1. “Algae as Food in Europe: An Overview of Species Diversity and Their Application”
by Madalena Caria Mendes, Sofia Navalho, Alice Ferreira, Cristina Paulino, Daniel Figueiredo, Daniel Silva, Fengzheng Gao, Florinda Gama, Gabriel Bombo, Rita Jacinto et al.
Foods 2022, 11(13), 1871; https://doi.org/10.3390/foods11131871
Available online: https://www.mdpi.com/2304-8158/11/13/1871

2. “Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications”
by Yali Yu, Xiaoyu Lu, Tiehua Zhang, Changhui Zhao, Shiyao Guan, Yiling Pu and Feng Gao
Foods 2022, 11(4), 601; https://doi.org/10.3390/foods11040601
Available online: https://www.mdpi.com/2304-8158/11/4/601

3. “UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves—A Comprehensive Review including Their Mode of Action”
by Francisco Artés-Hernández, Noelia Castillejo and Lorena Martínez-Zamora
Foods 2022, 11(3), 265; https://doi.org/10.3390/foods11030265
Available online: https://www.mdpi.com/2304-8158/11/3/265

4. “Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties”
by Wan Wang, Min Wang, Cong Xu, Zhijing Liu, Liya Gu, Jiage Ma, Lianzhou Jiang, Zhanmei Jiang and Juncai Hou
Foods 2022, 11(10), 1504; https://doi.org/10.3390/foods11101504
Available online: https://www.mdpi.com/2304-8158/11/10/1504

5. “Antioxidant Properties of Dried Ginger (Zingiber officinale Roscoe) var. Bentong”
by Iswaibah Mustafa and Nyuk Ling Chin
Foods 2023, 12(1), 178; https://doi.org/10.3390/foods12010178
Available online: https://www.mdpi.com/2304-8158/12/1/178

6. “Alginate Oligosaccharides Prevent Dextran-Sulfate-Sodium-Induced Ulcerative Colitis via Enhancing Intestinal Barrier Function and Modulating Gut Microbiota”
by Axue Wu, Yuan Gao, Ruotong Kan, Pengfei Ren, Changhu Xue, Biao Kong and Qingjuan Tang
Foods 2023, 12(1), 220; https://doi.org/10.3390/foods12010220
Available online: https://www.mdpi.com/2304-8158/12/1/220

7. “Toxicity, Antioxidant Activity, and Phytochemicals of Basil (Ocimum basilicum L.) Leaves Cultivated in Southern Punjab, Pakistan”
by Hafiz Rehan Nadeem, Saeed Akhtar, Piero Sestili, Tariq Ismail, Susanne Neugart, Muhammad Qamar and Tuba Esatbeyoglu
Foods 2022, 11(9), 1239; https://doi.org/10.3390/foods11091239
Available online: https://www.mdpi.com/2304-8158/11/9/1239

8. “A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage”
by Pradeep Puligundla and Seokwon Lim
Foods 2022, 11(12), 1677; https://doi.org/10.3390/foods11121677
Available online: https://www.mdpi.com/2304-8158/11/12/1677

9. “Variation in Bioactive Compounds and Antioxidant Activity of Rubus Fruits at Different Developmental Stages”
by Xin Huang, Yaqiong Wu, Shanshan Zhang, Hao Yang, Wenlong Wu, Lianfei Lyu and Weilin Li
Foods 2022, 11(8), 1169; https://doi.org/10.3390/foods11081169
Available online: https://www.mdpi.com/2304-8158/11/8/1169