Announcements

1. “Advances in Troubleshooting Fish and Seafood Authentication by Inorganic Elemental Composition”
by Maria Olga Varrà, Sergio Ghidini , Lenka Husáková, Adriana Ianieri and Emanuela Zanardi
Foods 2021, 10(2), 270; https://doi.org/10.3390/foods10020270
Full text available online: https://www.mdpi.com/2304-8158/10/2/270

2. “Optical Screening Methods for Pesticide Residue Detection in Food Matrices: Advances and Emerging Analytical Trends”
by Aristeidis S. Tsagkaris, Jana Pulkrabova and Jana Hajslova
Foods 2021, 10(1), 88; https://doi.org/10.3390/foods10010088
Full text available online: https://www.mdpi.com/2304-8158/10/1/88

3. “Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine”
by Eduarda Mendes and Noélia Duarte
Foods 2021, 10(2), 477; https://doi.org/10.3390/foods10020477
Full text available online: https://www.mdpi.com/2304-8158/10/2/477

4. “Molecular Approaches to Agri-Food Traceability and Authentication: An Updated Review”
by Valentina Fanelli, Isabella Mascio, Monica Marilena Miazzi, Michele Antonio Savoia, Claudio De Giovanni and Cinzia Montemurro
Foods 2021, 10(7), 1644; https://doi.org/10.3390/foods10071644
Full text available online: https://www.mdpi.com/2304-8158/10/7/1644

5. “Recent Advances in Portable and Handheld NIR Spectrometers and Applications in Milk, Cheese and Dairy Powders”
by Yuanyuan Pu, Dolores Pérez-Marín, Norah O’Shea and Ana Garrido-Varo
Foods 2021, 10(10), 2377; https://doi.org/10.3390/foods10102377
Full text available online: https://www.mdpi.com/2304-8158/10/10/2377

6. “Effects of Phlorotannins on Organisms: Focus on the Safety, Toxicity, and Availability of Phlorotannins”
by Bertoka Fajar Surya Perwira Negara, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi
Foods 2021, 10(2), 452; https://doi.org/10.3390/foods10020452
Full text available online: https://www.mdpi.com/2304-8158/10/2/452

7. “Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process”
by María del Pilar Fernández-Poyatos, Eulogio J. Llorent-Martínez and Antonio Ruiz-Medina
Foods 2021, 10(1), 94; https://doi.org/10.3390/foods10010094
Full text available online: https://www.mdpi.com/2304-8158/10/1/94

8. “NIR Analysis of Intact Grape Berries: Chemical and Physical Properties Prediction Using Multivariate Analysis”
by Teodora Basile, Antonio Domenico Marsico and Rocco Perniola
Foods 2021, 10(1), 113; https://doi.org/10.3390/foods10010113
Full text available online: https://www.mdpi.com/2304-8158/10/1/113

9. “Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction”
by Lorena González-Gómez, Sonia Morante-Zarcero, Damián Pérez-Quintanilla and Isabel Sierra
Foods 2021, 10(7), 1557; https://doi.org/10.3390/foods10071557
Full text available online: https://www.mdpi.com/2304-8158/10/7/1557

10. “Detection of Meat Adulteration Using Spectroscopy-Based Sensors”
by Lemonia-Christina Fengou, Alexandra Lianou, Panagiοtis Tsakanikas, Fady Mohareb and George-John E. Nychas
Foods 2021, 10(4), 861; https://doi.org/10.3390/foods10040861
Full text available online: https://www.mdpi.com/2304-8158/10/4/861

1. “Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges”
by Marco Montemurro, Erica Pontonio, Rossana Coda and Carlo Giuseppe Rizzello
Foods 2021, 10(2), 316; https://doi.org/10.3390/foods10020316
Full text available online: https://www.mdpi.com/2304-8158/10/2/316

2. “Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey”
by Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, Angel Cobos Garcia and Carlos Dias Pereira
Foods 2021, 10(5), 1067; https://doi.org/10.3390/foods10051067
Full text available online: https://www.mdpi.com/2304-8158/10/5/1067

3. “Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles”
by Maria de Lurdes Enes Dapkevicius, Bruna Sgardioli, Sandra P. A. Câmara, Patrícia Poeta and Francisco Xavier Malcata
Foods 2021, 10(4), 821; https://doi.org/10.3390/foods10040821
Full text available online: https://www.mdpi.com/2304-8158/10/4/821

4. “Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety”
by Baltasar Mayo, Javier Rodríguez, Lucía Vázquez and Ana Belén Flórez
Foods 2021, 10(3), 602; https://doi.org/10.3390/foods10030602
Full text available online: https://www.mdpi.com/2304-8158/10/3/602

5. “A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese”
by Paolo Bellassi, Gabriele Rocchetti, Marco Nocetti, Luigi Lucini, Francesco Masoero and Lorenzo Morelli
Foods 2021, 10(1), 109; https://doi.org/10.3390/foods10010109
Full text available online: https://www.mdpi.com/2304-8158/10/1/109

6. “Angiotensin-I Converting Enzyme Inhibition and Antioxidant Activity of Papain-Hydrolyzed Camel Whey Protein and Its Hepato-Renal Protective Effects in Thioacetamide-Induced Toxicity”
by Ali Osman, Abdalla El-Hadary, Aida A. Korish, Haifa M. AlNafea, Manan A. Alhakbany, Awad A. Awad and Mahmoud Abdel-Hamid
Foods 2021, 10(2), 468; https://doi.org/10.3390/foods10020468
Full text available online: https://www.mdpi.com/2304-8158/10/2/468

7. “Extensive Countrywide Field Investigation of Somatic Cell Counts and Total Bacterial Counts in Bulk-Tank Raw Milk in Sheep Flocks in Greece”
by Daphne T. Lianou, Charalambia K. Michael, Natalia G. C. Vasileiou, Efthymia Petinaki, Peter J. Cripps, Katerina Tsilipounidaki, Angeliki I. Katsafadou, Antonis P. Politis, Nikos G. Kordalis and Katerina S. Ioannidi et al.
Foods 2021, 10(2), 268; https://doi.org/10.3390/foods10020268
Full text available online: https://www.mdpi.com/2304-8158/10/2/268

8. “Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review”
by Nan Gai, Therese Uniacke-Lowe, Jonathan O’Regan, Hope Faulkner and Alan L. Kelly
Foods 2021, 10(10), 2409; https://doi.org/10.3390/foods10102409
Full text available online: https://www.mdpi.com/2304-8158/10/10/2409

9. “Current Perspective of Sialylated Milk Oligosaccharides in Mammalian Milk: Implications for Brain and Gut Health of Newborns”
by Madalyn Hobbs, Marefa Jahan, Seyed A. Ghorashi and Bing Wang
Foods 2021, 10(2), 473; https://doi.org/10.3390/foods10020473
Full text available online: https://www.mdpi.com/2304-8158/10/2/473

10. “Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System”
by Rosario Gutiérrez-Peña, Carmen Avilés, Hortensia Galán-Soldevilla, Oliva Polvillo, Pilar Ruiz Pérez-Cacho, José Luis Guzmán, Alberto Horcada and Manuel Delgado-Pertíñez
Foods 2021, 10(1), 80; https://doi.org/10.3390/foods10010080
Full text available online: https://www.mdpi.com/2304-8158/10/1/80

MDPI has just become the first open access (OA) publisher to reach the milestone of one million articles published. That is one million articles freely available to all, to circulate and build upon! We are proud to share this special moment with the global scientific community.

This landmark has been reached thanks to the immeasurable support of more than 600,000 expert reviewers, 66,000 editorial board members and 6700 hard-working colleagues across MDPI’s global offices.

Within more than 25 years of publishing, our journals received 2.1 million manuscripts and generated 4.6 million peer review reports to get to one million papers published.

Reaching the milestone of one million articles published reinforces our mission to remove any existing barriers and to make scientific research accessible to all. Since its inception, MDPI’s goal has been to create reliable processes to make science open. This is a path towards facilitating the dissemination of novel insights in scientific communities.

Regular feedback from authors and reviewers shows that our service is greatly appreciated and needed. At the same time, the feedback helps us identify areas for further improvement.

As it stands, a significant share of published research findings remain closed access. More than half of the content published with the most well-known legacy publishers stays behind a paywall, and that is not including articles published in hybrid OA journals, or made available months or years after publication.

A new policy announced by the US administration in August 2022 requires that, as of January 2026, all US federally funded research be made freely and immediately available after publication. While the new policy does not mandate articles be published under an open access license, it is aligned with the open access movement in removing all barriers to research. Similarly, some of the most advanced research institutions in the world intend to have all funded research articles published in open access by 2025.

MDPI is proud to be the leading agent of the transition to open access.

"Thanks a Million" to all the contributors!

1. “Functionality of Food Components and Emerging Technologies”
by Charis M. Galanakis
Foods 2021, 10(1), 128; https://doi.org/10.3390/foods10010128
Full text available online: https://www.mdpi.com/2304-8158/10/1/128

2. “Functionality of Ingredients and Additives in Plant-Based Meat Analogues”
by Konstantina Kyriakopoulou, Julia K. Keppler and Atze Jan van der Goot
Foods 2021, 10(3), 600; https://doi.org/10.3390/foods10030600
Full text available online: https://www.mdpi.com/2304-8158/10/3/600

3. “Edible Films and Coatings as Food-Quality Preservers: An Overview”
by Elsa Díaz-Montes and Roberto Castro-Muñoz
Foods 2021, 10(2), 249; https://doi.org/10.3390/foods10020249
Full text available online: https://www.mdpi.com/2304-8158/10/2/249

4. “Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development”
by Monalisha Pattnaik, Pooja Pandey, Gregory J. O. Martin, Hari Niwas Mishra and Muthupandian Ashokkumar
Foods 2021, 10(2), 279; https://doi.org/10.3390/foods10020279
Full text available online: https://www.mdpi.com/2304-8158/10/2/279

5. “Food Texture Design by 3D Printing: A Review”
by Tatiana Pereira , Sónia Barroso and Maria M. Gil
Foods 2021, 10(2), 320; https://doi.org/10.3390/foods10020320
Full text available online: https://www.mdpi.com/2304-8158/10/2/320

6. “Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants”
by Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosário Anjos , Alice Vilela and Berta Gonçalves
Foods 2021, 10(1), 106; https://doi.org/10.3390/foods10010106
Full text available online: https://www.mdpi.com/2304-8158/10/1/106

7. “Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat”
by Jingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette
Foods 2021, 10(2), 353; https://doi.org/10.3390/foods10020353
Full text available online: https://www.mdpi.com/2304-8158/10/2/353

8. “Effects of CaCl₂ Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis”
by Yuanyuan Hou, Ziying Li, Yonghua Zheng and Peng Jin
Foods 2021, 10(7), 1662; https://doi.org/10.3390/foods10071662
Full text available online: https://www.mdpi.com/2304-8158/10/7/1662

9. “High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure”
by Patrick Wittek, Nicole Zeiler, Heike P. Karbstein and M. Azad Emin
Foods 2021, 10(1), 102; https://doi.org/10.3390/foods10010102
Full text available online: https://www.mdpi.com/2304-8158/10/1/102

10. “Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs”
by David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden and Lutz Grossmann
Foods 2021, 10(2), 260; https://doi.org/10.3390/foods10020260
Full text available online: https://www.mdpi.com/2304-8158/10/2/260

1. “Kefir and Its Biological Activities”
by Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd. Azuraidi Osman, Sharifah Alawieyah Syed Mortadza and Noorjahan Banu Alitheen
Foods 2021, 10(6), 1210; https://doi.org/10.3390/foods10061210
Full text available online: https://www.mdpi.com/2304-8158/10/6/1210

2. “Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit”
by Chinaza Godswill Awuchi, Erick Nyakundi Ondari, Chukwuka U. Ogbonna, Anjani K. Upadhyay, Katarzyna Baran, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska and Raquel P. F. Guiné
Foods 2021, 10(6), 1279; https://doi.org/10.3390/foods10061279
Full text available online:https://www.mdpi.com/2304-8158/10/6/1279

3. “Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety”
by Xingjian Bai, Cindy H. Nakatsu and Arun K. Bhunia
Foods 2021, 10(9), 2117; https://doi.org/10.3390/foods10092117
Full text available online:https://www.mdpi.com/2304-8158/10/9/2117

4. “Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks”
by Christos Bontsidis, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos and Stavros Plessas
Foods 2021, 10(4), 768; https://doi.org/10.3390/foods10040768
Full text available online: https://www.mdpi.com/2304-8158/10/4/768

5. “Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification”
by Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca and Carlo Giuseppe Rizzello
Foods 2021, 10(1), 182; https://doi.org/10.3390/foods10010182
Full text available online: https://www.mdpi.com/2304-8158/10/1/182

6. “From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models”
by Arícia Possas, Olga María Bonilla-Luque and Antonio Valero
Foods 2021, 10(2), 355; https://doi.org/10.3390/foods10020355
Full text available online: https://www.mdpi.com/2304-8158/10/2/355

7. “Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods”
by Roberta Prete, Mohammad Khairul Alam, Giorgia Perpetuini, Carlo Perla, Paola Pittia and Aldo Corsetti
Foods 2021, 10(7), 1653; https://doi.org/10.3390/foods10071653
Full text available online: https://www.mdpi.com/2304-8158/10/7/1653

8. “Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention”
by Salam A. Ibrahim, Raphael D. Ayivi, Tahl Zimmerman, Shahida Anusha Siddiqui, Ammar B. Altemimi, Hafize Fidan, Tuba Esatbeyoglu and Reza Vaseghi Bakhshayesh
Foods 2021, 10(12), 3131; https://doi.org/10.3390/foods10123131
Full text available online: https://www.mdpi.com/2304-8158/10/12/3131

9. “A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain”
by Anna Townsend, Laura K. Strawn, Benjamin J. Chapman and Laurel L. Dunn
Foods 2021, 10(6), 1427; https://doi.org/10.3390/foods10061427
Full text available online: https://www.mdpi.com/2304-8158/10/6/1427

10. “Role of Postbiotics in Diabetes Mellitus: Current Knowledge and Future Perspectives”
by Miriam Cabello-Olmo, Miriam Araña, Raquel Urtasun, Ignacio J. Encio and Miguel Barajas
Foods 2021, 10(7), 1590; https://doi.org/10.3390/foods10071590
Full text available online: https://www.mdpi.com/2304-8158/10/7/1590

We are pleased to announce that the website of the MDPI Sustainability Foundation has been revamped! For the past couple of months, our UX UI team and front-end developers have been working hard to launch the website in time for the opening of the Sustainability Awards nominations.

The website is not the only thing that has had a remodeling. Indeed, the format of the Emerging Sustainability Leader Award (ESLA) has been updated. ESLA is now a competition open to individual researchers or start-ups founded by researchers under the age of 35. Nominee applications will go through 2 rounds of selection until the final 3 are decided. The finalists will then be invited to give pitch presentations during the Award Ceremony to win either first place (10,000 USD) or runner-up (2 x 5000 USD).

The World Sustainability Award, on the other hand, remains the same: a total prize money of 100,000 USD is up for grabs by senior individual researchers or groups of researchers from the international research community.

Nominations for both the World Sustainability Award and the Emerging Sustainability Leader award are now open! Check out our new website for more information on how to nominate.

We are pleased to announce the launch of a new initiative—The Foods Special Issue Mentor Program.

This program will enable early career researchers (who must hold a Ph.D. in a related field) to experience editing a Special Issue in MDPI journals, under the mentorship of our experienced Editorial Board Members or other experienced scientists. The mentor program will provide an excellent opportunity for early career scientists to gain editorial experience and to cultivate their ability to edit scientific research.

The mentee’s responsibilities include:

• Proposing a Special Issue title and assisting the mentor in preparing a summary (around 200–400 words) and 3–10 keywords describing the background, importance, and goal of the issue;
• Writing a brief promotion plan for the Special Issue;
• Preparing a list of scholars who may be interested in the issue and personally emailing the invitations on behalf of Guest Editors;
• Writing an Editorial for the online Special Issue together with the mentor.

The mentor’s responsibilities include:

• Conducting a final check before the Special Issue is published online;
• Overseeing editorial control of the Special issue and quality control of the publications in a timely manner;
• Providing suggestions to younger scholars if they have any doubts or concerns regarding submissions;
• Organizing video calls with young scholars and the Editorial Office regularly to discuss problems and improvement suggestions for the Special Issue;
• Making and submitting decisions for the submissions with the assistance of mentees.

Certificates and awards:
After the Special Issue closes, the Editorial Office will provide official certificates for all the mentors and mentees.

If you are interested in this opportunity, please send your Special Issue proposal to the Foods Editorial Office (foods@mdpi.com), and we will discuss the process (i.e., mentor collaboration, Special Issue topic feasibility analysis, etc.) in further detail.

In addition to the new Special Issue Mentor Program, Foods (ISSN: 2304-8158) continues to welcome all Special Issue proposals focusing on hot research topics.

Conference: The 88th Annual Meeting of the Japanese Society of Mycotoxicology
Date: 6 January 2023
Venue: Agriculture, Forestry and Fisheries Research Council, Tsukuba, Ibaraki, Japan

MDPI will be attending the 88th Annual Meeting of the Japanese Society of Mycotoxicology as the exhibitor. This meeting will take place on 6 January 2023 in Tsukuba, Ibaraki, Japan.

The 88th annual meeting is organized by the Japanese Society of Mycotoxicology (http://www.jsmyco.org). In addition to general lectures and poster presentations, there will be special lectures, symposiums, and luncheon seminars.

Special lecture: “Use of useful brewing bacteria such as aspergillus”
Symposium: “Challenge the elucidation of biological interactions”

The following MDPI journals will be represented:

• Toxins;
• Vaccines;
• JoF;
• JoX;
• Foods.

If you are planning to attend this conference, please feel free to stop by our booth. Our delegates look forward to meeting you in person and answering any questions you may have. For more information about the conference and booth, please visit the following website: https://www.jsmyco.org/conference/top.html.

1. “Foods for Plant-Based Diets: Challenges and Innovations”
by Alexandra Alcorta, Adrià Porta, Amparo Tárrega, María Dolores Alvarez and M. Pilar Vaquero
Foods 2021, 10(2), 293; https://doi.org/10.3390/foods10020293
Full text available online: https://www.mdpi.com/2304-8158/10/2/293

2. “Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview”
by Mrinal Samtiya, Rotimi E. Aluko, Tejpal Dhewa and José Manuel Moreno-Rojas
Foods 2021, 10(4), 839; https://doi.org/10.3390/foods10040839
Full text available online: https://www.mdpi.com/2304-8158/10/4/839

3. “Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities”
by Manoj Kumar, Maharishi Tomar, Ryszard Amarowicz, Vivek Saurabh, M. Sneha Nair, Chirag Maheshwari, Minnu Sasi, Uma Prajapati, Muzaffar Hasan, Surinder Singh, Sushil Changan, Rakesh Kumar Prajapat, Mukesh K. Berwal and Varsha Satankar
Foods 2021, 10(4), 752; https://doi.org/10.3390/foods10040752
Full text available online: https://www.mdpi.com/2304-8158/10/4/752

4. “Plant Proteins for Future Foods: A Roadmap”
by Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang and Christiani Jeyakumar Henry
Foods 2021, 10(8), 1967; https://doi.org/10.3390/foods10081967
Full text available online: https://www.mdpi.com/2304-8158/10/8/1967

5. “Omega-3 Polyunsaturated Fatty Acids and the Intestinal Epithelium—A Review”
by Luke A. Durkin, Caroline E. Childs and Philip C. Calder
Foods 2021, 10(1), 199; https://doi.org/10.3390/foods10010199
Full text available online: https://www.mdpi.com/2304-8158/10/1/199

6. “Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems”
by Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, Ajeeshkumar Kizhakkeppurath Kumaran, Niladri Sekhar Chatterjee, Vishnuja Soman, Shaheer Peeralil, Suseela Mathew, David Julian McClements and Ravishankar Chandragiri Nagarajarao
Foods 2021, 10(7), 1566; https://doi.org/10.3390/foods10071566
Full text available online: https://www.mdpi.com/2304-8158/10/7/1566

7. “Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production”
by Michele Ciriello, Luigi Formisano, Christophe El-Nakhel, Marios C. Kyriacou, Georgios A. Soteriou, Fabiana Pizzolongo, Raffaele Romano, Stefania De Pascale and Youssef Rouphael
Foods 2021, 10(2), 278; https://doi.org/10.3390/foods10020278
Full text available online: https://www.mdpi.com/2304-8158/10/2/278

8. “Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds”
by Miguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Vanesa Benítez, Begoña Bartolomé, Yolanda Aguilera and María A. Martín-Cabrejas
Foods 2021, 10(3), 653; https://doi.org/10.3390/foods10030653
Full text available online: https://www.mdpi.com/2304-8158/10/3/653

9. “Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review”
by Mercedes M. Pedrosa, Eva Guillamón and Claudia Arribas
Foods 2021, 10(2), 379; https://doi.org/10.3390/foods10020379
Full text available online: https://www.mdpi.com/2304-8158/10/2/379

10. “The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves”
by Chaowanee Chupeerach, Amornrat Aursalung, Thareerat Watcharachaisoponsiri, Kanyawee Whanmek, Parunya Thiyajai, Kachakot Yosphan, Varittha Sritalahareuthai, Yuraporn Sahasakul, Chalat Santivarangkna and Uthaiwan Suttisansanee
Foods 2021, 10(1), 117; https://doi.org/10.3390/foods10010117
Full text available online: https://www.mdpi.com/2304-8158/10/1/117

1. “Migration of Various Nanoparticles into Food Samples: A Review”
by Saeed Paidari, Reza Tahergorabi, Ensieh Sadat Anari, Abdorezza Moahammdi Nafchi, Nafiseh Zamindar and Mohammad Goli
Foods 2021, 10(9), 2114; https://doi.org/10.3390/foods10092114
Full text available online:https://www.mdpi.com/2304-8158/10/9/2114

2. “Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach”
by Sneh Punia Bangar, Sukhvinder Singh Purewal, Monica Trif, Sajid Maqsood, Manoj Kumar, Vishal Manjunatha and Alexandru Vasile Rusu
Foods 2021, 10(9), 2181; https://doi.org/10.3390/foods10092181
Full text available online:https://www.mdpi.com/2304-8158/10/9/2181

3. “Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies”
by Jéssica Tavares, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva and Jorge A. Saraiva
Foods 2021, 10(4), 780; https://doi.org/10.3390/foods10040780
Full text available online:https://www.mdpi.com/2304-8158/10/4/780

4. “Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications”
by Swarup Roy, Ruchir Priyadarshi and Jong-Whan Rhim
Foods 2021, 10(11), 2789; https://doi.org/10.3390/foods10112789
Full text available online: https://www.mdpi.com/2304-8158/10/11/2789

5. “Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation”
by Huimin Yong, Yunpeng Liu, Dawei Yun, Shuai Zong, Changhai Jin and Jun Liu
Foods 2021, 10(3), 536; https://doi.org/10.3390/foods10030536
Full text available online: https://www.mdpi.com/2304-8158/10/3/536

6. “Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics”
by Ahmadreza Abedinia, Faezeh Alimohammadi, Farangis Teymori, Najibeh Razgardani, Mohammad Reza Saeidi Asl, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Nurul Huda and Jumardi Roslan
Foods 2021, 10(8), 1761; https://doi.org/10.3390/foods10081761
Full text available online: https://www.mdpi.com/2304-8158/10/8/1761

7. “Recent Developments in Seafood Packaging Technologies”
by Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma and Cosmas I. Nathanailides
Foods 2021, 10(5), 940; https://doi.org/10.3390/foods10050940
Full text available online: https://www.mdpi.com/2304-8158/10/5/940

8. “Development and Characterization of Fenugreek Protein-Based Edible Film”
by Neha Kumari, Sneh Punia Bangar, Michal Petrů, R. A. Ilyas, Ajay Singh and Pradyuman Kum
Foods 2021, 10(9), 1976; https://doi.org/10.3390/foods10091976
Full text available online: https://www.mdpi.com/2304-8158/10/9/1976

9. “Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films”
by Mouluda Sohany, Intan Syafinaz Mohamed Amin Tawakkal, Siti Hajar Ariffin, Nor Nadiah Abdul Karim Shah and Yus Aniza Yusof
Foods 2021, 10(9), 2005; https://doi.org/10.3390/foods10092005
Full text available online: https://www.mdpi.com/2304-8158/10/9/2005

10. “Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides”
by Carlos Enrique Ochoa-Velasco, Julio César Pérez-Pérez, José Mauricio Varillas-Torres, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza, Ricardo Munguía-Pérez, Teresa Soledad Cid-Pérez and Raúl Avila-Sosa
Foods 2021, 10(1), 175; https://doi.org/10.3390/foods10010175
Full text available online: https://www.mdpi.com/2304-8158/10/1/175