Announcements

1. “Salmonella, Food Safety and Food Handling Practices”
by Olugbenga Ehuwa, Amit K. Jaiswal, and Swarna Jaiswal
Foods 2021, 10(5), 907; https://doi.org/10.3390/foods10050907
Full text available online: https://www.mdpi.com/2304-8158/10/5/907 

2. “Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging”
by Ghita Amor, Mohammed Sabbah, Lucia Caputo, Mohamed Idbella, Vincenzo De Feo, Raffaele Porta, Taoufiq Fechtali and Gianluigi Mauriello
Foods 2021, 10(1), 121; https://doi.org/10.3390/foods10010121
Full text available online: https://www.mdpi.com/2304-8158/10/1/121

3. “Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review”
by Felix Zulhendri, Kavita Chandrasekaran, Magdalena Kowacz, Munir Ravalia, Krishna Kripal, James Fearnley and Conrad O. Perera
Foods 2021, 10(6), 1360; https://doi.org/10.3390/foods10061360
Full text available online: https://www.mdpi.com/2304-8158/10/6/1360 

4. “Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake”
by Cecilie Wirenfeldt Nielsen, Turid Rustad and Susan Løvstad Holdt
Foods 2021, 10(1), 198; https://doi.org/10.3390/foods10010198
Full text available online: https://www.mdpi.com/2304-8158/10/1/198 

5. “Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation”
by Maria C. Giannakourou and Theofania N. Tsironi
Foods 2021, 10(4), 830; https://doi.org/10.3390/foods10040830
Full text available online: https://www.mdpi.com/2304-8158/10/4/830 

6. “Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils”
by Asmaa H. R. Awad, Aditya Parmar, Marwa R. Ali, Mohamed M. El-Mogy and Karima F. Abdelgawad
Foods 2021, 10(5), 1103; https://doi.org/10.3390/foods10051103
Full text available online: https://www.mdpi.com/2304-8158/10/5/1103 

7. “A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables”
by Rinaldo Botondi, Marco Barone and Claudia Grasso
Foods 2021, 10(4), 748; https://doi.org/10.3390/foods10040748
Full text available online: https://www.mdpi.com/2304-8158/10/4/748 

8. “A Preliminary Study of Chemical Profiles of Honey, Cerumen, and Propolis of the African Stingless Bee Meliponula ferruginea”
by Milena Popova, Dessislava Gerginova, Boryana Trusheva, Svetlana Simova, Alfred Ngenge Tamfu, Ozgur Ceylan, Kerry Clark and Vassya Bankova
Foods 2021, 10(5), 997; https://doi.org/10.3390/foods10050997
Full text available online: https://www.mdpi.com/2304-8158/10/5/997 

9. “Safety and Transfer Study: Transfer of Bromoform Present in Asparagopsis taxiformis to Milk and Urine of Lactating Dairy Cows”
by Wouter Muizelaar, Maria Groot, Gert van Duinkerken, Ruud Peters and Jan Dijkstra
Foods 2021, 10(3), 584; https://doi.org/10.3390/foods10030584
Full text available online: https://www.mdpi.com/2304-8158/10/3/584 

10. “Possibilities of the Development of Edible Insect-Based Foods in Europe”
by Magdalena Skotnicka, Kaja Karwowska, Filip Kłobukowski, Aleksandra Borkowska and Magdalena Pieszko
Foods 2021, 10(4), 766; https://doi.org/10.3390/foods10040766
Full text available online: https://www.mdpi.com/2304-8158/10/4/766

1. “Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation”
by Chen Tan and David Julian McClements
Foods 2021, 10(4), 812; https://doi.org/10.3390/foods10040812
Full text available online: https://www.mdpi.com/2304-8158/10/4/812

2. “By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization”
by María Fraga-Corral, Paz Otero, Javier Echave, Paula Garcia-Oliveira, Maria Carpena, Amira Jarboui, Bernabé Nuñez-Estevez, Jesus Simal-Gandara and Miguel A. Prieto
Foods 2021, 10(1), 137; https://doi.org/10.3390/foods10010137
Full text available online: https://www.mdpi.com/2304-8158/10/1/137

3. “Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization”
by Silvija Šafranko, Ina Ćorković, Igor Jerković, Martina Jakovljević, Krunoslav Aladić, Drago Šubarić and Stela Jokić
Foods 2021, 10(5), 1043; https://doi.org/10.3390/foods10051043
Full text available online: https://www.mdpi.com/2304-8158/10/5/1043

4. “Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach”
by Yuan Zhao, Bo Li, Cuicui Li, Yangfan Xu, Yi Luo, Dongwu Liang and Chongxing Huang
Foods 2021, 10(8), 1845; https://doi.org/10.3390/foods10081845
Full text available online: https://www.mdpi.com/2304-8158/10/8/1845

5. “Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production”
by Regina Kratzer and Michael Murkovic
Foods 2021, 10(7), 1626; https://doi.org/10.3390/foods10071626
Full text available online: https://www.mdpi.com/2304-8158/10/7/1626

6. “A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies”
by Jia Xiang, Fenglin Liu, Bo Wang, Lin Chen, Wenjie Liu and Songwen Tan
Foods 2021, 10(9), 1998; https://doi.org/10.3390/foods10091998
Full text available online: https://www.mdpi.com/2304-8158/10/9/1998

7. “Headspace/GC–MS Analysis and Investigation of Antibacterial, Antioxidant and Cytotoxic Activity of Essential Oils and Hydrolates from Rosmarinus officinalis L. and Lavandula angustifolia Miller”
by Stefania Garzoli, Valentina Laghezza Masci, Sara Franceschi, Antonio Tiezzi, Pierluigi Giacomello and Elisa Ovidi
Foods 2021, 10(8), 1768; https://doi.org/10.3390/foods10081768
Full text available online: https://www.mdpi.com/2304-8158/10/8/1768

8. “Olive Pomace-Derived Biomasses Fractionation through a Two-Step Extraction Based on the Use of Ultrasounds: Chemical Characteristics”
by María del Mar Contreras, Irene Gómez-Cruz, Inmaculada Romero and Eulogio Castro
Foods 2021, 10(1), 111; https://doi.org/10.3390/foods10010111
Full text available online: https://www.mdpi.com/2304-8158/10/1/111

9. “Perilla frutescens Leaf Extract and Fractions: Polyphenol Composition, Antioxidant, Enzymes (α-Glucosidase, Acetylcholinesterase, and Tyrosinase) Inhibitory, Anticancer, and Antidiabetic Activities”
by Zhenxing Wang, Zongcai Tu, Xing Xie, Hao Cui, Kin Weng Kong and Lu Zhang
Foods 2021, 10(2), 315; https://doi.org/10.3390/foods10020315
Full text available online: https://www.mdpi.com/2304-8158/10/2/315

10. “Brown Algae Phlorotannins: A Marine Alternative to Break the Oxidative Stress, Inflammation and Cancer Network”
by Marcelo D. Catarino, Sónia J. Amarante, Nuno Mateus, Artur M. S. Silva and Susana M. Cardoso
Foods 2021, 10(7), 1478; https://doi.org/10.3390/foods10071478
Full text available online: https://www.mdpi.com/2304-8158/10/7/1478

We are pleased to share that 247 Editorial Board Members and Guest Editors from MDPI’s journal Foods (ISSN: 2304-8158) were featured in the list of the World’s Top 2% Scientists in 2022.

The list was created by Prof. John P. A. Ioannidis from Stanford University and his research team. They have created a publicly available database of 100,000 top-cited scientists that provides standardized information on citations, h-index, co-authorship adjusted hm-index, citations to papers in different authorship positions and a composite indicator (c-score). The latest rankings reflect the significant influence and research excellence of the scientists, who are committed to furthering their knowledge for the benefit of the world.

1. “Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic”
by Cennet Pelin Boyacι-Gündüz, Salam A. Ibrahim, Ooi Chien Wei and Charis M. Galanakis
Foods 2021, 10(3), 497; https://doi.org/10.3390/foods10030497
Full text available online:https://www.mdpi.com/2304-8158/10/3/497

2. “Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method”
by Victor Benno Meyer-Rochow , Ruparao T. Gahukar, Sampat Ghosh and Chuleui Jung
Foods 2021, 10(5), 1036; https://doi.org/10.3390/foods10051036
Full text available online:https://www.mdpi.com/2304-8158/10/5/1036

3. “Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains”
by Adnan Iftekhar and Xiaohui Cui
Foods 2021, 10(6), 1289; https://doi.org/10.3390/foods10061289
Full text available online: https://www.mdpi.com/2304-8158/10/6/1289

4. “Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments”
by Katalin Szabo, Francisc Vasile Dulf, Bernadette-Emőke Teleky, Panagiota Eleni, Christos Boukouvalas, Magdalini Krokida, Nikolas Kapsalis, Alexandru Vasile Rusu, Claudia Terezia Socol and Dan Cristian Vodnar
Foods 2021, 10(1), 110; https://doi.org/10.3390/foods10010110
Full text available online: https://www.mdpi.com/2304-8158/10/1/110

5. “Changes in the Food-Related Behaviour of Italian Consumers during the COVID-19 Pandemic”
by Rosa Maria Fanelli
Foods 2021, 10(1), 169; https://doi.org/10.3390/foods10010169
Full text available online: https://www.mdpi.com/2304-8158/10/1/169

6. “A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation”
by Gordana Šelo, Mirela Planinić, Marina Tišma, Srećko Tomas, Daliborka Koceva Komlenić and Ana Bucić-Kojić
Foods 2021, 10(5), 927; https://doi.org/10.3390/foods10050927
Full text available online: https://www.mdpi.com/2304-8158/10/5/927

7. “Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction”
by Paula García, Carolina Fredes, Inés Cea, Jesús Lozano-Sánchez, Francisco Javier Leyva-Jiménez, Paz Robert, Cristina Vergara and Paula Jimenez
Foods 2021, 10(2), 203; https://doi.org/10.3390/foods10020203
Full text available online: https://www.mdpi.com/2304-8158/10/2/203

8. “Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains”
by Marica Troilo, Graziana Difonzo, Vito M. Paradiso, Carmine Summo and Francesco Caponio
Foods 2021, 10(2), 342; https://doi.org/10.3390/foods10020342
Full text available online: https://www.mdpi.com/2304-8158/10/2/342

9. “Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein”
by Joshua Hadi and Gale Brightwell
Foods 2021, 10(6), 1226; https://doi.org/10.3390/foods10061226
Full text available online: https://www.mdpi.com/2304-8158/10/6/1226

10. “Presence of Parabens and Bisphenols in Food Commonly Consumed in Spain”
by Yolanda Gálvez-Ontiveros, Inmaculada Moscoso-Ruiz, Lourdes Rodrigo, Margarita Aguilera, Ana Rivas and Alberto Zafra-Gómez
Foods 2021, 10(1), 92; https://doi.org/10.3390/foods10010092
Full text available online: https://www.mdpi.com/2304-8158/10/1/92

1. "Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties"
by Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini and Gianluca Giuberti
Foods 2021, 10(1), 75; https://doi.org/10.3390/foods10010075
Full text available online: https://www.mdpi.com/2304-8158/10/1/75

2. "Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases"
by Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim and Jong-Sang Kim
Foods 2021, 10(3), 636; https://doi.org/10.3390/foods10030636
Full text available online: https://www.mdpi.com/2304-8158/10/3/636

3. "Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review"
by Carolina Sabença, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho and Gilberto Igrejas
Foods 2021, 10(8), 1765; https://doi.org/10.3390/foods10081765
Full text available online: https://www.mdpi.com/2304-8158/10/8/1765

4. "γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis"
by Do-Youn Jeong, Myeong Seon Ryu, Hee-Jong Yang and Sunmin Park
Foods 2021, 10(2), 221; https://doi.org/10.3390/foods10020221
Full text available online: https://www.mdpi.com/2304-8158/10/2/221

5. "Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by Monascus purpureus"
by Haiying Zeng, Likang Qin, Xiaoyan Liu and Song Miao
Foods 2021, 10(3), 566; https://doi.org/10.3390/foods10030566
Full text available online: https://www.mdpi.com/2304-8158/10/3/566

6. "High Protein Substitutes for Gluten in Gluten-Free Bread"
by Adriana Skendi, Maria Papageorgiou and Theodoros Varzakas
Foods 2021, 10(9), 1997; https://doi.org/10.3390/foods10091997
Full text available online: https://www.mdpi.com/2304-8158/10/9/1997

7. "Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies"
by Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni and Zoran Herceg
Foods 2021, 10(1), 193; https://doi.org/10.3390/foods10010193
Full text available online: https://www.mdpi.com/2304-8158/10/1/193

8. "Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds"
by Valentina Melini and Francesca Melini
Foods 2021, 10(2), 351; https://doi.org/10.3390/foods10020351
Full text available online: https://www.mdpi.com/2304-8158/10/2/351

9. "Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients"
by Ana Belén Martín-Diana, María Jesús García-Casas, Cristina Martínez-Villaluenga, Juana Frías, Elena Peñas and Daniel Rico
Foods 2021, 10(1), 115; https://doi.org/10.3390/foods10010115
Full text available online: https://www.mdpi.com/2304-8158/10/1/115

10. "Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis"
by Karina Juhnevica-Radenkova, Jorens Kviesis, Diego A. Moreno, Dalija Seglina, Fernando Vallejo, Anda Valdovska and Vitalijs Radenkovs
Foods 2021, 10(4), 782; https://doi.org/10.3390/foods10040782
Full text available online: https://www.mdpi.com/2304-8158/10/4/782

1. “A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration”
by Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang and Seon-Tea Joo
Foods 2021, 10(3), 560; https://doi.org/10.3390/foods10030560
Full text available online: https://www.mdpi.com/2304-8158/10/3/560

2. “Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts”
by Hafiz Rehan Nadeem, Saeed Akhtar, Tariq Ismail, Piero Sestili, Jose Manuel Lorenzo, Muhammad Modassar Ali Nawaz Ranjha, Leonie Jooste, Christophe Hano and Rana Muhammad Aadil
Foods 2021, 10(7), 1466; https://doi.org/10.3390/foods10071466
Full text available online: https://www.mdpi.com/2304-8158/10/7/1466

3. “Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys”
by E. M. Claudia Terlouw, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill and Mohammed Gagaoua
Foods 2021, 10(1), 84; https://doi.org/10.3390/foods10010084
Full text available online: https://www.mdpi.com/2304-8158/10/1/84

4. “Clean Label Alternatives in Meat Products”
by Gonzalo Delgado-Pando, Sotirios I. Ekonomou, Alexandros C. Stratakos and Tatiana Pintado
Foods 2021, 10(7), 1615; https://doi.org/10.3390/foods10071615
Full text available online: https://www.mdpi.com/2304-8158/10/7/1615

5. “Meat and Human Health—Current Knowledge and Research Gaps”
by Nina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, Lars O. Dragsted, Lars Kristensen, Jorge R. Carrascal, Susanne Bügel and Arne Astrup
Foods 2021, 10(7), 1556; https://doi.org/10.3390/foods10071556
Full text available online: https://www.mdpi.com/2304-8158/10/7/1556

6. “Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork”
by Dong Han, Chun-Hui Zhang and Marie-Laure Fauconn
Foods 2021, 10(1), 83; https://doi.org/10.3390/foods10010083
Full text available online: https://www.mdpi.com/2304-8158/10/1/83

7. “Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing”
by Kizkitza Insausti, María T. Murillo-Arbizu, Olaia Urrutia, José A. Mendizabal, María J. Beriain, Michael J. Colle, Phillip D. Bass and Ana Arana
Foods 2021, 10(3), 493; https://doi.org/10.3390/foods10030493
Full text available online: https://www.mdpi.com/2304-8158/10/3/493

8. “The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview”
by Eric N. Ponnampalam, Andrew J. Sinclair and Benjamin W. B. Holman
Foods 2021, 10(6), 1358; https://doi.org/10.3390/foods10061358
Full text available online: https://www.mdpi.com/2304-8158/10/6/1358

9. “Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review”
by Hwan Hee Yu, Young-Wook Chin and Hyun-Dong Paik
Foods 2021, 10(10), 2418; https://doi.org/10.3390/foods10102418
Full text available online: https://www.mdpi.com/2304-8158/10/10/2418

10. “Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae”
by Jessica de Souza Vilela, Tharcilla I. R. C. Alvarenga, Nigel R. Andrew, Malcolm McPhee, Manisha Kolakshyapati, David L. Hopkins and Isabelle Ruhnke
Foods 2021, 10(2), 297; https://doi.org/10.3390/foods10020297
Full text available online: https://www.mdpi.com/2304-8158/10/2/297

1. “Mineral Biofortification of Vegetables as a Tool to Improve Human Diet”
by Camila Vanessa Buturi, Rosario Paolo Mauro, Vincenzo Fogliano, Cherubino Leonardi and Francesco Giuffrida
Foods 2021, 10(2), 223; https://doi.org/10.3390/foods10020223
Full text available online: https://www.mdpi.com/2304-8158/10/2/223

2. “Dietary Curcumin Alleviated Acute Ileum Damage of Ducks (Anas platyrhynchos) Induced by AFB1 through Regulating Nrf2-ARE and NF-κB Signaling Pathways”
by Sanjun Jin, Hao Yang, Yihan Jiao, Qian Pang, Yingjie Wang, Min Wang, Anshan Shan and Xingjun Feng
Foods 2021, 10(6), 1370; https://doi.org/10.3390/foods10061370
Full text available online: https://www.mdpi.com/2304-8158/10/6/1370

3. “In Vitro Bile Salt Hydrolase (BSH) Activity Screening of Different Probiotic Microorganisms”
by Jimmy G. Hernández-Gómez, Argelia López-Bonilla, Gabriela Trejo-Tapia, Sandra V. Ávila-Reyes, Antonio R. Jiménez-Aparicio and Humberto Hernández-Sánchez
Foods 2021, 10(3), 674; https://doi.org/10.3390/foods10030674
Full text available online: https://www.mdpi.com/2304-8158/10/3/674

4. “Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)”
by Jian-Yong Wu, Ka-Chai Siu and Ping Geng
Foods 2021, 10(1), 95; https://doi.org/10.3390/foods10010095
Full text available online: https://www.mdpi.com/2304-8158/10/1/95

5. “Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient”
by Centhyea Chen, Umi Hartina Mohamad Razali, Fiffy Hanisdah Saikim, Azniza Mahyudin and Nor Qhairul Izzreen Mohd Noor
Foods 2021, 10(3), 689; https://doi.org/10.3390/foods10030689
Full text available online: https://www.mdpi.com/2304-8158/10/3/689

6. “Anti-Viral and Immunomodulatory Properties of Propolis: Chemical Diversity, Pharmacological Properties, Preclinical and Clinical Applications, and In Silico Potential against SARS-CoV-2”
by Nermeen Yosri, Aida A. Abd El-Wahed, Reem Ghonaim, Omar M. Khattab, Aya Sabry, Mahmoud A. A. Ibrahim, Mahmoud F. Moustafa, Zhiming Guo, Xiaobo Zou and Ahmed F. M. Algethami et al.
Foods 2021, 10(8), 1776; https://doi.org/10.3390/foods10081776
Full text available online: https://www.mdpi.com/2304-8158/10/8/1776

7. “Risk of Bacillus cereus in Relation to Rice and Derivatives”
by Dolores Rodrigo, Cristina M. Rosell and Antonio Martinez
Foods 2021, 10(2), 302; https://doi.org/10.3390/foods10020302
Full text available online: https://www.mdpi.com/2304-8158/10/2/302

8. “Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations”
by Maja Repajić, Ena Cegledi, Zoran Zorić, Sandra Pedisić, Ivona Elez Garofulić, Sanja Radman, Igor Palčić and Verica Dragović-Uzelac
Foods 2021, 10(1), 190; https://doi.org/10.3390/foods10010190
Full text available online: https://www.mdpi.com/2304-8158/10/1/190

9. “Probiotic Effects against Virus Infections: New Weapons for an Old War”
by Aroa Lopez-Santamarina, Alexandre Lamas, Alicia del Carmen Mondragón, Alejandra Cardelle-Cobas, Patricia Regal, José Antonio Rodriguez-Avila, José Manuel Miranda, Carlos Manuel Franco and Alberto Cepeda
Foods 2021, 10(1), 130; https://doi.org/10.3390/foods10010130
Full text available online: https://www.mdpi.com/2304-8158/10/1/130

10. “Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain”
by Fatma Boukid and Massimo Castellari
Foods 2021, 10(1), 173; https://doi.org/10.3390/foods10010173
Full text available online: https://www.mdpi.com/2304-8158/10/1/173

1. “Antioxidant and Anti-Inflammatory Effects of Zingiber officinale roscoe and Allium subhirsutum: In Silico, Biochemical and Histological Study”
by Nourhene Zammel, Mohd Saeed, Nouha Bouali, Salem Elkahoui, Jahoor M. Alam, Tarek Rebai, Mohd A. Kausar, Mohd Adnan, Arif J. Siddiqui and Riadh Badraoui
Foods 2021, 10(6), 1383; https://doi.org/10.3390/foods10061383
Full text available online:https://www.mdpi.com/2304-8158/10/6/1383

2. “Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study”
by Miguel A. Toribio-Mateas, Adri Bester and Natalia Klimenko
Foods 2021, 10(9), 2040; https://doi.org/10.3390/foods10092040
Full text available online:https://www.mdpi.com/2304-8158/10/9/2040

3. “Recent Advances in Panax ginseng C.A. Meyer as a Herb for Anti-Fatigue: An Effects and Mechanisms Review”
by Guanyu Lu, Zhuoting Liu, Xu Wang and Chunling Wang
Foods 2021, 10(5), 1030; https://doi.org/10.3390/foods10051030
Full text available online:https://www.mdpi.com/2304-8158/10/5/1030

4. “Meat Analogues in the Perspective of Recent Scientific Research: A Review”
by Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer and Andrzej Poltorak
Foods 2022, 11(1), 105; https://doi.org/10.3390/foods11010105
Full text available online:https://www.mdpi.com/2304-8158/11/1/105

5. “The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea (Lithocarpus litseifolius (Hance) Chun) Based on Different Extraction Technologies”
by Huan Guo, Meng-Xi Fu, Yun-Xuan Zhao, Hang Li, Hua-Bin Li, Ding-Tao Wu and Ren-You Gan
Foods 2021, 10(8), 1779; https://doi.org/10.3390/foods10081779
Full text available online:https://www.mdpi.com/2304-8158/10/8/1779

6. “Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives”
by Darko Micić, Saša Đurović, Pavel Riabov, Ana Tomić, Olja Šovljanski, Snežana Filip, Tomislav Tosti, Biljana Dojčinović, Rade Božović, Dušan Jovanović and Stevan Blagojević
Foods 2021, 10(11), 2734; https://doi.org/10.3390/foods10112734
Full text available online:https://www.mdpi.com/2304-8158/10/11/2734

7. “4-Hydroxyderricin Promotes Apoptosis and Cell Cycle Arrest through Regulating PI3K/AKT/mTOR Pathway in Hepatocellular Cells”
by Xiang Gao, Yuhuan Jiang, Qi Xu, Feng Liu, Xuening Pang, Mingji Wang, Qun Li and Zichao Li
Foods 2021, 10(9), 2036; https://doi.org/10.3390/foods10092036
Full text available online:https://www.mdpi.com/2304-8158/10/9/2036

8. “Mechanistic Insights into Biological Activities of Polyphenolic Compounds from Rosemary Obtained by Inverse Molecular Docking”
by Samo Lešnik and Urban Bren
Foods 2022, 11(1), 67; https://doi.org/10.3390/foods11010067
Full text available online:https://www.mdpi.com/2304-8158/11/1/67

9. “Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)”
by Pujun Xie, Lorenzo Cecchi, Maria Bellumori, Diletta Balli, Lisa Giovannelli, Lixin Huang and Nadia Mulinacci
Foods 2021, 10(11), 2823; https://doi.org/10.3390/foods10112823
Full text available online:https://www.mdpi.com/2304-8158/10/11/2823

10. “Bitter Gourd Honey Ameliorates Hepatic and Renal Diabetic Complications on Type 2 Diabetes Rat Models by Antioxidant, Anti-Inflammatory, and Anti-Apoptotic Mechanisms”
by Chandra Sekhar Arigela, Giribabu Nelli, Siew Hua Gan, Kuttulebbai Nainamohamed Salam Sirajudeen, Kumarathevan Krishnan, Nurhanan Abdul Rahman and Visweswara Rao Pasupuleti
Foods 2021, 10(11), 2872; https://doi.org/10.3390/foods10112872
Full text available online: https://www.mdpi.com/2304-8158/10/11/2872

1. “COVID-19 Lockdown and Self-Perceived Changes of Food Choice, Waste, Impulse Buying and Their Determinants in Italy: QuarantEat, a Cross-Sectional Study”
by Alessandro Scacchi, Dario Catozzi, Edoardo Boietti, Fabrizio Bert and Roberta Siliquini
Foods 2021, 10(2), 306; https://doi.org/10.3390/foods10020306
Full text available online:https://www.mdpi.com/2304-8158/10/2/306

2. “Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers”
by Rungsaran Wongprawmas, Cristina Mora, Nicoletta Pellegrini, Raquel P. F. Guiné, Eleonora Carini, Giovanni Sogari and Elena Vittadini
Foods 2021, 10(2), 318; https://doi.org/10.3390/foods10020318
Full text available online:https://www.mdpi.com/2304-8158/10/2/318

3. “Explaining Chinese Consumers’ Green Food Purchase Intentions during the COVID-19 Pandemic: An Extended Theory of Planned Behaviour”
by Xin Qi and Angelika Ploeger
Foods 2021, 10(6), 1200; https://doi.org/10.3390/foods10061200
Full text available online:https://www.mdpi.com/2304-8158/10/6/1200

4. “Consumer Perception of Food Quality and Safety in Western Balkan Countries: Evidence from Albania and Kosovo”
by Rainer Haas, Drini Imami, Iliriana Miftari, Prespa Ymeri, Klaus Grunert and Oliver Meixner
Foods 2021, 10(1), 160; https://doi.org/10.3390/foods10010160
Full text available online:https://www.mdpi.com/2304-8158/10/1/160

5. “Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance”
by Erin C. Short, Amanda J. Kinchla and Alissa A. Nolden
Foods 2021, 10(4), 725; https://doi.org/10.3390/foods10040725
Full text available online:https://www.mdpi.com/2304-8158/10/4/725

6. “Sensory Analysis and Consumer Research in New Meat Products Development”
by Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado and Gonzalo Delgado-Pando
Foods 2021, 10(2), 429; https://doi.org/10.3390/foods10020429
Full text available online:https://www.mdpi.com/2304-8158/10/2/429

7. “Trends in Coffee and Tea Consumption during the COVID-19 Pandemic”
by Fabio Castellana, Sara De Nucci, Giovanni De Pergola, Martina Di Chito, Giuseppe Lisco, Vincenzo Triggiani, Rodolfo Sardone and Roberta Zupo
Foods 2021, 10(10), 2458; https://doi.org/10.3390/foods10102458
Full text available online:https://www.mdpi.com/2304-8158/10/10/2458

8. “Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks”
by Annu Mehta, Chetan Sharma, Madhuri Kanala, Mishika Thakur, Roland Harrison and Damir Dennis Torrico
Foods 2021, 10(2), 330; https://doi.org/10.3390/foods10020330
Full text available online:https://www.mdpi.com/2304-8158/10/2/330

9. “Trends in Food Preferences and Sustainable Behavior during the COVID-19 Lockdown: Evidence from Spanish Consumers”
by Shanshan Li, Zein Kallas, Djamel Rahmani and José Maria Gil
Foods 2021, 10(8), 1898; https://doi.org/10.3390/foods10081898
Full text available online:https://www.mdpi.com/2304-8158/10/8/1898

10. “Possibilities for Maintaining Appetite in Recovering COVID-19 Patients”
by Alexander Teymour Zadeh Baboli Høier, Nora Chaaban and Barbara Vad Andersen
Foods 2021, 10(2), 464; https://doi.org/10.3390/foods10020464
Full text available online:https://www.mdpi.com/2304-8158/10/2/464

Peer Review Week began 19 September 2022 under the theme of “Research Integrity: Creating and Supporting Trust in Research”. Through various blog articles, podcast, and webinar, we discussed this crucial subject throughout the week, celebrating the essential role peer review plays in maintaining research quality.

To begin, we held a Webinar on the topic. Professor Peter W. Choate and Dr. Emmanuel Obeng-Gyasi joined Dr. Ioana Craciun, one of MDPI’s scientific officers, for an in-depth discussion.

We invite you to view the event recording:

During the week, the MDPI Blog in a series articles highlighted how good Peer Review safeguards research integrity. The following topics were covered:

• Peer Review Week 2022
• Research Integrity
• What We’ve Learned About Peer Review Reports
• 4 Steps to the Perfect Peer Review Report
• How to Write the Perfect Peer Review Report: An Interview
• Inviting Great Peer Reviewers

In a new edition of Insight Faster, an MDPI podcast, we were delighted to talk to the co-chairs of the Peer Review Week committee, Jayashree Rajagopalan (Senior Manager of Global Community Engagement for CACTUS) and Danielle Padula (Head of Marketing and Community Development at Scholastica) to get their take on this year’s event and its related topics.

You can find the Podcast here.

We hope you enjoy the contents!