1. “Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content”
by Mitchell G. Nye-Wood, Keren Byrne, Sally Stockwell, Angéla Juhász, Utpal Bose and Michelle L. Colgrave
Foods 2023, 12(17), 3252; https://doi.org/10.3390/foods12173252
Available online: https://www.mdpi.com/2304-8158/12/17/3252

2. “Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus furcatus × Ictalurus punctatus) Fillets at Different Process Steps”
by Manirul Haque and Juan L. Silva
Foods 2023, 12(5), 1112; https://doi.org/10.3390/foods12051112
Available online: https://www.mdpi.com/2304-8158/12/5/1112

3. “In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters”
by Dongxue Yuan, Xue Liang, Baohua Kong, Fangda Sun, Xin Li, Chuanai Cao and Qian Liu
Foods 2023, 12(7), 1507; https://doi.org/10.3390/foods12071507
Available online: https://www.mdpi.com/2304-8158/12/7/1507

4. “Assessment of Aspartame (E951) Occurrence in Selected Foods and Beverages on the German Market 2000–2022”
by Sydney Schorb, Katharina Gleiss, Roland Wedekind, Eero Suonio, Ann-Kathrin Kull, Marcel Kuntz, Stephan G. Walch and Dirk W. Lachenmeier
Foods 2023, 12(11), 2156; https://doi.org/10.3390/foods12112156
Available online: https://www.mdpi.com/2304-8158/12/11/2156

5. “Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder”
by Mehmet Musa Özcan
Foods 2023, 12(7), 1412; https://doi.org/10.3390/foods12071412
Available online: https://www.mdpi.com/2304-8158/12/7/1412

6. “Understanding the Metabolism and Dissipation Kinetics of Flutriafol in Vegetables under Laboratory and Greenhouse Scenarios”
by María Elena Hergueta-Castillo, Rosalía López-Ruiz, Antonia Garrido Frenich and Roberto Romero-González
Foods 2023, 12(1), 201; https://doi.org/10.3390/foods12010201
Available online: https://www.mdpi.com/2304-8158/12/1/201

7. “Earth Worming—An Evaluation of Earthworm (Eisenia andrei) as an Alternative Food Source”
by Ruchita Rao Kavle, Patrick James Nolan, Alan Carne, Dominic Agyei, James David Morton and Alaa El-Din Ahmed Bekhit
Foods 2023, 12(10), 1948; https://doi.org/10.3390/foods12101948
Available online: https://www.mdpi.com/2304-8158/12/10/1948

8. “Consumers’ Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips”
by Silvia Murillo, Ryan Ardoin and Witoon Prinyawiwatkul
Foods 2023, 12(7), 1536; https://doi.org/10.3390/foods12071536
Available online: https://www.mdpi.com/2304-8158/12/7/1536

9. “Eurotium cristatum from Fu Brick Tea Promotes Adipose Thermogenesis by Boosting Colonic Akkermansia muciniphila in High-Fat-Fed Obese Mice”
by Yu Wang, Ting Li, Chengcheng Yang, Yingmei Wu, Yueyue Liu and Xingbin Yang
Foods 2023, 12(20), 3716; https://doi.org/10.3390/foods12203716
Available online: https://www.mdpi.com/2304-8158/12/20/3716

10. “Preference Drivers for Blackberry Nectar (Rubus spp., Rosaceae) with Different Sweeteners”
by Helena Maria André Bolini, Rafael Sousa Lima, Raquel Linhares de Freitas and Alessandra Cazelatto de Medeiros
Foods 2023, 12(3), 549; https://doi.org/10.3390/foods12030549
Available online: https://www.mdpi.com/2304-8158/12/3/549

11. “Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines”
by Ashutosh Bahuguna, Vishal Kumar, Gajanan Bodkhe, Srinivasan Ramalingam, SeMi Lim, Ah-ryeong Joe, Jong Suk Lee, So-Young Kim and Myunghee Kim
Foods 2023, 12(22), 4084; https://doi.org/10.3390/foods12224084
Available online: https://www.mdpi.com/2304-8158/12/22/4084

12. “Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables”
by Tianlin Feng, Huizhi Chen and Min Zhang
Foods 2023, 12(18), 3489; https://doi.org/10.3390/foods12183489
Available online: https://www.mdpi.com/2304-8158/12/18/3489

13. “Cellulose Isolation from Tomato Pomace: Part II—Integrating High-Pressure Homogenization in a Cascade Hydrolysis Process for the Recovery of Nanostructured Cellulose and Bioactive Molecules”
by Annachiara Pirozzi, Federico Olivieri, Rachele Castaldo, Gennaro Gentile and Francesco Donsì
Foods 2023, 12(17), 3221; https://doi.org/10.3390/foods12173221
Available online: https://www.mdpi.com/2304-8158/12/17/3221

14. “Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage”
by Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez and Javier Raso
Foods 2023, 12(2), 278; https://doi.org/10.3390/foods12020278
Available online: https://www.mdpi.com/2304-8158/12/2/278

15. “Animal Species Authentication in Dairy Products”
by Isabel Mafra, Mónica Honrado and Joana S. Amaral
Foods 2022, 11(8), 1124; https://doi.org/10.3390/foods11081124
Available online: https://www.mdpi.com/2304-8158/11/8/1124

16. “Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations”
by Paulo José do Amaral Sobral, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi and Marco Dalla Rosa
Foods 2022, 11(17), 2692; https://doi.org/10.3390/foods11172692
Available online: https://www.mdpi.com/2304-8158/11/17/2692

17. “Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate”
by Ruoning Zhang, Yanhui Zhang, Jingjing Yu, Yanxiang Gao and Like Mao
Foods 2022, 11(15), 2364; https://doi.org/10.3390/foods11152364
Available online: https://www.mdpi.com/2304-8158/11/15/2364

18. “Extraction Systems and Analytical Techniques for Food Phenolic Compounds: A Review”
by Antonio Lama-Muñoz and María del Mar Contreras
Foods 2022, 11(22), 3671; https://doi.org/10.3390/foods11223671
Available online: https://www.mdpi.com/2304-8158/11/22/3671