Food Science
Vitamin D
100%
Cholecalciferol
35%
Serving Size
30%
Polyphenol
21%
Cow Milk
18%
Energy Intake
18%
Biofortification
14%
Iodine
13%
Pork Meat
13%
Sensory Evaluation
12%
Food Intake
9%
Nutrition
9%
Sugar Reduction
9%
Amino Acid
7%
Artificial Sweetener
7%
Selenium
6%
Liquid Chromatography Tandem Mass Spectrometry
6%
Ultra High Performance Liquid Chromatography
6%
Flavan-3-Ol
6%
Overall Acceptability
6%
Dietary Sources
6%
Milk Consumption
6%
Dietary Intake
6%
Mango Pulp
6%
Sensation of Taste
5%
Health Benefits
5%
Food Standard
5%
Diet Quality
5%
Micronutrient
5%
Tyrosine
5%
Sweetness
5%
Transcription Factor Nrf2
5%
Pharmacology, Toxicology and Pharmaceutical Science
Vitamin D
37%
Cholecalciferol
27%
Inflammation
19%
Polyphenol
16%
Bioavailability
11%
25 Hydroxyvitamin D
10%
Hypovitaminosis D
10%
Vitamin D Deficiency
9%
Placebo
9%
Mango
9%
Cytokine
6%
Base
6%
Flavan
5%
Prevalence
5%
C Reactive Protein
5%
Flavan-3-Ol
5%
Microbiome
5%
Gastrointestinal Disease
5%
Chronic Disease
5%
All Cause Mortality
5%
Medicine and Dentistry
Vitamin D
24%
Supplementation
19%
Colecalciferol
14%
Hypovitaminosis D
9%
Autofluorescence
9%
Stoma
9%
Vitamin D Deficiency
8%
Placebo
8%
Biological Marker
7%
Bone Turnover
7%
Tumor Necrosis Factor
6%
Muscle Strength
6%
Behavioral Change
6%
Physical Activity
6%
Observational Study
6%
C Reactive Protein
5%
Cross Sectional Study
5%
Polyphenol
5%
Cytokine
5%
VO2 Max
5%
Public Health
5%
