Best Paper Award

Foods Best Paper Award is granted annually to highlight publications of high quality, scientific significance, and extensive influence. The evaluation committee members choose 4 articles of exceptional quality that were published in the journal the year before the previous year and announce them online by the end of June.

The Prize:
– two research articles and two reviews will be selected.
– Each winner will receive CHF 800, a certificate, and a free voucher for article processing fees valid for one year.

 
Foods Best Paper Award
 

Eligibility and Requirements

– All papers published in the Foods will be eligible (Both regular and Special Issue submissions).

Selection Criteria

– Scientific merit and broad impact;
– Originality of the research objectives and/or the ideas presented;
– Creativity of the study design or uniqueness of the approaches and concepts;
– Clarity of presentation;
– Citations and downloads.

 
Past Winners
 
Year: 

Winner

17 pages, 3129 KiB  
Article
3D Printing of Textured Soft Hybrid Meat Analogues
by Tianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata, Hiroaki Aoyama and Jaspreet Singh
Foods 2022, 11(3), 478; https://doi.org/10.3390/foods11030478 - 6 Feb 2022
13 pages, 2722 KiB  
Article
Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro
by Shihua Kang, Jian Zhang, Xiaobing Guo, Yongdong Lei and Mei Yang
Foods 2022, 11(6), 880; https://doi.org/10.3390/foods11060880 - 19 Mar 2022
23 pages, 1420 KiB  
Review
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties
by Dominika Jurášková, Susana C. Ribeiro and Celia C. G. Silva
Foods 2022, 11(2), 156; https://doi.org/10.3390/foods11020156 - 8 Jan 2022
26 pages, 1506 KiB  
Review
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry
by Manasweeta Angane, Simon Swift, Kang Huang, Christine A. Butts and Siew Young Quek
Foods 2022, 11(3), 464; https://doi.org/10.3390/foods11030464 - 4 Feb 2022

Winner

26 pages, 798 KiB  
Review
Functionality of Food Components and Emerging Technologies
by Charis M. Galanakis
Foods 2021, 10(1), 128; https://doi.org/10.3390/foods10010128 - 8 Jan 2021
29 pages, 878 KiB  
Review
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 - 12 Mar 2021
12 pages, 2624 KiB  
Article
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 - 4 Jun 2021
15 pages, 2387 KiB  
Article
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 - 8 Mar 2021

Award Committee

Prof. Dr. Arun Bhunia Chairman
Purdue University

Winner

Claudia Ruiz-Capillas
Department of Products, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Ciudad Universitaria, 28040 Madrid, Spain
Hua-Bin Li
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
Przemysław Kowalczewski
Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
Simone Mancini
Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy

Award Committee

Prof. Christopher J. Smith Chairman
n/a
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