Foods | Top 10 Cited Papers in 2021 in the Section “Food Analytical Methods”

1. “Advances in Troubleshooting Fish and Seafood Authentication by Inorganic Elemental Composition”
by Maria Olga Varrà, Sergio Ghidini , Lenka Husáková, Adriana Ianieri and Emanuela Zanardi
Foods 2021, 10(2), 270; https://doi.org/10.3390/foods10020270
Full text available online: https://www.mdpi.com/2304-8158/10/2/270

2. “Optical Screening Methods for Pesticide Residue Detection in Food Matrices: Advances and Emerging Analytical Trends”
by Aristeidis S. Tsagkaris, Jana Pulkrabova and Jana Hajslova
Foods 2021, 10(1), 88; https://doi.org/10.3390/foods10010088
Full text available online: https://www.mdpi.com/2304-8158/10/1/88

3. “Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine”
by Eduarda Mendes and Noélia Duarte
Foods 2021, 10(2), 477; https://doi.org/10.3390/foods10020477
Full text available online: https://www.mdpi.com/2304-8158/10/2/477

4. “Molecular Approaches to Agri-Food Traceability and Authentication: An Updated Review”
by Valentina Fanelli, Isabella Mascio, Monica Marilena Miazzi, Michele Antonio Savoia, Claudio De Giovanni and Cinzia Montemurro
Foods 2021, 10(7), 1644; https://doi.org/10.3390/foods10071644
Full text available online: https://www.mdpi.com/2304-8158/10/7/1644

5. “Recent Advances in Portable and Handheld NIR Spectrometers and Applications in Milk, Cheese and Dairy Powders”
by Yuanyuan Pu, Dolores Pérez-Marín, Norah O’Shea and Ana Garrido-Varo
Foods 2021, 10(10), 2377; https://doi.org/10.3390/foods10102377
Full text available online: https://www.mdpi.com/2304-8158/10/10/2377

6. “Effects of Phlorotannins on Organisms: Focus on the Safety, Toxicity, and Availability of Phlorotannins”
by Bertoka Fajar Surya Perwira Negara, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi
Foods 2021, 10(2), 452; https://doi.org/10.3390/foods10020452
Full text available online: https://www.mdpi.com/2304-8158/10/2/452

7. “Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process”
by María del Pilar Fernández-Poyatos, Eulogio J. Llorent-Martínez and Antonio Ruiz-Medina
Foods 2021, 10(1), 94; https://doi.org/10.3390/foods10010094
Full text available online: https://www.mdpi.com/2304-8158/10/1/94

8. “NIR Analysis of Intact Grape Berries: Chemical and Physical Properties Prediction Using Multivariate Analysis”
by Teodora Basile, Antonio Domenico Marsico and Rocco Perniola
Foods 2021, 10(1), 113; https://doi.org/10.3390/foods10010113
Full text available online: https://www.mdpi.com/2304-8158/10/1/113

9. “Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction”
by Lorena González-Gómez, Sonia Morante-Zarcero, Damián Pérez-Quintanilla and Isabel Sierra
Foods 2021, 10(7), 1557; https://doi.org/10.3390/foods10071557
Full text available online: https://www.mdpi.com/2304-8158/10/7/1557

10. “Detection of Meat Adulteration Using Spectroscopy-Based Sensors”
by Lemonia-Christina Fengou, Alexandra Lianou, Panagiοtis Tsakanikas, Fady Mohareb and George-John E. Nychas
Foods 2021, 10(4), 861; https://doi.org/10.3390/foods10040861
Full text available online: https://www.mdpi.com/2304-8158/10/4/861