1. “Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability”
by Režek Jambrak, A.; Nutrizio, M.; Djekić, I.; Pleslić, S. and Chemat, F.
Appl. Sci. 2021, 11(2), 686; https://doi.org/10.3390/app11020686
Available online: https://www.mdpi.com/2076-3417/11/2/686

2. “The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue”
by Dadan, M. and Nowacka, M.
Appl. Sci. 2021, 11(2), 689; https://doi.org/10.3390/app11020689
Available online: https://www.mdpi.com/2076-3417/11/2/689

3. “Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood”
by Ekonomou, S. and Boziaris, I.
Appl. Sci. 2021, 11(2), 833; https://doi.org/10.3390/app11020833
Available online: https://www.mdpi.com/2076-3417/11/2/833

4. “Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation”
by Najman, K.; Sadowska, A. and Hallmann, E.
Appl. Sci. 2021, 11(2), 874; https://doi.org/10.3390/app11020874
Available online: https://www.mdpi.com/2076-3417/11/2/874

5.“Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights”
by Pittari, E.; Moio, L. and Piombino, P.
Appl. Sci. 2021, 11(3), 1157; https://doi.org/10.3390/app11031157
Available online: https://www.mdpi.com/2076-3417/11/3/1157

6. “Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes”
by Nowacka, M.; Dadan, M. and Tylewicz, U.
Appl. Sci. 2021, 11(3), 1269; https://doi.org/10.3390/app11031269
Available online: https://www.mdpi.com/2076-3417/11/3/1269

7. “Volatile Organic Compounds in Breads Prepared with Different Sourdoughs”
by De Luca, L.; Aiello, A.; Pizzolongo, F.; Blaiotta, G.; Aponte, M. and Romano, R.
Appl. Sci. 2021, 11(3), 1330; https://doi.org/10.3390/app11031330
Available online: https://www.mdpi.com/2076-3417/11/3/1330

8. “Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates”
by La China, S.; De Vero, L.; Anguluri, K.; Brugnoli, M.; Mamlouk, D. and Gullo, M.
Appl. Sci. 2021, 11(4), 1595; https://doi.org/10.3390/app11041595
Available online: https://www.mdpi.com/2076-3417/11/4/1595

9. “Flavor Chemistry of Virgin Olive Oil: An Overview”
by Genovese, A.; Caporaso, N. and Sacchi, R.
Appl. Sci. 2021, 11(4), 1639; https://doi.org/10.3390/app11041639
Available online: https://www.mdpi.com/2076-3417/11/4/1639

10. “Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology”
by Coțovanu, I. and Mironeasa, S.
Appl. Sci. 2021, 11(4), 1731; https://doi.org/10.3390/app11041731
Available online: https://www.mdpi.com/2076-3417/11/4/1731

11. “Environmental Conditions and Agronomical Factors Influencing the Levels of Phytochemicals in Brassica Vegetables Responsible for Nutritional and Sensorial Properties”
by Biondi, F.; Balducci, F.; Capocasa, F.; Visciglio, M.; Mei, E.; Vagnoni, M.; Mezzetti, B. and Mazzoni, L.
Appl. Sci. 2021, 11(4), 1927; https://doi.org/10.3390/app11041927
Available online: https://www.mdpi.com/2076-3417/11/4/1927

12. “Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber)”
by Ishkeh, S.; Shirzad, H.; Asghari, M.; Alirezalu, A.; Pateiro, M. and Lorenzo, J.
Appl. Sci. 2021, 11(5), 2224; https://doi.org/10.3390/app11052224
Available online: https://www.mdpi.com/2076-3417/11/5/2224

13. “Phenolic Profiling of Five Different Australian Grown Apples”
by Li, H.; Subbiah, V.; Barrow, C.; Dunshea, F. and Suleria, H.
Appl. Sci. 2021, 11(5), 2421; https://doi.org/10.3390/app11052421
Available online: https://www.mdpi.com/2076-3417/11/5/2421

14. “Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020”
by Alkanan, Z.; Altemimi, A.; Al-Hilphy, A.; Watson, D. and Pratap-Singh, A.
Appl. Sci. 2021, 11(6), 2507; https://doi.org/10.3390/app11062507
Available online: https://www.mdpi.com/2076-3417/11/6/2507

15. “Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice”
by Altemimi, A.; Al-Hilphy, A.; Abedelmaksoud, T.; Aboud, S.; Badwaik, L.; G, L.; Noore, S. and Pratap-Singh, A.
Appl. Sci. 2021, 11(6), 2842; https://doi.org/10.3390/app11062842
Available online: https://www.mdpi.com/2076-3417/11/6/2842

16. “Maize and Sorghum as Raw Materials for Brewing, a Review”
by Dabija, A.; Ciocan, M.; Chetrariu, A. and Codină, G.
Appl. Sci. 2021, 11(7), 3139; https://doi.org/10.3390/app11073139
Available online: https://www.mdpi.com/2076-3417/11/7/3139

17. “Postharvest UV-B and Photoperiod with Blue + Red LEDs as Strategies to Stimulate Carotenogenesis in Bell Peppers”
by Martínez-Zamora, L.; Castillejo, N. and Artés-Hernández, F.
Appl. Sci. 2021, 11(9), 3736; https://doi.org/10.3390/app11093736
Available online: https://www.mdpi.com/2076-3417/11/9/3736

18. “Animal Protein Sources as a Substitute for Fishmeal in Aquaculture Diets: A Systematic Review and Meta-Analysis”
by Luthada-Raswiswi, R.; Mukaratirwa, S. and O’Brien, G.
Appl. Sci. 2021, 11(9), 3854; https://doi.org/10.3390/app11093854
Available online: https://www.mdpi.com/2076-3417/11/9/3854

19. “Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials”
by Mohammadalinejhad, S. and Kurek, M.
Appl. Sci. 2021, 11(9), 3936; https://doi.org/10.3390/app11093936
Available online: https://www.mdpi.com/2076-3417/11/9/3936

20. “Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview”
by Liao, W.; Badri, W.; Dumas, E.; Ghnimi, S.; Elaissari, A.; Saurel, R. and Gharsallaoui, A.
Appl. Sci. 2021, 11(13), 5778; https://doi.org/10.3390/app11135778
Available online: https://www.mdpi.com/2076-3417/11/13/5778