Foods | Invitation to Read the Editor’s Choice Articles in Q2 of 2025
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 2025 Q2 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. “Application of Chitosan and Its Derivatives in Postharvest Coating Preservation of Fruits”
by Limin Dai, Xiaoshuai Wang, Jun Zhang and Changwei Li
Foods 2025, 14(8), 1318; https://doi.org/10.3390/foods14081318
Full text available online: http://www.mdpi.com/2304-8158/14/8/1318
2. “Listeria monocytogenes and Listeriosis: The Global Enigma”
by Christy E. Manyi-Loh and Ryk Lues
Foods 2025, 14(7), 1266; https://doi.org/10.3390/foods14071266
Full text available online: http://www.mdpi.com/2304-8158/14/7/1266
3. “The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective”
by Iuliu Gabriel Malos, Andra-Ionela Ghizdareanu, Livia Vidu, Catalin Bogdan Matei and Diana Pasarin
Foods 2025, 14(9), 1488; https://doi.org/10.3390/foods14091488
Full text available online: http://www.mdpi.com/2304-8158/14/9/1488
4. “Artificial Intelligence in Advancing Algal Bioactive Ingredients: Production, Characterization, and Application”
by Bingbing Guo, Xingyu Lu, Xiaoyu Jiang, Xiao-Li Shen, Zihao Wei and Yifeng Zhang
Foods 2025, 14(10), 1783; https://doi.org/10.3390/foods14101783
Full text available online: http://www.mdpi.com/2304-8158/14/10/1783
5. “Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques”
by Dandan Pu, Dandan Pu, Baoguo Sun, Yanbo Wang, Jialiang Xu and Yuyu Zhang
Foods 2025, 14(8), 1302; https://doi.org/10.3390/foods14081302
Full text available online: http://www.mdpi.com/2304-8158/14/8/1302
6. “Recent Advances in Functionalized Carbon Quantum Dots Integrated with Metal–Organic Frameworks: Emerging Platforms for Sensing and Food Safety Applications”
by Arul Murugesan, Huanhuan Li and Muhammad Shoaib
Foods 2025, 14(12), 2060; https://doi.org/10.3390/foods14122060
Full text available online: http://www.mdpi.com/2304-8158/14/12/2060
7. “Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception”
by Marius-Mihai Ciobanu, Diana-Remina Manoliu, Mihai Cătălin Ciobotaru, Elena-Iuliana Flocea and Paul-Corneliu Boișteanu
Foods 2025, 14(9), 1459; https://doi.org/10.3390/foods14091459
Full text available online: http://www.mdpi.com/2304-8158/14/9/1459
8. “From Emulsions to Films: The Role of Polysaccharide Matrices in Essential Oil Retention Within Active Packaging Films”
by Elisa Othero Nahas, Guilherme F. Furtado, Melina S. Lopes and Eric Keven Silva
Foods 2025, 14(9), 1501; https://doi.org/10.3390/foods14091501
Full text available online: http://www.mdpi.com/2304-8158/14/9/1501
9. “Exogenous Melatonin Application Enhances Pepper (Capsicum annuum L.) Fruit Quality via Activation of the Phenylpropanoid Metabolism”
by Feibiao Gao, Kangning Han, Kangning Han, Kangning Han and Kangning Han
Foods 2025, 14(7), 1247; https://doi.org/10.3390/foods14071247
Full text available online: http://www.mdpi.com/2304-8158/14/7/1247
10. “Non-Destructive Detection of Fruit Quality: Technologies, Applications and Prospects”
by Jingyi Liu, Jun Sun, Yasong Wang, Xin Liu Yingjie Zhang and Haijun Fu
Foods 2025, 14(12), 2137; https://doi.org/10.3390/foods14122137
Full text available online: http://www.mdpi.com/2304-8158/14/12/2137
11. “Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments”
by Khadija Ramzan, Syeda Hijab Zehra, Aiste Balciunaitiene, Pranas Viskelis and Jonas Viskelis
Foods 2025, 14(8), 1402; https://doi.org/10.3390/foods14081402
Full text available online: http://www.mdpi.com/2304-8158/14/8/1402
12. “Microalgae Bioactives for Functional Food Innovation and Health Promotion”
by José L. Guil-Guerrero and José A. M. Prates
Foods 2025, 14(12), 2122; https://doi.org/10.3390/foods14122122
Full text available online: http://www.mdpi.com/2304-8158/14/12/2122
13. “Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives”
by Nikola Stanišić, Vladimir S. Kurćubić, Slaviša B. Stajić, Ivana D. Tomasevic and Igor Tomasevic
Foods 2025, 14(12), 2090; https://doi.org/10.3390/foods14122090
Full text available online: http://www.mdpi.com/2304-8158/14/12/2090
14. “Bioactive Potential of Sweet Cherry (Prunus avium L.) Waste: Antioxidant and Anti-Inflammatory Properties for Sustainable Applications”
by Luisa Frusciante, Collins Nyaberi Nyong’a, Alfonso Trezza, Behnaz Shabab, Tommaso Olmastroni, Roberta Barletta, Pierfrancesco Mastroeni, Anna Visibelli, Maurizio Orlandini, Luisa Raucci et al.
Foods 2025, 14(9), 1523; https://doi.org/10.3390/foods14091523
Full text available online: http://www.mdpi.com/2304-8158/14/9/1523
15. “Meat Quality Traits Using Gelatin–Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging”
by A. M. M. Nurul Alam, Young-Hwa Hwang, Abdul Samad and Seon-Tea Joo
Foods 2025, 14(10), 1734; https://doi.org/10.3390/foods14101734
Full text available online: http://www.mdpi.com/2304-8158/14/10/1734
16. “Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage”
by Nicol Mejias, Antonio Vega-Galvez, Alexis Pasten, Elsa Uribe, Ana Andrés, Sara Muñoz-Pina, Kateryna Khvostenko and Purificación García-Segovia
Foods 2025, 14(11), 1932; https://doi.org/10.3390/foods14111932
Full text available online: http://www.mdpi.com/2304-8158/14/11/1932
17. “The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries”
by Dobrochna Rabiej-Kozioł and Aleksandra Szydłowska-Czerniak
Foods 2025, 14(9), 1444; https://doi.org/10.3390/foods14091444
Full text available online: http://www.mdpi.com/2304-8158/14/9/1444
18. “Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index”
by Muhammad Adil Farooq and Jianmei Yu
Foods 2025, 14(12), 2022; https://doi.org/10.3390/foods14122022
Full text available online: http://www.mdpi.com/2304-8158/14/12/2022
19. “AI-Powered Innovations in Food Safety from Farm to Fork”
by Binfeng Yin, Binfeng Yin, Rashid Muhammad, Jun Liu and Junjie Bi
Foods 2025, 14(11), 1973; https://doi.org/10.3390/foods14111973
Full text available online: http://www.mdpi.com/2304-8158/14/11/1973
20. “Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis”
by Nama Yaa Akyea Prempeh, Nama Yaa Akyea Prempeh, Arul Murugesan and Huanhuan Li
Foods 2025, 14(12), 2057; https://doi.org/10.3390/foods14122057
Full text available online: http://www.mdpi.com/2304-8158/14/12/2057
21. “The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review”
by Domizia Vescovo, Cesare Manetti, Roberto Ruggieri, Umile Gianfranco Spizzirri, Francesca Aiello, Maria Martuscelli and Donatella Restuccia
Foods 2025, 14(8), 1333; https://doi.org/10.3390/foods14081333
Full text available online: http://www.mdpi.com/2304-8158/14/8/1333
22. “Edible Insects from the Perspective of Sustainability—A Review of the Hazards and Benefits”
by Filip Kłobukowski, Maria Śmiechowska and Magdalena Skotnicka
Foods 2025, 14(8), 1382; https://doi.org/10.3390/foods14081382
Full text available online: http://www.mdpi.com/2304-8158/14/8/1382
23. “Africa, an Emerging Exporter of Turmeric: Combating Fraud with Rapid Detection Systems”
by Wilfred Angie Abia, Simon A. Haughey, Radhika Radhika, Brandy Perkwang Taty, Heidi Russell, Manus Carey, Britt Marianna Maestroni, Awanwee Petchkongkaew, Christopher T. Elliott and Paul N. Williams
Foods 2025, 14(9), 1590; https://doi.org/10.3390/foods14091590
Full text available online: http://www.mdpi.com/2304-8158/14/9/1590
24.“Plant-Based Alternatives to Meat Products”
by Claire Darizu Munialo, Vahid Baeghbali and Parag Acharya
Foods 2025, 14(8), 1396; https://doi.org/10.3390/foods14081396
Full text available online: http://www.mdpi.com/2304-8158/14/8/1396
25. “A Review on Replacing Food Packaging Plastics with Nature-Inspired Bio-Based Materials”
by Shengsi Hu, Lu Han, Chenfeng Yu, Leiqing Pan and Kang Tu
Foods 2025, 14(10), 1661; https://doi.org/10.3390/foods14101661
Full text available online: http://www.mdpi.com/2304-8158/14/10/1661
26. “A Revisit of Plant Food Waste Along Food Supply Chains: Impacts and Perspectives”
by Joana Gonçalves, Ofélia Anjos and Raquel P. F. Guiné
Foods 2025, 14(8), 1364; https://doi.org/10.3390/foods14081364
Full text available online: http://www.mdpi.com/2304-8158/14/8/1364
27. “Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds”
by Lachinkhanim Huseynli, Christoph Walser, Luise Blumenthaler, Kristel Vene and Corinna Dawid
Foods 2025, 14(11), 1940; https://doi.org/10.3390/foods14111940
Full text available online: http://www.mdpi.com/2304-8158/14/11/1940
28. “Advances in Non-Thermal Processing of Meat and Monitoring Meat Protein Gels Through Vibrational Spectroscopy”
by Huanhuan Li, Chenhui Li, Muhammad Shoaib, Wei Zhang and Wei Zhang
Foods 2025, 14(11), 1929; https://doi.org/10.3390/foods14111929
Full text available online: http://www.mdpi.com/2304-8158/14/11/1929
29. “Survival of Lactobacillus rhamnosus GG in Chitosan-Coated Alginate Beads: Effects of Food Matrices (Casein, Corn Starch, and Soybean Oil) and Dynamic Gastrointestinal Conditions”
by Toshifumi Udo, Gopinath Mummaleti, Zijin Qin, Jinru Chen, Rakesh K. Singh, Yang Jiao and Fanbin Kong
Foods 2025, 14(12), 2094; https://doi.org/10.3390/foods14122094
Full text available online: http://www.mdpi.com/2304-8158/14/12/2094
30. “Nanozyme-Powered Multimodal Sensing for Pesticide Detection”
by Binfeng Yin, Zhuoao Jiang, Rashid Muhammad, Jun Liu and Junjie Wang
Foods 2025, 14(11), 1957; https://doi.org/10.3390/foods14111957
Full text available online: http://www.mdpi.com/2304-8158/14/11/1957
31. “Will Australians Eat Alternative Proteins?”
by Diana Bogueva and Dora Marinova
Foods 2025, 14(9), 1526; https://doi.org/10.3390/foods14091526
Full text available online: http://www.mdpi.com/2304-8158/14/9/1526
32. “Germination and Heat Resistance of Parageobacillus and Geobacillus spp. Spores”
by Maika Salvador, Santiago Condón and Elisa Gayán
Foods 2025, 14(12), 2061; https://doi.org/10.3390/foods14122061
Full text available online: http://www.mdpi.com/2304-8158/14/12/2061
33. “Evaluation of Washing with Sodium Hypochlorite, Ultraviolet Irradiation, and Storage Temperature on Shell Egg Quality During Storage”
by Hui-Chuan Yu, I-Chi Chen and Fa-Jui Tan
Foods 2025, 14(13), 2156; https://doi.org/10.3390/foods14132156
Full text available online: http://www.mdpi.com/2304-8158/14/13/2156
34. “Biodegradable Films with Polysaccharides, Proteins, and Bioactive Compounds from Lobosphaera sp.: Antioxidant and Antimicrobial Activities”
by Valter F. R. Martins, Ana I. Lopes, Manuela Machado, Eduardo M. Costa, Tânia B. Ribeiro, Fátima Poças, Manuela Pintado, Rui M. S. C. Morais and Alcina M. M. B. Morais
Foods 2025, 14(8), 1327; https://doi.org/10.3390/foods14081327
Full text available online: http://www.mdpi.com/2304-8158/14/8/1327
35. “Evaluating the Effectiveness of Food Safety Policies in Portugal: A Stakeholder-Based Analysis of Challenges and Opportunities for Food Safety Governance”
by Júlia Rodrigues, Cristina Saraiva, Cristina Saraiva, José Castro and Alexandra Esteves
Foods 2025, 14(9), 1534; https://doi.org/10.3390/foods14091534
Full text available online: http://www.mdpi.com/2304-8158/14/9/1534
36. “Protective Effect of Whey Protein and Polysaccharide Complexes on Lactobacillus paracasei F50: Comparative Analysis of Powder Characteristics and Stability”
by Xinrui Zhang, Xiaowei Peng, Xiaowei Peng, Aijun Li, Gang Yang and Jianquan Kan
Foods 2025, 14(9), 1555; https://doi.org/10.3390/foods14091555
Full text available online: http://www.mdpi.com/2304-8158/14/9/1555
37. “Spatial Spillover Effects of Digital Infrastructure on Food System Resilience: An Analysis Incorporating Threshold Effects and Spatial Decay Boundaries”
by Yani Dong, Chunjie Qi, Cheng Gui and Yueyuan Yang
Foods 2025, 14(9), 1484; https://doi.org/10.3390/foods14091484
Full text available online: http://www.mdpi.com/2304-8158/14/9/1484
38. “A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs”
by Hanjing Shi, Sisi Chen, Wenyue Zhou, Junfei Xu, Zekun Yang, Liu Guo, Qilong Li, Yehui Duan, Jianzhong Li and Fengna Li
Foods 2025, 14(11), 1935; https://doi.org/10.3390/foods14111935
Full text available online: http://www.mdpi.com/2304-8158/14/11/1935
39. “Physiological Benefits, Applications, and Future Directions of β-Hydroxy-β-Methylbutyrate (HMB) in Food and Health Industries”
by Sijing Zhou, Guijun Liu, Zhong Wang, Ziteng Lei, Wei Chen and Chengtao Wang
Foods 2025, 14(8), 1294; https://doi.org/10.3390/foods14081294
Full text available online: http://www.mdpi.com/2304-8158/14/8/1294
40. “The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability”
by Xiaoye Hu, Hong Jiang, Zixuan Liu, Mingjie Gao, Gang Liu, Shilong Tian and Fankui Zeng
Foods 2025, 14(10), 1758; https://doi.org/10.3390/foods14101758
Full text available online: http://www.mdpi.com/2304-8158/14/10/1758
41. “Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies”
by Abel Navarré, Leonardo Musto and Tiago Nazareth
Foods 2025, 14(13), 2312; https://doi.org/10.3390/foods14132312
Full text available online: http://www.mdpi.com/2304-8158/14/13/2312
42. “The Journey of Artificial Intelligence in Food Authentication: From Label Attribute to Fraud Detection”
by Dana Alina Magdas, Ariana Raluca Hategan, Maria David and Camelia Berghian-Grosan
Foods 2025, 14(10), 1808; https://doi.org/10.3390/foods14101808
Full text available online: http://www.mdpi.com/2304-8158/14/10/1808
43. “Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition”
by Danilo José Machado de Abreu, Mário Sérgio Lorenço, Gilson Gustavo Lucinda Machado, Joana Moratto Silva, Estela Corrêa de Azevedo and Elisângela Elena Nunes Carvalho
Foods 2025, 14(9), 1463; https://doi.org/10.3390/foods14091463
Full text available online: http://www.mdpi.com/2304-8158/14/9/1463
44. “Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review”
by Hiba Selmi, Ester Presutto, Martina Totaro, Giuseppe Spano, Vittorio Capozzi and Mariagiovanna Fragasso
Foods 2025, 14(11), 1850; https://doi.org/10.3390/foods14111850
Full text available online: http://www.mdpi.com/2304-8158/14/11/1850
45. “Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications”
by Baoyu Zhang, Xing Gao, Yu Zhou, Shengping You, Wei Qi and Mengfan Wang
Foods 2025, 14(10), 1803; https://doi.org/10.3390/foods14132187
Full text available online: http://www.mdpi.com/2304-8158/14/13/2187
46. “Comparative Analysis of Chilling Injury in Banana Fruit During Storage: Physicochemical and Microstructural Changes, and Early Optical-Based Nondestructive Identification”
by Hui Ma, Lingmeng Hu, Jingyuan Zhao, Jie He, Anqi Wen, Daizhu Lv, Zhi Xu, Weijie Lan and Leiqing Pan
Foods 2025, 14(8), 1319; https://doi.org/10.3390/foods14081319
Full text available online: http://www.mdpi.com/2304-8158/14/8/1319
47. “Surface Display Technologies for Whole-Cell Biocatalysts: Advances in Optimization Strategies, Food Applications, and Future Perspectives”
by Baoyu Zhang, Xing Gao, Yu Zhou, Shengping You, Wei Qi and Mengfan Wang
Foods 2025, 14(10), 1803; https://doi.org/10.3390/foods14101803
Full text available online: http://www.mdpi.com/2304-8158/14/10/1803
48. “Exploring the Nutraceutical Potential of a Food–Medicine Compound for Metabolic-Associated Fatty Liver Disease via Lipidomics and Network Pharmacology”
by Yuru Deng, Jie Cui, Yuxuan Jiang, Jinchi Jiang, Quanbin Zhang and Yonghong Hu
Foods 2025, 14(7), 1257; https://doi.org/10.3390/foods14071257
Full text available online: http://www.mdpi.com/2304-8158/14/7/1257
49. “Alcohol or No Alcohol in Wine: Half a Century of Debate”
by Mariantonietta Succi, Francesca Coppola, Bruno Testa, Michela Pellegrini and Massimo Iorizzo
Foods 2025, 14(11), 1854; https://doi.org/10.3390/foods14111854
Full text available online: http://www.mdpi.com/2304-8158/14/11/1854
50. “Genetic Diversity, Biofilm Formation, and Antibiotic Resistance in Listeria monocytogenes Isolated from Meat-Processing Plants”
by Miguel Romeo, Amaia Lasagabaster, María Lavilla and Félix Amárita
Foods 2025, 14(9), 1580; https://doi.org/10.3390/foods14091580
Full text available online: http://www.mdpi.com/2304-8158/14/9/1580
51. “Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications”
by Lu Zhou, Jiangqi Huang, Yutong Du, Fanghao Li, Wenbin Xu, Chenguang Zhou and Siyao Liu
Foods 2025, 14(9), 1448; https://doi.org/10.3390/foods14091448
Full text available online: http://www.mdpi.com/2304-8158/14/9/1448
52. “Mung Bean Protein Improves Hepatic Metabolic Homeostasis via Gut Microbiota Remodeling”
by Kaining Han, Zhuoyao Deng, Guangxin Feng, Tanghao Li, Zhili Wan, Jian Guo and Xiaoquan Yang
Foods 2025, 14(12), 2070; https://doi.org/10.3390/foods14122070
Full text available online: http://www.mdpi.com/2304-8158/14/12/2070
53. “Highland Barley Tartary Buckwheat Coarse Grain Biscuits Ameliorated High-Fat Diet-Induced Hyperlipidaemia in Mice Through Gut Microbiota Modulation and Enhanced Short-Chain Fatty Acid Secretion Mice”
by Xiuqing Yang, Xiongfei Kang, Linfang Li and Shaoyu Zhang
Foods 2025, 14(12), 2079; https://doi.org/10.3390/foods14122079
Full text available online: http://www.mdpi.com/2304-8158/14/12/2079
54. “Food Fraud in Plant-Based Proteins: Analytical Strategies and Regulatory Perspectives”
by Jun-Hyeok Ham, Yeon-Jung Lee, Yeon-Jung Lee and Hae-Yeong Kim
Foods 2025, 14(9), 1548; https://doi.org/10.3390/foods14091548
Full text available online: http://www.mdpi.com/2304-8158/14/9/1548
55. “Systematically Investigating the Qualities of Commercial Encapsulated and Industrial-Grade Bulk Fish Oils in the Chinese Market”
by Qian Zhou, Lili Xu, Qianqian Xue, Qianqian Xue, Xiaoming Jiang and Yunqi Wen
Foods 2025, 14(9), 1623; https://doi.org/10.3390/foods14091623
Full text available online: http://www.mdpi.com/2304-8158/14/9/1623
56. “Analysis of Human Gut Microbiota Enzymes for Biotechnological and Food Industrial Applications”
by Alfonso Torres-Sánchez, Gracia Luque, Pilar Ortiz, Alicia Ruiz-Rodríguez, Ana López-Moreno and Margarita Aguilera
Foods 2025, 14(10), 1794; https://doi.org/10.3390/foods14101794
Full text available online: http://www.mdpi.com/2304-8158/14/10/1794
57. “Anti-Diabetic Effect of Soy–Whey Dual-Protein on Mice with Type 2 Diabetes Mellitus Through INS/IRS1/PI3K Signaling Pathway”
by Na Li, Hu Li, Duo Feng, Mengjie Li, Di Han, Tianxin Liu and Jing Wang
Foods 2025, 14(12), 2115; https://doi.org/10.3390/foods14122115
Full text available online: http://www.mdpi.com/2304-8158/14/12/2115
58. “Effect of Ultrasound Combined with Plasma-Activated Water on Lethal and Sublethal Injury Against Escherichia coli”
by Xin Wen, Meimei Nie, Zhongyuan Zhang, Lingming Xiong, Jialin Feng, Zhi Zhang, Dajing Li, Yihong Bao and Haihong Wu
Foods 2025, 14(9), 1457; https://doi.org/10.3390/foods14091457
Full text available online: http://www.mdpi.com/2304-8158/14/9/1457
59. “Polyphosphate from Lactic Acid Bacteria: A Functional Molecule for Food and Health Applications”
by Daniela Corrales, Cristina Alcántara, Vicente Monedero and Manuel Zúñiga
Foods 2025, 14(13), 2211; https://doi.org/10.3390/foods14132211
Full text available online: http://www.mdpi.com/2304-8158/14/13/2211
60. “Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management”
by Narmatha Maran, Jorry Dharmawan and Kelvin K. T. Goh
Foods 2025, 14(13), 2248; https://doi.org/10.3390/foods14132248
Full text available online: http://www.mdpi.com/2304-8158/14/13/2248