1. “Brown Algae as Functional Food Source of Fucoxanthin: A Review”
by Nur Akmal Solehah Din, ‘Ain Sajda Mohd Alayudin, Noor-Soffalina Sofian-Seng, Hafeedza Abdul Rahman, Noorul Syuhada Mohd Razali, Seng Joe Lim and Wan Aida Wan Mustapha
Foods 2022, 11(15), 2235; https://doi.org/10.3390/foods11152235
Available online: https://www.mdpi.com/2304-8158/11/15/2235

2. “Asian Carp, an Alternative Material for Surimi Production: Progress and Future”
by Manatsada Yingchutrakul, Naphat Wasinnitiwong, Soottawat Benjakul, Avtar Singh, Yanyan Zheng, Elliot Mubango, Yongkang Luo, Yuqing Tan and Hui Hong
Foods 2022, 11(9), 1318; https://doi.org/10.3390/foods11091318
Available online: https://www.mdpi.com/2304-8158/11/9/1318

3. “Novel Technologies for Seaweed Polysaccharides Extraction and Their Use in Food with Therapeutically Applications—A Review”
by Silvia Lomartire and Ana M. M. Gonçalves
Foods 2022, 11(17), 2654; https://doi.org/10.3390/foods11172654
Available online: https://www.mdpi.com/2304-8158/11/17/2654

4. “Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation”
by Yueqi Wang, Shi Nie, Chunsheng Li, Huan Xiang, Yongqiang Zhao, Shengjun Chen, Laihao Li and Yanyan Wu
Foods 2022, 11(7), 944; https://doi.org/10.3390/foods11070944
Available online: https://www.mdpi.com/2304-8158/11/7/944

5. “Nutritional Composition of Beach-Cast Marine Algae from the Brazilian Coast: Added Value for Algal Biomass Considered as Waste”
by Andrea Mandalka, Maria Irisvalda Leal Gondim Cavalcanti, Talissa Barroco Harb, Mutue Toyota Fujii, Peter Eisner, Ute Schweiggert-Weisz and Fungyi Chow
Foods 2022, 11(9), 1201; https://doi.org/10.3390/foods11091201
Available online: https://www.mdpi.com/2304-8158/11/9/1201

6. “Macroalgal Proteins: A Review”
by Ronan O'Brien, Maria Hayes, Gary Sheldrake, Brijesh Tiwari and Pamela Walsh
Foods 2022, 11(4), 571; https://doi.org/10.3390/foods11040571
Available online: https://www.mdpi.com/2304-8158/11/4/571

7. “Improving the Thermal and Oxidative Stability of Food-Grade Phycocyanin from Arthrospira platensis by Addition of Saccharides and Sugar Alcohols”
by Yan Huo, Xiaoyu Hou, Youzhi Yu, Xiaobin Wen, Yi Ding, Yeguang Li and Zhongjie Wang
Foods 2022, 11(12), 1752; https://doi.org/10.3390/foods11121752
Available online: https://www.mdpi.com/2304-8158/11/12/1752

8. “Bactericidal Action of Shrimp Shell Chitooligosaccharide Conjugated with Epigallocatechin Gallate (COS-EGCG) against Listeria monocytogenes”
by Jirayu Buatong, Ajay Mittal, Pimonsri Mittraparp-arthorn, Suriya Palamae, Jirakrit Saetang and Soottawat Benjakul
Foods 2023, 12(3), 634; https://doi.org/10.3390/foods12030634
Available online: https://www.mdpi.com/2304-8158/12/3/634

9. “Transformation of Seafood Side-Streams and Residuals into Valuable Products”
by Shahida Anusha Siddiqui, Henning Schulte, Daniel Pleissner, Stephanie Schönfelder, Kristine Kvangarsnes, Egidijus Dauksas, Turid Rustad, Janna Cropotova, Volker Heinz and Sergiy Smetana
Foods 2023, 12(2), 422; https://doi.org/10.3390/foods12020422
Available online: https://www.mdpi.com/2304-8158/12/2/422