Medicine and Dentistry
Adult
90%
Satiety
88%
Health
79%
Meal
72%
Male
53%
Carbohydrate
50%
Methylation
50%
Phenethyl Isothiocyanate
50%
Volunteer
50%
Intervention Trial
44%
Gut
42%
Genotoxicity
42%
Age
42%
Marker
37%
Obesity
36%
Gene
35%
Bacteroides
35%
Diseases
32%
Bifidobacterium
28%
Host
28%
Feeding
28%
Supplementation
27%
Glucose
25%
Macronutrient
25%
Flow Mediated Dilatation
25%
Development
21%
DNA Methylation
21%
Excretion
21%
Female
21%
Association
21%
Anthropometry
19%
Diet Therapy
19%
Amaurosis
19%
Rectum Mucosa
19%
Breast Cell
18%
Rectum Biopsy
17%
Glycemic
16%
Bacteroides fragilis
16%
Fusobacterium nucleatum
16%
Streptococcus gallolyticus
16%
Organism
14%
Comprehension
14%
Folic Acid
14%
Short Chain Fatty Acid
14%
Selenium
14%
Diet
14%
Gender
14%
Vitamin D
14%
Cardiovascular System
12%
Peroxide
12%
Biochemistry, Genetics and Molecular Biology
Methylation
75%
DNA Methylation
71%
Age
57%
Health
57%
Carcinogenesis
57%
Mitochondrial DNA
50%
Phenethyl Isothiocyanate
50%
Dextrin
50%
Aging
44%
CpG Island
42%
DNA Mutation
40%
Mutational Load
40%
Euterpe Oleracea
37%
Nested Gene
35%
Molecule
30%
Colon
28%
Selenium
26%
Fat
25%
Fermentation
25%
Glucose
25%
Insulin
25%
Observational Study
25%
Flow
25%
Colon Mucosa
25%
Human
22%
Development
21%
Association
21%
Polymerase Chain Reaction
20%
Electric Potential
19%
Blood Pressure
19%
Rectum Mucosa
19%
Fusobacterium nucleatum
16%
Streptococcus gallolyticus
16%
Enterococcus faecalis
16%
Vitamin D
14%
Gender
14%
Cross Sectional Study
14%
Reduction (Chemistry)
12%
Short-Chain Fatty Acid
12%
Insulin Blood Level
12%
Clostridium histolyticum
12%
Fermentation Model
12%
Feces microflora
12%
Bacteroides
12%
Prevotella
12%
Bacterium Culture
12%
Flavonoid
12%
Tumor Suppressor Gene
12%
Comprehension
12%
Oxidative Stress
12%
Food Science
Meat
100%
Prebiotics
100%
Polyphenol
98%
Oligosaccharides
83%
Breakfast
75%
Appetite
55%
Olive
50%
Probiotics
50%
Diet
44%
Lunch
38%
Energy Intake
33%
Short Chain Fatty Acid
28%
Processed Meat
21%
Antioxidant
18%
Food Product
16%
Inulin
16%
Micronutrient
15%
Fusarium
14%
Reduction
14%
Fruit
12%
Functional Food
12%
Sodium
11%
Palatability
11%