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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
1999
Highly Cited
1999
Antiplatelet effects of conjugated linoleic acid isomers.
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… 
Review
1992
Review
1992
Chromatographic and electrophoretic methods used for analysis of milk proteins.
Highly Cited
1988
Highly Cited
1988
Protein Quality and the Effects of Processing
Review
1977
Review
1977
Genetic control of the content, amino acid composition, and processing properties of proteins in wheat.
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.
Highly Cited
1958
Highly Cited
1958
The determination of 4-pyridoxic acid in human urine.
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