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Anatomy6

Milk Feces Nuts Thoracic Duct Liver Adipose Tissue

Organisms11

Arachis hypogaea Cacao Sapotaceae Rosmarinus Helianthus Vegetables Salmonella Mesocricetus Cattle Rats, Inbred Strains Rats, Sprague-Dawley

Diseases4

Salmonella Food Poisoning Body Weight Hypercholesterolemia Weight Gain

Chemicals and Drugs42

Margarine Dietary Fats Plant Oils Corn Oil Flavoring Agents Fatty Acids Soybean Oil Linoleic Acids, Conjugated Trans Fatty Acids Stearic Acids Lipids Fatty Acids, Monounsaturated Diacetyl Fats Aflatoxin M1 Triglycerides Fats, Unsaturated Oleic Acids Cholesterol Lipoproteins Food Preservatives Oils Butter Diatomaceous Earth Fatty Acids, Unsaturated Dietary Fats, Unsaturated Fish Oils Theobromine Cholesterol, LDL Cholesterol, HDL Chylomicrons Oleic Acid Cholesterol, Dietary Dietary Carbohydrates Linoleic Acid Apolipoproteins Blood Glucose Plant Extracts Bile Acids and Salts Insulin Phospholipids Lipoproteins, LDL

Analytical, Diagnostic and Therapeutic Techniques and Equipment15

Food Analysis Cross-Over Studies Diet, Fat-Restricted Diet Surveys Discriminant Analysis Body Weight Analysis of Variance Risk Factors Electrophoresis, Gel, Pulsed-Field Random Allocation Chromatography, High Pressure Liquid Spectrum Analysis Double-Blind Method Questionnaires Case-Control Studies

Psychiatry and Psychology3

Food Habits Food Preferences Taste

Phenomena and Processes18

Hydrogenation Diet Postprandial Period Biological Availability Intestinal Absorption Diet, Fat-Restricted Isomerism Energy Intake Digestion Body Weight Eating Taste Lipid Metabolism Lipid Peroxidation Weight Gain Particle Size Oxidation-Reduction Time Factors

Disciplines and Occupations1

Food Microbiology

Technology, Industry, Agriculture27

Margarine Arachis hypogaea Dietary Fats Cheese Corn Oil Flavoring Agents Dairy Products Soybean Oil Food Analysis Food Contamination Helianthus Food Preservatives Bread Food Packaging Butter Food Handling Milk Food Preservation Dietary Fats, Unsaturated Food Microbiology Nuts Cooking Eggs Food Dietary Carbohydrates Vegetables Meat

Information Science1

Health Care12

Cross-Over Studies Food Contamination Food Microbiology Diet Surveys Discriminant Analysis Analysis of Variance Risk Factors Random Allocation Disease Outbreaks Double-Blind Method Questionnaires Case-Control Studies

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Anatomy Organisms Diseases Chemicals and Drugs Analytical, Diagnostic and Therapeutic Techniques and Equipment Psychiatry and Psychology Phenomena and Processes Disciplines and Occupations Technology, Industry, Agriculture Information Science Health Care Geographicals

Margarine Arachis hypogaea Dietary Fats Plant Oils Cacao Cheese Corn Oil Flavoring Agents Fatty Acids Dairy Products Sapotaceae Soybean Oil Hydrogenation Linoleic Acids, Conjugated Trans Fatty Acids Stearic Acids Food Analysis Lipids Fatty Acids, Monounsaturated Rosmarinus Diacetyl Fats Aflatoxin M1 Triglycerides Diet Cross-Over Studies Fats, Unsaturated Food Contamination Oleic Acids Salmonella Food Poisoning Helianthus Cholesterol Postprandial Period Lipoproteins Food Preservatives Bread Food Packaging Oils Butter Food Handling Milk Food Preservation Diatomaceous Earth Fatty Acids, Unsaturated Dietary Fats, Unsaturated Food Microbiology Feces Fish Oils Theobromine Nuts Thoracic Duct Food Habits Biological Availability Cooking Cholesterol, LDL Eggs Cholesterol, HDL Intestinal Absorption Chylomicrons Oleic Acid Cholesterol, Dietary Food Diet, Fat-Restricted Dietary Carbohydrates Diet Surveys Isomerism Discriminant Analysis Energy Intake Linoleic Acid Apolipoproteins Digestion Body Weight Hypercholesterolemia Eating Food Preferences Blood Glucose Vegetables Taste Salmonella Lipid Metabolism Meat Plant Extracts Mesocricetus Lipid Peroxidation Analysis of Variance Bile Acids and Salts Insulin Cattle Risk Factors Weight Gain Phospholipids Electrophoresis, Gel, Pulsed-Field Rats, Inbred Strains Particle Size Liver Random Allocation Lipoproteins, LDL Chromatography, High Pressure Liquid Spectrum Analysis Disease Outbreaks

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