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This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.

Technology: general issues --- endogenous enzyme --- phenolic compounds --- ultra-high performance liquid chromatography --- response surface methodology --- beans --- iron --- zinc and copper bioaccessibility --- myo-inositol phosphates --- anti-nutrients --- polyphenols --- household processing --- peanut-oil --- food-analysis --- peanut-oil-adulteration --- infrared-spectroscopy --- partial-least-regression-analysis --- food-quality-assurance --- mesquite --- Prosopis laevigata --- extrusion --- radical scavenging capacity --- apigenin --- tempeh --- Phaseolus vulgaris L. --- nutritional value --- sensory analysis --- Glycine max L. --- grass pea --- Lathyrus sativus --- antioxidant activity --- n/a

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“Personalised Nutrition” represents any initiative that attempts to provide tailor-made healthy eating advice based on the nutritional needs of each individual, as these are dictated by the individual’s behaviour, phenotype and/or genotype, and their interactions. This Special Issue of Nutrients is dedicated to the development, implementation and assessment of the effectiveness of evidence-based “Personalised Nutrition” strategies. In this regard, a selection of reviews and original research manuscripts will bring together the latest evidence on how lifestyle habits, physiology, nutraceuticals, gut microbiome and genetics can be integrated into nutritional solutions, specific to the needs of each individual, for maintaining health and preventing diseases.

n/a --- gene-based --- taste --- postprandial leptin --- children --- personalised --- obesity --- macronutrient composition --- gastrointestinal symptoms --- postprandial adiponectin --- formula diet --- avoidance diet --- weight loss --- weight --- omega-3 fatty acids --- microbiome --- genotype --- nutrition --- direct-to-consumer test --- intervention --- clinical nutrition --- postprandial total ghrelin --- dietary intervention --- microbiota --- low-carbohydrate diet --- insulin --- FADS polymorphism --- adults --- genetics --- diet --- healthcare professionals --- HbA1c --- PROX1 gene --- phenotype --- high-fat meal --- glucose --- personalised nutrition --- irritable bowel syndrome --- dietary recommendation --- postprandial metabolic fingerprinting --- type 2 diabetes mellitus risk --- high-carbohydrate meal --- health --- ultra-high performance liquid chromatography --- food allergy --- normo-carbohydrate meal --- nutrimetabolomics --- type 2 diabetes --- nutrigenetics --- gene–diet interaction --- personalized nutrition --- gene-diet interaction

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Epidemiological evidence from the last fifty years has demonstrated that nutrition plays a decisive role in human health. Eating properly is not only necessary to meet energy demands. It also actively contributes, through both preventive actions and therapeutic effects, to improving human wellness. Nutrition owes its functional role in human health to the biological activity of specific, small dietary molecules. Plants are the most important source of bioactive molecules, and dietary phytochemicals are mainly responsible for the documented protective effects of diets which are rich in plant foods. Dietary phytochemicals have attracted increasing interest in human nutrition research over the past few years due to their ability to exert several biological effects that are potentially useful for human health, In this Special Issue, the biological activity of dietary phytochemicals, either purified or in extracts from plant foods, and their potential effects on human health are addressed and investigated.

resveratrol --- bioactivities --- anticancer --- anti-obesity --- antidiabetes --- molecular mechanisms --- durum wheat bread --- Portulaca oleracea L. --- essential fatty acids --- omega-6/omega-3 ratio --- antioxidants --- Bangladesh --- vegetables --- polyphenols --- amylase --- glucosidase --- renin --- angiotensin-converting enzyme --- lipase --- mass spectrometry --- yeast --- antioxidant --- cytotoxicity --- bioavailability --- viability --- Punica granatum --- hydrolysable tannins --- flavonoids --- Ultra High Performance Liquid Chromatography-Orbitrap-Mass Spectrometry --- tempura --- deep-fried product --- barley --- buckwheat --- Job’s tears --- antioxidant capacity --- oil deterioration --- polyphenol --- oxidative stress --- necroptosis --- plant extract --- secondary metabolite --- γH2AX --- copper --- African food spices --- GC-MS (gas chromatography mass spectrometry) --- antimicrobial --- antibiofilm --- violacein inhibition --- swarming inhibition --- swimming inhibition --- anticholinesterase --- antiurease --- antityrosinase --- sensory analysis --- mineral content --- proanthocyanidins --- carotenoids --- antioxidant activity --- FRAP --- DPPH --- ABTS --- CAA --- n/a --- Job's tears

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The present Special Issue, “Innovative Extraction Techniques and Hyphenated Instrument Configuration for Complex Matrices Analysis”, aims to collect and to disseminate some of the most significant and recent contributions in the interdisciplinary area of innovative extraction procedures from complex matrices followed by validated analytical methods using hyphenated instrument configurations to support the optimization of the whole process and the scale-up possibility

alginate --- n/a --- heavy metals --- high-speed counter-current chromatography (HSCCC) --- microwave processing --- phytochemicals --- microNIR --- antioxidant activity --- in-line monitoring --- Wuyi Rock tea --- metabolomics --- seawater --- optimization --- walnut septum --- color analysis --- metabolite profiling --- rosuvastatin --- dispersive liquid-liquid microextraction --- antioxidant --- mouse melanoma B16 cells --- nails --- extraction --- sample preparation --- quality --- MAE --- Panax notoginseng --- physicochemical properties --- flow injection --- ionic liquids --- branched-chain keto acids --- Semen Cuscutae --- near-infrared spectroscopy --- volatile organic compounds --- odor --- SFE --- single-drop microextraction --- experimental design --- cluster analysis --- therapeutic drug monitoring --- Thymus algeriensis --- metformin --- tyrosinase --- gas chromatography-olfactometry --- Ajuga genevensis --- phytosterols --- serum --- diabetes --- GHB --- polyphenols --- ultrasound assisted extraction --- microextraction --- oolong tea --- alkaloid --- minor ginsenosides --- inductively coupled plasma-mass spectrometry --- wood --- stir bar sorptive extraction --- HPLC-Q-TOF/MS --- GHB glucuronide --- Hericium erinaceuns mycelium --- endogenous values --- cultivars --- Tieguanyin tea cultivar --- SIRT1 --- modification --- HPLC-MS/MS --- fluid bed process --- steamed Panax notoginseng --- dry extract --- UPLC-QTOF MS --- flavonoids --- blood-enriching activity --- UPLC-QqQ MS --- HPLC-PDA --- neurodegenerative disease --- biological activity --- rare earth elements --- response surface methodology --- solid-phase microextraction --- Ultra-Turrax extraction --- bovine hide --- ultra-high-performance liquid chromatography tandem mass spectrometry --- gel strength --- hematopoiesis --- genistein --- muscle --- Lycium ruthenicun --- hemostatic activity --- flavonoid --- ultra-high-performance liquid chromatography coupled to electrospray ionization mass spectrometry --- HILIC --- surfactant --- saponins --- pigments --- chlorogenic acids --- daidzein --- Fe3O4 --- LC-MS --- Asphodeline lutea --- actinidin --- total polyphenolic content --- stir cake sorptive extraction --- gelatin --- ruthenicunoid A

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Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.

Research & information: general --- Mathematics & science --- Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box-Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV-Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis --- Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box-Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV-Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis