1. “Plant-Based Dietary Patterns for Human and Planetary Health”
by Joshua Gibbs and Francesco P. Cappuccio
Nutrients 2022, 14(8), 1614; https://doi.org/10.3390/nu14081614
Available online: https://doi.org/10.3390/nu14081614

2. “Plant-Based Alternative Products: Are They Healthy Alternatives? Micro- and Macronutrients and Nutritional Scoring”
by Marcel Pointke and Elke Pawelzik
Nutrients 2022, 14(3), 601; https://doi.org/10.3390/nu14030601
Available online: https://doi.org/10.3390/nu14030601

3. “Health Benefits of Apple Juice Consumption: A Review of Interventional Trials on Humans”
by Bastien Vallée Marcotte, Marie Verheyde, Sonia Pomerleau, Alain Doyen and Charles Couillard
Nutrients 2022, 14(4), 821; https://doi.org/10.3390/nu14040821
Available online: https://doi.org/10.3390/nu14040821

4. “Consumption of Ultra-Processed Foods Is Inversely Associated with Adherence to the Mediterranean Diet: A Cross-Sectional Study”
by Monica Dinu, Marta Tristan Asensi, Giuditta Pagliai, Sofia Lotti, Daniela Martini, Barbara Colombini and Francesco Sofi
Nutrients 2022, 14(10), 2073; https://doi.org/10.3390/nu14102073
Available online: https://doi.org/10.3390/nu14102073

5. “Eating out of Home: Influence on Nutrition, Health, and Policies: A Scoping Review”
by Eva Gesteiro, Alberto García-Carro, Raquel Aparicio-Ugarriza and Marcela González-Gross
Nutrients 2022, 14(6), 1265; https://doi.org/10.3390/nu14061265
Available online: https://doi.org/10.3390/nu14061265

6. “A Comparison of Dietary Patterns and Factors Influencing Food Choice among Ethnic Groups Living in One Locality: A Systematic Review”
by Grace Bennett, Laura A. Bardon and Eileen R. Gibney
Nutrients 2022, 14(5), 941; https://doi.org/10.3390/nu14050941
Available online: https://doi.org/10.3390/nu14050941

7. “Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review”
by MartaTristan Asensi, Antonia Napoletano, Francesco Sofi and Monica Dinu
Nutrients 2023, 15(6), 1546; https://doi.org/10.3390/nu15061546
Available online: https://doi.org/10.3390/nu15061546

8. “The Role of Diet as a Modulator of the Inflammatory Process in the Neurological Diseases”
by Antonina Kurowska, Wojciech Ziemichód, Mariola Herbet and Iwona Piątkowska-Chmiel
Nutrients 2023, 15(6), 1436; https://doi.org/10.3390/nu15061436
Available online: https://doi.org/10.3390/nu15061436

9. “Mediterranean Diet and Sarcopenia Features in Apparently Healthy Adults over 65 Years: A Systematic Review”
by Sousana K. Papadopoulou, Paraskevi Detopoulou, Gavriela Voulgaridou, Despoina Tsoumana, Maria Spanoudaki, Faviola Sadikou, Vasiliki G. Papadopoulou, Christiana Zidrou, Ioanna P. Chatziprodromidou, Constantinos Giaginis et al.
Nutrients 2023, 15(5), 1104; https://doi.org/10.3390/nu15051104
Available online: https://doi.org/10.3390/nu15051104

10. “Antioxidant Compounds from Edible Mushrooms as Potential Candidates for Treating Age-Related Neurodegenerative Diseases”
Grazia Maria Liuzzi, Tania Petraglia, Tiziana Latronico, Aniello Crescenzi and Rocco Rossano
Nutrients 2023, 15(8), 1913; https://doi.org/10.3390/nu15081913
Available online: https://doi.org/10.3390/nu15081913