Foods | Feature Papers in Section “Plant Foods”

1. “Consumption of Grapes Modulates Gene Expression, Reduces Non-Alcoholic Fatty Liver Disease, and Extends Longevity in Female C57BL/6J Mice Provided with a High-Fat Western-Pattern Diet”
by Asim Dave, Eun-Jung Park, Avinash Kumar, Falguni Parande, Diren Beyoğlu, Jeffrey R. Idle and John M. Pezzuto
Foods 2022, 11(13), 1984; https://doi.org/10.3390/foods11131984
Full text available online: https://www.mdpi.com/2304-8158/11/13/1984

2. “Chemical Characterization of Coffee Husks, a By-Product of Coffea arabica Production”
by Lais B. Cangussu, Jean Carlos Melo, Adriana S. Franca and Leandro S. Oliveira
Foods 2021, 10(12), 3125; https://doi.org/10.3390/foods10123125
Full text available online: https://www.mdpi.com/2304-8158/10/12/3125

3. “Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis”
by Mitali K. Gupta, Damir D. Torrico, Lydia Ong, Sally L. Gras, Frank R. Dunshea and Jeremy J. Cottrell
Foods 2022, 11(3), 463; https://doi.org/10.3390/foods11030463
Full text available online: https://www.mdpi.com/2304-8158/11/3/463

4. “Red Fruits Composition and Their Health Benefits—A Review”
by Fernanda Cosme, Teresa Pinto, Alfredo Aires, Maria Cristina Morais, Eunice Bacelar, Rosário Anjos, Jorge Ferreira-Cardoso, Ivo Oliveira, Alice Vilela and Berta Gonçalves
Foods 2022, 11(5), 644; https://doi.org/10.3390/foods11050644
Full text available online: https://www.mdpi.com/2304-8158/11/5/644

5. “Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties”
by Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt and Emanuele Zannini
Foods 2022, 11(9), 1307; https://doi.org/10.3390/foods11091307
Full text available online: https://www.mdpi.com/2304-8158/11/9/1307

6. “Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods”
by Xiao Liu, Chao Wang, Xinwen Zhang, Guoqiang Zhang, Jingwen Zhou and Jian Chen
Foods 2022, 11(3), 440; https://doi.org/10.3390/foods11030440
Full text available online: https://www.mdpi.com/2304-8158/11/3/440

7. “Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients”
by Andrea Rivera del Rio, Remko M. Boom and Anja E. M. Janssen
Foods 2022, 11(6), 870; https://doi.org/10.3390/foods11060870
Full text available online: https://www.mdpi.com/2304-8158/11/6/870

8. “Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review”
by Yan Zeng, Enhui Chen, Xuewen Zhang, Demao Li, Qinhong Wang and Yuanxia Sun
Foods 2022, 11(21), 3326; https://doi.org/10.3390/foods11213326
Full text available online: https://www.mdpi.com/2304-8158/11/21/3326

9. “Moringa oleifera Seeds Characterization and Potential Uses as Food”
by Adèle Gautier, Carla Margarida Duarte and Isabel Sousa
Foods 2022, 11(11), 1629; https://doi.org/10.3390/foods11111629
Full text available online: https://www.mdpi.com/2304-8158/11/11/1629

10. “Peeling Affects the Nutritional Properties of Carrot Genotypes”
by Giulia Conversa, Anna Bonasia, Giuseppe Natrella, Corrado Lazzizera and Antonio Elia
Foods 2022, 11(1), 45; https://doi.org/10.3390/foods11010045
Full text available online: https://www.mdpi.com/2304-8158/11/1/45