Total saponin content, total phenolics content, total flavonoids content, condensed tannin
content in hull, cotyledon and whole grain of both adzuki bean and mung bean were …

Terpenes and their derivatives, terpenoids, are important biomarkers of grape quality as they
contribute to flavor and aroma of grape and wine. The evolution of terpene and terpenoids …

Clinical efficacy of treatments against non-obstructive azoospermia (NOA), which affects 1%
of men, are currently limited by the incomplete understanding of NOA pathogenesis and …

Aims Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread.
This study shows whether the interactions of micro‐organisms derived from Australian …

BACKGROUND Sorghum grain is rich in phenolic compounds and has the potential to be
developed into functional beverages such as sorghum grain tea, in which the health benefits …

The corpus cavernosum is the most important structure for penile erection, and its
dysfunction causes many physiological and psychological problems. However, its cellular …

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which
glycosidically bound form can be converted into free form during storage and processing, …

Animal and aquatic meats represent important sources of dietary protein and micro-nutrients.
Although red and processed meats carry some risks for human health, sensory and …

Human saliva contains diverse bacterial communities, reflecting health status, dietary patterns
and contributing to variability in the sensory perception of food. Many descriptions of the …

The preferences of consumers for different flavours and aromas in wine are varied and may
be explained by inherent factors such as cultural background, wine education and personal …