1. “Salmonella, Food Safety and Food Handling Practices”
by Olugbenga Ehuwa, Amit K. Jaiswal, and Swarna Jaiswal
Foods 2021, 10(5), 907; https://doi.org/10.3390/foods10050907
Full text available online: https://www.mdpi.com/2304-8158/10/5/907 

2. “Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging”
by Ghita Amor, Mohammed Sabbah, Lucia Caputo, Mohamed Idbella, Vincenzo De Feo, Raffaele Porta, Taoufiq Fechtali and Gianluigi Mauriello
Foods 2021, 10(1), 121; https://doi.org/10.3390/foods10010121
Full text available online: https://www.mdpi.com/2304-8158/10/1/121

3. “Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review”
by Felix Zulhendri, Kavita Chandrasekaran, Magdalena Kowacz, Munir Ravalia, Krishna Kripal, James Fearnley and Conrad O. Perera
Foods 2021, 10(6), 1360; https://doi.org/10.3390/foods10061360
Full text available online: https://www.mdpi.com/2304-8158/10/6/1360 

4. “Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake”
by Cecilie Wirenfeldt Nielsen, Turid Rustad and Susan Løvstad Holdt
Foods 2021, 10(1), 198; https://doi.org/10.3390/foods10010198
Full text available online: https://www.mdpi.com/2304-8158/10/1/198 

5. “Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation”
by Maria C. Giannakourou and Theofania N. Tsironi
Foods 2021, 10(4), 830; https://doi.org/10.3390/foods10040830
Full text available online: https://www.mdpi.com/2304-8158/10/4/830 

6. “Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils”
by Asmaa H. R. Awad, Aditya Parmar, Marwa R. Ali, Mohamed M. El-Mogy and Karima F. Abdelgawad
Foods 2021, 10(5), 1103; https://doi.org/10.3390/foods10051103
Full text available online: https://www.mdpi.com/2304-8158/10/5/1103 

7. “A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables”
by Rinaldo Botondi, Marco Barone and Claudia Grasso
Foods 2021, 10(4), 748; https://doi.org/10.3390/foods10040748
Full text available online: https://www.mdpi.com/2304-8158/10/4/748 

8. “A Preliminary Study of Chemical Profiles of Honey, Cerumen, and Propolis of the African Stingless Bee Meliponula ferruginea”
by Milena Popova, Dessislava Gerginova, Boryana Trusheva, Svetlana Simova, Alfred Ngenge Tamfu, Ozgur Ceylan, Kerry Clark and Vassya Bankova
Foods 2021, 10(5), 997; https://doi.org/10.3390/foods10050997
Full text available online: https://www.mdpi.com/2304-8158/10/5/997 

9. “Safety and Transfer Study: Transfer of Bromoform Present in Asparagopsis taxiformis to Milk and Urine of Lactating Dairy Cows”
by Wouter Muizelaar, Maria Groot, Gert van Duinkerken, Ruud Peters and Jan Dijkstra
Foods 2021, 10(3), 584; https://doi.org/10.3390/foods10030584
Full text available online: https://www.mdpi.com/2304-8158/10/3/584 

10. “Possibilities of the Development of Edible Insect-Based Foods in Europe”
by Magdalena Skotnicka, Kaja Karwowska, Filip Kłobukowski, Aleksandra Borkowska and Magdalena Pieszko
Foods 2021, 10(4), 766; https://doi.org/10.3390/foods10040766
Full text available online: https://www.mdpi.com/2304-8158/10/4/766