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In this work, the deposition of ZIF-8 surface-anchored metal-organic framework (SURMOF) films was systematically studied. A proper characterization and optimization of the synthesized films was performed and their separation performance was determined. Furthermore, a general description of the system was achieved using the Maxwell-Stefan surface diffusion model.

Gas separation --- ZIF-8 --- SURMOFs --- Gastrennung --- MOFs --- Diffusion

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Many agricultural crops worldwide suffer from zinc (Zn) deficiency. Despite widespread interest in Zn, plant professionals often lack current information on this indispensable essential mineral nutrient. G. Hacisalihoglu, PhD, in Unraveling the Mechanisms of Zinc Efficiency in Crop Plants, and a host of recognized experts address this gap with the up-to-date importance of Zn nutrition. This book examines research aimed at understanding how plants uptake and utilize Zn. It has been peer-reviewed and multi-authored by expert plant biology scientists with related expertise. The editor provides a comprehensive overview of zinc (Zn) nutrition in plants, seeds, roots, and soil, which renders this book a good reference for plant biology professionals. Agricultural sustainability in the time of the growing world population will be one of the major challenges in the next 30 plus years. Zn is one of the most important essential mineral nutrients required for metabolic processes, so a shortage of Zn constrains crop yield and quality worldwide. Zinc efficiency and higher growth and yield under low Zn supply make it a promising sustainable solution for developing cultivars that are zinc efficient. Several articles are included in this book that provide an overview of current developments and trends in the times of high-throughput genomics and phenomics data analysis. Furthermore, this book presents research findings in various experimental models and areas ranging from maize to alfalfa, flax, and sorghum.Unraveling the Mechanisms of Zinc Efficiency in Crop Plants is a must read for researchers and plant biology professionals.

zinc --- sustainability --- food security --- seed quality --- zinc efficiency --- staple foods --- crops --- functional genomics --- homeostasis --- hormonal regulation --- iron --- maize --- malnutrition --- photosynthesis --- Adsorption --- desorption --- landscape position --- isotherm --- plant available Zn --- bioindication --- bryophytes --- moss --- cell shape --- particulate matter --- biofortification --- micronutrients --- nutrient uptake --- plant nutrition --- ZIP transporters --- nicotianamine --- metal tolerance protein (MTP) --- yellow stripe-like protein (YSL) --- zinc-induced facilitators (ZIF) --- heavy metal transporters (HMA) --- sodium selenate --- zinc sulfate --- cereal --- rainfed conditions --- forage yield --- 65Zn --- soil --- soil solution --- barley --- lability --- specific activity --- potential buffer capacity --- forms --- labile zinc pool --- silicon --- Zn-deficiency --- Zn-sufficiency --- Zn re-fertilization --- n/a --- nutrient dense --- superfood --- multi minerals --- health benefits --- gluten free --- percent daily value --- elevated CO2

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The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren’s syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score --- n/a --- primary Sjögren's syndrome