Foods | Invitation to Read the Editor’s Choice Articles in Q3 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 Q3 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 Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods”
by Tainá Francisca Cordeiro de Souza, Bruna Melo Miranda, Julio Cesar Colivet Briceno, Joaquín Gómez-Estaca and Flávio Alves da Silva
Foods 2025, 14(15), 2739; https://doi.org/10.3390/foods14152739
Full text available online: http://www.mdpi.com/2304-8158/14/15/2739
2. “Electrochemical Biosensors Driving Model Transformation for Food Testing”
by Xinxin Wu, Zhecong Yuan, Shujie Gao, Xinai Zhang, Hany S. El-Mesery, Wenjie Lu, Xiaoli Dai and Rongjin Xu
Foods 2025, 14(15), 2669; https://doi.org/10.3390/foods14152669
Full text available online: http://www.mdpi.com/2304-8158/14/15/2669
3. “Recent Advances in the Application Technologies of Surface Coatings for Fruits”
by Limin Dai, Dong Luo, Changwei Li and Yuan Chen
Foods 2025, 14(14), 2471; https://doi.org/10.3390/foods14142471
Full text available online: http://www.mdpi.com/2304-8158/14/14/2471
4. “Development and Comprehensive Diverse-Matrix Evaluation of Four PAHs Using Solvent-Modified QuEChERS-GC-MS with Freeze-Out”
by Kyung-Jik Lim, Hyun-Jun Kim, Yu-Jin Heo and Han-Seung Shin
Foods 2025, 14(17), 2979; https://doi.org/10.3390/foods14172979
Full text available online: http://www.mdpi.com/2304-8158/14/17/2979
5. “Comparison of Capillary Electrophoresis and HPLC-Based Methods in the Monitoring of Moniliformin in Maize”
by Sara Astolfi, Francesca Buiarelli, Francesca Debegnach, Barbara De Santis, Patrizia Di Filippo, Donatella Pomata, Carmela Riccardi and Giulia Simonetti
Foods 2025, 14(15), 2623; https://doi.org/10.3390/foods14152623
Full text available online: http://www.mdpi.com/2304-8158/14/15/2623
6. “Nondestructive Detection and Quality Grading System of Walnut Using X-Ray Imaging and Lightweight WKNet”
by Xiangpeng Fan and Jianping Zhou
Foods 2025, 14(13), 2346; https://doi.org/10.3390/foods14132346
Full text available online: http://www.mdpi.com/2304-8158/14/13/2346
7. “Integrating a Soft Pneumatic Gripper in a Robotic System for High-Speed Stable Handling of Raw Oysters”
by Yang Zhang and Zhongkui Wang
Foods 2025, 14(16), 2875; https://doi.org/10.3390/foods14162875
Full text available online: http://www.mdpi.com/2304-8158/14/16/2875
8. “Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods”
by Xiang Huang, Feng Wang, Obaid Ur Rehman, Xinjuan Hu, Feifei Zhu, Renxia Wang, Ling Xu, Yi Cui and Shuhao Huo
Foods 2025, 14(14), 2500; https://doi.org/10.3390/foods14142500
Full text available online: http://www.mdpi.com/2304-8158/14/14/2500
9. “Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability by Lactobacillus-Starter Culture Interactions”
by Meilun An, Zhi Zhao, Liang Zhao, Jianjun Yang, Haina Gao, Lele Zhang, Guoping Zhao, Baochao Hou, Jian He, Wei-Lian Hung et al.
Foods 2025, 14(17), 2935; https://doi.org/10.3390/foods14172935
Full text available online: http://www.mdpi.com/2304-8158/14/17/2935
10. “Optimization of Fermentation Conditions for Enhanced Single Cell Protein Production by Rossellomorea marisflavi NDS and Nutritional Composition Analysis”
by Hui Zhang, Wenwen Zhang, Wen Zhang, Minghan Yin, Lefei Jiao, Tinghong Ming, Xiwen Jia, Moussa Gouife, Jiajie Xu and Fei Kong
Foods 2025, 14(17), 3066; https://doi.org/10.3390/foods14173066
Full text available online: http://www.mdpi.com/2304-8158/14/17/3066
11. “Heat Pump Technology in the Field of Fruit and Vegetable Drying: A Review”
by Lichun Zhu, Xinyu Ji, Hao Yang, Xinze Cao, Wenchao Wang, Mengke Liang, Jiapin Li, Qian Zhang, Xuhai Yang and Zhihua Geng
Foods 2025, 14(15), 2569; https://doi.org/10.3390/foods14152569
Full text available online: http://www.mdpi.com/2304-8158/14/15/2569
12. “Advances in Atmospheric Cold Plasma Technology for Plant-Based Food Safety, Functionality, and Quality Implications”
by Siyao Liu, Danni Yang, Jiangqi Huang, Huiling Huang, Jinyuan Sun, Zhen Yang and Chenguang Zhou
Foods 2025, 14(17), 2999; https://doi.org/10.3390/foods14172999
Full text available online: http://www.mdpi.com/2304-8158/14/17/2999
13. “Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects”
by Muhammad Arslan, Muhammad Zareef, Mubrrah Afzal, Haroon Elrasheid Tahir, Zhihua Li, Halah Aalim, Hamza M. A. Abaker and Xiaobo Zou
Foods 2025, 14(17), 2953; https://doi.org/10.3390/foods14172953
Full text available online: http://www.mdpi.com/2304-8158/14/17/2953
14. “The Effect of Non-Thermal Processing on the Fate of Pathogenic Bacteria and Hidden Hazardous Risks”
by Yanan Wu, Xinxin Li, Xinyu Ma, Qing Ren, Zhanbin Sun and Hanxu Pan
Foods 2025, 14(13), 2374; https://doi.org/10.3390/foods14132374
Full text available online: http://www.mdpi.com/2304-8158/14/13/2374
15. “Dietary Fiber as Prebiotics: A Mitigation Strategy for Metabolic Diseases”
by Xinrui Gao, Sumei Hu, Ying Liu, S. A. Sanduni Samudika De Alwis, Ying Yu, Zhaofeng Li, Ziyuan Wang and Jie Liu
Foods 2025, 14(15), 2670; https://doi.org/10.3390/foods14152670
Full text available online: http://www.mdpi.com/2304-8158/14/15/2670
16. “Effect of Probiotics Containing Lactobacillus plantarum on Blood Lipids: Systematic Review, Meta-Analysis, and Network Pharmacological Analysis”
by Jinshi Zuo, Dan Huang, Jie Liu, Zidan Wang, Yuerong Ren, Yang Su and Yuxia Ma
Foods 2025, 14(19), 3300; https://doi.org/10.3390/foods14193300
Full text available online: http://www.mdpi.com/2304-8158/14/19/3300
17. “Metabolite Signatures and Particle Size as Determinants of Anti-Inflammatory and Gastrointestinal Smooth Muscle Modulation by Chlorella vulgaris”
by Natalina Panova, Anelia Gerasimova, Mina Todorova, Mina Pencheva, Ivayla Dincheva, Daniela Batovska, Vera Gledacheva, Valeri Slavchev, Iliyana Stefanova, Stoyanka Nikolova et al.
Foods 2025, 14(19), 3319; https://doi.org/10.3390/foods14193319
Full text available online: http://www.mdpi.com/2304-8158/14/19/3319
18. “Bioavailability, Human Metabolism, and Dietary Interventions of Glucosinolates and Isothiocyanates: Critical Insights and Future Perspectives”
by Federica Narra, Giulia Galgani, Cassidy Bo Harris, Diego A. Moreno and Vanesa Núñez-Gómez
Foods 2025, 14(16), 2876; https://doi.org/10.3390/foods14162876
Full text available online: http://www.mdpi.com/2304-8158/14/16/2876
19. “Emerging Trends in Active Packaging for Food: A Six-Year Review”
by Mariana A. Andrade, Cássia H. Barbosa, Regiane Ribeiro-Santos, Sidney Tomé, Ana Luísa Fernando, Ana Sanches Silva and Fernanda Vilarinho
Foods 2025, 14(15), 2713; https://doi.org/10.3390/foods14152713
Full text available online: http://www.mdpi.com/2304-8158/14/15/2713
20. “Colorimetric Food Freshness Indicators for Intelligent Packaging: Progress, Shortcomings, and Promising Solutions”
by Xiaodong Zhai, Yuhong Xue, Yue Sun, Xingdan Ma, Wanwan Ban, Gobinath Marappan, Haroon Elrasheid Tahir, Xiaowei Huang, Kunlong Wu, Zhilong Chen et al.
Foods 2025, 14(16), 2813; https://doi.org/10.3390/foods14162813
Full text available online: https://www.mdpi.com/2304-8158/14/16/2813
21. “Polyethylene Packaging as a Source of Microplastics: Current Knowledge and Future Directions on Food Contamination”
by Kowalczyk, Piotr, Kornelia Kadac-Czapska and Małgorzata Grembecka
Foods 2025, 14(14), 2408; https://doi.org/10.3390/foods14142408
Full text available online: https://www.mdpi.com/2304-8158/14/14/2408
22. “Innovative Multilayer Biodegradable Films of Chitosan and PCL Fibers for Food Packaging”
by Jakubska Justyna, Andrzej Hudecki, Dominika Kluska, Paweł Grzybek, Klaudiusz Gołombek, Wojciech Pakieła, Hanna Spałek, Patryk Włodarczyk, Aleksandra Kolano-Burian and Gabriela Dudek
Foods 2025, 14(14), 2470; https://doi.org/10.3390/foods14142470
Full text available online: https://www.mdpi.com/2304-8158/14/14/2470
23. “Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources”
by Machado, Manuela, Israel Bautista-Hérnandez, Ricardo Gómez-García, Sara Silva and Eduardo M. Costa
Foods 2025, 14(17), 3035; https://doi.org/10.3390/foods14173035
Full text available online: https://www.mdpi.com/2304-8158/14/17/3035
24. “A Diamine Oxidase from Glutamicibacter halophytocola for the Degradation of Histamine and Tyramine in Foods”
by Kettner, Lucas, Alexander Freund, Anna Bechtel, Judit Costa-Catala and Lutz Fischer
Foods 2025, 14(17), 3093; https://doi.org/10.3390/foods14173093
Full text available online: https://www.mdpi.com/2304-8158/14/17/3093
25. “Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets”
by Pintado, Tatiana, María Dolores Álvarez, Beatriz Herranz and Gonzalo Delgado-Pando
Foods 2025, 14(19), 3315; https://doi.org/10.3390/foods14193315
Full text available online: https://www.mdpi.com/2304-8158/14/19/3315
26. “The Role of Omega-3 and Omega-6 Polyunsaturated Fatty Acid Supplementation in Human Health”
by Gutierres, Diogo, Rita Pacheco and Catarina Pinto Reis
Foods 2025, 14(19), 3299; https://doi.org/10.3390/foods14193299
Full text available online: https://www.mdpi.com/2304-8158/14/19/3299
27. “Unlocking the Sublime: A Review of Native Australian Citrus Species”
by Joel B. Johnson, Natasha L. Hungerford, Yasmina Sultanbawa and Michael E. Netzel
Foods 2025, 14(14), 2425; https://doi.org/10.3390/foods14142425
Full text available online: https://www.mdpi.com/2304-8158/14/14/2425
28. “Rethinking Nutrition in Chronic Kidney Disease: Plant Foods, Bioactive Compounds, and the Shift Beyond Traditional Limitations: A Narrative Review”
by Nerea Nogueira-Rio, Alicia del Carmen Mondragon Portocarrero, Alexandre Lamas Freire, Carlos Manuel Franco, Ahmet Alperen Canbolat, Sercan Karav and Jose Manuel Miranda Lopez
Foods 2025, 14(19), 3355; https://doi.org/10.3390/foods14193355
Full text available online: https://www.mdpi.com/2304-8158/14/19/3355
29. “Food Safety in the European Union: A Comparative Assessment Based on RASFF Notifications, Pesticide Residues, and Food Waste Indicators”
by Radosław Wolniak and Wiesław Wes Grebski
Foods 2025, 14(14), 2501; https://doi.org/10.3390/foods14142501
Full text available online: https://www.mdpi.com/2304-8158/14/14/2501
30. “Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic”
by Davide Addazii, Chiara Cevoli, Flavia Casciano, Federico Ferioli, Tullia Gallina Toschi, Andrea Gianotti and Lorenzo Nissen
Foods 2025, 14(15), 2595; https://doi.org/10.3390/foods14152595
Full text available online: https://www.mdpi.com/2304-8158/14/15/2595
31. “Carnauba Wax Coatings Enriched with Essential Oils or Fruit By-Products Reduce Decay and Preserve Postharvest Quality in Organic Citrus”
by Lorena Martínez-Zamora, Rosa Zapata, Marina Cano-Lamadrid and Francisco Artés-Hernández
Foods 2025, 14(15), 2616; https://doi.org/10.3390/foods14152616
Full text available online: https://www.mdpi.com/2304-8158/14/15/2616
32. “Isolation and Characterization of a Cold-Adapted Bacteriophage for Biocontrol of Vibrio parahaemolyticus in Seafood”
by Zhixiang Nie, Xiangyu Cheng, Shengshi Jiang, Zhibin Zhang, Diwei Zhang, Hanfang Chen, Na Ling and Yingwang Ye
Foods 2025, 14(15), 2660; https://doi.org/10.3390/foods14152660
Full text available online: https://www.mdpi.com/2304-8158/14/15/2660
33. “New Frontiers in Cereal and Pseudocereal Germination: Emerging Inducers for Maximizing Bioactive Compounds”
by Hans Himbler Minchán-Velayarce, Atma-Sol Bustos, Luz María Paucar-Menacho, Julio Vidaurre-Ruiz and Marcio Schmiele
Foods 2025, 14(17), 3090; https://doi.org/10.3390/foods14173090
Full text available online: https://www.mdpi.com/2304-8158/14/17/3090
34. “Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional Trida Pasta”
by Rima Sabouni, Louiza Himed, Belkis Akachat, Agnieszka Wójtowicz, Kamila Kasprzak-Drozd, Hacène Namoune, Salah Merniz, Maria D’Elia, Luca Rastrelli and Anna Oniszczuk
Foods 2025, 14(16), 2832; https://doi.org/10.3390/foods14162832
Full text available online: https://www.mdpi.com/2304-8158/14/16/2832
35. “Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation”
by Andrea Marcelli, Andrea Osimani and Lucia Aquilanti
Foods 2025, 14(15), 2704; https://doi.org/10.3390/foods14152704
Full text available online: https://www.mdpi.com/2304-8158/14/15/2704
36. “Monitoring Sublethal Injury in Listeria monocytogenes During Heat Treatment of Pork Frankfurter-Type Sausages: A Single-Cell vs. Population Level Approach”
by Marianna Arvaniti, Eleni Vlachou, Maria Kourteli, Anastasia E. Kapetanakou and Panagiotis N. Skandamis
Foods 2025, 14(17), 3144; https://doi.org/10.3390/foods14173144
Full text available online: https://www.mdpi.com/2304-8158/14/17/3144
37. “Supplementation with Probiotic Camel Milk Powder Improves Serum Glucose and Cholesterol as Well as the Related Cytokines in Patients with Type 2 Diabetes Mellitus”
by Yue Liu, Ming Zhang, Ran Wang, Shaoyang Ge and Bing Fang
Foods 2025, 14(19), 3318; https://doi.org/10.3390/foods14193318
Full text available online: https://www.mdpi.com/2304-8158/14/19/3318
38. “The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis”
by Marina Georgalaki, Ilario Ferrocino, Davide Buzzanca, Rania Anastasiou, Georgia Zoumpopoulou, Despoina Giabasakou, Danai Ziova, Alexandra Kokkali, George Paraskevakos and Effie Tsakalidou
Foods 2025, 14(15), 2568; https://doi.org/10.3390/foods14152568
Full text available online: https://www.mdpi.com/2304-8158/14/15/2568
39. “Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling”
by Wanying Song, Xinyue Zhang, Huiyi Yang, Hanyu Liu and Baodong Wei
Foods 2025, 14(15), 2711; https://doi.org/10.3390/foods14152711
Full text available online: https://www.mdpi.com/2304-8158/14/15/2711
40. “Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review”
by Roberta Coronas, Angela Bianco, Anna Maria Laura Sanna, Giacomo Zara and Marilena Budroni
Foods 2025, 14(15), 2624; https://doi.org/10.3390/foods14152624
Full text available online: https://www.mdpi.com/2304-8158/14/15/2624
41. “Evaluation of Robotic Swabbing and Fluorescent Sensing to Monitor the Hygiene of Food Contact Surfaces”
by Siavash Mahmoudi, Clark Griscom, Pouya Sohrabipour, Yang Tian, Chaitanya Pallerla, Philip Crandall and Dongyi Wang
Foods 2025, 14(19), 3311; https://doi.org/10.3390/foods14193311
Full text available online: https://www.mdpi.com/2304-8158/14/19/3311
42. “Biocontrol of Cheese Spoilage Moulds Using Native Yeasts”
by Catalina M. Cabañas, Alejandro Hernández León, Santiago Ruiz-Moyano, Almudena V. Merchán, José Manuel Martínez Torres and Alberto Martín
Foods 2025, 14(14), 2446; https://doi.org/10.3390/foods14142446
Full text available online: https://www.mdpi.com/2304-8158/14/14/2446
43. “Ultrasound-Assisted Extraction of Bioactives from Spirulina platensis: Optimization and Prediction of Their Properties Using Near-Infrared Spectroscopy Coupled with Artificial Neural Network Modeling”
by Blaženko Marjanović, Tea Sokač Cvetnić, Davor Valinger, Jasenka Gajdoš Kljusurić, Tamara Jurina, Maja Benković and Ana Jurinjak Tušek
Foods 2025, 14(19), 3358; https://doi.org/10.3390/foods14193358
Full text available online: https://www.mdpi.com/2304-8158/14/19/3358
44. “Acid-Adapted Polyphenol Oxidases from Agricultural Wastes: Extraction, Characterization, and Application in Plant Protein Crosslinking”
by Trang Tran, Zhe Xu, John Couple and Yi Zhang
Foods 2025, 14(19), 3312; https://doi.org/10.3390/foods14193312
Full text available online: https://www.mdpi.com/2304-8158/14/19/3312
45. “Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea”
by Jialin Chen, Binghong Liu, Yide Zhou, Jiahao Chen, Yanchun Zheng, Hui Meng, Xindong Tan, Peng Zheng, Binmei Sun, Hongbo Zhao et al.
Foods 2025, 14(14), 2466; https://doi.org/10.3390/foods14142466
Full text available online: https://www.mdpi.com/2304-8158/14/14/2466
46. “Effect of Food Matrix and Administration Timing on the Survival of Lactobacillus rhamnosus GG During In Vitro Gastrointestinal Digestion”
by Junyan Wang, Peng Wu, Xiao Dong Chen, Aibing Yu and Sushil Dhital
Foods 2025, 14(17), 3076; https://doi.org/10.3390/foods14173076
Full text available online: https://www.mdpi.com/2304-8158/14/17/3076
47. “Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion”
by Gloria Ghion, Jacopo Sica, Sofia Massaro, Armin Tarrah, Tove Gulbrandsen Devold, Davide Porcellato, Alessio Giacomini, Frederico Augusto Ribeiro de Barros, Viviana Corich and Chiara Nadai
Foods 2025, 14(16), 2770; https://doi.org/10.3390/foods14162770
Full text available online: https://www.mdpi.com/2304-8158/14/16/2770
48. “Physicochemical and Sensory Properties of Davidson Plum (Davidsonia jerseyana) Sorbet, a Potential for New Functional Food Product”
by Brittany Harriden, Costas Stathopoulos, Suwimol Chockchaisawasdee, Andrew J. McKune and Nenad Naumovski
Foods 2025, 14(16), 2902; https://doi.org/10.3390/foods14162902
Full text available online: https://www.mdpi.com/2304-8158/14/16/2902
49. “The Anti-Angiogenic Effect of Cynara cardunculus L. subsp. cardunculus Waste Product”
by Anna Cacciola, Valeria D’Angelo, Federica De Gaetano, Antonella Fais, Maria Paola Germanò, Valentina Masala, Stefania Olla, Venerando Pistarà, Rosanna Stancanelli and Carlo Ignazio et al.
Foods 2025, 14(15), 2656; https://doi.org/10.3390/foods14152656
Full text available online: https://www.mdpi.com/2304-8158/14/15/2656
50. “Bioactive Properties of Persea americana Peel Extract and Their Role in Hypercholesterolemia Management and Cardiovascular Health”
by Laura M. Teixeira, Catarina P. Reis and Rita Pacheco
Foods 2025, 14(14), 2482; https://doi.org/10.3390/foods14142482
Full text available online: https://www.mdpi.com/2304-8158/14/14/2482
51. “Storage Behavior and Response to Low-Cost Postharvest Technologies of the Underutilized Purple Yampee (Dioscorea trifida L.f.)”
by Sandra Viviana Medina-López, Jorge Andrés Jola Hernández, Maria Soledad Hernández-Gómez and Juan Pablo Fernández-Trujillo
Foods 2025, 14(14), 2436; https://doi.org/10.3390/foods14142436
Full text available online: https://www.mdpi.com/2304-8158/14/14/2436
52. “Elucidation of Nutritional Quality, Antinutrients, and Protein Digestibility of Dehulled and Malted Flours Produced from Three Varieties of Bambara Groundnut (Vigna subterranean)”
by Mpho Edward Mashau, Thakhani Takalani, Oluwaseun Peter Bamidele and Shonisani Eugenia Ramashia
Foods 2025, 14(14), 2450; https://doi.org/10.3390/foods14142450
Full text available online: https://www.mdpi.com/2304-8158/14/14/2450
53. “Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future”
by Ingrid Leal, Paulo Correia, Marina Lima, Bruna Machado and Carolina de Souza
Foods 2025, 14(14), 2522; https://doi.org/10.3390/foods14142522
Full text available online: https://www.mdpi.com/2304-8158/14/14/2522
54. “Exopolysaccharide (EPS)-Producing Streptococcus thermophilus: Functional and Probiotic Potential”
by Dominika Jurášková, Vanessa C. Pires, Susana C. Ribeiro, Sónia S. Ferreira, Fábio Bernardo, Dmitry Evtyugin, Manuel A. Coimbra and Celia C. G. Silva
Foods 2025, 14(17), 3013; https://doi.org/10.3390/foods14173013
Full text available online: https://www.mdpi.com/2304-8158/14/17/3013
55. “Mechanisms of Quality Preservation in Golden Pomfret Fish Balls Treated with Ultra-High Pressure During Freeze–Thaw Cycles”
by Jiawen Liu, Xinyao Zeng, Jiaqi Zhao, Yunfeng Chi, Lin Xiu, mingzhu Zheng and Huimin Liu
Foods 2025, 14(19), 3342; https://doi.org/10.3390/foods14193342
Full text available online: https://www.mdpi.com/2304-8158/14/19/3342
56. “Sustainability Views and Intentions to Reduce Beef Consumption: An International Web-Based Survey”
by Maria A. Ruani, David L. Katz, Michelle A. de la Vega and Matthew H. Goldberg
Foods 2025, 14(15), 2620; https://doi.org/10.3390/foods14152620
Full text available online: https://www.mdpi.com/2304-8158/14/15/2620
57. “Impact of High-Barrier Packaging Design on Consumer Preference for Not from Concentrated Orange Juice”
by Hui Wen, Song Wi, Liya Zhu and Xiaomeng Wu
Foods 2025, 14(13), 2356; https://doi.org/10.3390/foods14132356
Full text available online: https://www.mdpi.com/2304-8158/14/13/2356
58. “Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties”
by Zuo Song, Joseph P. Kerry, Rahel Suchintita Das, Brijesh K. Tiwari, Antonia Santos and Ruth M. Hamill
Foods 2025, 14(17), 2957; https://doi.org/10.3390/foods14172957
Full text available online: https://www.mdpi.com/2304-8158/14/17/2957
59. “Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion”
by Zeshan Ali, Thomas Van Hecke, Els Vossen, Massimiliano Petracci, Cécile Berri, Eline Kowalski and Stefaan De Smet
Foods 2025, 14(19), 3375; https://doi.org/10.3390/foods14193375
Full text available online: https://www.mdpi.com/2304-8158/14/19/3375
60. “Chinese Cabbage Powder and Clove Extract as Natural Alternatives to Synthetic Nitrite and Ascorbate in Clean-Label Pork Sausages”
by Jibin Park, Su Min Bae, Yeongmi Yoo, Minhyeong Kim and Jong Youn Jeong
Foods 2025, 14(19), 3316; https://doi.org/10.3390/foods14193316
Full text available online: https://www.mdpi.com/2304-8158/14/19/3316