Editorial

From Aroma Chemistry via Bioactives to Toxicology – Remembering the Broad Expertise of Michael Granvogl in Food ScienceIn Tribute to Michael Granvogl

Jonathan Beauchamp, Yu Wang, Xiaoting Zhai

Review

Uses of carotenoid-rich ingredients to design functional foods: a reviewCarotenoids in food production

Shahida Anusha Siddiqu, Salome Dini, Yasaman Esmaeili, Sahar Roshanak, Ali Ali Redha, Sajad Ahmad Wani

Original Research

Extracts of plant-based yogurts inhibit recombinant human angiotensin converting enzyme 2 (rhACE2) activityPlant-based yogurts inhibit rhACE2 activity

Yu Hasegawa, Waritsara Khongkomolsakul, Bradley W. Bolling

LC–MS analysis of urolithin-related metabolites in human plasma reveals glucuronide conjugates as the primary species after 4-weeks of pecan consumption

Min Jeong Kang, Joon Hyuk Suh, Liana L. Guarneiri, Jamie A. Cooper, Chad M. Paton

Gypenosides improved inflammatory status, insulin resistance and hepatic steatosis in obese C57BL/6J miceGypenosides improved inflammatory status in obese mice

Jie Liu, Yaqiong Zhang, Holly Childs, Ziyuan Wang, Liangli (Lucy) Yu, Boyan Gao, Margaret Slavin

Quantitation of Key Odorants in Arginine/Cysteine-Glucose Maillard ReactionsArginine/cysteine-glucose Maillard flavors

Robert J. Cannon, Chi-Tang Ho

Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu (Myrciaria dubia) fruit

Juliana García-Chacón, Diana Paola Forero, Devin G. Peterson, Coralia Osorio

Biomolecular Interactions and Inhibition Kinetics of Human Soluble Epoxide Hydrolase by Tetrapeptide YMSVSoluble epoxide hydrolase inhibition by tetrapeptide YMSV

Joy I. Obeme-Nmom, Raliat O. Abioye, Toluwase H. Fatoki, Chibuike C. Udenigwe