1. “COVID-19 Lockdown and Self-Perceived Changes of Food Choice, Waste, Impulse Buying and Their Determinants in Italy: QuarantEat, a Cross-Sectional Study”
by Alessandro Scacchi, Dario Catozzi, Edoardo Boietti, Fabrizio Bert and Roberta Siliquini
Foods 2021, 10(2), 306; https://doi.org/10.3390/foods10020306
Full text available online:https://www.mdpi.com/2304-8158/10/2/306

2. “Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers”
by Rungsaran Wongprawmas, Cristina Mora, Nicoletta Pellegrini, Raquel P. F. Guiné, Eleonora Carini, Giovanni Sogari and Elena Vittadini
Foods 2021, 10(2), 318; https://doi.org/10.3390/foods10020318
Full text available online:https://www.mdpi.com/2304-8158/10/2/318

3. “Explaining Chinese Consumers’ Green Food Purchase Intentions during the COVID-19 Pandemic: An Extended Theory of Planned Behaviour”
by Xin Qi and Angelika Ploeger
Foods 2021, 10(6), 1200; https://doi.org/10.3390/foods10061200
Full text available online:https://www.mdpi.com/2304-8158/10/6/1200

4. “Consumer Perception of Food Quality and Safety in Western Balkan Countries: Evidence from Albania and Kosovo”
by Rainer Haas, Drini Imami, Iliriana Miftari, Prespa Ymeri, Klaus Grunert and Oliver Meixner
Foods 2021, 10(1), 160; https://doi.org/10.3390/foods10010160
Full text available online:https://www.mdpi.com/2304-8158/10/1/160

5. “Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance”
by Erin C. Short, Amanda J. Kinchla and Alissa A. Nolden
Foods 2021, 10(4), 725; https://doi.org/10.3390/foods10040725
Full text available online:https://www.mdpi.com/2304-8158/10/4/725

6. “Sensory Analysis and Consumer Research in New Meat Products Development”
by Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado and Gonzalo Delgado-Pando
Foods 2021, 10(2), 429; https://doi.org/10.3390/foods10020429
Full text available online:https://www.mdpi.com/2304-8158/10/2/429

7. “Trends in Coffee and Tea Consumption during the COVID-19 Pandemic”
by Fabio Castellana, Sara De Nucci, Giovanni De Pergola, Martina Di Chito, Giuseppe Lisco, Vincenzo Triggiani, Rodolfo Sardone and Roberta Zupo
Foods 2021, 10(10), 2458; https://doi.org/10.3390/foods10102458
Full text available online:https://www.mdpi.com/2304-8158/10/10/2458

8. “Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks”
by Annu Mehta, Chetan Sharma, Madhuri Kanala, Mishika Thakur, Roland Harrison and Damir Dennis Torrico
Foods 2021, 10(2), 330; https://doi.org/10.3390/foods10020330
Full text available online:https://www.mdpi.com/2304-8158/10/2/330

9. “Trends in Food Preferences and Sustainable Behavior during the COVID-19 Lockdown: Evidence from Spanish Consumers”
by Shanshan Li, Zein Kallas, Djamel Rahmani and José Maria Gil
Foods 2021, 10(8), 1898; https://doi.org/10.3390/foods10081898
Full text available online:https://www.mdpi.com/2304-8158/10/8/1898

10. “Possibilities for Maintaining Appetite in Recovering COVID-19 Patients”
by Alexander Teymour Zadeh Baboli Høier, Nora Chaaban and Barbara Vad Andersen
Foods 2021, 10(2), 464; https://doi.org/10.3390/foods10020464
Full text available online:https://www.mdpi.com/2304-8158/10/2/464