1. “Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation”
by Chen Tan and David Julian McClements
Foods 2021, 10(4), 812; https://doi.org/10.3390/foods10040812
Full text available online: https://www.mdpi.com/2304-8158/10/4/812

2. “By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization”
by María Fraga-Corral, Paz Otero, Javier Echave, Paula Garcia-Oliveira, Maria Carpena, Amira Jarboui, Bernabé Nuñez-Estevez, Jesus Simal-Gandara and Miguel A. Prieto
Foods 2021, 10(1), 137; https://doi.org/10.3390/foods10010137
Full text available online: https://www.mdpi.com/2304-8158/10/1/137

3. “Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization”
by Silvija Šafranko, Ina Ćorković, Igor Jerković, Martina Jakovljević, Krunoslav Aladić, Drago Šubarić and Stela Jokić
Foods 2021, 10(5), 1043; https://doi.org/10.3390/foods10051043
Full text available online: https://www.mdpi.com/2304-8158/10/5/1043

4. “Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach”
by Yuan Zhao, Bo Li, Cuicui Li, Yangfan Xu, Yi Luo, Dongwu Liang and Chongxing Huang
Foods 2021, 10(8), 1845; https://doi.org/10.3390/foods10081845
Full text available online: https://www.mdpi.com/2304-8158/10/8/1845

5. “Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production”
by Regina Kratzer and Michael Murkovic
Foods 2021, 10(7), 1626; https://doi.org/10.3390/foods10071626
Full text available online: https://www.mdpi.com/2304-8158/10/7/1626

6. “A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies”
by Jia Xiang, Fenglin Liu, Bo Wang, Lin Chen, Wenjie Liu and Songwen Tan
Foods 2021, 10(9), 1998; https://doi.org/10.3390/foods10091998
Full text available online: https://www.mdpi.com/2304-8158/10/9/1998

7. “Headspace/GC–MS Analysis and Investigation of Antibacterial, Antioxidant and Cytotoxic Activity of Essential Oils and Hydrolates from Rosmarinus officinalis L. and Lavandula angustifolia Miller”
by Stefania Garzoli, Valentina Laghezza Masci, Sara Franceschi, Antonio Tiezzi, Pierluigi Giacomello and Elisa Ovidi
Foods 2021, 10(8), 1768; https://doi.org/10.3390/foods10081768
Full text available online: https://www.mdpi.com/2304-8158/10/8/1768

8. “Olive Pomace-Derived Biomasses Fractionation through a Two-Step Extraction Based on the Use of Ultrasounds: Chemical Characteristics”
by María del Mar Contreras, Irene Gómez-Cruz, Inmaculada Romero and Eulogio Castro
Foods 2021, 10(1), 111; https://doi.org/10.3390/foods10010111
Full text available online: https://www.mdpi.com/2304-8158/10/1/111

9. “Perilla frutescens Leaf Extract and Fractions: Polyphenol Composition, Antioxidant, Enzymes (α-Glucosidase, Acetylcholinesterase, and Tyrosinase) Inhibitory, Anticancer, and Antidiabetic Activities”
by Zhenxing Wang, Zongcai Tu, Xing Xie, Hao Cui, Kin Weng Kong and Lu Zhang
Foods 2021, 10(2), 315; https://doi.org/10.3390/foods10020315
Full text available online: https://www.mdpi.com/2304-8158/10/2/315

10. “Brown Algae Phlorotannins: A Marine Alternative to Break the Oxidative Stress, Inflammation and Cancer Network”
by Marcelo D. Catarino, Sónia J. Amarante, Nuno Mateus, Artur M. S. Silva and Susana M. Cardoso
Foods 2021, 10(7), 1478; https://doi.org/10.3390/foods10071478
Full text available online: https://www.mdpi.com/2304-8158/10/7/1478