistry |
6 |
|
proanthocyanidins |
6 |
|
total phenolic content |
6 |
|
abts |
5 |
|
antioxidants - chemistry - pharmacology |
5 |
|
endophytic fungi |
5 |
|
phenolic acids |
5 |
|
phenolic composition |
5 |
|
phenols - chemistry - pharmacology |
5 |
|
quinones |
5 |
|
radical scavenging activity |
5 |
|
structure-activity relationships |
5 |
|
tannins |
5 |
|
texture |
5 |
|
amaranthaceae |
4 |
|
amaranthaceae - chemistry |
4 |
|
amaranthus |
4 |
|
anthocyanins |
4 |
|
antibacterial effect |
4 |
|
antioxidant |
4 |
|
antioxidant effect |
4 |
|
antioxidants - analysis |
4 |
|
antioxidants - pharmacology |
4 |
|
apocynaceae - chemistry |
4 |
|
artemisia |
4 |
|
asclepiadaceae |
4 |
|
ayurveda |
4 |
|
betacyanins |
4 |
|
betalains |
4 |
|
bound phenolics |
4 |
|
chlorogenic acid |
4 |
|
chromatography, high pressure liquid |
4 |
|
color |
4 |
|
dpph |
4 |
|
edible bean coats |
4 |
|
edible legume |
4 |
|
fermentation |
4 |
|
flavonoids - chemistry - pharmacology |
4 |
|
flavonols |
4 |
|
frap |
4 |
|
hplc |
4 |
|
hydroxyanthraquinones |
4 |
|
indian medicinal plants |
4 |
|
lactic acid bacteria |
4 |
|
mass spectrometry |
4 |
|
molecular identification |
4 |
|
nutritional quality |
4 |
|
pasting |
4 |
|
pasting properties |
4 |
|
phenolic antioxidants |
4 |
|
phenolics |
4 |
|
phenols - analysis |
4 |
|
phenols - analysis - chemistry |
4 |
|
phylogenetic analysis |
4 |
|
plant extracts - chemistry |
4 |
|
plant roots - chemistry |
4 |
|
stability |
4 |
|
starch |
4 |
|
acetylation |
3 |
|
acylated betacyanins |
3 |
|
acylation |
3 |
|
adaptability |
3 |
|
aflp |
3 |
|
agronomic traits |
3 |
|
amaranth |
3 |
|
amaranthine |
3 |
|
amaranthus - chemistry |
3 |
|
amaranthus - chemistry - genetics |
3 |
|
amaranthus betacyanin pigments |
3 |
|
amaranthus tricolor, gomphrena globosa |
3 |
|
amino acids |
3 |
|
anthocyanins - analysis |
3 |
|
anthraquinones |
3 |
|
anti-oxidants |
3 |
|
anticancer |
3 |
|
antimicrobial activity |
3 |
|
antineoplastic agents, phytogenic |
3 |
|
antioxidants |
3 |
|
antioxidants - analysis - chemistry |
3 |
|
apocynaceae |
3 |
|
apparent amylose |
3 |
|
ascorbic acid |
3 |
|
ascorbic acid - pharmacology |
3 |
|
bean sprout |
3 |
|
betacyanins - analysis |
3 |
|
betalain pigments |
3 |
|
betalains - analysis - chemistry |
3 |
|
betanin |
3 |
|
betaxanthins |
3 |
|
biodiversity |
3 |
|
biodiversity and wild foods |
3 |
|
cactaceae - chemistry |
3 |
|
celosia |
3 |
|
chinese bayberry |
3 |
|
chinese medicinal plants |
3 |
|
chromatography |
3 |
|
chromatography, gas |
3 |
|
chromatography, high pressure liquid - methods |
3 |
|
cinnamon |
3 |
|
clove |
3 |
|
color stability |
3 |
|
colorant properties |
3 |
|
colorants |
3 |
|
colour |
3 |
|
coumarins |
3 |
|
diabetes |
3 |
|
diabetes mellitus, experimental - blood - drug therapy |
3 |
|
digestibility |
3 |
|
dioscorea |
3 |
|
dpph. |
3 |
|
drug stability |
3 |
|
drugs, chinese herbal - chemistry |
3 |
|
drugs, chinese herbal - chemistry - pharmacology |
3 |
|
drugs, chinese herbal - isolation and purification - therapeutic use |
3 |
|
edible and medicinal fruit plants |
3 |
|
evaluation |
3 |
|
fat |
3 |
|
fatty acid |
3 |
|
fatty acids - analysis |
3 |
|
fermented starch |
3 |
|
flavonols - analysis |
3 |
|
food analysis |
3 |
|
food colorants |
3 |
|
food composition |
3 |
|
food pigments |
3 |
|
food systems |
3 |
|
free radical |
3 |
|
free radical scavengers - chemistry |
3 |
|
free radical scavengers - chemistry - pharmacology |
3 |
|
functional properties |
3 |
|
functional tea |
3 |
|
gel texture |
3 |
|
gelatinization |
3 |
|
gelatinization temperature |
3 |
|
genotype |
3 |
|
germination |
3 |
|
host-endophyte relationships, host-preference, medicinal plants, plant chemistry, spatial heterogeneity, tissue-specificity |
3 |
|
hydrolyzable tannins |
3 |
|
hylocereus polyrhizus |
3 |
|
hyperlipidemia |
3 |
|
hypoglycemic |
3 |
|
hypoglycemic agents - isolation and purification - therapeutic use |
3 |
|
hypolipidemic |
3 |
|
hypolipidemic agents - isolation and purification - therapeutic use |
3 |
|
ilex - chemistry - genetics |
3 |
|
ilex cornuta |
3 |
|
ilex kudingcha |
3 |
|
ipomoea batatas |
3 |
|
isoamaranthine |
3 |
|
its |
3 |
|
konjac glucomannan |
3 |
|
kudingcha |
3 |
|
labiatae |
3 |
|
lc-apci-ms |
3 |
|
lc-esi-ms |
3 |
|
lectins - classification - isolation and purification |
3 |
|
lignans |
3 |
|
ligustrum - chemistry - genetics |
3 |
|
llgustrum robustum |
3 |
|
low molecular weight compounds |
3 |
|
lycium - chemistry |
3 |
|
lycium barbarum |
3 |
|
magnetic resonance spectroscopy |
3 |
|
maldi-qit-tof ms |
3 |
|
medicinal plants |
3 |
|
medicine, chinese traditional |
3 |
|
metabolites |
3 |
|
microstructure |
3 |
|
mung bean sprout |
3 |
|
myrica rubra |
3 |
|
nerium oleander |
3 |
|
nmr spectra |
3 |
|
oil contents |
3 |
|
oregano |
3 |
|
paste viscosity |
3 |
|
phenolic constituents |
3 |
|
phenols - analysis - pharmacology |
3 |
|
phylogeny |
3 |
|
phytochemicals |
3 |
|
pigments |
3 |
|
pigments, biological - chemistry |
3 |
|
pigments, biological - classification - isolation and purification |
3 |
|
pitaya |
3 |
|
plant genetic resources |
3 |
|
plants (botany) |
3 |
|
plants - chemistry |
3 |
|
polygonaceae |
3 |
|
polygonum |
3 |
|
polysaccharides |
3 |
|
protein |
3 |
|
purification |
3 |
|
quaternary ammonium compounds - chemistry - isolation and purification - pharmacology |
3 |
|
radical scavenging capacity |
3 |
|
retrogradation |
3 |
|
rheum - chemistry |
3 |
|
rheum officinale |
3 |
|
rice |
3 |
|
rosa - chemistry |
3 |
|
rosa chinensis |
3 |
|
rose |
3 |
|
rubia cordifolia |
3 |
|
single strain fermentation |
3 |
|
spectral characteristics |
3 |
|
spectrometry, mass, matrix-assisted laser desorption-ionization - methods |
3 |
|
spectrophotometry, ultraviolet |
3 |
|
spices |
3 |
|
spices - analysis |
3 |
|
squalene |
3 |
|
squalene - chemistry - isolation and purification |
3 |
|
starch - chemistry |
3 |
|
starch processing |
3 |
|
starch quality |
3 |
|
stilbenes |
3 |
|
sweetpotato |
3 |
|
swelling volume |
3 |
|
tannins - analysis |
3 |
|
tcm |
3 |
|
traditional chinese medicinal herbs |
3 |
|
traditional chinese medicinal plants |
3 |
|
traditional chinese medicine |
3 |
|
traditional chinese medicines |
3 |
|
wheat flours |
3 |
|
wheat starch |
3 |
|
xanthine oxidase inhibition |
3 |
|
yam |
3 |
|
yellow pigments |
3 |
|
1,4-alpha-glucan branching enzyme - genetics |
2 |
|
3-methoxytyramine |
2 |
|
acrylamide |
2 |
|
acrylamide - analysis - chemistry |
2 |
|
adp-glucose pyrophosphorylase |
2 |
|
ae maize starch |
2 |
|
ae starch |
2 |
|
agriculture |
2 |
|
am content |
2 |
|
amaranthaceae - chemistry - genetics - growth and development |
2 |
|
amino acids - analysis |
2 |
|
amylose |
2 |
|
amylose content |
2 |
|
anthocyanin |
2 |
|
anti-bacterial agents - pharmacology |
2 |
|
antibacterial |
2 |
|
antibacterial activity |
2 |
|
antibacterial properties |
2 |
|
application |
2 |
|
asian salted noodles |
2 |
|
asparagine - analysis |
2 |
|
asparagine/glucose model system |
2 |
|
association mapping |
2 |
|
autoclaving |
2 |
|
bacteria - drug effects |
2 |
|
beverage |
2 |
|
brown rice flour |
2 |
|
carcinogens - analysis - chemistry |
2 |
|
cationic modification |
2 |
|
cationic starch |
2 |
|
celosia argentea var. cristata |
2 |
|
celosia argentea var. plumosa |
2 |
|
chain length distribution |
2 |
|
cheese - microbiology |
2 |
|
chromosome mapping |
2 |
|
chromosomes, plant - genetics |
2 |
|
cinnamaldehyde |
2 |
|
cinnamates - analysis - chemistry |
2 |
|
cinnamomum burmannii |
2 |
|
cinnamon stick |
2 |
|
colonization |
2 |
|
common cockscomb |
2 |
|
cookies |
2 |
|
coumaric acids - analysis |
2 |
|
cross-linked cationic starch |
2 |
|
dairy |
2 |
|
dark blue wheat |
2 |
|
dietary plants |
2 |
|
differential scanning calorimetry |
2 |
|
dna primers |
2 |
|
dopamine |
2 |
|
dopamine - analogs and derivatives - chemistry |
2 |
|
eating quality |
2 |
|
edible bean milk |
2 |
|
enzymes |
2 |
|
eugenia |
2 |
|
eugenia - chemistry |
2 |
|
extracts |
2 |
|
fast foods - analysis |
2 |
|
fat replacer |
2 |
|
feathered amaranth |
2 |
|
flesh |
2 |
|
flour - analysis |
2 |
|
flour color |
2 |
|
flowers - chemistry - growth & development |
2 |
|
food additives - chemistry |
2 |
|
food contamination - prevention & control |
2 |
|
food microbiology |
2 |
|
food preservation - methods |
2 |
|
food preservatives |
2 |
|
food safety |
2 |
|
foodborne diseases - prevention and control |
2 |
|
foodborne pathogenic bacteria |
2 |
|
frozen storage |
2 |
|
fructose - analysis |
2 |
|
fruit - chemistry |
2 |
|
ft raman spectroscopy |
2 |
|
gallic acid |
2 |
|
gelatinisation |
2 |
|
gels |
2 |
|
gene flow |
2 |
|
gene frequency |
2 |
|
genetic diversity |
2 |
|
genetic variation |
2 |
|
glucose - analysis |
2 |
|
grain yield |
2 |
|
grass carp |
2 |
|
hardness |
2 |
|
herbs |
2 |
|
hong kong |
2 |
|
hot temperature - adverse effects |
2 |
|
hybrid rice |
2 |
|
hydroxycinnamic acid derivatives |
2 |
|
hydroxypropylated starch |
2 |
|
ice cream |
2 |
|
inhibition |
2 |
|
interaction |
2 |
|
ipomoea batatas - chemistry - genetics |
2 |
|
issr |
2 |
|
jelly |
2 |
|
lc-pda-apci-ms |
2 |
|
lipid oxidation |
2 |
|
lipid peroxidation - drug effects |
2 |
|
maize starch |
2 |
|
maleinated starch |
2 |
|
microsatellite |
2 |
|
microsatellite repeats - genetics |
2 |
|
milk |
2 |
|
milk fermentation |
2 |
|
milling characteristics |
2 |
|
miraxanthin v |
2 |
|
models, chemical |
2 |
|
modified starch |
2 |
|
molecular marker |
2 |
|
mozzarella cheese |
2 |
|
near-infrared reflectance spectroscopy |
2 |
|
nir |
2 |
|
nmr spectroscopy |
2 |
|
octenyl succinate |
2 |
|
oryza sativa - genetics |
2 |
|
outcrossing rate |
2 |
|
pasting property |
2 |
|
pasting viscosity |
2 |
|
pathogenic bacteria |
2 |
|
peak viscosity |
2 |
|
peel |
2 |
|
phase separation |
2 |
|
phenolic acid |
2 |
|
phenols - pharmacology |
2 |
|
physical properties |
2 |
|
physicochemical property |
2 |
|
physiochemical property |
2 |
|
pigment degradation |
2 |
|
pigments, biological - chemistry - isolation and purification |
2 |
|
pizza bake |
2 |
|
plant extracts - analysis |
2 |
|
plant extracts - pharmacology |
2 |
|
plant proteins - genetics |
2 |
|
plant tubers - chemistry |
2 |
|
plants, edible - chemistry |
2 |
|
polished rice flour |
2 |
|
polygonum cuspidatum |
2 |
|
polymorphism, single nucleotide |
2 |
|
polyphenols |
2 |
|
polysaccharide |
2 |
|
pomegranate peel |
2 |
|
postharvest treatments |
2 |
|
potato |
2 |
|
proanthocyanidins - chemistry |
2 |
|
protein content |
2 |
|
protein denaturation |
2 |
|
punica granatum l. |
2 |
|
purple-fleshed sweetpotato |
2 |
|
qtl |
2 |
|
quantitative trait loci |
2 |
|
quantitative trait locus (qtl) |
2 |
|
quaternary ammonium compounds - chemistry - isolation and purification |
2 |
|
raman spectroscopy |
2 |
|
raw pork |
2 |
|
reactive nitrogen species |
2 |
|
reactive oxygen species |
2 |
|
red-grained rice varieties |
2 |
|
reducing sugars |
2 |
|
rice flour |
2 |
|
rice quality |
2 |
|
rice starch |
2 |
|
root |
2 |
|
rva pasting viscosity |
2 |
|
sequence analysis, dna |
2 |
|
sequence tagged sites |
2 |
|
simple sequence repeat |
2 |
|
solanum tuberosum - chemistry |
2 |
|
solubility |
2 |
|
soluble starch synthase |
2 |
|
soya bean isoflavone |
2 |
|
species specificity |
2 |
|
spices and herbs |
2 |
|
spray drying |
2 |
|
starch branching enzyme |
2 |
|
starch digestibility |
2 |
|
starch esters david |
2 |
|
starch synthase - genetics |
2 |
|
starch-based model systems |
2 |
|
structure |
2 |
|
substitution degree |
2 |
|
succinylated starches |
2 |
|
succinylation |
2 |
|
surimi |
2 |
|
sweetpotato starch |
2 |
|
swelling |
2 |
|
swelling powder |
2 |
|
swelling power |
2 |
|
sword bean |
2 |
|
texture analysis |
2 |
|
thermal analysis |
2 |
|
thermal property |
2 |
|
thermal treatment |
2 |
|
total flavonoid content |
2 |
|
tryptophan - analysis - chemistry - isolation and purification |
2 |
|
viscoamylography |
2 |
|
viscosity |
2 |
|
visible/near infrared spectroscopy |
2 |
|
vitis - chemistry |
2 |
|
water - chemistry |
2 |
|
waxy maize starch |
2 |
|
waxy rice |
2 |
|
wx |
2 |
|
wx starch |
2 |
|
yogurt |
2 |
|
γ-irradiation |
2 |
|
acid hydrolysis |
1 |
|
acid modification |
1 |
|
acid-thinned acetylated |
1 |
|
acid-thinning |
1 |
|
alk |
1 |
|
alpha-amylases - chemistry |
1 |
|
alpha-amylases - metabolism |
1 |
|
amaranthus grain |
1 |
|
amino acid composition |
1 |
|
amino acid profile |
1 |
|
amylase activity |
1 |
|
amylases - metabolism |
1 |
|
amylopectin |
1 |
|
amylopectin - chemistry |
1 |
|
amylopectin - chemistry - metabolism |
1 |
|
amylopectin - metabolism |
1 |
|
amylopectin structure |
1 |
|
amyloplast membrane |
1 |
|
amylose - chemistry |
1 |
|
amylose - metabolism |
1 |
|
amylose-lipid complex |
1 |
|
analysis of variance |
1 |
|
bacillus - classification - enzymology |
1 |
|
bacillus amyloliquefaciens α-amylase |
1 |
|
barley |
1 |
|
beta-cyclodextrins |
1 |
|
biomass |
1 |
|
biopolymer interactions |
1 |
|
black wheat |
1 |
|
black-grained wheat |
1 |
|
blending |
1 |
|
building block |
1 |
|
building blocks |
1 |
|
c-type crystalline polymorph starch |
1 |
|
c-type starch |
1 |
|
carbohydrate analysis |
1 |
|
carbohydrate conformation |
1 |
|
carbon dioxide |
1 |
|
carboxymethyl konjac glucomannan |
1 |
|
chain category |
1 |
|
chemical fractionation |
1 |
|
china |
1 |
|
choix |
1 |
|
chromatography, supercritical fluid - methods |
1 |
|
cluster |
1 |
|
cluster structure |
1 |
|
coix |
1 |
|
composite flours |
1 |
|
crude protein |
1 |
|
cyclodextrin derivatives |
1 |
|
cyclodextrins - chemistry |
1 |
|
determination |
1 |
|
dextrins - chemistry |
1 |
|
dietary proteins - metabolism |
1 |
|
dough color |
1 |
|
dpph free radical |
1 |
|
dried white salted noodles |
1 |
|
dry matter |
1 |
|
dull |
1 |
|
eating and cooking quality |
1 |
|
efficiency |
1 |
|
elastic modulus |
1 |
|
electrophoresis |
1 |
|
environment |
1 |
|
fertiliser |
1 |
|
fertilizers |
1 |
|
filipino consumer |
1 |
|
flour |
1 |
|
food barley |
1 |
|
food fracture |
1 |
|
food handling |
1 |
|
food technology |
1 |
|
fractionation |
1 |
|
free sugars |
1 |
|
gamma irradiation |
1 |
|
gels - chemistry |
1 |
|
genetic map |
1 |
|
germplasm resources |
1 |
|
gluten index |
1 |
|
grain amaranth |
1 |
|
grain amaranth starch |
1 |
|
grain filling |
1 |
|
grain protein |
1 |
|
granular surface microstructure |
1 |
|
growth stage |
1 |
|
harvest index |
1 |
|
heat treatment |
1 |
|
heat-moisture treatment |
1 |
|
hexaploid wheat |
1 |
|
high amylose starch |
1 |
|
hordein |
1 |
|
hordeum spontaneum |
1 |
|
hordeum vulgare |
1 |
|
humans |
1 |
|
hydrochloric acid |
1 |
|
hydrogen-ion concentration |
1 |
|
hydrolysis |
1 |
|
hydroxypropyl ß-cyclodextrin |
1 |
|
hydroxypropyl β-cyclodextrin |
1 |
|
hydroxypropylation |
1 |
|
in vitro protein digestibility |
1 |
|
incisal orientation |
1 |
|
incision |
1 |
|
internal unit chain distribution |
1 |
|
ipomoea batatas - chemistry |
1 |
|
kinetics |
1 |
|
landraces |
1 |
|
leaves |
1 |
|
limit dextrin |
1 |
|
linoleic acid - analysis |
1 |
|
lipid profile |
1 |
|
maize |
1 |
|
marker assisted selection |
1 |
|
microbial transglutaminase (mtgase) |
1 |
|
microcrystalline starch |
1 |
|
mixing properties |
1 |
|
molecular structure |
1 |
|
molecular weight |
1 |
|
nitrogen economy |
1 |
|
nitrogen harvest index |
1 |
|
noodle quality |
1 |
|
noodles |
1 |
|
notch sensitivity |
1 |
|
oil |
1 |
|
oleic acid - analysis |
1 |
|
oligosaccharides |
1 |
|
optimum cooking time |
1 |
|
oryza sativa - classification - metabolism |
1 |
|
palmitic acid - analysis |
1 |
|
parboiling |
1 |
|
partial least-squares regression |
1 |
|
particle size |
1 |
|
pekar slick test |
1 |
|
ph |
1 |
|
phenolic |
1 |
|
phenolphthalein spectrophotometry |
1 |
|
plant leaves - chemistry |
1 |
|
plant oils - analysis |
1 |
|
plant oils - isolation & purification |
1 |
|
polyhydroxy compounds |
1 |
|
polyphenol |
1 |
|
polyphenol oxidase |
1 |
|
pore size distribution |
1 |
|
postharvest storage |
1 |
|
pressure |
1 |
|
principal component analysis |
1 |
|
process simulation |
1 |
|
processing quality |
1 |
|
protein and starch contents |
1 |
|
protein and starch quality |
1 |
|
protein concentrate |
1 |
|
protein concentrates |
1 |
|
protein selection |
1 |
|
quality |
1 |
|
quantitative trait locus |
1 |
|
radical scavenging |
1 |
|
rapd markers |
1 |
|
rapid visco-analyzer |
1 |
|
rflp |
1 |
|
rheological properties |
1 |
|
rheological property |
1 |
|
rheology |
1 |
|
salt soluble protein |
1 |
|
scanning electron microscopy (sem) |
1 |
|
seeds - chemistry |
1 |
|
seeds - metabolism |
1 |
|
sensitivity |
1 |
|
sensory evaluation |
1 |
|
small-scale test |
1 |
|
sodium chloride - chemistry |
1 |
|
soil moisture stress |
1 |
|
solanaceae - chemistry - genetics |
1 |
|
solanaceae - enzymology |
1 |
|
solanum tuberosum |
1 |
|
sorghum |
1 |
|
sorghum flour |
1 |
|
sorghum starch |
1 |
|
soy protein isolate |
1 |
|
soy sauce |
1 |
|
spike culture |
1 |
|
squalene - analysis |
1 |
|
squalene - isolation & purification |
1 |
|
sri lanka |
1 |
|
starch - chemistry - genetics |
1 |
|
starch biosynthesis |
1 |
|
starch mutants |
1 |
|
starch noodles |
1 |
|
starch polymers |
1 |
|
starch properties |
1 |
|
starch structure |
1 |
|
steamed-and-fried instant noodles |
1 |
|
stress index |
1 |
|
structure-properties relationship |
1 |
|
sugars |
1 |
|
sugary |
1 |
|
supercritical fluid extraction |
1 |
|
sweet potato |
1 |
|
sweet potato flours |
1 |
|
sweet potato genotypes |
1 |
|
sweet potato starch |
1 |
|
sweetpotato amylopectin |
1 |
|
sweetpotato amylopectin structure |
1 |
|
taxonomy |
1 |
|
temperature |
1 |
|
textural properties |
1 |
|
thermal characteristics |
1 |
|
thermal properties |
1 |
|
traditional beer |
1 |
|
triticum - chemistry |
1 |
|
triticum aestivum l. |
1 |
|
trypsin inhibitor activity |
1 |
|
variation |
1 |
|
vegetables - enzymology |
1 |
|
vegetative nitrogen content |
1 |
|
vine-tips |
1 |
|
viscoamylograph |
1 |
|
wheat |
1 |
|
wheat quality |
1 |
|
wholemeal |
1 |
|
wild barley |
1 |
|
wx gene |
1 |
|
x-ray diffraction |
1 |
|
α-amylase |
1 |
|
β-cyclodextrin |
1 |
