Food Science
White Bread
100%
Starch
97%
Legume
85%
Bread
85%
Dietary Fiber
69%
Plant-Based Food
69%
Wheat Flour
60%
Functional Food
42%
Polyphenol
42%
Blackcurrant
42%
Appetite
42%
Chickpea Flour
42%
Digestibility
28%
Orange
18%
Glycemic Index
17%
Whole Wheat Bread
15%
Staple Food
14%
Baking
14%
Wheat
14%
Fatty Acid
14%
Water Holding Capacity
10%
Essential Amino Acid
8%
Macronutrient
8%
Bread Products
8%
Starch Gelatinization
7%
Palatability
7%
Medicine and Dentistry
Obesity
42%
Adult
42%
Diet
42%
Randomized Controlled Trial
42%
Health
42%
Marker
34%
Weight Loss
17%
Ambulatory Blood Pressure
17%
Lipid
17%
Heart Rate Variability
17%
Healthy Eating
17%
Intermittent Fasting
8%
Indicator
8%
Fatty Acid
8%
Adipocytokine
8%
Inflammation
8%
Diet Restriction
8%
Cardiometabolic Risk
8%
Arm
8%
Man
8%
Woman
8%
Body Weight
8%
Glucose Homeostasis
8%
Smoking
8%
Fatty Acid Metabolism
8%
Insulin Resistance
8%
Neuroscience
Randomized Controlled Trial
85%
Insulin
42%
Recognition Memory
21%
Cognition
21%
Heart Rate Variability
17%
Hippocampus
14%
Neuron
7%
Brain
7%
Cognitive Function
7%
Hippocampal Formation
7%