MalusMargarineRosalesArachis hypogaeaDietary FatsPlant OilsFruitCacaoCheeseCorn OilPyrusSapotaceaeFlavoring AgentsBeveragesFatty AcidsDairy ProductsFood AnalysisSoybean OilHydrogenationLinoleic Acids, ConjugatedTrans Fatty AcidsStearic AcidsLipidsFatty Acids, MonounsaturatedDietRosmarinusDiacetylFood PreservativesFood PreservationFatsFood ContaminationAflatoxin M1TriglyceridesCross-Over StudiesFood HandlingSalmonella Food PoisoningFood MicrobiologyFats, UnsaturatedPlant DiseasesPostprandial PeriodOleic AcidsProanthocyanidinsCholesterolHelianthusLipoproteinsBreadFood PackagingAnthocyaninsOilsButterFlexiviridaePatulinMilkPolyphenolsDiatomaceous EarthPhytoplasmaPectinsRosaceaeFatty Acids, UnsaturatedDietary Fats, UnsaturatedCrataegusFecesPlant ProteinsFish OilsTheobromineNutsPrunusThoracic DuctFood HabitsFactor XICitrus sinensisBiological AvailabilityPolygalacturonaseGene Expression Regulation, PlantPlant ExtractsCookingCholesterol, LDLVegetablesEggsBiflavonoidsMicrocomputersFlowersCholesterol, HDLIntestinal AbsorptionChlorogenic AcidAscomycotaChylomicronsOleic AcidCholesterol, DietaryTephritidaeFoodPlant LeavesFood PreferencesPhenolsAlternariaDiet, Fat-RestrictedTasteDietary CarbohydratesDiet SurveysPantoea