Pharmacology, Toxicology and Pharmaceutical Science
Antibacterial Activity
42%
Antioxidant Capacity
41%
Antioxidant
39%
Phytochemical
33%
Natural Product
29%
Antiinfective Agent
28%
Methylglyoxal
21%
Leptospermum
21%
Fibroblast Growth Factor 2
18%
Tablet
18%
Clover
18%
Antimicrobial Agent
16%
Anti-Inflammatory Drug
14%
Flavoring Agent
14%
Stingless Bee
12%
Apis mellifera
12%
Hydrogen Peroxide
12%
Peppermint
12%
Eucalypt
12%
1,1 Diphenyl 2 Picrylhydrazyl
12%
Biological Activity
11%
Minimum Inhibitory Concentration
11%
Pharmacological Activity
11%
Agar
10%
High Performance Liquid Chromatography
10%
Flavonoid
10%
Gallic Acid
9%
Antidiabetic Agent
9%
Honeybee
9%
Clinical Study
9%
Phytochemistry
9%
Codeine Phosphate
9%
Antihypertensive Agent
9%
Glycoside
9%
Myrtaceae
9%
Fibroblast Growth Factor
9%
Codeine
9%
Analgesic Agent
9%
Tacrolimus
9%
Acetylsalicylic Acid
9%
Fabaceae
9%
Alginic Acid
9%
Ferrous Ion
8%
Prednisolone
7%
Prednisolone Sodium Phosphate
7%
Silica Gel
6%
Ibuprofen Lysine
6%
Paracetamol
6%
Ibuprofen
6%
Red Clover
5%
Agricultural and Biological Sciences
High Performance Thin Layer Chromatography
100%
Antioxidant Activity
65%
Australians
56%
Phytochemical
39%
Antioxidant
36%
Fingerprint
23%
Leptospermum
22%
Tetragonula carbonaria
18%
Clover
18%
Flavonoid
18%
Eucalyptus Marginata
17%
Bioactive Compound
16%
Banksia
14%
Apis mellifera
12%
Gallic Acid
12%
Calothamnus
11%
Fructose
11%
Eucalypt
11%
Anti-Inflammatory Activity
9%
Multivariate Analysis
9%
Camponotus
9%
Agar
9%
Reproducibility
9%
Quality Control
9%
Honey Bees
9%
Cooperative Research
9%
Alginic Acid
9%
Minimum Inhibitory Concentration
9%
Moisture
8%
Trifolium pratense
8%
Corymbia calophylla
8%
Purity
6%
Beekeepers
6%
Cultivar
5%
Food Science
Antioxidant Capacity
94%
Antioxidant
45%
Total Phenolic Content
42%
Fructose
38%
Clover
27%
Phenolic Compound
22%
Sucrose
20%
Color Value
19%
Adulterated
18%
Catalase
18%
Physicochemical Characteristics
18%
Ferric Reducing Antioxidant Power Assay
15%
Folin-Ciocalteu Assay
14%
Peppermint
13%
Luteolin
13%
Hydroxymethylfurfural
13%
Bioactive Compound
12%
High Performance Liquid Chromatography
12%
Glucose Syrup
11%
Adulteration
11%
Red Clover
9%
Koji
9%
Isoflavones
9%
Sensation of Taste
9%
Water-Soluble Vitamin
9%
Functional Food
9%
Riboflavin
9%
Sensory Properties
9%
Activity Value
9%
Colour Profile
9%
Stickiness
9%
Fibroblast Growth Factor
9%
Bioactive Components
9%
Total Flavonoid Content
9%
Reducing Sugar
8%
Antioxidant Properties
8%
Gallic Acid Equivalent
6%