AnatomyOrganismsDiseasesChemicals and DrugsAnalytical, Diagnostic and Therapeutic Techniques and EquipmentPsychiatry and PsychologyPhenomena and ProcessesDisciplines and OccupationsAnthropology, Education, Sociology and Social PhenomenaTechnology, Industry, AgricultureHumanitiesInformation ScienceHealth CareGeographicals
MargarineDietary FatsArachis hypogaeaPlant OilsCacaoCheeseCorn OilFlavoring AgentsFatty AcidsDairy ProductsSapotaceaeSoybean OilHydrogenationLinoleic Acids, ConjugatedTrans Fatty AcidsStearic AcidsFood AnalysisLipidsFatty Acids, MonounsaturatedRosmarinusDiacetylFatsAflatoxin M1TriglyceridesDietFood ContaminationCross-Over StudiesFats, UnsaturatedSalmonella Food PoisoningOleic AcidsHelianthusCholesterolLipoproteinsPostprandial PeriodFood PreservativesBreadFood PackagingOilsButterFood HandlingMilkFecesFood PreservationDiatomaceous EarthFood MicrobiologyFatty Acids, UnsaturatedDietary Fats, UnsaturatedDisease OutbreaksFish OilsFood HabitsTheobromineNutsThoracic DuctBiological AvailabilityCholesterol, LDLCookingEggsCholesterol, HDLIntestinal AbsorptionFoodChylomicronsOleic AcidCholesterol, DietaryDiet, Fat-RestrictedDietary CarbohydratesDiet SurveysElectrophoresis, Gel, Pulsed-FieldIsomerismDiscriminant AnalysisEnergy IntakeLinoleic AcidBody WeightApolipoproteinsSalmonellaDigestionCattleHypercholesterolemiaEatingTime FactorsFood PreferencesBlood GlucoseVegetablesMeatTasteLipid MetabolismRisk FactorsMesocricetusAnalysis of VarianceEuropeDisease Transmission, InfectiousPlant ExtractsLipid PeroxidationBile Acids and SaltsInsulinPhospholipidsLiverWeight GainRats, Inbred StrainsPhylogenyParticle Size