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Food

Known as: Food or Food Substance, Food or Food Product, Foods 
A group of materials of either plant, animal or artificial origin containing essential body nutrients that can be ingested by an organism to produce… 
National Institutes of Health

Related topics

Related topics

38 relations

Narrower (15)

Animal feed (substance)BAG 0177BeveragesCereals
Bacteria identified:Prid:Pt:Food:Nom:CultureCase management (procedure)Counselling/health education (regime/therapy)Diet

Broader (2)

Food Science and TechnologyFood and Beverages

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2008
Highly Cited
2008
GC-MS methods for metabolic profiling of microbial fermentation products of dietary polyphenols in human and in vitro intervention studies.
Highly Cited
2003
Highly Cited
2003
Increased intake of n-3 polyunsaturated fatty acids elevates the level of apoptosis in the normal sigmoid colon of patients polypectomized for adenomas/tumors.
Highly Cited
2000
Highly Cited
2000
Optimization strategy and validation of one chromatographic method as approach to determine the phenolic compounds from different sources.
Highly Cited
1999
Highly Cited
1999
The late Pleistocene cultures of South America
Important to an understanding of the first peopling of any continent is an understanding of human dispersion and adaptation and… 
Review
1998
Review
1998
Dieting status and its relationship to eating and physical activity behaviors in a representative sample of US adolescents.
Highly Cited
1996
Highly Cited
1996
How much lactose is low lactose?
Highly Cited
1994
Highly Cited
1994
Extrusion Processing Conditions for Amylose-Lipid Complexing'
Cereal Chem. 71(6):587-593 Normal corn starch containing 25% amylose was extruded with and in 0.5N KOH), and differential… 
Highly Cited
1988
Highly Cited
1988
Protein Quality and the Effects of Processing
Highly Cited
1976
Highly Cited
1976
INCREASE IN SERUM-LIPIDS DURING TREATMENT OF HYPERTENSION WITH CHLORTHALIDONE
Highly Cited
1975
Highly Cited
1975
Reduction in blood pressure associated with high polyunsaturated fat diets that reduce blood cholesterol in man.
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