Foreword

Preface

Fereidoon Shahidi

Review

Implications of type 1 and type 2 taste receptors on obesity-induced inflammation

Gar Yee Koh, Yu Wang

Impact of selected novel plant bioactives on improvement of impaired gut barrier function using human primary cell intestinal epitheliumPlant bioactives restore gut barrier function

Doug Bolster, Lee Chae, Jan-Willem van Klinken, Swati Kalgaonkar

Original Research

Flavor Compounds, Free Amino Acids, and Proteins in Agaricus bisporus Mushroom Powder

Mindy Davila, Jyotishree Routray, John Beatty, Xiaofen Du

Identification, Quantitation and Sensory Elucidation of off-taste compounds in wheat branIdentification, Quantitation and Sensory Elucidation of off-taste compounds in wheat bran

Tara Duggan, Julia Gilch, Timo D. Stark, Corinna Dawid, Thomas Hofmann

Metabolic fate of peptides in a rice protein hydrolysate in rat intestine and blood after oral administrationMetabolic fate of peptides in rice protein hydrolysate

Satoshi Miyauchi, Shiro Kajiwara, Kenji Sato

Where has all the aroma gone? Identification of aroma compounds in fresh and dried leaves of Melissa officinalisEffect of drying on aroma of Melissa officinalis

Eashwari Shanmugam, Helene M. Loos

Formation of furanoic compounds in model systems with saccharides, amino acids, and fatty acids, analyzed with headspace-solid phase micro-extraction-gas chromatography–tandem mass spectrometry

Alena Schöpf, Claudia Oellig, Michael Granvogl

Volatile Sulfur Compound in Pinot noir Wines Affected by Vineyard Irrigation, Tillage, and Nitrogen Supplementation

Yu Fang, Barney Watson , Danye Zhu , I-Min Tsai , Michael C. Qian

Pharmacological bioactivity of enzymatically bio-transformed ginsenosides

Wei-Sheng Lin, Dhriti Choudhary, Yi-Chen Lo, Min-Hsiung Pan

Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system

Yue Luo, Baojun Xu, Shiming Li, Chi-Tang Ho