Agricultural and Biological Sciences
Humans
44%
Antioxidant Activity
44%
Low-Density Lipoprotein
38%
Cherries
38%
Pomace
38%
Storage
38%
Prunus avium
38%
Black Currant
38%
Ribes Nigrum
38%
Juices
38%
Presses
38%
Extraction
38%
Enzymes
38%
Cultivar
32%
Anthocyanin
18%
Weight
12%
Antirrhinin
12%
Seeds
11%
Polygalacturonase
11%
Protease
11%
Antioxidant
6%
High-Performance Liquid Chromatography
6%
Cryopreservation
6%
Pomace Extracts
5%
Wines
5%
Cell Wall
5%
Particles
5%
Food Science
Antioxidant Capacity
100%
Cherry
77%
Plum
77%
Cultivars
64%
Anthocyanins
51%
Antioxidant
45%
Rye
38%
Grape Juice
38%
Vitamin C
38%
Juice
38%
High Performance Liquid Chromatography
20%
Sweet
12%
Phenolic Acids
12%
Glucosides
12%
Phenolic Compound
6%
Flour
5%
Cereal
5%
Dietary Antioxidant
5%
Chemistry
High Performance Liquid Chromatography
38%
NMR Spectroscopy
38%
High-Pressure Liquid Chromatography
38%
Solid-Phase Extraction
38%
Occurrence in Nature
38%
Isolation Method
38%
Acetyl
23%
Quinic Acid
15%
Antioxidant Agent
15%
Acid
15%
Low-Density Lipoprotein
7%
Oxidation Reaction
7%
Homonuclear 2D NMR
7%
Structure
7%
Crudity
7%
Antimicrobial Agent
7%
New Natural Product
7%
Fractionation
7%
Assay
7%
Procedure
7%
Electron Spin
7%
Heteronuclear 2D NMR
7%
NMR Data
7%
Hyphenated Technique
7%
Chlorogenic Acid
7%
Simulation
7%