1. "Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties"
by Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini and Gianluca Giuberti
Foods 2021, 10(1), 75; https://doi.org/10.3390/foods10010075
Full text available online: https://www.mdpi.com/2304-8158/10/1/75

2. "Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases"
by Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim and Jong-Sang Kim
Foods 2021, 10(3), 636; https://doi.org/10.3390/foods10030636
Full text available online: https://www.mdpi.com/2304-8158/10/3/636

3. "Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review"
by Carolina Sabença, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho and Gilberto Igrejas
Foods 2021, 10(8), 1765; https://doi.org/10.3390/foods10081765
Full text available online: https://www.mdpi.com/2304-8158/10/8/1765

4. "γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis"
by Do-Youn Jeong, Myeong Seon Ryu, Hee-Jong Yang and Sunmin Park
Foods 2021, 10(2), 221; https://doi.org/10.3390/foods10020221
Full text available online: https://www.mdpi.com/2304-8158/10/2/221

5. "Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by Monascus purpureus"
by Haiying Zeng, Likang Qin, Xiaoyan Liu and Song Miao
Foods 2021, 10(3), 566; https://doi.org/10.3390/foods10030566
Full text available online: https://www.mdpi.com/2304-8158/10/3/566

6. "High Protein Substitutes for Gluten in Gluten-Free Bread"
by Adriana Skendi, Maria Papageorgiou and Theodoros Varzakas
Foods 2021, 10(9), 1997; https://doi.org/10.3390/foods10091997
Full text available online: https://www.mdpi.com/2304-8158/10/9/1997

7. "Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies"
by Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni and Zoran Herceg
Foods 2021, 10(1), 193; https://doi.org/10.3390/foods10010193
Full text available online: https://www.mdpi.com/2304-8158/10/1/193

8. "Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds"
by Valentina Melini and Francesca Melini
Foods 2021, 10(2), 351; https://doi.org/10.3390/foods10020351
Full text available online: https://www.mdpi.com/2304-8158/10/2/351

9. "Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients"
by Ana Belén Martín-Diana, María Jesús García-Casas, Cristina Martínez-Villaluenga, Juana Frías, Elena Peñas and Daniel Rico
Foods 2021, 10(1), 115; https://doi.org/10.3390/foods10010115
Full text available online: https://www.mdpi.com/2304-8158/10/1/115

10. "Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis"
by Karina Juhnevica-Radenkova, Jorens Kviesis, Diego A. Moreno, Dalija Seglina, Fernando Vallejo, Anda Valdovska and Vitalijs Radenkovs
Foods 2021, 10(4), 782; https://doi.org/10.3390/foods10040782
Full text available online: https://www.mdpi.com/2304-8158/10/4/782