Foods | Invitation to Read the Editor’s Choice Articles in Q4 of 2025
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 Q4 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. “Bovine β-Casein Peptide YPFPGPIH Regulates Inflammation and Macrophage Activity via TLR/NF-κB/MAPK Signaling”
by Junpeng Zhang, Xinyu Zhang, Guangqing Mu, Xiaomeng Wu and Jianping Wu
Foods 2025, 14(20), 3572; https://doi.org/10.3390/foods14203572
Full text available online: https://www.mdpi.com/2304-8158/14/20/3572
2. “Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing Properties”
by Zijun Zhao, Riza Flores, Bruno De Meulenaer and Paul Van der Meeren
Foods 2025, 14(24), 4197; https://doi.org/10.3390/foods14244197
Full text available online: https://www.mdpi.com/2304-8158/14/24/4197
3. “Impact of Alcohol Content on Alcohol–Ester Interactions in Qingxiangxing Baijiu Through Threshold Analysis”
by Huan Zhang, Liuyan Zheng, Kaixuan Zhu, Tianxu Liu, Lexuan Yang, Lijuan Ma, Xin Zhang, Lin Yuan and Liping Du
Foods 2025, 14(24), 4290; https://doi.org/10.3390/foods14244290
Full text available online: https://www.mdpi.com/2304-8158/14/24/4290
4. “A Comprehensive Review on Minimally Destructive Quality and Safety Assessment of Agri-Food Products: Chemometrics-Coupled Mid-Infrared Spectroscopy”
by Lakshmi B. Keithellakpam, Renan Danielski, Chandra B. Singh, Digvir S. Jayas and Chithra Karunakaran
Foods 2025, 14(22), 3805; https://doi.org/10.3390/foods14223805
Full text available online: https://www.mdpi.com/2304-8158/14/22/3805
5. “Honey Geographical Origin Characterization and Authentication Based on Spectrophotometric Assays, Physicochemical Parameters, and LC-MS/MS Polyphenolic Profiling”
by Danica Mostoles, Fleur de Krijger, Andrea Mara, Gavino Sanna, Javier Saurina, Sònia Sentellas and Oscar Núñez
Foods 2025, 14(22), 3828; https://doi.org/10.3390/foods14223828
Full text available online: https://www.mdpi.com/2304-8158/14/22/3828
6. “Nondestructive Detection of Soluble Solids Content in Apples Based on Multi-Attention Convolutional Neural Network and Hyperspectral Imaging Technology”
by Yan Tian, Jun Sun, Xin Zhou, Sunli Cong, Chunxia Dai and Lei Shi
Foods 2025, 14(22), 3832; https://doi.org/10.3390/foods14223832
Full text available online: https://www.mdpi.com/2304-8158/14/22/3832
7. “Rediscovering Olive Mill Wastewater: New Chemical Insights Through Untargeted UHPLC-QTOF-MS Data-Dependent Analysis Approach”
by Laura Alessandroni, Massimo Ricciutelli, Simone Angeloni, Giovanni Caprioli and Gianni Sagratini
Foods 2025, 14(23), 4128; https://doi.org/10.3390/foods14234128
Full text available online: https://www.mdpi.com/2304-8158/14/23/4128
8. “Exfoliated Graphite as a Solid Sorbent in Ultrasound-Assisted Dispersive Micro-Solid-Phase Extraction for Determination of Chromium and Vanadium in Herbs”
by Małgorzata Osińska, Piotr Krawczyk and Magdalena Krawczyk-Coda
Foods 2025, 14(23), 4075; https://doi.org/10.3390/foods14234075
Full text available online: https://www.mdpi.com/2304-8158/14/23/4075
9. “DNA Barcoding in Meat Authentication: Principles, Applications, and Future Perspectives”
by Jiangyao Hu, Hewen Wei, Yanjie Jiang, Qingyu Xue and Feijuan Wang
Foods 2025, 14(20), 3522; https://doi.org/10.3390/foods14203522
Full text available online: https://www.mdpi.com/2304-8158/14/20/3522
10. “Enhancement of Quality and Safety of Low-Salt Pixian Douban Fermentation with Paenibacillus polymyxa M17 27-6”
by Zirong Gao, Weihong Tao, Xiaolei Ren, Ningbo Qin, Yingxi Chen, Chaofan Ji, Xinping Lin, Yiwei Dai and Sufang Zhang
Foods 2025, 14(24), 4200; https://doi.org/10.3390/foods14244200
Full text available online: https://www.mdpi.com/2304-8158/14/24/4200
11. “Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification”
by Marta Wójcik, Krystian Marszałek and Edyta Juszczuk-Kubiak
Foods 2025, 14(22), 3933; https://doi.org/10.3390/foods14223933
Full text available online: https://www.mdpi.com/2304-8158/14/22/3933
12. “Microbial Production of N-Acetylneuraminic Acid Using Metabolically Engineered Escherichia coli and Bacillus subtilis: Advances and Perspectives”
by Jingru Dan, Zhijie Shi, Heyun Wu, Qian Ma and Xixian Xie
Foods 2025, 14(20), 3478; https://doi.org/10.3390/foods14203478
Full text available online: https://www.mdpi.com/2304-8158/14/20/3478
13. “Advances of MXene in Detection and Sterilization of Foodborne Pathogens”
by Wenjie Gao, Han Yan, Rui Wang, Wei Wu, and Qinzhi Wang
Foods 2025, 14(22), 3807; https://doi.org/10.3390/foods14223807
Full text available online: https://www.mdpi.com/2304-8158/14/22/3807
14. “Value-Added Carp Roe Salad Supplemented with Orange Carrot Pomace Powder”
by Roxana Nicoleta Rațu, Genica-Florina Oncică, Florina Stoica, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu, Doina Georgeta Andronoiu, Marija Banožić, Nada Ćujić Nikolić and Gabriela Râpeanu
Foods 2025, 14(21), 3606; https://doi.org/10.3390/foods14213606
Full text available online: https://www.mdpi.com/2304-8158/14/21/3606
15. “Machine Learning in Transforming the Food Industry”
by Malik A. Hussain, Md Imran H. Khan and Azharul Karim
Foods 2026, 15(1), 90; https://doi.org/10.3390/foods15010090
Full text available online: https://www.mdpi.com/2304-8158/15/1/90
16. “Incorporation of Edible Plant Extracts as Natural Food Preservatives: Green Extraction Methods, Antibacterial Mechanisms and Applications”
by Zafeiria Lemoni, Konstantinos Evangeliou, Theopisti Lymperopoulou and Diomi Mamma
Foods 2025, 14(23), 4000; https://doi.org/10.3390/foods14234000
Full text available online: https://www.mdpi.com/2304-8158/14/23/4000
17. “Inactivated Akkermansia muciniphila AKK PROBIO Preserves Intestinal Homeostasis and Ameliorates DSS-Induced Colitis in Mice”
by Hongyan Zhang, Chunwen Liu, Yutian Huang, Xin Ma and Dayong Ren
Foods 2025, 14(23), 4063; https://doi.org/10.3390/foods14234063
Full text available online: https://www.mdpi.com/2304-8158/14/23/4063
18. “Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications”
by José M. Martín-Miguélez, Belén Peromingo, Cristina Castaño, Juan J. Córdoba, Josué Delgado and Irene Martín
Foods 2025, 14(24), 4332; https://doi.org/10.3390/foods14244332
Full text available online: https://www.mdpi.com/2304-8158/14/24/4332
19. “Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with Foeniculum vulgare”
by Antonio Alfonzo, Raimondo Gaglio, Davide Alongi, Elena Franciosi, Giulio Perricone, Giuliana Garofalo, Rosario Prestianni, Vincenzo Naselli, Antonino Pirrone, Nicola Francesca et al.
Foods 2025, 14(21), 3689; https://doi.org/10.3390/foods14213689
Full text available online: https://www.mdpi.com/2304-8158/14/21/3689
20. “Hybrid Genome Sequencing and Comparative Analysis of Three Novel Listeria monocytogenes Strains: Insights into Lineage Diversity, Virulence, Antibiotic Resistance, and Defense Systems”
by Violeta Pemaj, Aleksandra Slavko, Konstantinos Konandreas, Dimitrios E. Pavlidis, Anastasios Ioannidis, Konstantinos Panousopoulos, Nikoletta Xydia, Vassiliki Antonopoulou, Marina Papadelli, Eleftherios H. Drosinos et al.
Foods 2026, 15(1), 88; https://doi.org/10.3390/foods15010088
Full text available online: https://www.mdpi.com/2304-8158/15/1/88
21. “A Review of Nutritional Regulation of Intestinal Butyrate Synthesis: Interactions Between Dietary Polysaccharides and Proteins”
by Meiyu Yuan, Kaili Gao, Kaitao Peng, Shuang Bi, Xian Cui and Yuhuan Liu
Foods 2025, 14(21), 3649; https://doi.org/10.3390/foods14213649
Full text available online: https://www.mdpi.com/2304-8158/14/21/3649
22. “Knowledge of Dietary Supplements and Attitudes Towards Complementary Medicine Among University Students: A Cross-Sectional Study”
by Sara Bezak, Ksenija Baždarić, Lea Huzjak Horvat, Darko Lončarić, Vanja Brandić Mičetić, Sabina Fijan, Maja Šikić Pogačar and Sandra Kraljević Pavelić
Foods 2026, 15(1), 61; https://doi.org/10.3390/foods15010061
Full text available online: https://www.mdpi.com/2304-8158/15/1/61
23. “Impact of Different Grilling Temperatures on the Volatile Profile of Beef”
by Fathi Morsli, Aidan P. Moloney, Frank J. Monahan, Peter G. Dunne, David T. Mannion, Iwona Skibinska and Kieran N. Kilcawley
Foods 2025, 14(24), 4239; https://doi.org/10.3390/foods14244239
Full text available online: https://www.mdpi.com/2304-8158/14/24/4239
24. “Barley Leaves Improves Loperamide-Induced Constipation via Gut Barrier and Microbiota Modulation in Mice”
by Yuting Xu, Zhiqian Wu, Matthew Lee Cohoon, Mengting Ma, Zhongquan Sui and Harold Corke
Foods 2026, 15(1), 95; https://doi.org/10.3390/foods15010095
Full text available online: https://www.mdpi.com/2304-8158/15/1/95
25. “Mechanisms Underlying the Changes in the Digestive Properties of Chicken Breasts Induced by the Changes in Protein Structure During Frozen Storage”
by Xue Bai, Quanyu Zhang, Tingting Zhang, Ying Yu, Xin Du and Xiufang Xia
Foods 2025, 14(20), 3519; https://doi.org/10.3390/foods14203519
Full text available online: https://www.mdpi.com/2304-8158/14/20/3519
26. “Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates”
by Pan Shu, Yuan Qing, Jianping Hu, Xin Yao, Jing Li and Lin Shen
Foods 2025, 14(19), 3422; https://doi.org/10.3390/foods14193422
Full text available online: https://www.mdpi.com/2304-8158/14/19/3422
27. “Effects of Active Paper Sheets on the Quality of Cherry Tomatoes and Kale During Storage”
by Alejandra Navarro-Martínez, Yineth Piñeros-Castro, Alberto Garre, Antonio López-Gómez and Ginés Benito Martínez-Hernández
Foods 2025, 14(24), 4225; https://doi.org/10.3390/foods14244225
Full text available online: https://www.mdpi.com/2304-8158/14/24/4225
28. “Effects of Different Degrees of Gelatinization on Structural, Physicochemical and Digestive Properties of Kudzu Starch”
by Zirui He, Fan Zhu, Mei Li and Xiangli Kong
Foods 2025, 14(21), 3614; https://doi.org/10.3390/foods14213614
Full text available online: https://www.mdpi.com/2304-8158/14/21/3614
29. “Tailoring Interfacial Activity of pH-Driven Shellac–Chitosan Nanocomposites via Solution Addition Sequence for Pickering Emulsion Stabilization”
by Yi Yuan, Luping Qu, Tingyong Zheng, Tangyu Yang, Huan Liu, Yajun Li and Shutao Liu
Foods 2025, 14(20), 3556; https://doi.org/10.3390/foods14203556
Full text available online: https://www.mdpi.com/2304-8158/14/20/3556
30. “Impact of Hydrogel-to-Oleogel Ratio and Presence of Carob Fruit Extracts on Formulated Bigels: Rheological, Thermal, Physicochemical and Microstructural Properties”
by María Dolores Álvarez, Arancha Saiz and Susana Cofrades
Foods 2025, 14(21), 3753; https://doi.org/10.3390/foods14213753
Full text available online: https://www.mdpi.com/2304-8158/14/21/3753
31. “Controlling Off-Odors in Plant Proteins Using Sequential Fermentation”
by Manpreet Kaur, Charlotte Gray and Sheryl Barringer
Foods 2026, 15(1), 39; https://doi.org/10.3390/foods15010039
Full text available online: https://www.mdpi.com/2304-8158/15/1/39
32. “An Analysis of the Severity of Food Safety Hazards in EU Food Fraud Cases”
by Martin Alewijn, Pauline Goemans, Karen E. Gussow, Kate J. Turner and Annemieke M. Pustjens
Foods 2025, 14(24), 4328; https://doi.org/10.3390/foods14244328
Full text available online: https://www.mdpi.com/2304-8158/14/24/4328
33. “Inhibition of Quorum Sensing-Mediated Biofilm Formation and Spoilage Factors in Pseudomonas fluorescens by Plasma-Activated Water”
by Yi Ming Zhao, Qing Yun Zhang, Lin Zhang, Yu Long Bao, Yi Ting Guo, Liu Rong Huang, Rong Hai He, Hai Le Ma and Da Wen Sun
Foods 2025, 14(21), 3773; https://doi.org/10.3390/foods14213773
Full text available online: https://www.mdpi.com/2304-8158/14/21/3773
34. “Assessment of the Functional Quality of Extra Virgin Olive Oil: Green Extraction of Phenolic Compounds Using Ethyl Lactate”
by Chrysostomos Tsitsipas, Athanasios Gerasopoulos, Nikolaos Nenadis and Dimitrios Gerasopoulos
Foods 2025, 14(22), 3822; https://doi.org/10.3390/foods14223822
Full text available online: https://www.mdpi.com/2304-8158/14/22/3822
35. “Cold-Pressed Walnut-Oil Adulteration with Edible Oils Detection Using Vis-NIR Spectroscopy”
by Georgiana Fediuc, Mariana Spinei and Mircea Oroian
Foods 2025, 14(22), 3877; https://doi.org/10.3390/foods14223877
Full text available online: https://www.mdpi.com/2304-8158/14/22/3877
36. “Recovery of Natural Antioxidants from Onion Solid Waste via Pressurized Liquid Extraction: Encapsulation and Application into a Food System”
by Eleni Bozinou, Nafsika-Thalia Georgiadou, Maria-Stella Chalastara, Ioannis Makrygiannis, Martha Mantiniotou, Vassilis Athanasiadis, Arhontoula Chatzilazarou and Stavros I. Lalas
Foods 2025, 14(20), 3583; https://doi.org/10.3390/foods14203583
Full text available online: http://www.mdpi.com/2304-8158/14/20/3583
37. “Microwave-Assisted Subcritical Water Extraction of Hemp Seeds for the Simultaneous Recovery of Proteins and Phenolic Compounds”
by Aziadé Chemat, Salah Chaji, Christian Cravotto, Giorgio Capaldi, Luisa Boffa, Giorgio Grillo, Anne-Sylvie Fabiano-Tixier and Giancarlo Cravotto
Foods 2025, 14(24), 4201; https://doi.org/10.3390/foods14244201
Full text available online: https://www.mdpi.com/2304-8158/14/24/4201
38. “Turning Mushy Lipids into Fruity Notes: Unlocking Lactone Biosynthesis Potential in Fat Industry Lipid Waste”
by Jolanta Małajowicz, Katarzyna Wierzchowska, Karina Jasińska and Agata Fabiszewska
Foods 2025, 14(24), 4326; https://doi.org/10.3390/foods14244326
Full text available online: https://www.mdpi.com/2304-8158/14/24/4326
39. “A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model”
by Andrea Marianelli, Cecilia Akotowaa Offei, Monica Macaluso, Nicola Mercanti, Bruno Casu and Angela Zinnai
Foods 2025, 14(24), 4236; https://doi.org/10.3390/foods14244236
Full text available online: https://www.mdpi.com/2304-8158/14/24/4236
40. “Fishery Anesthetics in Aquaculture Products: Safety Concerns and Analytical Methods”
by Bao Zhu Jia, Xue Ying Rui, Yu Wang, Xi Zeng, Shu Jing Sheng, Bi Jian Zeng, Zhen Lin Xu and Lin Luo
Foods 2025, 14(22), 3928; https://doi.org/10.3390/foods14223928
Full text available online: https://www.mdpi.com/2304-8158/14/22/3928
41. “Evaluation of Digestion Methods in Microplastic Recovery from Mussels (Mytilus galloprovincialis) for a Standardised Microplastic Isolation Protocol”
by Flavia Capuozzo, Nicoletta Cristiana Quaglia, Angela Di Pinto, Michele De Rosa, Federica Ioanna and Angela Dambrosio
Foods 2025, 14(22), 3853; https://doi.org/10.3390/foods14223853
Full text available online: https://www.mdpi.com/2304-8158/14/22/3853
42. “Transcriptomics-Based Evaluation of the Effects of Polyethylene Microplastics on Pleurotus pulmonarius”
by Xin Yu, Bo Zhang, Shuyi Chen, Caijing Wan, Sumin Chen, Ying Wang, Lei Ye and Xiaolin Li
Foods 2025, 14(21), 3783; https://doi.org/10.3390/foods14213783
Full text available online: https://www.mdpi.com/2304-8158/14/21/3783
43. “Preparation and Characterization of Eel (Anguilla) Bone Collagen Based on Intelligent Algorithm”
by Li Yuan, Jiayu Lu, Yingxi Jia, Zitao Guo and Ruichang Gao
Foods 2025, 14(24), 4338; https://doi.org/10.3390/foods14244338
Full text available online: https://www.mdpi.com/2304-8158/14/24/4338
44. “Microplastic Contamination from Ready-to-Cook Clams: Implications for Food Safety and Human Exposure”
by Flavia Capuozzo, Angela Dambrosio, Salud Deudero, Michele De Rosa, Federica Ioanna and Nicoletta Cristiana Quaglia
Foods 2025, 14(22), 3971; https://doi.org/10.3390/foods14223971
Full text available online: https://www.mdpi.com/2304-8158/14/22/3971
45. “Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (Oreochromis niloticus)”
by Juanjuan Zhao, Huan Xiang, Hui Huang, Ya Wei, Yongqiang Zhao and Shuxian Hao
Foods 2025, 14(24), 4232; https://doi.org/10.3390/foods14244232
Full text available online: https://www.mdpi.com/2304-8158/14/24/4232
46. “Grains, Cereals, and Legumes: Implications in Glycemic Index and Perspectives”
by Manish Kumar Singh, Hyeong Rok Yun, Jyotsna S. Ranbhise, Sunhee Han, Songhyun Ju, Salima Akter, Seung Geun Yeo, Sung Soo Kim and Insug Kang
Foods 2025, 14(23), 4038; https://doi.org/10.3390/foods14234038
Full text available online: https://www.mdpi.com/2304-8158/14/23/4038
47. “Nutrient Composition of Autochthonous Beef from Southwest Spain”
by Miguel Ángel Cantarero-Aparicio, Manuel García-Infante, Carlos Álvarez, Oliva Polvillo, José Manuel Perea and Alberto Horcada
Foods 2025, 14(22), 3961; https://doi.org/10.3390/foods14223961
Full text available online: https://www.mdpi.com/2304-8158/14/22/3961
48. “Bioprotective Potential of Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 in Harbin Red Sausage Under Vacuum Packaging”
by Qiang Wang, Kaida Zhang, Qian Chen, Haotian Liu, Chao Zhang, Qian Liu and Baohua Kong
Foods 2025, 14(24), 4293; https://doi.org/10.3390/foods14244293
Full text available online: https://www.mdpi.com/2304-8158/14/24/4293
49. “Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders”
by Cristina Paula Săpoi (Gheorghe), Alexandru Radu Corbu, Liliana Ceclu and Violeta Nour
Foods 2025, 14(20), 3457; https://doi.org/10.3390/foods14203457
Full text available online: https://www.mdpi.com/2304-8158/14/20/3457
50. “Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats”
by Jinfeng Fu, Cancan Liu, Shiyun Tu, Hongjie Liu, Zixin Liu, Weidi He, Lu Dong, Ganjun Yi, Yiji Xia and Juan Wang
Foods 2025, 14(23), 3996; https://doi.org/10.3390/foods14233996
Full text available online: https://www.mdpi.com/2304-8158/14/23/3996
51. “An Assessment of Sociodemographic Factors, Attitude, Knowledge, and Practices of the Elderly’s Caregivers with Respect to Elderly Food Safety”
by Wing-Tung Leung, Sirui Li, Peter Hoi-Fu Yu and Shun-Wan Chan
Foods 2025, 14(24), 4212; https://doi.org/10.3390/foods14244212
Full text available online: https://www.mdpi.com/2304-8158/14/24/4212
52. “Edible Yellow Mealworm-Derived Antidiabetic Peptides: Dual Modulation of α-Glucosidase and Dipeptidyl-Peptidase IV Inhibition Revealed by Integrated Proteomics, Bioassays, and Molecular Docking Analysis”
by Yuying Zhu, Enning Zhou, Yingran Tang, Qiangqiang Li and Liming Wu
Foods 2026, 15(1), 96; https://doi.org/10.3390/foods15010096
Full text available online: https://www.mdpi.com/2304-8158/15/1/96
53. “A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels”
by Alessia Pagazzo, Anna Rita Bavaro, Isabella D’Antuono, Vito Linsalata, Angela Cardinali, Amalia Conte and Matteo Alessandro Del Nobile
Foods 2025, 14(23), 4101; https://doi.org/10.3390/foods14234101
Full text available online: https://www.mdpi.com/2304-8158/14/23/4101
54. “Vegetables and Glycemic Index: Exploring Their Correlation and Health Implications”
by Manish Kumar Singh, Hyeong Rok Yun, Jyotsna S. Ranbhise, Sunhee Han, Sung Soo Kim and Insug Kang
Foods 2025, 14(21), 3703; https://doi.org/10.3390/foods14213703
Full text available online: https://www.mdpi.com/2304-8158/14/21/3703
55. “Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues”
by Dhanushka Rathnayake, Jaqueline Moura Nadolny, Yasmina Sultanbawa and Heather Eunice Smyth
Foods 2025, 14(21), 3616; https://doi.org/10.3390/foods14213616
Full text available online: https://www.mdpi.com/2304-8158/14/21/3616
56. “Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai”
by Xingyun Xie, Zehui Li, Hong Liu, Huayi Suo, Zsolt Zalán, Jiajia Song and Yu Zhang
Foods 2025, 14(20), 3490; https://doi.org/10.3390/foods14203490
Full text available online: https://www.mdpi.com/2304-8158/14/20/3490
57. “Regional Differentiation of Olive Oil of the Koroneiki Olive Cultivar from the Ionian Islands Based on Key Volatile Compounds and Descriptive Data Analysis”
by Nikolaos Kopsahelis, Ioannis K. Karabagias and Effimia Eriotou
Foods 2025, 14(23), 4026; https://doi.org/10.3390/foods14234026
Full text available online: https://www.mdpi.com/2304-8158/14/23/4026
58. “Integrating Cutting-Edge Technologies in Food Sensory and Consumer Science: Applications and Future Directions”
by Dongju Lee, Hyemin Jeon, Yoonseo Kim and Youngseung Lee
Foods 2025, 14(24), 4169; https://doi.org/10.3390/foods14244169
Full text available online: https://www.mdpi.com/2304-8158/14/24/4169
59. “Encapsulation of Allyl Isothiocyanate by Freeze- and Spray-Drying: Effects on Retention and Sensory Perception in Sodium-Reduced Soups”
by Emily Dolan, Nicoletta Faraone and Matthew B. McSweeney
Foods 2025, 14(22), 3810; https://doi.org/10.3390/foods14223810
Full text available online: https://www.mdpi.com/2304-8158/14/22/3810
by Nazarena Cela, Federica Quintiero, Cinzia Ferraris and Luisa Torri
Foods 2025, 14(23), 4033; https://doi.org/10.3390/foods14234033
Full text available online: https://www.mdpi.com/2304-8158/14/23/4033