Food Science
Vegetable
100%
Fruit
58%
Flavonoid
45%
Polyphenol
24%
Vitamin C
20%
Carotenoid
20%
Anthocyanins
18%
Vegetable Consumption
11%
Fruit Juice
9%
Cooking
8%
Baking
8%
Vegetable Juice
8%
Soup
8%
Sour Cherry
8%
Cherry
8%
Bread Products
8%
Wine
8%
Bread
8%
Probiotics
8%
Phenolic Acids
6%
Procyanidin
6%
Agricultural and Biological Sciences
Fruit
32%
Cardiovascular System
27%
Men
18%
Urinary System
11%
Polyphenol
10%
Antioxidant
9%
Concentrates
8%
Green Tea
8%
Betalain
8%
Cactus Pears
8%
Hylocereus
5%
Journals
5%
Opuntia
5%
Supplementation
5%
Medicine and Dentistry
Man
24%
Cardiovascular Disease
16%
Biological Marker
8%
Intervention Study
8%
Endothelium
8%
Randomized Controlled Trial
8%
Endothelial Function
8%
Polyphenol
8%
Child
8%
Cultural Diversity
8%
Young People
8%
Nutrition
8%