Announcements

MDPI is delighted to announce the establishment of the Michele Parrinello Award. Named in honor of Professor Michele Parrinello, the award celebrates his exceptional contributions and his profound impact on the field of computational physical science research.

The award will be presented biennially to distinguished scientists who have made outstanding achievements and contributions in the field of computational physical science—spanning physics, chemistry, and materials science.

About Professor Michele Parrinello

"Do not be afraid of new things. I see it many times when we discuss a new thing that young people are scared to go against the mainstream a little bit, thinking what is going to happen to me and so on. Be confident that what you do is meaningful, and do not be afraid, do not listen too much to what other people have to say.”

——Professor Michele Parrinello

Born in Messina in 1945, he received his degree from the University of Bologna and is currently affiliated with the Italian Institute of Technology. Professor Parrinello is known for his many technical innovations in the field of atomistic simulations and for a wealth of interdisciplinary applications ranging from materials science to chemistry and biology. Together with Roberto Car, he introduced ab initio molecular dynamics, also known as the Car–Parrinello method, marking the beginning of a new era both in the area of electronic structure calculations and in molecular dynamics simulations. He is also known for the Parrinello–Rahman method, which allows crystalline phase transitions to be studied by molecular dynamics. More recently, he has introduced metadynamics for the study of rare events and the calculation of free energies.

For his work, he has been awarded many prizes and honorary degrees. He is a member of numerous academies and learned societies, including the German Berlin-Brandenburgische Akademie der Wissenschaften, the British Royal Society, and the Italian Accademia Nazionale dei Lincei, which is the major academy in his home country of Italy.

Award Committee

The award committee will be chaired by Professor Xin-Gao Gong, a computational condensed matter physicist, academician of the Chinese Academy of Sciences, and professor at the Department of Physics, Fudan University. Professor Xin-Gao Gong will lead a panel of several senior experts in the field to oversee the evaluation and selection process. The Institute for Computational Physical Sciences at Fudan University (Shanghai, China), led by Professor Xin-Gao Gong, will serve as the supporting institute for the award.

"We hope the Michele Parrinello Award will recognize scientists who have made significant contributions to the field of computational condensed matter physics and at the same time set a benchmark for the younger generation, providing clear direction for their pursuit—this is precisely the original intention behind establishing the award."

——Professor Xin-Gao Gong

The first edition of the award was officially launched on 1 November 2025. Nominations will be accepted before the end of March 2026. For further details, please visit mparrinelloaward.org.

About the MDPI Sustainability Foundation and MDPI Awards

The Michele Parrinello Award is part of the MDPI Sustainability Foundation, which is dedicated to advancing sustainable development through scientific progress and global collaboration. The foundation also oversees the World Sustainability Award, the Emerging Sustainability Leader Award, and the Tu Youyou Award. The establishment of the Michele Parrinello Award will further enrich the existing award portfolio, providing continued and diversified financial support to outstanding professionals across various fields. 

In addition to these foundation-level awards, MDPI journals also recognize outstanding contributions through a range of honors, including Best Paper Awards, Outstanding Reviewer Awards, Young Investigator Awards, Travel Awards, Best PhD Thesis Awards, Editor of Distinction Awards, and others. These initiatives aim to recognize excellence across disciplines and career stages, contributing to the long-term vitality and sustainability of scientific research.

Find more information on awards here.

We have expanded our open access portfolio with eight new journals publishing their inaugural issues in December 2025, as well as three journal transfers. These additions span physical sciences, social sciences, arts and humanities, environmental and Earth sciences, medicine and pharmacology, and public health and healthcare. We extend our sincere thanks to the Editors-in-Chief, Associate Editors, and Editorial Board Members who are shaping these journals’ direction. All journals uphold strong editorial standards through a thorough peer review process, ensuring impactful open access scholarship.

Please feel free to browse and discover more about the new journals below.

We would like to thank everyone who has supported the development of open access publishing. If you would like to create more new journals, you are welcome to send an application here, or contact the New Journal Committee (newjournal-committee@mdpi.com).

We are pleased to announce updates to our article template, aimed at improving the readability and visual appeal of our publications. The following updates will be applied to articles published in volumes in 2026, starting from 19 December 2025.

Left information bar:

• Updated the logo and URL for “Check for updates”;
• Removed the “Citation” section (Note: Citation details remain accessible via “Cite” in the online article version);
• Changed the link in “Copyright” to a hyperlink format.

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• Added a DOI link at the bottom-right corner of each page.

The updated template is now available for download from the Instructions for Authors page of each journal.

We hope that the new version of the template will provide users with better experience and make the process more convenient.

For any questions or suggestions, please contact our production team at production@mdpi.com.

The journal Foods (ISSN: 2304-8158) is delighted to present the winner of the 2025 Young Investigator Award—Dr. Lucía Victoria Cassani Menéndez.

Dr. Lucía Victoria Cassani Menéndez is a postdoctoral researcher in the Department of Analytical and Food Chemistry at Universidade de Vigo, working within the Agricultural and Food Research Group (AA1). She specializes in the “green extraction” of bioactive compounds from agro-food byproducts, aiming to revalorize waste streams and develop functional foods with improved nutritional and health properties. In 2025, she received the Young Investigator Award from the journal Foods in recognition of her innovative contributions to food science. She holds a PhD in engineering from the Universidad de Buenos Aires and combines research with teaching and scientific dissemination.

The following is an interview with Dr. Lucía Victoria Cassani Menéndez:

1. Could you briefly introduce yourself and share your current research focus?
My name is Lucia Cassani, and I am a postdoctoral researcher at the University of Vigo. I work in the Agricultural and Food Research group (AA1), where my research focuses on the valorization of food by-products and plant materials. I aim to recover bioactive compounds with strong potential to be reintroduced into functional foods or other applications. I am particularly interested in exploring how these bioactive compounds can modulate gut microbiota, in order to gain deeper insight into their real impact on human health.

2. What inspired you to pursue research in the field of food science?
I have always been fascinated by the connection between food, health, and sustainability. During my BSc in food engineering, about 15 years ago, I became intrigued by how science can transform natural ingredients into functional foods. This curiosity naturally led me toward research. Today, I remain passionate about food sustainability and food innovation, which continue to inspire my work.

3. How does it feel to be recognized with the Foods Young Investigator Award?
It is truly an honor. This recognition from Foods means a great deal to me because it reflects not only my scientific achievements but also my commitment to advancing sustainable food research. It motivates me to continue contributing to the field and to collaborate with other researchers in the Foods community. For me, it is a validation that I am on the right path, especially considering that the selection committee was composed of diverse international experts. I feel very grateful for this acknowledgment.

4. Can you tell us about the research that led to this recognition and its potential impact?
Over the last years, I have built a strong foundation in the sustainable valorization of food by-products and plants to recover high-value bioactive compounds. I have characterized these compounds and studied their biological properties. This work has led to the development of functional ingredients with antioxidants, anti-inflammatory, and antitumoral activities against different cancer cell lines.
In addition, my career has been shaped by strong international collaborations across Latin America and Europe. These collaborations have exposed me to diverse research environments and enriched my experience. I believe this international profile and my focus on circularity, sustainability, and innovation played an important role in this recognition.

5. What challenges have you encountered in your work, and how did you overcome them?
One major challenge was adapting to different research environments. I began my research career in Argentina and later moved to Spain, which required flexibility while remaining focused on my scientific goals. Through this experience, I learned to be adaptable, to collaborate effectively, and to strengthen my problem-solving skills.
Another challenge has been managing multiple responsibilities—research, teaching, and mentoring. Although it can be demanding, I find it very rewarding, as it has helped me develop leadership skills that are essential at this stage of my career.

6. What trends or developments in food science do you find most exciting right now?
I am particularly excited about research exploring how natural ingredients and bioactive compounds can shape the gut microbiota. Identifying biomarkers and understanding their associations with health is crucial for revealing the real effects of the compounds I have been studying, and for developing personalized nutritional strategies.
I also see great potential in sustainable food systems, food singularity, and the integration of machine learning and artificial intelligence into food research. These topics are very relevant, and I aim to stay up to date with them.

7. What advice would you give to young researchers starting their careers in this field?
Be curious, persistent, and patient, patience is truly essential. Be open to collaboration, as you can learn a great deal from researchers around the world and from different working environments. Do not be afraid of failure or unexpected results; they can be valuable learning opportunities throughout your career. Above all, staying creative, our field needs creativity to keep advancing.

8. Looking ahead, what are your main goals or projects for the coming years?
Scientifically, I aim to deepen my research on the interaction between the bioactive compounds I have been studying and the gut microbiota, using integrative tools such as metabolomics and metagenomics. My goal is to identify candidate compounds responsible for specific biological activities and to better understand their mechanisms of action.
I would also like to continue developing collaborative projects in sustainable food innovation. Additionally, I am committed to supporting young scientists through teaching and mentoring.

Dr. Jasmina Lukinac is a Full Professor at the Department of Process Engineering, Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek, Croatia. She is a scientist dedicated to connecting research with real-world applications in the food industry. Her work focuses on optical non-destructive testing, computer vision, mathematical modeling and optimization of food processes, food upcycling, and the development of innovative and sustainable food products. Dr. Lukinac actively collaborates with international research groups, leads academic networks, and has contributed to numerous national and international projects. She also serves on multiple editorial boards and reviewer panels of high-impact journals, helping to shape the global direction of food science research. Beyond her academic work, Jasmina is a warm and engaging individual who enjoys connecting with people. She is passionate about nature, particularly the sea, and loves traveling. 

The following is an interview with Dr. Jasmina Lukinac:

1. Could you introduce yourself to our readers? What is your current research area?
My name is Dr. Jasmina Lukinac, and I am a Full Professor at the Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek in Croatia. My scientific background lies in process engineering and food technology, with a particular interest in integrating engineering principles, data science, and emerging technologies to address contemporary challenges in food production and quality assessment. My research encompasses optical non-destructive testing, machine and computer vision, mathematical modeling and process optimization, food upcycling, and the creation of sustainable and innovative food products. Over the past five years, I have focused especially on advancing optical methods for food quality evaluation, applying data-driven modeling to optimize food processes, and exploring new pathways for sustainable food innovation. Across all these areas, my overarching goal is to contribute to a more efficient, sustainable, and high-quality food production system.

2. How was your experience reviewing for Foods, and what motivated you to participate actively in the peer review process?
Reviewing for Foods has been a very positive and professionally rewarding experience. The journal maintains high editorial standards, excellent communication, and a strong commitment to scientific quality. I value the constructive and rigorous environment in which reviewers play an important role in shaping scientifically robust manuscripts. My motivation to participate actively in the peer-review process comes from a genuine desire to contribute to the scientific community and support the development of the field, as well as from the opportunity to stay informed about emerging research trends. I strongly believe that high-quality peer review is essential for maintaining scientific integrity, and I also see it as an important way to mentor younger researchers by helping them strengthen their methodological and reporting practices. Receiving the Outstanding Reviewer Award from MDPI is a great honor and an additional encouragement to continue contributing with the same level of dedication.

3. What are your tips on how to prepare a detailed review report?
I consider peer review an essential academic responsibility. A high-quality review should be constructive, objective, clear, and balanced. It is important not only to identify weaknesses but also to highlight strengths and offer suggestions that genuinely help authors improve their work. Respectful communication and objectivity are key; every comment should aim to enhance the manuscript, not to criticize the authors personally.

4. Based on your rich reviewing experience, could you please share the common problems that authors face?
Authors face a wide range of challenges. Sometimes reviews provide insufficiently clear or specific guidance, leaving authors unsure about what exactly needs to be corrected. In other cases, reviewers may allow subjective impressions to affect their judgment, forgetting that objectivity is essential in this process. The pace of scientific publishing today is incredibly fast, which is both an advantage and a challenge. While rapid dissemination of knowledge benefits scientific progress, important methodological details are sometimes overlooked. These details can be crucial when researchers attempt to replicate experiments or build on previous findings. Ensuring clarity, transparency, and completeness is more important than ever.

5. Which research topics do you think will be of particular interest to the research community in the coming years?
Topics that align with global sustainability goals, climate change challenges, and evolving consumer expectations will, in my view, remain at the forefront of scientific interest. Research will increasingly focus on developing more sustainable and circular approaches to food production, exploring new and alternative protein sources, and integrating artificial intelligence and machine learning into food systems. At the same time, significant attention will be given to novel processing technologies that can reduce energy consumption and minimize environmental impact, supporting a more resilient and responsible food system for the future.

6. How has serving as a reviewer shaped your perspective on manuscript quality and improved your own writing or research practices?
Reviewing has greatly strengthened my critical thinking and analytical skills. It exposes me to diverse methodological approaches and innovative ideas that often inspire my own work. Through evaluating different manuscripts, I have gained a deeper understanding of best practices in experimental design, statistical analysis, and scientific communication. Peer review encourages me to be more critical of my own writing, ensuring clarity, transparency, and methodological rigor. It has also helped me better understand what editors look for in high-quality submissions, which in turn makes me a more effective author.

7. What advice would you give to early career researchers who are starting to participate in peer reviews?
Start small, be patient, and treat each review as a valuable learning experience. Reviewing improves your scientific writing, your analytical thinking, and your understanding of research quality. Read manuscripts carefully, take notes, and do not hesitate to verify methods or references if something seems unclear. Remember that the goal is to help improve the work, not to judge the authors. And finally, respect deadlines. Timely reviews are an important professional courtesy to both authors and editors.

8. How do you see the role of reviewers evolving with the advancements in artificial intelligence and automated tools in research publishing?
The future will likely rely on a hybrid model where AI tools assist with repetitive or technical tasks, such as checking for plagiarism, formatting issues, or statistical inconsistencies, while human reviewers focus on scientific validity, novelty, and constructive evaluation. However, AI cannot replace scientific judgment, creativity, experience, or ethical reasoning. Reviewers will need to develop new competencies, including understanding how AI tools work and how to interpret their outputs responsibly. AI will certainly help make the peer-review process more efficient, but human expertise will remain at the center of high-quality scientific evaluation.

MDPI would like to invite all Guest Editors, as esteemed experts in their respective disciplines, to participate in the 8th MDPI Guest Editor Club. This forum intends to highlight exciting topics in a comprehensive but efficient manner to allow Guest Editors to present their experience and discuss their achievements.

The Guest Editor Club will bring together a group of multi-disciplinary Guest Editors from all over the world to present and exchange ideas reported in Special Issues. We have, therefore, put together this platform to aid in your interactions with the journal, leading you through the most important aspects of the role and providing information on what you can expect from the process of editing a Special Issue. We are pleased to provide an exciting opportunity for all our Guest Editors to propose and develop new approaches, exchange perspectives, and encourage new lines of research, with a focus on publishing under the Chemistry & Material Science subject.

Date: 20 November 2025
Time: 2:00 p.m. CET | 8:00 a.m. EST | 9:00 p.m. CST Asia
Webinar ID: 840 2216 6365
Website: https://sciforum.net/event/MGEC2025-8-chem-materials

Register now for free!

Program:

After registering, you will receive a confirmation email outlining how to join this webinar. Registrations with academic institutional email addresses will be prioritized.

Unable to attend? Register anyway, and we will let you know when the recording is available to watch.

Webinar Invited Speakers:

• Dr. Sanja J. Armaković, Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad;
• Dr. Manuel Simões, Department of Chemical and Biological Engineering, Faculty of Engineering, University of Porto, Portugal;
• Dr. Simone Carradori, Department of Pharmacy, D'Annunzio University of Chieti–Pescara, Italy.

Relevant Special Issues:

“Mechanisms in Biofilm Formation, Tolerance and Control: 3rd Edition”
Guest Editors: Dr. Manuel Simões and Dr. Lúcia Chaves Simões
Deadline for submission: 20 February 2026

“Application of NMR Spectroscopy in Food Analysis”
Guest Editors: Dr. Giacomo Di Matteo, Dr. Anatoly P. Sobolev and Dr. Simone Carradori
Deadline for submission: 28 February 2026

“Computational and Experimental Research on Materials for Environmental Applications”
Guest Editors: Dr. Sanja J. Armaković, Dr. Stevan Armaković and Dr. Maria M. Savanović
Deadline for submission: 30 April 2026

To further enhance his research profile, he is undertaking a postdoctoral fellowship as a Postdoctoral Fellow and Visiting Professor at the University of Alberta in Canada from 2023 to 2025.

His research focuses on integrating innovative drying technologies, applying emerging food processing technologies, and valorizing by-products from the food industry. In addition to his teaching and research duties, he is actively involved in academic accreditation and other academic processes.

Dr. Puente Diaz is an active member of the Chilean professional community, belonging to both the Chilean Society of Food Technology (SOCHITAL) and the Chilean Society of Nutrition (SOCHINUT). For the latter, he also serves on the editorial committee of the Chilean Journal of Nutrition (Revista Chilena de Nutrición). He has a strong international background, having been a fellowship recipient from cooperation agencies in Japan (JICA-Osaka Municpal Technology Institute), China (Beijing Food Research Institute), and Egypt (Egyptian Centre for Agriculture).

The following is an interview with Dr. Luis Puente Diaz:

1. Can you introduce yourself to our readers? What is your current research area?
I am a food engineer and doctor of food technology. I have also worked in university management and accreditation of undergraduate and postgraduate programmes at the University of Chile. I recently completed a long postdoctoral stay as a visiting professor at the University of Alberta, Canada.
I am also a member of the Editorial Board of journals such as the Chilean Journal of Nutrition and Exploration of Foods and Foodomics, and I have contributed to Special Issues of Plants—“Bioactive Compounds from Plants-Based Functional Foods”; Sustainability—“New Technology of Food Engineering, Processing and Safety Control”; and Foods—“Non-Thermal Technologies for Food Safety and the Preservation of Bioactive Compounds in Fruit and Vegetable-Based Products”.
In terms of research, I have been involved in the development of drying techniques using various technologies, such as microwaves, infrared, refractance windows, emerging technologies, and the use and valorization of by-products.

2. How was your experience reviewing for Foods and what motivated you to participate actively in the peer review process?
My experience as a reviewer at Foods has been interesting, entertaining, and sometimes challenging. I have been able to keep up with what is being published, learn how to improve my own publications, help others, and also obtain discounts on vouchers, which I have been using little by little. It has been an interesting learning experience.

3. What are your tips on how to prepare a detailed review report?
Be as objective and impartial as possible, maintaining rigour and respect for the work of colleagues, focusing on opportunities for improvement and raising standards rather than acting in a punitive manner. It is also important to take the time to review articles two or three times, not only to check the content and format, but also to ensure consistency and relevance.

4. Based on your rich reviewing experience, could you please share the common problems that authors face?
The most common problems are related to language for non-native speakers, details in the methodology and reproducibility of their results, and statistical aspects. In terms of form, incomplete references, formatting issues, errors in very small or irrelevant figures, and attention to the auto-scaling of some software programmes.
It is also important to consider the limitations of their work, aspects of continuity and future prospects, as well as the practical application of the knowledge generated.

5. Which research topics do you think will be of particular interest to the research community in the coming years?
I think that interesting topics for the future could be Industry 4.0, Internet of Things/foods, artificial intelligence, environmental issues, alternative proteins, non-thermal and new technologies for food processing, emerging microorganisms, among others.

6. How has serving as a reviewer shaped your perspective on manuscript quality and improved your own writing or research practices?
Of course, the opportunity to review articles clearly allows me to receive feedback and improve my own writing. I consider it as training that I can then pass on to my students or young researchers.

7. What advice would you give to early career researchers who are starting to participate in peer reviews?
It is very interesting for your training in terms of methodology, ethical applications, knowledge of editorial processes, keeping up to date and also seeing different working styles. It is undoubtedly positive. It is also important to be objective and humble—values that are necessary for any researcher.

8. How do you see the role of reviewers evolving with the advancements in artificial intelligence and automated tools in research publishing?
The most important thing is to use good judgement and use the tools appropriately, without overlooking human supervision and creativity. Although these tools can speed up many processes in both writing and reviewing scientific articles, it is essential to consider that research and editorial processes have a ‘soul and spirit’ that cannot be replaced by artificial intelligence tools. It is important to regulate and establish clear and fair rules for all members of the research ecosystem.

Dr. Luis Puente Diaz’s profiles:

• https://orcid.org/0000-0002-5214-8766;
• www.researchgate.net/profile/L-Diaz;
• https://www.webofscience.com/wos/author/record/A-9974-2010.

1. Can you introduce yourself to our readers? What is your current research area?
I am Yagmur, a researcher working at the intersection of food science, materials innovation, and environmental sustainability. My work focuses on reducing food waste and improving food safety and quality—challenges that are both scientific and central to building resilient, sustainable food systems.
Much of my research focuses on developing biodegradable and antimicrobial materials that extend food shelf life while minimizing waste. Food waste is a major contributor to greenhouse gas emissions, making this work critical not only for environmental sustainability but also for social and economic impact.
Being a reviewer allows me to contribute to science in a meaningful way, ensuring that high-quality research is evaluated fairly, communicated clearly, and strengthened where necessary.

2. How was your experience reviewing for Foods, and what motivated you to participate actively in the peer review process?
Reviewing for Foods has been both intellectually stimulating and personally rewarding. The journal publishes high-quality, interdisciplinary research, which makes every review an opportunity to engage critically with innovative science and emerging discoveries.
Reviewing allows me to see new ideas before they are publicly available and helps authors communicate their work more effectively. It also strengthens my own research and writing by exposing me to diverse methodologies and perspectives. Most importantly, reviewing is a way to support good science—with fairness, respect, and constructive guidance—so that research can reach its full potential.
Receiving the Outstanding Reviewer Award from Foods is a true honor. It is a meaningful acknowledgment of my dedication to peer review and reinforces the essential role reviewers play in maintaining scientific integrity and advancing knowledge.

3. What are your tips on how to prepare a detailed review report?
When preparing a review, I begin by reading the manuscript carefully to understand its objectives, methodology, and conclusions. I then evaluate the clarity, structure, and logical flow, noting both strengths and areas that could be improved.
A strong review is balanced, fair, and actionable. It highlights what the manuscript does well while offering specific guidance on how to improve weaker sections. The goal is not just to critique but to help authors refine their work and advance rigorous, high-impact science.

4. Based on your reviewing experience, what are some common problems that authors face?
A common challenge is clearly articulating the novelty and significance of the work. Even when results are strong, authors sometimes do not fully emphasize how their study differs from existing research or why their findings are important in a broader context.
I encourage authors to explicitly communicate what sets their study apart and how it contributes to advancing knowledge in their field. Clear articulation of novelty and impact greatly enhances a paper’s visibility and engagement with readers.

5. Which research topics do you think will be of particular interest to the research community in the coming years?
Sustainability will remain a central focus. Research on biodegradable materials, valorization of food by-products, and smart packaging technologies is likely to attract significant attention. Interdisciplinary work bridging food science, materials science, and environmental engineering is where many future breakthroughs will emerge.
Projects that transform food waste or agricultural by-products into valuable resources offer both environmental and economic benefits and align closely with the principles of a circular, sustainable food system. Studies that are practical, scalable, and environmentally conscious will have the most lasting impact.

6. How has serving as a reviewer shaped your perspective on manuscript quality and improved your own writing or research practices?
Reviewing has made me more attentive to clarity, rigor, and logical structure in my own writing. Observing recurring challenges—such as gaps in methodology, incomplete data interpretation, or insufficient discussion of novelty—has sharpened my ability to anticipate and address these issues early in my own work.
It has also deepened my empathy and respect for authors. Every manuscript represents significant time, effort, and passion. As reviewers, our role is to help authors communicate their findings clearly and effectively. This perspective has strengthened my collaboration, writing, and mentoring practices.

7. What advice would you give to early-career researchers who are starting to participate in peer reviews?
Approach reviewing with curiosity, fairness, and professionalism. Take the time to understand the authors’ objectives and the context of their work before evaluating their methods or conclusions. Feedback should be constructive, specific, and encouraging—guiding authors to improve their work rather than discouraging them.
Reviewing is also a powerful learning opportunity. It exposes you to new techniques, ideas, and perspectives while sharpening analytical and communication skills. Above all, it is a meaningful way to contribute to the integrity and advancement of science.

8. How do you see the role of reviewers evolving with advancements in artificial intelligence and automated tools in research publishing?
AI can assist with technical tasks such as checking references, formatting, or grammar, which saves time and reduces errors. However, human judgment, fairness, ethical evaluation, and scientific insight remain irreplaceable.
AI may complement the peer review process, but the responsibility for thoughtfully evaluating research, guiding authors, and strengthening manuscript quality will always rely on human expertise. The most effective peer review combines AI efficiency with the critical thinking, empathy, and integrity of human reviewers, ensuring that science continues to advance with rigor and compassion.

Editor’s Choice Articles are selected based on suggestions from Foods’ Academic Editors worldwide. The Editors select a small number of recently published articles that they consider to be particularly interesting to our readers or important in their respective fields of research. You are welcome to read the updated 2025 Q2 Editor’s Choice Articles, a curated list of high-quality articles from Foods (ISSN: 2304-8158).

The full list of Editor’s Choice Articles can be viewed at the following link: https://www.mdpi.com/journal/Foods/editors_choice.

A list of these papers is provided below:

1. “Application of Chitosan and Its Derivatives in Postharvest Coating Preservation of Fruits”
by Limin Dai, Xiaoshuai Wang, Jun Zhang and Changwei Li
Foods 2025, 14(8), 1318; https://doi.org/10.3390/foods14081318
Full text available online: https://www.mdpi.com/2304-8158/14/8/1318

2. “Listeria monocytogenes and Listeriosis: The Global Enigma”
by Christy E. Manyi-Loh and Ryk Lues
Foods 2025, 14(7), 1266; https://doi.org/10.3390/foods14071266
Full text available online: https://www.mdpi.com/2304-8158/14/7/1266

3. “The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective”
by Iuliu Gabriel Malos, Andra-Ionela Ghizdareanu, Livia Vidu, Catalin Bogdan Matei and Diana Pasarin
Foods 2025, 14(9), 1488; https://doi.org/10.3390/foods14091488
Full text available online: https://www.mdpi.com/2304-8158/14/9/1488

4. “Artificial Intelligence in Advancing Algal Bioactive Ingredients: Production, Characterization, and Application”
by Bingbing Guo, Xingyu Lu, Xiaoyu Jiang, Xiao-Li Shen, Zihao Wei and Yifeng Zhang
Foods 2025, 14(10), 1783; https://doi.org/10.3390/foods14101783
Full text available online:  https://www.mdpi.com/2304-8158/14/10/1783

5. “Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques”
by Dandan Pu, Dandan Pu, Baoguo Sun, Yanbo Wang, Jialiang Xu and Yuyu Zhang
Foods 2025, 14(8), 1302; https://doi.org/10.3390/foods14081302
Full text available online: https://www.mdpi.com/2304-8158/14/8/1302

6. “Recent Advances in Functionalized Carbon Quantum Dots Integrated with Metal–Organic Frameworks: Emerging Platforms for Sensing and Food Safety Applications”
by Arul Murugesan, Huanhuan Li and Muhammad Shoaib
Foods 2025, 14(12), 2060; https://doi.org/10.3390/foods14122060
Full text available online: https://www.mdpi.com/2304-8158/14/12/2060

7. “Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception”
by Marius-Mihai Ciobanu, Diana-Remina Manoliu, Mihai Cătălin Ciobotaru, Elena-Iuliana Flocea and Paul-Corneliu Boișteanu
Foods 2025, 14(9), 1459; https://doi.org/10.3390/foods14091459
Full text available online: https://www.mdpi.com/2304-8158/14/9/1459

8. “From Emulsions to Films: The Role of Polysaccharide Matrices in Essential Oil Retention Within Active Packaging Films”
by Elisa Othero Nahas, Guilherme F. Furtado, Melina S. Lopes and Eric Keven Silva
Foods 2025, 14(9), 1501; https://doi.org/10.3390/foods14091501
Full text available online: https://www.mdpi.com/2304-8158/14/9/1501

9. “Exogenous Melatonin Application Enhances Pepper (Capsicum annuum L.) Fruit Quality via Activation of the Phenylpropanoid Metabolism”
by Feibiao Gao, Kangning Han, Kangning Han, Kangning Han and Kangning Han
Foods 2025, 14(7), 1247; https://doi.org/10.3390/foods14071247
Full text available online: https://www.mdpi.com/2304-8158/14/7/1247

10. “Non-Destructive Detection of Fruit Quality: Technologies, Applications and Prospects”
by Jingyi Liu, Jun Sun, Yasong Wang, Xin Liu Yingjie Zhang and Haijun Fu
Foods 2025, 14(12), 2137; https://doi.org/10.3390/foods14122137
Full text available online: https://www.mdpi.com/2304-8158/14/12/2137

11. “Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments”
by Khadija Ramzan, Syeda Hijab Zehra, Aiste Balciunaitiene, Pranas Viskelis and Jonas Viskelis
Foods 2025, 14(8), 1402; https://doi.org/10.3390/foods14081402
Full text available online:  https://www.mdpi.com/2304-8158/14/8/1402

12. “Microalgae Bioactives for Functional Food Innovation and Health Promotion”
by José L. Guil-Guerrero and José A. M. Prates
Foods 2025, 14(12), 2122; https://doi.org/10.3390/foods14122122
Full text available online: https://www.mdpi.com/2304-8158/14/12/2122

13. “Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives”
by Nikola Stanišić, Vladimir S. Kurćubić, Slaviša B. Stajić, Ivana D. Tomasevic and Igor Tomasevic
Foods 2025, 14(12), 2090; https://doi.org/10.3390/foods14122090
Full text available online:  https://www.mdpi.com/2304-8158/14/12/2090

14. “Bioactive Potential of Sweet Cherry (Prunus avium L.) Waste: Antioxidant and Anti-Inflammatory Properties for Sustainable Applications”
by Luisa Frusciante, Collins Nyaberi Nyong’a, Alfonso Trezza, Behnaz Shabab, Tommaso Olmastroni, Roberta Barletta, Pierfrancesco Mastroeni, Anna Visibelli, Maurizio Orlandini, Luisa Raucci et al.
Foods 2025, 14(9), 1523; https://doi.org/10.3390/foods14091523
Full text available online:  https://www.mdpi.com/2304-8158/14/9/1523

15. “Meat Quality Traits Using Gelatin–Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging”
by A. M. M. Nurul Alam, Young-Hwa Hwang, Abdul Samad and Seon-Tea Joo
Foods 2025, 14(10), 1734; https://doi.org/10.3390/foods14101734
Full text available online: https://www.mdpi.com/2304-8158/14/10/1734

16. “Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage”
by Nicol Mejias, Antonio Vega-Galvez, Alexis Pasten, Elsa Uribe, Ana Andrés, Sara Muñoz-Pina, Kateryna Khvostenko and Purificación García-Segovia
Foods 2025, 14(11), 1932; https://doi.org/10.3390/foods14111932
Full text available online: https://www.mdpi.com/2304-8158/14/11/1932

17. “The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries”
by Dobrochna Rabiej-Kozioł and Aleksandra Szydłowska-Czerniak
Foods 2025, 14(9), 1444; https://doi.org/10.3390/foods14091444
Full text available online: https://www.mdpi.com/2304-8158/14/9/1444

18. “Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index”
by Muhammad Adil Farooq and Jianmei Yu
Foods 2025, 14(12), 2022; https://doi.org/10.3390/foods14122022
Full text available online: https://www.mdpi.com/2304-8158/14/12/2022

19. “AI-Powered Innovations in Food Safety from Farm to Fork”
by Binfeng Yin, Binfeng Yin, Rashid Muhammad, Jun Liu and Junjie Bi
Foods 2025, 14(11), 1973; https://doi.org/10.3390/foods14111973
Full text available online: https://www.mdpi.com/2304-8158/14/11/1973

20. “Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis”
by Nama Yaa Akyea Prempeh, Nama Yaa Akyea Prempeh, Arul Murugesan and Huanhuan Li
Foods 2025, 14(12), 2057; https://doi.org/10.3390/foods14122057
Full text available online: https://www.mdpi.com/2304-8158/14/12/2057

21. “The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review”
by Domizia Vescovo, Cesare Manetti, Roberto Ruggieri, Umile Gianfranco Spizzirri, Francesca Aiello, Maria Martuscelli and Donatella Restuccia
Foods 2025, 14(8), 1333; https://doi.org/10.3390/foods14081333
Full text available online: https://www.mdpi.com/2304-8158/14/8/1333

22. “Edible Insects from the Perspective of Sustainability—A Review of the Hazards and Benefits”
by Filip Kłobukowski, Maria Śmiechowska and Magdalena Skotnicka
Foods 2025, 14(8), 1382; https://doi.org/10.3390/foods14081382
Full text available online: https://www.mdpi.com/2304-8158/14/8/1382

23. “Africa, an Emerging Exporter of Turmeric: Combating Fraud with Rapid Detection Systems”
by Wilfred Angie Abia, Simon A. Haughey, Radhika Radhika, Brandy Perkwang Taty, Heidi Russell, Manus Carey, Britt Marianna Maestroni, Awanwee Petchkongkaew, Christopher T. Elliott and Paul N. Williams
Foods 2025, 14(9), 1590; https://doi.org/10.3390/foods14091590
Full text available online: https://www.mdpi.com/2304-8158/14/9/1590

24.“Plant-Based Alternatives to Meat Products”
by Claire Darizu Munialo, Vahid Baeghbali and Parag Acharya
Foods 2025, 14(8), 1396; https://doi.org/10.3390/foods14081396
Full text available online: https://www.mdpi.com/2304-8158/14/8/1396

25. “A Review on Replacing Food Packaging Plastics with Nature-Inspired Bio-Based Materials”
by Shengsi Hu, Lu Han, Chenfeng Yu, Leiqing Pan and Kang Tu
Foods 2025, 14(10), 1661; https://doi.org/10.3390/foods14101661
Full text available online: https://www.mdpi.com/2304-8158/14/10/1661

26. “A Revisit of Plant Food Waste Along Food Supply Chains: Impacts and Perspectives”
by Joana Gonçalves, Ofélia Anjos and Raquel P. F. Guiné
Foods 2025, 14(8), 1364; https://doi.org/10.3390/foods14081364
Full text available online: https://www.mdpi.com/2304-8158/14/8/1364

27. “Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds”
by Lachinkhanim Huseynli, Christoph Walser, Luise Blumenthaler, Kristel Vene and Corinna Dawid
Foods 2025, 14(11), 1940; https://doi.org/10.3390/foods14111940
Full text available online: https://www.mdpi.com/2304-8158/14/11/1940

28. “Advances in Non-Thermal Processing of Meat and Monitoring Meat Protein Gels Through Vibrational Spectroscopy”
by Huanhuan Li, Chenhui Li, Muhammad Shoaib, Wei Zhang and Wei Zhang
Foods 2025, 14(11), 1929; https://doi.org/10.3390/foods14111929
Full text available online: https://www.mdpi.com/2304-8158/14/11/1929

29. “Survival of Lactobacillus rhamnosus GG in Chitosan-Coated Alginate Beads: Effects of Food Matrices (Casein, Corn Starch, and Soybean Oil) and Dynamic Gastrointestinal Conditions”
by Toshifumi Udo, Gopinath Mummaleti, Zijin Qin, Jinru Chen, Rakesh K. Singh, Yang Jiao and Fanbin Kong
Foods 2025, 14(12), 2094; https://doi.org/10.3390/foods14122094
Full text available online: https://www.mdpi.com/2304-8158/14/12/2094

30. “Nanozyme-Powered Multimodal Sensing for Pesticide Detection”
by Binfeng Yin, Zhuoao Jiang, Rashid Muhammad, Jun Liu and Junjie Wang
Foods 2025, 14(11), 1957; https://doi.org/10.3390/foods14111957
Full text available online: https://www.mdpi.com/2304-8158/14/11/1957

31. “Will Australians Eat Alternative Proteins?”
by Diana Bogueva and Dora Marinova
Foods 2025, 14(9), 1526; https://doi.org/10.3390/foods14091526
Full text available online: https://www.mdpi.com/2304-8158/14/9/1526

32. “Germination and Heat Resistance of Parageobacillus and Geobacillus spp. Spores”
by Maika Salvador, Santiago Condón and Elisa Gayán
Foods 2025, 14(12), 2061; https://doi.org/10.3390/foods14122061
Full text available online: https://www.mdpi.com/2304-8158/14/12/2061

33. “Evaluation of Washing with Sodium Hypochlorite, Ultraviolet Irradiation, and Storage Temperature on Shell Egg Quality During Storage”
by Hui-Chuan Yu, I-Chi Chen and Fa-Jui Tan
Foods 2025, 14(13), 2156; https://doi.org/10.3390/foods14132156
Full text available online: https://www.mdpi.com/2304-8158/14/13/2156

34. “Biodegradable Films with Polysaccharides, Proteins, and Bioactive Compounds from Lobosphaera sp.: Antioxidant and Antimicrobial Activities”
by Valter F. R. Martins, Ana I. Lopes, Manuela Machado, Eduardo M. Costa, Tânia B. Ribeiro, Fátima Poças, Manuela Pintado, Rui M. S. C. Morais and Alcina M. M. B. Morais
Foods 2025, 14(8), 1327; https://doi.org/10.3390/foods14081327
Full text available online: https://www.mdpi.com/2304-8158/14/8/1327

35. “Evaluating the Effectiveness of Food Safety Policies in Portugal: A Stakeholder-Based Analysis of Challenges and Opportunities for Food Safety Governance”
by Júlia Rodrigues, Cristina Saraiva, Cristina Saraiva, José Castro and Alexandra Esteves
Foods 2025, 14(9), 1534; https://doi.org/10.3390/foods14091534
Full text available online: https://www.mdpi.com/2304-8158/14/9/1534

36. “Protective Effect of Whey Protein and Polysaccharide Complexes on Lactobacillus paracasei F50: Comparative Analysis of Powder Characteristics and Stability”
by Xinrui Zhang, Xiaowei Peng, Xiaowei Peng, Aijun Li, Gang Yang and Jianquan Kan
Foods 2025, 14(9), 1555; https://doi.org/10.3390/foods14091555
Full text available online: https://www.mdpi.com/2304-8158/14/9/1555

37. “Spatial Spillover Effects of Digital Infrastructure on Food System Resilience: An Analysis Incorporating Threshold Effects and Spatial Decay Boundaries”
by Yani Dong, Chunjie Qi, Cheng Gui and Yueyuan Yang
Foods 2025, 14(9), 1484; https://doi.org/10.3390/foods14091484
Full text available online: https://www.mdpi.com/2304-8158/14/9/1484

38. “A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs”
by Hanjing Shi, Sisi Chen, Wenyue Zhou, Junfei Xu, Zekun Yang, Liu Guo, Qilong Li, Yehui Duan, Jianzhong Li and Fengna Li
Foods 2025, 14(11), 1935; https://doi.org/10.3390/foods14111935
Full text available online: https://www.mdpi.com/2304-8158/14/11/1935

39. “Physiological Benefits, Applications, and Future Directions of β-Hydroxy-β-Methylbutyrate (HMB) in Food and Health Industries”
by Sijing Zhou, Guijun Liu, Zhong Wang, Ziteng Lei, Wei Chen and Chengtao Wang
Foods 2025, 14(8), 1294; https://doi.org/10.3390/foods14081294
Full text available online: https://www.mdpi.com/2304-8158/14/8/1294

40. “The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability”
by Xiaoye Hu, Hong Jiang, Zixuan Liu, Mingjie Gao, Gang Liu, Shilong Tian and Fankui Zeng
Foods 2025, 14(10), 1758; https://doi.org/10.3390/foods14101758
Full text available online: https://www.mdpi.com/2304-8158/14/10/1758

41. “Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies”
by Abel Navarré, Leonardo Musto and Tiago Nazareth
Foods 2025, 14(13), 2312; https://doi.org/10.3390/foods14132312
Full text available online: https://www.mdpi.com/2304-8158/14/13/2312

42. “The Journey of Artificial Intelligence in Food Authentication: From Label Attribute to Fraud Detection”
by Dana Alina Magdas, Ariana Raluca Hategan, Maria David and Camelia Berghian-Grosan
Foods 2025, 14(10), 1808; https://doi.org/10.3390/foods14101808
Full text available online: https://www.mdpi.com/2304-8158/14/10/1808

43. “Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition”
by Danilo José Machado de Abreu, Mário Sérgio Lorenço, Gilson Gustavo Lucinda Machado, Joana Moratto Silva, Estela Corrêa de Azevedo and Elisângela Elena Nunes Carvalho
Foods 2025, 14(9), 1463; https://doi.org/10.3390/foods14091463
Full text available online: https://www.mdpi.com/2304-8158/14/9/1463

44. “Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review”
by Hiba Selmi, Ester Presutto, Martina Totaro, Giuseppe Spano, Vittorio Capozzi and Mariagiovanna Fragasso
Foods 2025, 14(11), 1850; https://doi.org/10.3390/foods14111850
Full text available online: https://www.mdpi.com/2304-8158/14/11/1850

45. “Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications”
by Baoyu Zhang, Xing Gao, Yu Zhou, Shengping You, Wei Qi and Mengfan Wang
Foods 2025, 14(10), 1803; https://doi.org/10.3390/foods14132187
Full text available online: https://www.mdpi.com/2304-8158/14/13/2187

46. “Comparative Analysis of Chilling Injury in Banana Fruit During Storage: Physicochemical and Microstructural Changes, and Early Optical-Based Nondestructive Identification”
by Hui Ma, Lingmeng Hu, Jingyuan Zhao, Jie He, Anqi Wen, Daizhu Lv, Zhi Xu, Weijie Lan and Leiqing Pan
Foods 2025, 14(8), 1319; https://doi.org/10.3390/foods14081319
Full text available online: https://www.mdpi.com/2304-8158/14/8/1319

47. “Surface Display Technologies for Whole-Cell Biocatalysts: Advances in Optimization Strategies, Food Applications, and Future Perspectives”
by Baoyu Zhang, Xing Gao, Yu Zhou, Shengping You, Wei Qi and Mengfan Wang
Foods 2025, 14(10), 1803; https://doi.org/10.3390/foods14101803
Full text available online: https://www.mdpi.com/2304-8158/14/10/1803

48. “Exploring the Nutraceutical Potential of a Food–Medicine Compound for Metabolic-Associated Fatty Liver Disease via Lipidomics and Network Pharmacology”
by Yuru Deng, Jie Cui, Yuxuan Jiang, Jinchi Jiang, Quanbin Zhang and Yonghong Hu
Foods 2025, 14(7), 1257; https://doi.org/10.3390/foods14071257
Full text available online: https://www.mdpi.com/2304-8158/14/7/1257

49. “Alcohol or No Alcohol in Wine: Half a Century of Debate”
by Mariantonietta Succi, Francesca Coppola, Bruno Testa, Michela Pellegrini and Massimo Iorizzo
Foods 2025, 14(11), 1854; https://doi.org/10.3390/foods14111854
Full text available online: https://www.mdpi.com/2304-8158/14/11/1854

50. “Genetic Diversity, Biofilm Formation, and Antibiotic Resistance in Listeria monocytogenes Isolated from Meat-Processing Plants”
by Miguel Romeo, Amaia Lasagabaster, María Lavilla and Félix Amárita
Foods 2025, 14(9), 1580; https://doi.org/10.3390/foods14091580
Full text available online: https://www.mdpi.com/2304-8158/14/9/1580

51. “Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications”
by Lu Zhou, Jiangqi Huang, Yutong Du, Fanghao Li, Wenbin Xu, Chenguang Zhou and Siyao Liu
Foods 2025, 14(9), 1448; https://doi.org/10.3390/foods14091448
Full text available online: https://www.mdpi.com/2304-8158/14/9/1448

52. “Mung Bean Protein Improves Hepatic Metabolic Homeostasis via Gut Microbiota Remodeling”
by Kaining Han, Zhuoyao Deng, Guangxin Feng, Tanghao Li, Zhili Wan, Jian Guo and Xiaoquan Yang
Foods 2025, 14(12), 2070; https://doi.org/10.3390/foods14122070
Full text available online: https://www.mdpi.com/2304-8158/14/12/2070

53. “Highland Barley Tartary Buckwheat Coarse Grain Biscuits Ameliorated High-Fat Diet-Induced Hyperlipidaemia in Mice Through Gut Microbiota Modulation and Enhanced Short-Chain Fatty Acid Secretion Mice”
by Xiuqing Yang, Xiongfei Kang, Linfang Li and Shaoyu Zhang
Foods 2025, 14(12), 2079; https://doi.org/10.3390/foods14122079
Full text available online: https://www.mdpi.com/2304-8158/14/12/2079

54. “Food Fraud in Plant-Based Proteins: Analytical Strategies and Regulatory Perspectives”
by Jun-Hyeok Ham, Yeon-Jung Lee, Yeon-Jung Lee and Hae-Yeong Kim
Foods 2025, 14(9), 1548; https://doi.org/10.3390/foods14091548
Full text available online: https://www.mdpi.com/2304-8158/14/9/1548

55. “Systematically Investigating the Qualities of Commercial Encapsulated and Industrial-Grade Bulk Fish Oils in the Chinese Market”
by Qian Zhou, Lili Xu, Qianqian Xue, Qianqian Xue, Xiaoming Jiang and Yunqi Wen
Foods 2025, 14(9), 1623; https://doi.org/10.3390/foods14091623
Full text available online: https://www.mdpi.com/2304-8158/14/9/1623

56. “Analysis of Human Gut Microbiota Enzymes for Biotechnological and Food Industrial Applications”
by Alfonso Torres-Sánchez, Gracia Luque, Pilar Ortiz, Alicia Ruiz-Rodríguez, Ana López-Moreno and Margarita Aguilera
Foods 2025, 14(10), 1794; https://doi.org/10.3390/foods14101794
Full text available online: https://www.mdpi.com/2304-8158/14/10/1794

57. “Anti-Diabetic Effect of Soy–Whey Dual-Protein on Mice with Type 2 Diabetes Mellitus Through INS/IRS1/PI3K Signaling Pathway”
by Na Li, Hu Li, Duo Feng, Mengjie Li, Di Han, Tianxin Liu and Jing Wang
Foods 2025, 14(12), 2115; https://doi.org/10.3390/foods14122115
Full text available online: https://www.mdpi.com/2304-8158/14/12/2115

58. “Effect of Ultrasound Combined with Plasma-Activated Water on Lethal and Sublethal Injury Against Escherichia coli”
by Xin Wen, Meimei Nie, Zhongyuan Zhang, Lingming Xiong, Jialin Feng, Zhi Zhang, Dajing Li, Yihong Bao and Haihong Wu
Foods 2025, 14(9), 1457; https://doi.org/10.3390/foods14091457
Full text available online: https://www.mdpi.com/2304-8158/14/9/1457

59. “Polyphosphate from Lactic Acid Bacteria: A Functional Molecule for Food and Health Applications”
by Daniela Corrales, Cristina Alcántara, Vicente Monedero and Manuel Zúñiga
Foods 2025, 14(13), 2211; https://doi.org/10.3390/foods14132211
Full text available online: https://www.mdpi.com/2304-8158/14/13/2211

60. “Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management”
by Narmatha Maran, Jorry Dharmawan and Kelvin K. T. Goh
Foods 2025, 14(13), 2248; https://doi.org/10.3390/foods14132248
Full text available online: https://www.mdpi.com/2304-8158/14/13/2248