1. “An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods”
by Catarina Marques, Elisete Correia, Lia-Tânia Dinis and Alice Vilela
Foods 2022, 11(3), 255; https://doi.org/10.3390/foods11030255
Available online: https://www.mdpi.com/2304-8158/11/3/255

2. ““Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu”
by Yashuai Wu, Yaxin Hou, Hao Chen, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Ran Ao, He Huang, Jiaxin Hong, Dongrui Zhao et al.
Foods 2022, 11(19), 2959; https://doi.org/10.3390/foods11192959
Available online: https://www.mdpi.com/2304-8158/11/19/2959

3. “Kombucha: Production and Microbiological Research”
by Boying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang and Anthony N. Mutukumira
Foods 2022, 11(21), 3456; https://doi.org/10.3390/foods11213456
Available online: https://www.mdpi.com/2304-8158/11/21/3456

4. “Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation”
by Hao Chen, Yashuai Wu, Junshan Wang, Jiaxin Hong, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Hehe Li, Fuping Zheng et al.
Foods 2022, 11(7), 998; https://doi.org/10.3390/foods11070998
Available online: https://www.mdpi.com/2304-8158/11/7/998

5. “Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage”
by Sharmaine Atencio, Sarah H. E. Verkempinck, Kai Reineke, Marc Hendrickx and Ann Van Loey
Foods 2022, 11(3), 485; https://doi.org/10.3390/foods11030485
Available online: https://www.mdpi.com/2304-8158/11/3/485

6. “A New HPLC-MS/MS Method for the Simultaneous Determination of Quercetin and Its Derivatives in Green Coffee Beans”
by Ahmed M. Mustafa, Doaa Abouelenein, Simone Angeloni, Filippo Maggi, Luciano Navarini, Gianni Sagratini, Agnese Santanatoglia, Elisabetta Torregiani, Sauro Vittori and Giovanni Caprioli
Foods 2022, 11(19), 3033; https://doi.org/10.3390/foods11193033
Available online: https://www.mdpi.com/2304-8158/11/19/3033

7. “Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health”
by Sanja Radeka, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Igor Lukić, Fumica Orbanić, Teodora Zaninović Jurjević and Štefica Dvornik
Foods 2022, 11(12), 1804; https://doi.org/10.3390/foods11121804
Available online: https://www.mdpi.com/2304-8158/11/12/1804

8. “Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must”
by Marie Sarah Evers, Chloé Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Stefania Vichi and Hervé Alexandre
Foods 2023, 12(5), 972; https://doi.org/10.3390/foods12050972
Available online: https://www.mdpi.com/2304-8158/12/5/972

9. “Developing Green Innovations in the Wine Industry: An Applied Analysis”
by Eduardo Sánchez-García, Javier Martínez-Falcó, Antonio Alcon-Vila and Bartolomé Marco-Lajara
Foods 2023, 12(6), 1157; https://doi.org/10.3390/foods12061157
Available online: https://www.mdpi.com/2304-8158/12/6/1157