Pharmacology, Toxicology and Pharmaceutical Science
Nonivamide
100%
Capsaicin
67%
Fatty Acid
48%
Serotonin
40%
Interleukin 6
35%
6 N Carboxymethyllysine
32%
Obesity
32%
Hepatocyte Growth Factor
32%
Inflammation
23%
Anti-Inflammatory Drug
19%
Cytokine
19%
Resveratrol
19%
Antiinflammatory Activity
18%
Tumor Necrosis Factor
18%
Capsaicinoids
18%
Advanced Glycation End Product Receptor
18%
Acetate Coenzyme A Ligase
16%
Protein Hydrolysate
16%
Cinnamaldehyde Derivative
16%
Arginine
16%
Coffea canephora
16%
Pheochromocytoma
16%
Homovanillic Acid
16%
Cinnamaldehyde
16%
Claudin 1
16%
Fatty Acid Transporter
16%
Nicotinic Acid
16%
Piperine
16%
Programmed Death 1 Ligand 1
16%
Glyoxal
16%
Advanced Glycation End Product
16%
Carboxamide
10%
Lipopolysaccharide
9%
Coffea Arabica
8%
Receptor
7%
Sweet Pepper
6%
Myosin Light Chain
6%
Serotonin 2A Receptor
5%
Serotonin 1A Receptor
5%
Serotonin 1B Receptor
5%
Agricultural and Biological Sciences
Cinnamaldehyde
49%
Blood Plasma
36%
Fatty Acid
32%
3T3-L1
32%
Adipogenesis
32%
Caco-2
32%
Glucose
27%
Cinnamon
27%
Energy Intake
21%
Satiety
21%
Food Intake
19%
Peroxisome Proliferator-Activated Receptor
19%
Blood Glucose
16%
TAS1R3
16%
Agonist
16%
Cinnamyl Alcohol
16%
Cinnamic Acid
16%
Acetyl-CoA
16%
Glucose Test
15%
Ghrelin
13%
Glucagon-Like Peptide-1
13%
Glucagon
10%
Triglyceride
8%
Adipocyte
8%
Enterocyte
6%
Aroma Compound
5%
Anorexia
5%
Risk Factor
5%
Flavanone
5%
Phospholipid
5%
Food Science
Sensation
24%
Sweetness
24%
Cinnamon
22%
Ad Libitum Energy Intake
19%
Energy Intake
16%
Dietary Intake
16%
Grape Seed Oil
16%
Aspartame
16%
Coffea canephora
16%
Phosphorylation
16%
Total Energy Intake
16%
Arabica Coffee
16%
Polymerase Chain Reaction
16%
Satiating
16%
Sensation of Taste
16%
Glucagon-Like Peptide-1
16%
Glycation
16%
Protein Hydrolysate
16%
Milkshake
16%
Product Formulation
16%
Taste Intensity
16%
Enzyme-Linked Immunosorbent Assay
16%
Acesulfame Potassium
16%
Transcription Factor
16%
Glucose Blood Level
16%
High Performance Liquid Chromatography
16%
Food Intake
9%
Mouthfeel
9%
Advanced Glycation End-Product
8%
Chlorogenic Acid
8%
Coffee (Beverage)
8%
Sensory Properties
8%
Undernutrition
8%
Peptide YY
8%
Trigonelline
8%
Dietary Sources
8%
Myosin
6%
Food Choice
5%