INIS
bacteria
10%
berries
11%
biological availability
15%
bread
25%
chains
12%
colon
46%
comparative evaluations
18%
concentration
15%
conversion
20%
diet
22%
digestion
12%
enzymes
11%
fatty acids
15%
fermentation
47%
fibers
26%
food
38%
humans
70%
in vitro
100%
in vivo
12%
intake
19%
interactions
11%
matrices
13%
metabolism
59%
metabolites
90%
oats
10%
phenols
63%
plasma
15%
polyphenols
14%
proteins
10%
rye
53%
wheat
34%
Keyphrases
Anthocyanins
10%
Berries
10%
Bioprocess
14%
Bran
16%
Bread
14%
Catechin
12%
Colon
22%
Dietary Fiber
28%
Dietary Phenolic Compounds
13%
Enterolactone
21%
Fermentation
25%
Ferulic Acid
13%
Flavonoids
10%
Gut Microbiota
12%
Human Fecal Microbiota
24%
In Vitro Colon Model
17%
In Vitro Fermentation
10%
Lignans
15%
Metabolic Profiling
15%
Metabolism
18%
Microbial Metabolism
24%
Microbial Metabolites
19%
Microbiota
12%
Phenolic Acids
26%
Phenolic Compounds
26%
Phytochemicals
14%
Polyphenols
10%
Proanthocyanidins
10%
Rye Bran
29%
Rye Bread
13%
Wheat Bran
13%
Wheat Bread
13%