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 2026 Q1 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. “Protection of Anthocyanins by Food Matrix During Simulated Digestion: Comparative Analysis of Whole-Açaí Powder and Extracts”
by Ravish Kumkum, Kathryn Aston-Mourney, Bryony A. McNeill and Leni R. Rivera
Foods 2026, 15(2), 263; https://doi.org/10.3390/foods15020263
Full text available online: https://www.mdpi.com/2304-8158/15/2/263

2. “The Germination Paradox in Sorghum: A Review”
by Yogita Sharma, Nidhish Francis, Christopher Blanchard and Abishek Bommannan Santhakumar
Foods 2026, 15(3), 569; https://doi.org/10.3390/foods15030569
Full text available online: https://www.mdpi.com/2304-8158/15/3/569

3. “Brazilian Consumer Attitude Towards the Concept of Meat Products with Claims of Naturalness, Healthiness and Sustainability”
by Hellencris Cassin Rocha, Sabrina Souza França, Danielle Rodrigues Magalhães, Alessandra Lopes de Oliveira and Marco Antonio Trindade
Foods 2026, 15(3), 572; https://doi.org/10.3390/foods15030572
Full text available online: https://www.mdpi.com/2304-8158/15/3/572

4. “Integrating a Convolutional Neural Network and MultiHead Attention with Long Short-Term Memory for Real-Time Control During Drying: A Case Study of Yuba (Tofu Skin)”
by Jiale Guo, Jie Wu, Lixuan Zhang, Ziqin Peng, Lixuan Wei, Wuxia Li, Jingzhi Shen and Yanhong Liu
Foods 2026, 15(2), 245; https://doi.org/10.3390/foods15020245
Full text available online: https://www.mdpi.com/2304-8158/15/2/245

5. “Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation”
by Yu-Yang Yao, Yuan Ye, Ke Xiong, Shu-Can Mao, Jia-Wen Jiang, Yi-Qiang Chen, Xiang Li, Han-Bing Liu, Lin-Chang Liu, Bin Cai et al.
Foods 2026, 15(2), 402; https://doi.org/10.3390/foods15020402
Full text available online: https://www.mdpi.com/2304-8158/15/2/402

6. “Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation”
by Zhuowen Wang, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wendi Teng, Shuai Zhuang and Ying Wang
Foods 2026, 15(3), 503; https://doi.org/10.3390/foods15030503
Full text available online: https://www.mdpi.com/2304-8158/15/3/503

7. “Structural Transformation and Functional Improvement of Potato Protein–Gallic Acid Conjugates: Multispectroscopy and Molecular Dynamics Simulations”
by Zhenjing Huang, Jiahao Luo, Xiaoyun Fei, Deming Gong, Xing Hu and Guowen Zhang
Foods 2026, 15(3), 556; https://doi.org/10.3390/foods15030556
Full text available online: https://www.mdpi.com/2304-8158/15/3/556

8. “Effect of Various Thermal Treatments on Erythromycin Residues and Degradation Products in Turbot Fish Meat: Implications for Food Safety”
by Haonan Jiang, Rong Liu, Xuhui Huang and Lei Qin
Foods 2026, 15(4), 724; https://doi.org/10.3390/foods15040724
Full text available online: https://www.mdpi.com/2304-8158/15/4/724

9. “Modulating the Physicochemical Properties and Internal Structure of Maize Starches with Differing Amylose Contents via Non-Covalent Interaction with Tea Polyphenols”
by Jin Zhang, Jingxuan Sun, Zihan Liu and Hao Lu
Foods 2026, 15(4), 766; https://doi.org/10.3390/foods15040766
Full text available online: https://www.mdpi.com/2304-8158/15/4/766

10. “Advances in Zosteric Acid: Antifouling Properties and Green Biosynthesis Toward Food Safety Applications”
by Binghuang Zhu, Jie Zhou and Xiaomin Li
Foods 2026, 15(5), 850; https://doi.org/10.3390/foods15050850
Full text available online: https://www.mdpi.com/2304-8158/15/5/850

11. “Cellulose Nanocrystals-Stabilized Acidic W₁/O/W₂ Emulsions for Anthocyanins Encapsulation”
by Jieru Wu and Liuping Fan
Foods 2026, 15(5), 899; https://doi.org/10.3390/foods15050899
Full text available online: https://www.mdpi.com/2304-8158/15/5/899

12. “Fabrication, Characterization, and Transcriptomic Analysis of Oregano Essential Oil Liposomes for Enhanced Antibacterial Activity and Sustained Release”
by Zhuo Wang, Yuanxin Bao, Jianguo Qiu, Shanshan Li, Hong Chen and Cheng Li
Foods 2026, 15(1), 157; https://doi.org/10.3390/foods15010157
Full text available online: https://www.mdpi.com/2304-8158/15/1/157

13. “Ancestral Sequence Reconstruction for Novel Bifunctional Glutathione Synthetase with Enhanced Thermostability and Catalytic Efficiency”
by Jieru Zhao, Binhao Wang, Junhua Di, Jieyu Zhou, Jinjun Dong, Ye Ni and Ruizhi Han
Foods 2026, 15(2), 309; https://doi.org/10.3390/foods15020309
Full text available online: https://www.mdpi.com/2304-8158/15/2/309

14. “Technological Optimization of Fermented Siniperca chuatsi Fish Processing Focused on Formation of Garlic Clove-Structural Muscle Flakes and Flavor Profiles”
by Zhangqin Lai, Mi Tang, Hai Chen, Xiaoyi Tan and Yuhao Zhang
Foods 2026, 15(3), 460; https://doi.org/10.3390/foods15030460
Full text available online: https://www.mdpi.com/2304-8158/15/3/460

15. “Mechanistic Insights into Levilactobacillus brevis JYX2-Mediated Chinese Sauerkraut Fermentation: Nitrite Degradation and Flavor Enhancement”
by Ying Ren, Weihong Tao, Wei Li, Tengda Xue, Zhijie Li, Yiwei Dai and Beiwei Zhu
Foods 2026, 15(3), 485; https://doi.org/10.3390/foods15030485
Full text available online: https://www.mdpi.com/2304-8158/15/3/485

16. “Exploration of Natural Protein–Polysaccharide–Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH Adjustment”
by Zixuan Du, Zhengyang Jia, Jianyu Yang, Yue Zhao, Jiachen Zang and Guanghua Zhao
Foods 2026, 15(3), 564; https://doi.org/10.3390/foods15030564
Full text available online: https://www.mdpi.com/2304-8158/15/3/564

17. “Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate”
by Xinmiao Ren, Yiling Zhong, Changyun Wang, Qingping Liang, Shuang Li, Rongqiang Chen, Dongyu Li, Changliang Zhu, Xiaodan Fu and Haijin Mou
Foods 2026, 15(4), 673; https://doi.org/10.3390/foods15040673
Full text available online: https://www.mdpi.com/2304-8158/15/4/673

18. “Effects of Ultrasonication Combined with Enzymatic Treatment on the Structure and Function of Soy Protein Isolate”
by Wen Guo, Yongqiang Xu, Yanrong Ma, Zhigang Chen and Yue Wu
Foods 2026, 15(4), 793; https://doi.org/10.3390/foods15040793
Full text available online: https://www.mdpi.com/2304-8158/15/4/793

19. “The Wine Ecosystem as a Reservoir for Potential Probiotics: A Comparative In Vitro Evaluation of Lactiplantibacillus plantarum and Oenococcus oeni Isolates”
by Chong Yuan, Yuanyuan Liu, Gongchen He, Tongxin Xu, Ping Wang, Jingyue Liu, Shuwen Liu and Kan Shi
Foods 2026, 15(6), 1025; https://doi.org/10.3390/foods15061025
Full text available online: https://www.mdpi.com/2304-8158/15/6/1025

20. “Resveratrol Content Profiles and Their Correlation with Multidimensional Quality in Different Peanut Cultivars”
by Yumeng Hu, Jiaxin Guo, Tian Li, Mengjiao Zhang, Zefang Jiang, Qiang Wang and Qin Guo
Foods 2026, 15(7), 1172; https://doi.org/10.3390/foods15071172
Full text available online: https://www.mdpi.com/2304-8158/15/7/1172

21. “Comprehensive Assessment of Harvesting Method Effects on FAEE, Waxes, Fatty Acids, Phenolics, Volatiles, and Sensory Characteristics of Buža Virgin Olive Oil”
by Karolina Brkić Bubola, Marina Lukić, Iva Pastor, Igor Lukić, Gašper Kozlovič, Milena Bučar-Miklavčič, Olivera Koprivnjak and Marin Krapac
Foods 2026, 15(1), 160; https://doi.org/10.3390/foods15010160
Full text available online: https://www.mdpi.com/2304-8158/15/1/160

22. “Production Performance and Properties of Eggs from Hens Fed Diets Differing in Corn Grain Hardness, Vitamin A Supplementation Level, and Mineral Form”
by Kristina Kljak, Dora Zurak, Goran Kiš, Zlatko Janječić, Dalibor Bedeković, Helga Medić, Vasil Pirgozliev and Nives Marušić Radovčić
Foods 2026, 15(4), 692; https://doi.org/10.3390/foods15040692
Full text available online: https://www.mdpi.com/2304-8158/15/4/692

23. “Per- and Polyfluoroalkyl Substance Levels in Commercial and Home-Produced Eggs in Croatia”
by Nina Bilandžić, Ines Varga, Jelena Kaurinović, Bruno Čalopek, Maja Đokić, Ivana Varenina, Božica Solomun Kolanović, Marija Sedak, Luka Cvetnić, Damir Pavliček and Elena Fattore
Foods 2026, 15(5), 889; https://doi.org/10.3390/foods15050889
Full text available online: https://www.mdpi.com/2304-8158/15/5/889

24. “Cross-Platform Evaluation of Established NGS-Based Metabarcoding Methods for Detecting Food Fraud in Pistachio Products”
by Sina Rammouz, Jochen Riehle, Ansgar Ferner, Markus Fischer and Christian Schäfers
Foods 2026, 15(1), 124; https://doi.org/10.3390/foods15010124
Full text available online: https://www.mdpi.com/2304-8158/15/1/124

25. “Isolation of a New Acetobacter pasteurianus Strain from Spontaneous Wine Fermentations and Evaluation of Its Bacterial Cellulose Production Capacity on Natural Agrifood Sidestreams”
by Vasiliki Adamopoulou, Vasiliki Karakovouni, Panagiota Michalopoulou, Panagiota M. Kalligosfyri, Agapi Dima, Theano Petsi, Despina P. Kalogianni and Argyro Bekatorou
Foods 2026, 15(1), 154; https://doi.org/10.3390/foods15010154
Full text available online: https://www.mdpi.com/2304-8158/15/1/154

26. “Shelf Life Extension of Fresh Buffalo Meat Using Spice Powders and Lavender Essential Oil During Storage Under Refrigeration”
by Athanasia P. Marangeli, Vassilios K. Karabagias, Glykeria E. Angelaki, Dimitrios G. Lazaridis, Nikolaos D. Andritsos, Olga Malisova and Ioannis K. Karabagias
Foods 2026, 15(5), 947; https://doi.org/10.3390/foods15050947
Full text available online: https://www.mdpi.com/2304-8158/15/5/947

27. “Effect of Wheat Gluten Films Infused with Mint and Clove Essential Oils on the Shelf Life of Fresh Minced Chicken”
by Arsenios Anthomelides, Alexia Gkourogianni, Ioanna S. Kosma and Anastasia V. Badeka
Foods 2026, 15(2), 390; https://doi.org/10.3390/foods15020390
Full text available online: https://www.mdpi.com/2304-8158/15/2/390

28. “Bovine Milk Polar Lipids: Lipidomics Advances and Functional Perspectives”
by Giulia Fappani, Zhiqian Liu, Simone Rochfort and Gabriele Rocchetti
Foods 2026, 15(2), 256; https://doi.org/10.3390/foods15020256
Full text available online: https://www.mdpi.com/2304-8158/15/2/256

29. “Effect of Plant Water Deficit Irrigation on the Postharvest Nutritional Quality Parameters and Antioxidant Pathway of ‘Soreli’ Kiwifruits”
by Micaela Lembo, Elvira Ferrara, Danilo Cice, Roberto Forniti, Vanessa Eramo, Milena Petriccione and Rinaldo Botondi
Foods 2026, 15(3), 520; https://doi.org/10.3390/foods15030520
Full text available online: https://www.mdpi.com/2304-8158/15/3/520

30. “From Functional Ingredients to Functional Foods: Focus on Brassicales Plant Species and Glucosinolates”
by Eleonora Pagnotta, Roberto Matteo and Luisa Ugolini
Foods 2026, 15(3), 537; https://doi.org/10.3390/foods15030537
Full text available online: https://www.mdpi.com/2304-8158/15/3/537

31. “Chemical and Functional Properties of Chickpea (Cicer arietinum L.)-Based Fermented Beverages Produced Using Different Lactic Acid Bacteria”
by Angela Pazzanese, Silvia Tagliamonte, Maria Aponte, Giuseppe Blaiotta, Manuela Flavia Chiacchio, Prakriti Khanal and Paola Vitaglione
Foods 2026, 15(3), 523; https://doi.org/10.3390/foods15030523
Full text available online: https://www.mdpi.com/2304-8158/15/3/523

32. “Upcycling Strategies to Improve the Nutritional Value of Staple Food”
by Chiara Russo, Matteo Alessandro Del Nobile and Amalia Conte
Foods 2026, 15(4), 620; https://doi.org/10.3390/foods15040620
Full text available online: https://www.mdpi.com/2304-8158/15/4/620

33. “A Sustainable CE-DAD Screening Method for Multi-Class Polyphenol Profiling in Rosehip-Based Herbal Tea and Supplement”
by Giulia Simonetti, Francesca Buiarelli, Sara Astolfi, Fabio Candiano, Andrea Fricano, Maria Presutti, Carmela Riccardi, Donatella Pomata and Patrizia Di Filippo
Foods 2026, 15(5), 892; https://doi.org/10.3390/foods15050892
Full text available online: https://www.mdpi.com/2304-8158/15/5/892

34. “Processability of Ancient Wheats for Novel Value Chains and Agro-Food Biodiversity”
by Francesca Nocente, Diana DeSantis, Marta Naso, Gaia Blandizzi, Margherita Modesti, Serena Ferri, Gabriele Chilosi and Laura Gazza
Foods 2026, 15(5), 929; https://doi.org/10.3390/foods15050929
Full text available online: https://www.mdpi.com/2304-8158/15/5/929

35. “Effects of Storage Temperature on the Microbial Flora, Odor, and Quality of Shucked Pacific Oysters Under Mimicked Commercial Shipping Conditions”
by Nao Watakabe, Kazuho Sakaguchi, Mikiko Tomatsu, Akane Matsumoto, Ayumi Furuta, Takashi Okazaki and Shota Tanimoto
Foods 2026, 15(4), 603; https://doi.org/10.3390/foods15040603
Full text available online: https://www.mdpi.com/2304-8158/15/4/603

36. “Changes in the Amino Acid Composition of Bee-Collected Pollen During 15 Months of Storage in Fresh-Frozen and Dried Forms”
by Aurita Bračiulienė, Rosita Stebuliauskaitė, Mindaugas Liaudanskas, Vaidotas Žvikas, Neringa Sutkevičienė and Sonata Trumbeckaitė
Foods 2026, 15(2), 207; https://doi.org/10.3390/foods15020207
Full text available online: https://www.mdpi.com/2304-8158/15/2/207

37. “Uncovering the Protein Conversion Potential of Alfalfa (Medicago sativa L.) and Duckweed (Lemna minor L.) Through Enzymatic Hydrolysis and Digestibility Assessment”
by Ingrida Pauliukaitytė, Milita Žygytė, Alvija Šalaševičienė and Karolina Almonaitytė
Foods 2026, 15(5), 885; https://doi.org/10.3390/foods15050885
Full text available online: https://www.mdpi.com/2304-8158/15/5/885

38. “Influence of pH and Heat Treatment on the Physicochemical, Interfacial, and Emulsifying Properties of Hemp Seed Protein Dispersions”
by Odelli, Davide, Lingxin You, Jennyfer Fortuin, Jérôme Bour, Marcus Iken, Axel Archaimbault and Christos Soukoulis
Foods 2026, 15(2), 257; https://doi.org/10.3390/foods15020257
Full text available online: https://www.mdpi.com/2304-8158/15/2/257

39. “Development of a pH-Responsive Delivery System Suitable for Naringenin and Other Hydrophobic Flavonoids Using the Interactions Between Basil Seed Gum and Milk Protein Complexes”
by Ruwanthi Premathilaka, Matt Golding, Jaspreet Singh and Ali Rashidinejad
Foods 2026, 15(2), 201; https://doi.org/10.3390/foods15020201
Full text available online: https://www.mdpi.com/2304-8158/15/2/201

40. “The Quality of Meat Derived from Turkey Females Reared Under Extensive Conditions”
by Justyna Batkowska, Mirosław Słowiński, Ewa Januś, Małgorzata Karwowska and Antoni Brodacki
Foods 2026, 15(2), 195; https://doi.org/10.3390/foods15020195
Full text available online: https://www.mdpi.com/2304-8158/15/2/195

41. “From Production to Application: Postbiotics in Meat, Meat Products, Other Food Matrices, and Bioactive Packaging”
by Miłosz Trymers, Patryk Wiśniewski, Katarzyna Tkacz and Arkadiusz Zakrzewski
Foods 2026, 15(3), 501; https://doi.org/10.3390/foods15030501
Full text available online: https://www.mdpi.com/2304-8158/15/3/501

42. “Analysis of Changes in Selected Physicochemical Parameters and Elemental Composition of Honey as a Result of Adulteration with Sugar Additives”
by Magdalena Gajek, Karolina Moj, Piotr Wysocki, Elżbieta Kuśmierek and Małgorzata Iwona Szynkowska-Jóźwik
Foods 2026, 15(3), 562; https://doi.org/10.3390/foods15030562
Full text available online: https://www.mdpi.com/2304-8158/15/3/562

43. “From Waste to Worth: The Role of Fermentation in a Sustainable Future”
by Morena Gabriele, Laryssa Peres Fabbri, Maria Ventimiglia and Anna Łepecka
Foods 2026, 15(4), 664; https://doi.org/10.3390/foods15040664
Full text available online: https://www.mdpi.com/2304-8158/15/4/664

44. “Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review”
by Alice Vilela, Berta Gonçalves, Carla Gonçalves, Fernanda Cosme and Teresa Pinto
Foods 2026, 15(2), 277; https://doi.org/10.3390/foods15020277
Full text available online: https://www.mdpi.com/2304-8158/15/2/277

45. “Development and Characterisation of Pasta Enriched with Carrot Powder”
by Sofia G. Florença, Ana C. Ferrão, Filipa P. Costa and Raquel P. F. Guiné
Foods 2026, 15(2), 289; https://doi.org/10.3390/foods15020289
Full text available online: https://www.mdpi.com/2304-8158/15/2/289

46. “Making Mealtime Easier: Nutrition and Texture in Foods for the Elderly with Swallowing Difficulties in Formal and Informal Care”
by Cristina M. M. Almeida, Juliana Beltrame, Joana Marto and Lídia Pinheiro
Foods 2026, 15(4), 708; https://doi.org/10.3390/foods15040708
Full text available online: https://www.mdpi.com/2304-8158/15/4/708

47. “Water Activity Effect on Microbial Behavior During Hyperbaric Storage at Room Temperature of Watermelon Juice as a Case Study”
by Vasco Lima, Carlos A. Pinto and Jorge A. Saraiva
Foods 2026, 15(4), 741; https://doi.org/10.3390/foods15040741
Full text available online: https://www.mdpi.com/2304-8158/15/4/741

48. “Genetic Engineering and Encapsulation Strategies for Lacticaseibacillus rhamnosus Enhanced Functionalities and Delivery: Recent Advances and Future Approaches”
by Leontina Grigore-Gurgu, Florentina Ionela Leuștean-Bucur and Gabriela-Elena Bahrim
Foods 2026, 15(1), 123; https://doi.org/10.3390/foods15010123
Full text available online: https://www.mdpi.com/2304-8158/15/1/123

49. “Comparative Evaluation of Wild Plum (Prunus spinosa L.) Stone Fruits and Leaves: Insights into Nutritional Composition, Antioxidant Properties, and Polyphenol Profile”
by Petru Alexandru Vlaicu, Iulia Varzaru, Raluca Paula Turcu, Alexandra Gabriela Oancea and Arabela Elena Untea
Foods 2026, 15(1), 142; https://doi.org/10.3390/foods15010142
Full text available online: https://www.mdpi.com/2304-8158/15/1/142

50. “The Impact of Adding Sunflower Seed Oil Bodies to a Sugar-Free Plant-Based Ice Cream Formulation”
by Flavius George Viorel, Cristian Szekely, Andruța Elena Mureșan, Andreea Pușcaș and Vlad Mureșan
Foods 2026, 15(3), 472; https://doi.org/10.3390/foods15030472
Full text available online: https://www.mdpi.com/2304-8158/15/3/472

51. “Impact of Farm Management Practices on Salmonella Occurrence at the Farm Level—A Blend of Traditional Methods and Artificial Intelligence”
by Diana Marcu, Igori Balta, Michael Harvey, David McCleery, Adela Marcu, Gratiela Gradisteanu-Pircalabioru, Todd Callaway, Tiberiu Iancu, Ioan Pet, Florica Morariu et al.
Foods 2026, 15(4), 676; https://doi.org/10.3390/foods15040676
Full text available online: https://www.mdpi.com/2304-8158/15/4/676

52. “Utilization of Tomato Pomace Powder as a Bioactive Ingredient in Semi-Hard Cheese Production: A Study on Nutritional Profile and Sensory Qualities”
by Florina Stoica, Roxana Nicoleta Rațu, Iuliana Motrescu, Gabriela Râpeanu, Oana Emilia Constantin, Irina Gabriela Cara, Denis Țopa and Gerard Jităreanu
Foods 2026, 15(3), 542; https://doi.org/10.3390/foods15030542
Full text available online: https://www.mdpi.com/2304-8158/15/3/542

53. “Identification of Volatile Organic Compounds as Natural Antifungal Agents Against Botrytis cinerea in Grape-Based Systems”
by Mitja Martelanc, Tatjana Radovanović Vukajlović, Melita Sternad Lemut, Lenart Žežlina and Lorena Butinar
Foods 2026, 15(1), 119; https://doi.org/10.3390/foods15010119
Full text available online: https://www.mdpi.com/2304-8158/15/1/119

54. “Rosemary Essential Oil as a Natural Additive in Food Industry: Recent Developments in Encapsulation Techniques”
by Pavle Simić and Nataša Poklar Ulrih
Foods 2026, 15(5), 893; https://doi.org/10.3390/foods15050893
Full text available online: https://www.mdpi.com/2304-8158/15/5/893

55. “Centrifugation-Assisted Ultrafiltration as an Innovative Methodology to Enhance Phenolic Compound Bioaccessibility and Bioavailability from Winery By-Product Extracts”
by Juan Antonio Nieto, Laura Jaime, Marin Prodanov and Susana Santoyo
Foods 2026, 15(1), 141; https://doi.org/10.3390/foods15010141
Full text available online: https://www.mdpi.com/2304-8158/15/1/141

56. “The Influence of the Site of Recording and Benchtop and Portable NIRS Equipment on Predicting the Sensory Properties of Iberian Ham”
by Revilla, Isabel, Ana María Vivar-Quintana, Iván Martínez-Martín, Pedro Hernández-Ramos, Miriam Hernández-Jiménez, Justyna Grabska, Krzysztof B. Beć and Christian W. Huck
Foods 2026, 15(3), 436; https://doi.org/10.3390/foods15030436
Full text available online: https://www.mdpi.com/2304-8158/15/3/436

57. “Effects of Fertigation Programs and Substrates on Growth, Fruit Quality, and Yield of Bell Pepper (Capsicum annuum) in Greenhouse Conditions”
by Ángel R. Pimentel-Pujols, José M. García, Fernando Borrás and Juana Fernández-López
Foods 2026, 15(3), 505; https://doi.org/10.3390/foods15030505
Full text available online: https://www.mdpi.com/2304-8158/15/3/505

58. “Rapid Monitoring and Quantification of Primary and Secondary Oxidative Markers in Edible Oils During Deep Frying Using Near-Infrared Spectroscopy and Chemometrics”
by Taha Mehany, José M. González-Sáiz and Consuelo Pizarro
Foods 2026, 15(3), 557; https://doi.org/10.3390/foods15030557
Full text available online: https://www.mdpi.com/2304-8158/15/3/557

59. “Microbiological Quality of Spanish Aged Cheeses and the Antimicrobial Resistance Profiles of Associated Enterococci, Staphylococci and Enterobacterales”
by Celia Arraiz-Fernandez, Alba Martinez-Laorden, Gonzalo Ibañez-Torija and Elena Gonzalez-Fandos
Foods 2026, 15(4), 721; https://doi.org/10.3390/foods15040721
Full text available online: https://www.mdpi.com/2304-8158/15/4/721

60. “Technical Feasibility, Quality and Environmental Impact of a Partial Replacement of Cocoa Nibs with Cocoa Bean Hulls in Chocolate Bars”
by Ivana Salvatore, Claudio Beretta, Maria Rudel, Evelyn Kirchsteiger-Meier, Corinna Bolliger, Matthias Stucki and Nadina Müller
Foods 2026, 15(3), 558; https://doi.org/10.3390/foods15030558
Full text available online: https://www.mdpi.com/2304-8158/15/3/558