Food Science
Flavonoid
100%
Polyphenol
52%
Antioxidant Capacity
50%
High Performance Liquid Chromatography
26%
Tea
20%
Anthocyanins
20%
Vitamin C
17%
Carotenoid
15%
Tomato
15%
Orange
13%
Vegetable
13%
Quercetin
12%
Tandem Mass Spectrometry
12%
Antirrhinin
11%
Procyanidin
9%
Fruit Juice
9%
Tomato Juice
9%
Food Processing
9%
Apple Juice
7%
Fruit
5%
Cabbage
5%
Liquid Chromatography Mass Spectrometry
5%
Gas Chromatography Mass Spectrometry
5%
Pharmacology, Toxicology and Pharmaceutical Science
Flavonoid
59%
Glucuronide
31%
Flavanols
23%
Caffeic Acid Derivative
19%
Cell Death
18%
Flavanone
13%
Apoptosis
11%
Elimination
11%
Vanillic Acid
11%
Atrolactic Acid
9%
Human
9%
Nitrite
9%
Artichoke
9%
Flavan
9%
ABTS
9%
Hispidulin
9%
Delphinidin
9%
4 Hydroxyphenylacetic Acid
9%
Procyanidin Dimer
9%
Enzyme-Linked Immunosorbent Assay
9%
Benzodiazepine Receptor
9%
Citrus
9%
Reactive Nitrogen Species
9%
3 Hydroxyphenylacetic Acid
8%
Abdominal Cancer
8%
High Performance Liquid Chromatography
7%
Potassium Acetate
6%
Cyanidin
6%
Sinapic Acid
6%
Caffeic Acid
5%
Hesperetin
5%
Elacridar
5%
Isoferulic Acid
5%
Superoxide
5%
Neuroscience
In Vivo
79%
Neuron
44%
Antioxidant
42%
Brain
32%
Caspase 3
19%
Cell Signaling
15%
Extracellular Signal-Regulated Kinases
13%
Neuronal Cell Death
12%
Apoptosis
11%
Mitogen-Activated Protein Kinase
11%
Cyclic Adenosine Monophosphate
10%
Response Element
9%
Nitric Oxide
9%
Protein Kinase C
9%
Catechin
9%
Kinase
7%