1. “Effect of Temperatures on Polyphenols during Extraction”
by Anila Antony and Mohammed Farid
Appl. Sci. 2022, 12(4), 2107; https://doi.org/10.3390/app12042107  
Available online: https://www.mdpi.com/2076-3417/12/4/2107  

2. “Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing”
by Viola Chiozzi, Sofia Agriopoulou and Theodoros Varzakas
Appl. Sci. 2022, 12(4), 2202; https://doi.org/10.3390/app12042202  
Available online: https://www.mdpi.com/2076-3417/12/4/2202

3. “Auxin Response Factors Are Ubiquitous in Plant Growth and Development, and Involved in Crosstalk between Plant Hormones: A Review”
by Xiaohong Kou, Xiaoyang Zhao, Bingda Wu, Chao Wang, Caie Wu, Sen Yang, Jiaqian Zhou and Zhaohui Xue
Appl. Sci. 2022, 12(3), 1360; https://doi.org/10.3390/app12031360
Available online: https://www.mdpi.com/2076-3417/12/3/1360

4. “Myths and Realities about Genetically Modified Food: A Risk-Benefit Analysis”
by Angelo Vega Rodríguez, Cristina Rodríguez-Oramas, Esther Sanjuán Velázquez, Arturo Hardisson de la Torre, Carmen Rubio Armendáriz and Conrado Carrascosa Iruzubieta
Appl. Sci. 2022, 12(6), 2861; https://doi.org/10.3390/app12062861
Available online: https://www.mdpi.com/2076-3417/12/6/2861

5. “Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review”
by Peyman Ebrahimi and Anna Lante
Appl. Sci. 2022, 12(4), 1923; https://doi.org/10.3390/app12041923  
Available online: https://www.mdpi.com/2076-3417/12/4/1923

6. “Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review”
by Iga Piasecka, Artur Wiktor and Agata Górska
Appl. Sci. 2022, 12(3), 1734; https://doi.org/10.3390/app12031734   
Available online: https://www.mdpi.com/2076-3417/12/3/1734

7. “Automated Beehive Acoustics Monitoring: A Comprehensive Review of the Literature and Recommendations for Future Work”
by Mahsa Abdollahi, Pierre Giovenazzo and Tiago H. Falk
Appl. Sci. 2022, 12(8), 3920; https://doi.org/10.3390/app12083920  
Available online: https://www.mdpi.com/2076-3417/12/8/3920

8. “An Edible, Decellularized Plant Derived Cell Carrier for Lab Grown Meat”
by Richard Thyden, Luke R. Perreault, Jordan D. Jones, Hugh Notman, Benjamin M. Varieur, Andriana A. Patmanidis, Tanja Dominko and Glenn R. Gaudette
Appl. Sci. 2022, 12(10), 5155; https://doi.org/10.3390/app12105155
Available online: https://www.mdpi.com/2076-3417/12/10/5155

9. “Phytochemical Profile, Antioxidant and Wound Healing Potential of Three Artemisia Species: In Vitro and In Ovo Evaluation”
by Daliana Minda, Roxana Ghiulai, Christian Dragos Banciu, Ioana Zinuca Pavel, Corina Danciu, Roxana Racoviceanu, Codruta Soica, Oana Daniela Budu, Delia Muntean, Zorita Diaconeasa et al.
Appl. Sci. 2022, 12(3), 1359; https://doi.org/10.3390/app12031359
Available online: https://www.mdpi.com/2076-3417/12/3/1359

10. “Application of Enzyme-Assisted Extraction for the Recovery of Natural Bioactive Compounds for Nutraceutical and Pharmaceutical Applications”
by Agnieszka Łubek-Nguyen, Wojciech Ziemichód and Marta Olech
Appl. Sci. 2022, 12(7), 3232; https://doi.org/10.3390/app12073232  
Available online: https://www.mdpi.com/2076-3417/12/7/3232

11. “Lactic Acid Bacteria as Biocontrol Agents against Potato (Solanum tuberosum L.) Pathogens”
by Aleksandra Steglińska, Artur Kołtuniak, Ilona Motyl, Joanna Berłowska, Agata Czyżowska, Weronika Cieciura-Włoch, Małgorzata Okrasa, Dorota Kręgiel and Beata Gutarowska
Appl. Sci. 2022, 12(15), 7763; https://doi.org/10.3390/app12157763
Available online: https://www.mdpi.com/2076-3417/12/15/7763

12. “Production and Chemical Characterization of Exopolysaccharides by Antarctic Yeasts Vishniacozyma victoriae and Tremellomycetes sp.”
by Snezhana Rusinova-Videva, Manol Ognyanov, Yordan Georgiev, Margarita Kambourova, Aleksandar Adamov and Vasilena Krasteva
Appl. Sci. 2022, 12(4), 1805; https://doi.org/10.3390/app12041805   
Available online: https://www.mdpi.com/2076-3417/12/4/1805

13. “Application of the QuEChERS Strategy as a Useful Sample Preparation Tool for the Multiresidue Determination of Pyrrolizidine Alkaloids in Food and Feed Samples: A Critical Overview”
by Natalia Casado, Sonia Morante-Zarcero and Isabel Sierra
Appl. Sci. 2022, 12(9), 4325; https://doi.org/10.3390/app12094325  
Available online: https://www.mdpi.com/2076-3417/12/9/4325

14. “Biotechnological Conversions of Mizithra Second Cheese Whey by Wild-Type Non-Conventional Yeast Strains: Production of Yeast Cell Biomass, Single-Cell Oil and Polysaccharides”
by Gabriel Vasilakis, Dimitris Karayannis, Theofilos Massouras, Ioannis Politis and Seraphim Papanikolaou
Appl. Sci. 2022, 12(22), 11471; https://doi.org/10.3390/app122211471  
Available online: https://www.mdpi.com/2076-3417/12/22/11471

15. “Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour”
by Ionica Coţovanu and Silvia Mironeasa
Appl. Sci. 2022, 12(2), 897; https://doi.org/10.3390/app12020897  
Available online: https://www.mdpi.com/2076-3417/12/2/897

16. “Study on Kinetics of Trans-Resveratrol, Total Phenolic Content, and Antioxidant Activity Increase in Vine Waste during Post-Pruning Storage”
by Alina Lenuța Crăciun and Gheorghe Gutt
Appl. Sci. 2022, 12(3), 1450; https://doi.org/10.3390/app12031450  
Available online: https://www.mdpi.com/2076-3417/12/3/1450

17. “The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine”
by Sergiu Pădureţ
Appl. Sci. 2022, 12(3), 1731; https://doi.org/10.3390/app12031731
Available online: https://www.mdpi.com/2076-3417/12/3/1731

18. “Vegetarian “Sausages” with the Addition of Grape Flour”
by Bohuslava Tremlova, Lenka Havlova, Patrik Benes, Johana Zemancova, Hana Buchtova, Karolina Tesikova, Simona Dordevic and Dani Dordevic
Appl. Sci. 2022, 12(4), 2189; https://doi.org/10.3390/app12042189   
Available online: https://www.mdpi.com/2076-3417/12/4/2189

19. “Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies”
by Raquel P. F. Guiné
Appl. Sci. 2022, 12(17), 8628; https://doi.org/10.3390/app12178628  
Available online: https://www.mdpi.com/2076-3417/12/17/8628

20. “The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds”
by Sybilla Nazarewicz, Katarzyna Kozłowicz, Zbigniew Kobus, Bożena Gładyszewska, Arkadiusz Matwijczuk, Lidia Ślusarczyk, Tomasz Skrzypek, Monika Sujka and Natalia Kozłowicz
Appl. Sci. 2022, 12(18), 9165; https://doi.org/10.3390/app12189165
Available online: https://www.mdpi.com/2076-3417/12/18/9165