Foods | Top 10 Cited Papers in 2021 in the Section “Nutraceuticals and Functional Foods”

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