A drug delivery system targeting the tumour microenvironment produces outstanding therapeutic efficacy on triple-negative mammary and pancreatic models.

The development of mechanically interlocked molecular systems programmed to operate autonomously in biological environments is an emerging field of research with potential medicinal applications.

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The development of efficient protocols for cancer diagnosis remains highly challenging. An emerging approach relies on the detection in exhaled breath of volatile organic compounds (VOC) produced by tumours.I nt his context, described here is anovel strategy in whichaVOC-based probe is converted selectively in malignant tissues,b yatumourassociated enzyme,for releasing the corresponding VOC. The latter is then detected in the exhaled breath as atumour marker for cancer diagnosis.T his approach allows the detection of several different tumours in mice,t he monitoring of tumour growth and tumour response to chemotherapy. Thus,t he concept of "induced volatolomics" provides an ew way to explore biological processes using VOC-based probes that could be adapted to many biomedical applications.

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Abioorthogonal approach is explored to release the content of nanoparticles on demand. Exploiting our recently described click-and-release technology,w ed eveloped an ew generation of cleavable micelles able to disassemble through as equential enzymatic and bioorthogonal activation process. Proof-of-concept experiments showed that this new approach could be successfully used to deliver the substances encapsulated into micelles in living cells as well as in mice by two complementary targeted strategies.Supportinginformation and the ORCID identification number(s) for the author(s) of this article can be found under: https://doi.

a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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