Agriculture & Biology
breads
99%
flour
89%
wheat flour
76%
selenium
75%
biofortification
75%
Triticum aestivum
65%
gluten
64%
grain composition
58%
selenites
53%
celiac disease
51%
rice flour
48%
brown rice
47%
elemental composition
47%
functional foods
45%
grain quality
43%
folic acid
43%
shelf life
42%
binding capacity
42%
Poaceae
39%
Oryza sativa
39%
flowering
37%
rice
36%
germplasm
33%
heat stress
33%
polyphenols
33%
selenates
32%
zinc
30%
wheat
30%
blended foods
29%
staple foods
29%
iron
28%
peptides
26%
foliar application
26%
proteins
22%
heat
21%
sodium selenate
20%
genotype
19%
human health
19%
ash content
19%
gliadin
19%
baking
18%
locust beans
18%
powders
17%
tissues
17%
nutrient deficiencies
17%
sodium selenite
16%
value added
16%
bean flour
16%
food additives
16%
filling period
15%
Medicine & Life Sciences
Bread
100%
Flour
90%
Glutens
73%
Triticum
70%
Polyphenols
43%
Celiac Disease
43%
Folic Acid
38%
Iron
32%
Gliadin
27%
Peptides
24%
methylparaben
22%
Grasshoppers
20%
Powders
19%
Food Additives
17%
In Vitro Techniques
17%
Coumarins
13%
Capsules
13%
Gluten-Free Diet
12%
Proteins
12%
epigallocatechin gallate
12%
Fatty Acids
12%
Tannins
12%
Benzoic Acid
11%
Immune System Diseases
10%
Flavonoids
9%
Sugars
9%
Small Intestine
8%
Permeability
8%
Color
8%
Raffinose
7%
Oxidative Stress
7%
Health
7%
Enzymes
7%
Value of Life
7%
Food
6%
Water
6%
Eurotium
6%
Functional Food
6%
Pleasure
5%
Fructose
5%
Elasticity
5%
Earth & Environmental Sciences
selenium
85%
selenite
76%
rice
67%
germplasm
57%
genotype
53%
selenate
52%
heat stress
49%
crop
37%
protein
28%
tissue
28%
fatty acid
23%
lipid
22%
breeding
20%
sodium
20%
farming system
13%
sugar
12%
elasticity
12%
yeast
12%
cluster analysis
12%
wheat
11%
fold
11%
diet
11%
staple food
11%
sustainability
9%
foodstuff
9%
substrate
8%
paddy field
8%
acid
8%
climate
6%
dosage
6%
fertilizer
6%
index
6%
parameter
6%
trial
6%
cereal
6%
consumption
5%
nutrient
5%
test
5%