Foods | Invitation to Read the Editor’s Choice Articles from Q4 of 2024

Editor’s choice articles are selected based on suggestions from Foods’ academic editors worldwide. The editors select a small number of recently published articles that they consider to be particularly interesting to our readers or important in their respective fields of research. You are welcome to read the updated 2024 Q4 editor's choice articles, a curated list of high-quality articles from Foods (ISSN: 2304-8158).

The full list of Editor’s Choice Articles can be viewed at the following link:
https://www.mdpi.com/journal/Foods/editors_choice.

A list of these papers is provided below:

1. “Effect of Fruit and Vegetable Consumption on Human Health: An Update of the Literature”
by Chiara Devirgiliis, Emilia Guberti Lorenza Mistura and Antonio Raffo
Foods 2024, 13(19), 3149; https://doi.org/10.3390/Foods13193149
Available online: https://www.mdpi.com/2304-8158/13/19/3149

2. “Dietary Habits and Nutritional Knowledge of Pregnant Women: The Importance of Nutrition Education”
by María Josefa Olloqui-Mundet, María del Mar Cavia，Sara R. Alonso-Torre and Celia Carrillo
Foods 2024, 13(19), 3189; https://doi.org/10.3390/Foods13193189
Available online: http://www.mdpi.com/2304-8158/13/19/3189

3. “Dietary Risk Assessment of Cadmium Exposure Through Commonly Consumed Foodstuffs in Mexico”
by Alejandra Cantoral, Sonia Collado-López, Larissa Betanzos-Robledo, Héctor Lamadrid-Figueroa, Betzabeth A. García-Martínez, Camilo Ríos, Araceli Díaz-Ruiz, Rosa María Mariscal-Moreno and Martha María Téllez-Rojo
Foods 2024, 13(22), 3649; https://doi.org/10.3390/Foods13223649
Available online: https://www.mdpi.com/2304-8158/13/22/3649

4. “Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country”
by Maryana Rogéria dos Santos, Italo José Batista Durval, Alexandre D’Lamare Maia de Medeiros, Cláudio José Galdino da Silva Júnior, Attilio Converti, Andréa Fernanda de Santana Costa and Leonie Asfora Sarubbo
Foods 2024, 13(20), 3242; https://doi.org/10.3390/Foods13203242
Available online: https://www.mdpi.com/2304-8158/13/20/3242

5. “Biotechnology in Food Packaging Using Bacterial Cellulose”
by Maryana Rogéria dos Santos, Italo José Batista Durval, Alexandre D’Lamare Maia de Medeiros, Cláudio José Galdino da Silva Júnior, Attilio Converti, Andréa Fernanda de Santana Costa, Leonie Asfora Sarubbo
Foods 2024, 13(20), 3327; https://doi.org/10.3390/Foods13203327
Available online: https://www.mdpi.com/2304-8158/13/20/3327

6. “The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades”
by Marietta Fodor, Anna Matkovits, Eszter Luca Benes and Zsuzsa Jókai
Foods 2024, 13(21), 3501; https://doi.org/10.3390/Foods13213501
Available online: https://www.mdpi.com/2304-8158/13/21/3501

7. “Healthiness of Meat-Based Products in Comparison to Their Plant-Based Alternatives in the UK Market: A Packaging Evaluation”
by Ruxandra Ciobotaru, Ayten Aylin Tas and Tabrez Ahmed Khan
Foods 2024, 13(21), 3346; https://doi.org/10.3390/Foods13213346
Available online: https://www.mdpi.com/2304-8158/13/21/3346

8. “Industrial Production of Functional Foods for Human Health and Sustainability”
by Xinrui Yuan, Moyu Zhong, Xinxin Huang, Zahid Hussain, Maozhi Ren and Xiulan Xie
Foods 2024, 13(22), 3546; https://doi.org/10.3390/Foods13223546
Available online: https://www.mdpi.com/2304-8158/13/22/3546

9. “Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products”
by Jhazmin Quizhpe, Pablo Ayuso, María de los Ángeles Rosell, Rocío Peñalver and Gema Nieto
Foods 2024, 13(21), 3513; https://doi.org/10.3390/Foods13213513
Available online: https://www.mdpi.com/2304-8158/13/21/3513

10. “Environmental Contaminants in Fish Products: Food Safety Issues and Remediation Strategies”
by Pierina Visciano
Foods 2024, 13(21), 3511; https://doi.org/10.3390/Foods13213511
Available online: https://www.mdpi.com/2304-8158/13/21/3511

11. “Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes”
by Mihaela Multescu, Alina Culetu and Iulia Elena Susman
Foods 2024, 13(22), 3528; https://doi.org/10.3390/Foods13223528
Available online: https://www.mdpi.com/2304-8158/13/22/3528

12. “Recent Advances in the CRISPR/Cas-Based Nucleic Acid Biosensor for Food Analysis: A Review”
by Yanan Sun, Tianjian Wen, Ping Zhang, Minglian Wang and Yuancong Xu
Foods 2024, 13(20), 3222; https://doi.org/10.3390/Foods13203222
Available online: https://www.mdpi.com/2304-8158/13/20/322

13. “A Holistic Framework for Evaluating Food Loss and Waste Due to Marketing Standards across the Entire Food Supply Chain”
by Evripidis P. Kechagias, Sotiris P. Gayialis, Nikolaos Panayiotou and Georgios A. Papadopoulos
Foods 2024, 13(20), 3273; https://doi.org/10.3390/Foods13203273
Available online: https://www.mdpi.com/2304-8158/13/20/3273

14. “Probiotic, Postbiotic, and Paraprobiotic Effects of Lactobacillus rhamnosus as a Modulator of Obesity-Associated Factors”
by Gabriela López-Almada, María Esther Mejía-León and Norma Julieta Salazar-López
Foods 2024, 13(22), 3529; https://doi.org/10.3390/Foods13223529
Available online: https://www.mdpi.com/2304-8158/13/22/3529

15. “Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products”
by Beatriz Fernandes, M. Conceição Oliveira, Ana C. Marques、Rui Galhano dos Santos and Carmo Serrano
Foods 2024, 13(23), 3873; https://doi.org/10.3390/Foods13233873
Available online: https://www.mdpi.com/2304-8158/13/23/3873

16. “Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste”
by José Ángel Salas-Millán and Encarna Aguayo
Foods 2024, 13(22), 3680; https://doi.org/10.3390/Foods13223680
Available online: https://www.mdpi.com/2304-8158/13/22/3680

17. “Navigating Food Fraud: A Survey of Nigerian Consumer Knowledge and Attitudes”
by Helen Onyeaka, Amarachukwu Anyogu, Olumide A. Odeyemi, Michael Ukwuru Ukwuru, Ukpai Eze, Folayemi J. Isaac-Bamgboye, Christian K. Anumudu, Oluwabunmi O. Akinwunmi, Olufemi Peter Sotayo and Yemisi A. Jeff-Agboola
Foods 2024, 13(20), 3270; https://doi.org/10.3390/Foods13203270
Available online: https://www.mdpi.com/2304-8158/13/20/3270

18. “The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures”
by Kayque Ordonho Carneiro, Gabriela Zampieri Campos, João Marcos Scafuro Lima, Ramon da Silva Rocha, Manuela Vaz-Velho and Svetoslav Dimitrov Todorov
Foods 2024, 13(19), 3170; https://doi.org/10.3390/Foods13193170
Available online: https://www.mdpi.com/2304-8158/13/19/3170

19. “Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits”
by Laryssa Peres Fabbri, Andrea Cavallero, Francesca Vidotto and Morena Gabriele
Foods 2024, 13(21), 3369; https://doi.org/10.3390/Foods13213369
Available online: https://www.mdpi.com/2304-8158/13/21/3369

20. “Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception”
by Sandra S. Q. Rodrigues, Ana Leite, Lia Vasconcelos and Alfredo Teixeira
Foods 2024, 13(22), 3642; https://doi.org/10.3390/Foods13223642
Available online: https://www.mdpi.com/2304-8158/13/22/3642

21. “Polysaccharide-Based Composite Films: Promising Biodegradable Food Packaging Materials”
by Shengzi Li, Yu Ren, Yujie Hou, Qiping Zhan, Peng Jin, Yonghua Zheng and Zhengguo Wu
Foods 2024, 13(22), 3674; https://doi.org/10.3390/Foods13223674
Available online: https://www.mdpi.com/2304-8158/13/22/3674

22. “Probiotic Milk Enriched with Protein Isolates: Physicochemical, Organoleptic, and Microbiological Properties”
by Małgorzata Pawlos, Katarzyna Szajnar, Magdalena Kowalczyk and Magdalena Kowalczyk
Foods 2024, 13(19), 3160; https://doi.org/10.3390/Foods13193160
Available online: https://www.mdpi.com/2304-8158/13/19/3160

23. “Marine-Derived Fucose-Containing Carbohydrates: Review of Sources, Structure, and Beneficial Effects on Gastrointestinal Health”
by Xinmiao Ren, Shenyuan Cai, Yiling Zhong, Luying Tang, Mengshi Xiao, Shuang Li, Changliang Zhu、Dongyu Li, Haijin Mou and Xiaodan Fu
Foods 2024, 13(21), 3460; https://doi.org/10.3390/Foods13213460
Available online: https://www.mdpi.com/2304-8158/13/21/3460

24. “Perilla Seed Oil: A Review of Health Effects, Encapsulation Strategies and Applications in Food”
by Min Li, Nanjie Jiang, Guangqi Guo, Shuaijun Lu, Ziliang Li, Yujie Mu, Xiaoyang Xia, Zhenxia Xu, Yong Hu and Xia Xiang
Foods 2024, 13(22), 3615; https://doi.org/10.3390/Foods13223615
Available online: https://www.mdpi.com/2304-8158/13/22/3615

25. “Applications of Big Data and Blockchain Technology in Food Testing and Their Exploration on Educational Reform”
by Haohan Ding, Zhenqi Xie, Chao Wang, Wei Yu, Xiaohui Cui and Zhenyu Wang
Foods 2024, 13(21), 3391; https://doi.org/10.3390/Foods13213391
Available online: https://www.mdpi.com/2304-8158/13/21/3391

You are invited to view and submit relevant papers to the journal Foods at the following link:
https://www.mdpi.com/journal/foods.

Foods Editorial Office