1. “Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic”
by Cennet Pelin Boyacι-Gündüz, Salam A. Ibrahim, Ooi Chien Wei and Charis M. Galanakis
Foods 2021, 10(3), 497; https://doi.org/10.3390/foods10030497
Full text available online:https://www.mdpi.com/2304-8158/10/3/497

2. “Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method”
by Victor Benno Meyer-Rochow , Ruparao T. Gahukar, Sampat Ghosh and Chuleui Jung
Foods 2021, 10(5), 1036; https://doi.org/10.3390/foods10051036
Full text available online:https://www.mdpi.com/2304-8158/10/5/1036

3. “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
Full text available online: https://www.mdpi.com/2304-8158/10/6/1289

4. “Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments”
by Katalin Szabo, Francisc Vasile Dulf, Bernadette-Emőke Teleky, Panagiota Eleni, Christos Boukouvalas, Magdalini Krokida, Nikolas Kapsalis, Alexandru Vasile Rusu, Claudia Terezia Socol and Dan Cristian Vodnar
Foods 2021, 10(1), 110; https://doi.org/10.3390/foods10010110
Full text available online: https://www.mdpi.com/2304-8158/10/1/110

5. “Changes in the Food-Related Behaviour of Italian Consumers during the COVID-19 Pandemic”
by Rosa Maria Fanelli
Foods 2021, 10(1), 169; https://doi.org/10.3390/foods10010169
Full text available online: https://www.mdpi.com/2304-8158/10/1/169

6. “A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation”
by Gordana Šelo, Mirela Planinić, Marina Tišma, Srećko Tomas, Daliborka Koceva Komlenić and Ana Bucić-Kojić
Foods 2021, 10(5), 927; https://doi.org/10.3390/foods10050927
Full text available online: https://www.mdpi.com/2304-8158/10/5/927

7. “Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction”
by Paula García, Carolina Fredes, Inés Cea, Jesús Lozano-Sánchez, Francisco Javier Leyva-Jiménez, Paz Robert, Cristina Vergara and Paula Jimenez
Foods 2021, 10(2), 203; https://doi.org/10.3390/foods10020203
Full text available online: https://www.mdpi.com/2304-8158/10/2/203

8. “Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains”
by Marica Troilo, Graziana Difonzo, Vito M. Paradiso, Carmine Summo and Francesco Caponio
Foods 2021, 10(2), 342; https://doi.org/10.3390/foods10020342
Full text available online: https://www.mdpi.com/2304-8158/10/2/342

9. “Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein”
by Joshua Hadi and Gale Brightwell
Foods 2021, 10(6), 1226; https://doi.org/10.3390/foods10061226
Full text available online: https://www.mdpi.com/2304-8158/10/6/1226

10. “Presence of Parabens and Bisphenols in Food Commonly Consumed in Spain”
by Yolanda Gálvez-Ontiveros, Inmaculada Moscoso-Ruiz, Lourdes Rodrigo, Margarita Aguilera, Ana Rivas and Alberto Zafra-Gómez
Foods 2021, 10(1), 92; https://doi.org/10.3390/foods10010092
Full text available online: https://www.mdpi.com/2304-8158/10/1/92