Announcements

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 Q1 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. “The Digital Revolution in the Bakery Sector: Innovations, Challenges, and Opportunities from Industry 4.0”
by Tsega Y. Melesse and Pier Francesco Orrù
Foods 2025, 14(3), 526; https://doi.org/10.3390/foods14030526
Available online: https://www.mdpi.com/2304-8158/14/3/526

2. “Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review”
by Renata Puppin Zandonadi, Maíra Catharina Ramos, Flavia Tavares Silva Elias and Nathalia Sernizon Guimarães
Foods 2025, 14(1), 129; https://doi.org/10.3390/foods14010129
Available online: https://www.mdpi.com/2304-8158/14/1/129

3. “Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species”
by Yijin Liu, Xinyan Tong, Jiajia Li, Ruizhi Yang, Zhengjie Liu, Xuezhi Shi, Bin Zheng, Fang Tian and Yadong Zhao
Foods 2025, 14(3), 501; https://doi.org/10.3390/foods14030501
Available online：https://www.mdpi.com/2304-8158/14/3/501

4. “Application of Convolutional Neural Networks and Recurrent Neural Networks in Food Safety”
by Haohan Ding, Haoke Hou, Long Wang, Xiaohui Cui, Wei Yu and David I. Wilson
Foods 2025, 14(2), 247; https://doi.org/10.3390/foods14020247
Available online：https://www.mdpi.com/2304-8158/14/2/247

5. “The Role of the Gut Microbiota in Health, Diet, and Disease with a Focus on Obesity”
by Zheng Feei Ma and Yeong Yeh Lee
Foods 2025, 14(3), 492; https://doi.org/10.3390/foods14030492
Available online: https://www.mdpi.com/2304-8158/14/3/492

6. “Characteristics of Food Printing Inks and Their Impact on Selected Product Properties”
by Zuzanna Domżalska and Ewa Jakubczyk
Foods 2025, 14(3), 393; https://doi.org/10.3390/foods14030393
Available online: https://www.mdpi.com/2304-8158/14/3/393

7. “A Review on Blockchain Applications in Operational Technology for Food and Agriculture Critical Infrastructure”
by Chengliang Zheng, Xiangzhen Peng, Ziyue Wang, Tianyu Ma, Jiajia Lu, Leiyang Chen, Liang Dong, Long Wang, Xiaohui Cui and Zhidong Shen
Foods 2025, 14(2), 251; https://doi.org/10.3390/foods14020251
Available online: https://www.mdpi.com/2304-8158/14/2/251

8. “Investigating Consumers’ Perceptions and Motivations Behind Edible Insects in Greece: A Grounded Theory Approach”
by Anastasia Fountouli, Elena Raptou, Konstantinos Polymeros, Efthimia Tsakiridou and Theodoros Varzakas
Foods 2025, 14(6), 929; https://doi.org/10.3390/foods14060929
Available online: https://www.mdpi.com/2304-8158/14/6/929

9. “Research on Innovative Apple Grading Technology Driven by Intelligent Vision and Machine Learning”
by Bo Han, Jingjing Zhang, Rolla Almodfer, Yingchao Wang, Wei Sun, Tao Bai, Luan Dong and Theodoros Varzakas
Foods 2025, 14(2), 258; https://doi.org/10.3390/foods14020258
Available online: https://www.mdpi.com/2304-8158/14/2/258

10. “The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review”
by Antonello Paparella, Maria Schirone and Clemencia Chaves López
Foods 2025, 14(2), 255; https://doi.org/10.3390/foods14020255
Available online: https://www.mdpi.com/2304-8158/14/2/255

11. “Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch”
by Yulong Niu, Li Wang, Huiyi Gong, Shuqing Jia, Qing Guan, Linling Li and Hua Cheng
Foods 2025, 14(3), 471; https://doi.org/10.3390/foods14030471
Available online: https://www.mdpi.com/2304-8158/14/3/471

12. “Applications of Machine Learning in Food Safety and HACCP Monitoring of Animal-Source Foods”
by Panagiota-Kyriaki Revelou, Efstathia Tsakali, Anthimia Batrinou and Irini F. Strati
Foods 2025, 14(6), 922; https://doi.org/10.3390/foods14060922
Available online: https://www.mdpi.com/2304-8158/14/6/922

13. “Applications of Machine Learning in Food Safety and HACCP Monitoring of Animal-Source Foods”
by Panagiota-Kyriaki Revelou, Efstathia Tsakali, Anthimia Batrinou and Irini F. Strati
Foods 2025, 14(6), 922; https://doi.org/10.3390/foods14060922
Available online: https://www.mdpi.com/2304-8158/14/6/922

14. “Unlocking Consumer Preferences: Sensory Descriptors Driving”
by Helena Maria Andre Bolini, Flavio Cardello, Alessandra Cazellatto de Medeiros and Howard Moskowitz
Foods 2025, 14(1), 130; https://doi.org/10.3390/foods14010130
Available online: https://www.mdpi.com/2304-8158/14/1/130

15. “Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-Glutamic Acid-Enriched Fermented Protaetia brevitarsis Larvae Using Bacillus subtilis”
by So-Yeon Sim, Hyun-Dong Cho and Sae-Byuk Lee
Foods 2025, 14(5), 861; https://doi.org/10.3390/foods14050861
Available online: https://www.mdpi.com/2304-8158/14/5/861

16. “Recent Advances in Biosensor Technologies for Meat Production Chain”
by Ivan Nastasijevic, Ivana Kundacina, Stefan Jaric, Zoran Pavlovic, Marko Radovic and Vasa Radonic
Foods 2025, 14(5), 744; https://doi.org/10.3390/foods14050744
Available online: https://www.mdpi.com/2304-8158/14/5/744

17. “Quality Preservation and Shelf-Life Extension of Prickly Pear (Opuntia ficus-indica L. Mill) Using Edible Coatings”
by Carolina Rodrigues, Cariny Polesca, Isabela Bicalho, Victor Gomes Lauriano Souza, Isabel Coelhoso and Ana Luísa Fernando
Foods 2025, 14(2), 161; https://doi.org/10.3390/foods14020161
Available online: https://www.mdpi.com/2304-8158/14/2/161

18. “Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration”
by Carolina Rodrigues, Cariny Polesca, Isabela Bicalho, Victor Gomes Lauriano Souza, Isabel Coelhoso and Ana Luísa Fernando
Foods 2025, 14(2), 161; https://doi.org/10.3390/foods14020161
Available online:  https://www.mdpi.com/2304-8158/14/2/161

19. “Cold Plasma as a Novel Pretreatment to Improve the Drying Kinetics and Quality of Green Peas”
by Jun-Wen Bai, Dan-Dan Li, Reziwanguli Abulaiti, Manqian Wang, Xiaozhi Wu, Zhenwei Feng, Yutong Zhu and Jianrong Cai
Foods 2025, 14(1), 84; https://doi.org/10.3390/foods14010084
Available online: https://www.mdpi.com/2304-8158/14/1/84

20. “Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization”
by Songtao Yang, Wentao Hu, Shuai Qiao, Wei Song and Wenfang Tan
Foods 2025, 14(4), 545; https://doi.org/10.3390/foods14040545
Available online: https://www.mdpi.com/2304-8158/14/4/545

21. “Bioinformatics and Deep Learning Approach to Discover Food-Derived Active Ingredients for Alzheimer’s Disease Therapy”
by Junyu Zhou, Chen Li, Yong Kwan Kim and Sunmin Park
Foods 2025, 14(1), 127; https://doi.org/10.3390/foods14010127
Available online: https://www.mdpi.com/2304-8158/14/1/127

22. “Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review”
by Xinyan Liu, Xuchun Zhu, Zhaowei Han and Hongzhi Liu
Foods 2025, 14(1), 105; https://doi.org/10.3390/foods14010105
Available online: https://www.mdpi.com/2304-8158/14/1/105

23. “Advances in Spray-Drying and Freeze-Drying Technologies for the Microencapsulation of Instant Tea and Herbal Powders: The Role of Wall Materials”
by Júlia Mazár, Krisztina Albert, Zoltán Kovács, András Koris, Arijit Nath and Szilvia Bánvölgyi
Foods 2025, 14(3), 486; https://doi.org/10.3390/foods14030486
Available online: https://www.mdpi.com/2304-8158/14/3/486

24. “Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers”
by Maria Guerrero, Andrea K. Stone, Ravinder Singh, Yuk Chu Lui, Filiz Koksel and Michael T. Nickerson
Foods 2025, 14(4), 547; https://doi.org/10.3390/foods14040547
Available online: https://www.mdpi.com/2304-8158/14/4/547

25. “Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients”
by José A. M. Prates
Foods 2025, 14(2), 146; https://doi.org/10.3390/foods14020146
Available online: https://www.mdpi.com/2304-8158/14/2/146