1. “Migration of Various Nanoparticles into Food Samples: A Review”
by Saeed Paidari, Reza Tahergorabi, Ensieh Sadat Anari, Abdorezza Moahammdi Nafchi, Nafiseh Zamindar and Mohammad Goli
Foods 2021, 10(9), 2114; https://doi.org/10.3390/foods10092114
Full text available online:https://www.mdpi.com/2304-8158/10/9/2114

2. “Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach”
by Sneh Punia Bangar, Sukhvinder Singh Purewal, Monica Trif, Sajid Maqsood, Manoj Kumar, Vishal Manjunatha and Alexandru Vasile Rusu
Foods 2021, 10(9), 2181; https://doi.org/10.3390/foods10092181
Full text available online:https://www.mdpi.com/2304-8158/10/9/2181

3. “Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies”
by Jéssica Tavares, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva and Jorge A. Saraiva
Foods 2021, 10(4), 780; https://doi.org/10.3390/foods10040780
Full text available online:https://www.mdpi.com/2304-8158/10/4/780

4. “Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications”
by Swarup Roy, Ruchir Priyadarshi and Jong-Whan Rhim
Foods 2021, 10(11), 2789; https://doi.org/10.3390/foods10112789
Full text available online: https://www.mdpi.com/2304-8158/10/11/2789

5. “Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation”
by Huimin Yong, Yunpeng Liu, Dawei Yun, Shuai Zong, Changhai Jin and Jun Liu
Foods 2021, 10(3), 536; https://doi.org/10.3390/foods10030536
Full text available online: https://www.mdpi.com/2304-8158/10/3/536

6. “Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics”
by Ahmadreza Abedinia, Faezeh Alimohammadi, Farangis Teymori, Najibeh Razgardani, Mohammad Reza Saeidi Asl, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Nurul Huda and Jumardi Roslan
Foods 2021, 10(8), 1761; https://doi.org/10.3390/foods10081761
Full text available online: https://www.mdpi.com/2304-8158/10/8/1761

7. “Recent Developments in Seafood Packaging Technologies”
by Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma and Cosmas I. Nathanailides
Foods 2021, 10(5), 940; https://doi.org/10.3390/foods10050940
Full text available online: https://www.mdpi.com/2304-8158/10/5/940

8. “Development and Characterization of Fenugreek Protein-Based Edible Film”
by Neha Kumari, Sneh Punia Bangar, Michal Petrů, R. A. Ilyas, Ajay Singh and Pradyuman Kum
Foods 2021, 10(9), 1976; https://doi.org/10.3390/foods10091976
Full text available online: https://www.mdpi.com/2304-8158/10/9/1976

9. “Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films”
by Mouluda Sohany, Intan Syafinaz Mohamed Amin Tawakkal, Siti Hajar Ariffin, Nor Nadiah Abdul Karim Shah and Yus Aniza Yusof
Foods 2021, 10(9), 2005; https://doi.org/10.3390/foods10092005
Full text available online: https://www.mdpi.com/2304-8158/10/9/2005

10. “Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides”
by Carlos Enrique Ochoa-Velasco, Julio César Pérez-Pérez, José Mauricio Varillas-Torres, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza, Ricardo Munguía-Pérez, Teresa Soledad Cid-Pérez and Raúl Avila-Sosa
Foods 2021, 10(1), 175; https://doi.org/10.3390/foods10010175
Full text available online: https://www.mdpi.com/2304-8158/10/1/175