| Foreword | Multi-angle Approach to the Physiology of Foods -Physiology, Psychology, Physics, Chemistry | Katsuyoshi Nishinari | Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University |  |
| Feature Articles: Multi-angle Approach to the Palatability of Foods | Physiology of Physiology and Food Intake | Takashi Yamamoto | Department of Health and Nutrition, Faculty of Health Science, Kio University |  |
| Fundamentals and Application of Palatability to Innovations in Japanese Cuisine | Hanae Yamazaki a)
Tohru Fushiki b) | a) Integrative Research for Advanced Dieting, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
b) Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University |  |
| Evaluation of Food Palatability by Acoustic Vibration Techniques | Mitsuru Taniwaki a)
Naoki Sakurai b) | a) National Food Research Institute, National Agriculture and Food Research Organization
b) Graduate School of Biosphere Science, Hiroshima University |  |
| Usage of Mouth Simulators in Aroma Release Studies | Sachiko Odake | Nippon Veterinary and Life Science University |  |
| Virtual Reality for Food Texture | Hiroo Iwata | Department of Intelligent Interaction Technologies, University of Tsukuba |  |
| Reviews | Physicochemical Properties of an Aqueous Acid Resistance Polysaccharide Succinoglycan Solution | Isamu Kaneda | Department of Food Science, Rakuno Gakuen University |  |
| Analysis of the Nucleotide Sequence of Genomic DNA from Yokeiji Rice Preserved in the Head Part of Senju-Kannon | Tohru Nakanishi | Shujitsu University School of Pharmacy |  |
| Preventive Effects of Tea Catechins against Lifestyle-related Diseases | Takami Kakuda a)
Yuko Suzuki b)
Ikuo Ikeda b) | a) R&D Division, Itoen Ltd.
b) Laboratory of Food and Biolecular Science, Graduate School of Agricultural Science, Tohoku University |  |
| ArtTaste | Traditional Fermented Fish in Shiga | Masako Horikoshi | Faculty of Education, Shiga University |  |
| A Bumper Crop of Shiso | Michelle Green | Journalist and Author | --- |
| FFI Reports | Texture Design of Nursing Care Foods Using Gelling AgentsCharacteristics and Applications of Powdered FlavorsIntroduction of Ginger FlavorCarthamus YellowSweetener of Plant Origin: Application of Thaumatin to Beverage |
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