SpicesAphrodisiacsPsychopharmacologyDiphenoxylateSafroleToxicity Tests, AcutePyrogallolCondimentsEugenolDioxolanesBenzyl CompoundsMargarinePlant ExtractsDietary FatsArachis hypogaeaPlant OilsSeedsComplex MixturesCacaoCheeseCorn OilFlavoring AgentsFatty AcidsDairy ProductsSoybean OilSapotaceaeLinoleic Acids, ConjugatedHydrogenationStearic AcidsLipidsFood AnalysisTrans Fatty AcidsFatty Acids, MonounsaturatedRosmarinusDiacetylFatsAflatoxin M1TriglyceridesDietCholesterolFood ContaminationCross-Over StudiesOleic AcidsFats, UnsaturatedSalmonella Food PoisoningHelianthusOilsLipoproteinsFood PreservativesBreadPostprandial PeriodFood HandlingMilkButterFood PackagingFood PreservationFatty Acids, UnsaturatedFecesDiatomaceous EarthFood MicrobiologyDietary Fats, UnsaturatedFish OilsBiological AvailabilityThoracic DuctTheobromineNutsFood HabitsCookingEggsCholesterol, LDLIntestinal AbsorptionIsomerismOleic AcidCholesterol, HDLFoodChylomicronsChromatography, High Pressure LiquidCholesterol, DietaryCattleDietary CarbohydratesTasteDiet, Fat-RestrictedDigestionLinoleic AcidDiet SurveysBody WeightPhospholipidsEnergy IntakeEatingDiscriminant AnalysisApolipoproteinsFood PreferencesLipid MetabolismBlood GlucoseLiverHypercholesterolemiaParticle SizeVegetablesSalmonellaAnalysis of Variance