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Food systems approach to cancer prevention
Jairam Vanamala
Food Science
Penn State Cancer Institute
Cancer Institute, Cancer Control
Research output
:
Contribution to journal
›
Review article
›
peer-review
40
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Scopus citations
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Keyphrases
Cancer Prevention
100%
Bioactive Compounds
100%
Fruit Vegetables
66%
Vulnerable Populations
33%
Dysregulation
33%
Chronic Disease
33%
United States
33%
Metastasis
33%
Tumor Growth
33%
Potato
33%
Cell Signaling Pathways
33%
Low-income
33%
Angiogenesis
33%
Genetic Modification
33%
Vegetables
33%
Fruit Consumption
33%
Vegetable Consumption
33%
Cell Apoptosis
33%
Toxic Chemicals
33%
Chemopreventive
33%
Polyphenols
33%
Bioactivity
33%
Plethora
33%
Cancer Cases
33%
Carotenoids
33%
Prevention Strategies
33%
Food Products
33%
Cancer Stem Cells
33%
Bioactive
33%
Innovative Strategies
33%
Food Systems
33%
Plant-based Foods
33%
Public Health Campaigns
33%
Low-middle Income Countries
33%
Glycoalkaloids
33%
Systems-Based Practice
33%
Postharvest Treatment
33%
Post-harvest Processing
33%
Postharvest Storage
33%
Proliferative Signaling
33%
Farm-to-fork
33%
Glucosinolates
33%
Medicine and Dentistry
Malignant Neoplasm
100%
Cancer Prevention
100%
Cancer
33%
Vulnerable Population
16%
Tumor Progression
16%
Metastatic Carcinoma
16%
Cell Signaling Pathway
16%
Angiogenesis
16%
Public Health
16%
Programmed Cell Death
16%
Chronic Disease
16%
Gene Mutation
16%
Toxic Substance
16%
Low and Middle Income Countries
16%
Health Campaign
16%
Polyphenol
16%
Low Income Population
16%
Fruit Consumption
16%
Carotenoid
16%
Vegetable Consumption
16%
Cancer Stem Cell
16%
Biological Activity
16%
Agricultural and Biological Sciences
Bioactive Compound
100%
Fruit Vegetable
40%
Face
20%
Preharvest
20%
Grains
20%
Polyphenol
20%
Programmed Cell Death
20%
Fruit Consumption
20%
Cancer Stem Cell
20%
Angiogenesis
20%
Glycoalkaloid
20%
Postharvest Storage
20%
Vegetable Consumption
20%
Prevention Strategies
20%
Nutrition Policy
20%
Carotenoid
20%
Plant-Based Food
20%
Postharvest Processing
20%
Glucosinolate
20%
Food Science
Bioactive Compound
100%
Food systems
100%
Fruit Vegetable
50%
Farm-to-fork
50%
Fruit Consumption
25%
Vegetable Consumption
25%
Carotenoid
25%
Nutrition Policy
25%
Polyphenol
25%
Plant-Based Food
25%