1. “Antioxidant and Anti-Inflammatory Effects of Zingiber officinale roscoe and Allium subhirsutum: In Silico, Biochemical and Histological Study”
by Nourhene Zammel, Mohd Saeed, Nouha Bouali, Salem Elkahoui, Jahoor M. Alam, Tarek Rebai, Mohd A. Kausar, Mohd Adnan, Arif J. Siddiqui and Riadh Badraoui
Foods 2021, 10(6), 1383; https://doi.org/10.3390/foods10061383
Full text available online:https://www.mdpi.com/2304-8158/10/6/1383

2. “Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study”
by Miguel A. Toribio-Mateas, Adri Bester and Natalia Klimenko
Foods 2021, 10(9), 2040; https://doi.org/10.3390/foods10092040
Full text available online:https://www.mdpi.com/2304-8158/10/9/2040

3. “Recent Advances in Panax ginseng C.A. Meyer as a Herb for Anti-Fatigue: An Effects and Mechanisms Review”
by Guanyu Lu, Zhuoting Liu, Xu Wang and Chunling Wang
Foods 2021, 10(5), 1030; https://doi.org/10.3390/foods10051030
Full text available online:https://www.mdpi.com/2304-8158/10/5/1030

4. “Meat Analogues in the Perspective of Recent Scientific Research: A Review”
by Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer and Andrzej Poltorak
Foods 2022, 11(1), 105; https://doi.org/10.3390/foods11010105
Full text available online:https://www.mdpi.com/2304-8158/11/1/105

5. “The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea (Lithocarpus litseifolius (Hance) Chun) Based on Different Extraction Technologies”
by Huan Guo, Meng-Xi Fu, Yun-Xuan Zhao, Hang Li, Hua-Bin Li, Ding-Tao Wu and Ren-You Gan
Foods 2021, 10(8), 1779; https://doi.org/10.3390/foods10081779
Full text available online:https://www.mdpi.com/2304-8158/10/8/1779

6. “Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives”
by Darko Micić, Saša Đurović, Pavel Riabov, Ana Tomić, Olja Šovljanski, Snežana Filip, Tomislav Tosti, Biljana Dojčinović, Rade Božović, Dušan Jovanović and Stevan Blagojević
Foods 2021, 10(11), 2734; https://doi.org/10.3390/foods10112734
Full text available online:https://www.mdpi.com/2304-8158/10/11/2734

7. “4-Hydroxyderricin Promotes Apoptosis and Cell Cycle Arrest through Regulating PI3K/AKT/mTOR Pathway in Hepatocellular Cells”
by Xiang Gao, Yuhuan Jiang, Qi Xu, Feng Liu, Xuening Pang, Mingji Wang, Qun Li and Zichao Li
Foods 2021, 10(9), 2036; https://doi.org/10.3390/foods10092036
Full text available online:https://www.mdpi.com/2304-8158/10/9/2036

8. “Mechanistic Insights into Biological Activities of Polyphenolic Compounds from Rosemary Obtained by Inverse Molecular Docking”
by Samo Lešnik and Urban Bren
Foods 2022, 11(1), 67; https://doi.org/10.3390/foods11010067
Full text available online:https://www.mdpi.com/2304-8158/11/1/67

9. “Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)”
by Pujun Xie, Lorenzo Cecchi, Maria Bellumori, Diletta Balli, Lisa Giovannelli, Lixin Huang and Nadia Mulinacci
Foods 2021, 10(11), 2823; https://doi.org/10.3390/foods10112823
Full text available online:https://www.mdpi.com/2304-8158/10/11/2823

10. “Bitter Gourd Honey Ameliorates Hepatic and Renal Diabetic Complications on Type 2 Diabetes Rat Models by Antioxidant, Anti-Inflammatory, and Anti-Apoptotic Mechanisms”
by Chandra Sekhar Arigela, Giribabu Nelli, Siew Hua Gan, Kuttulebbai Nainamohamed Salam Sirajudeen, Kumarathevan Krishnan, Nurhanan Abdul Rahman and Visweswara Rao Pasupuleti
Foods 2021, 10(11), 2872; https://doi.org/10.3390/foods10112872
Full text available online: https://www.mdpi.com/2304-8158/10/11/2872