Foods | Top 10 Cited Papers in 2021 in the Section “Food Nutrition”

1. “Foods for Plant-Based Diets: Challenges and Innovations”
by Alexandra Alcorta, Adrià Porta, Amparo Tárrega, María Dolores Alvarez and M. Pilar Vaquero
Foods 2021, 10(2), 293; https://doi.org/10.3390/foods10020293
Full text available online: https://www.mdpi.com/2304-8158/10/2/293

2. “Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview”
by Mrinal Samtiya, Rotimi E. Aluko, Tejpal Dhewa and José Manuel Moreno-Rojas
Foods 2021, 10(4), 839; https://doi.org/10.3390/foods10040839
Full text available online: https://www.mdpi.com/2304-8158/10/4/839

3. “Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities”
by Manoj Kumar, Maharishi Tomar, Ryszard Amarowicz, Vivek Saurabh, M. Sneha Nair, Chirag Maheshwari, Minnu Sasi, Uma Prajapati, Muzaffar Hasan, Surinder Singh, Sushil Changan, Rakesh Kumar Prajapat, Mukesh K. Berwal and Varsha Satankar
Foods 2021, 10(4), 752; https://doi.org/10.3390/foods10040752
Full text available online: https://www.mdpi.com/2304-8158/10/4/752

4. “Plant Proteins for Future Foods: A Roadmap”
by Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang and Christiani Jeyakumar Henry
Foods 2021, 10(8), 1967; https://doi.org/10.3390/foods10081967
Full text available online: https://www.mdpi.com/2304-8158/10/8/1967

5. “Omega-3 Polyunsaturated Fatty Acids and the Intestinal Epithelium—A Review”
by Luke A. Durkin, Caroline E. Childs and Philip C. Calder
Foods 2021, 10(1), 199; https://doi.org/10.3390/foods10010199
Full text available online: https://www.mdpi.com/2304-8158/10/1/199

6. “Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems”
by Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, Ajeeshkumar Kizhakkeppurath Kumaran, Niladri Sekhar Chatterjee, Vishnuja Soman, Shaheer Peeralil, Suseela Mathew, David Julian McClements and Ravishankar Chandragiri Nagarajarao
Foods 2021, 10(7), 1566; https://doi.org/10.3390/foods10071566
Full text available online: https://www.mdpi.com/2304-8158/10/7/1566

7. “Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production”
by Michele Ciriello, Luigi Formisano, Christophe El-Nakhel, Marios C. Kyriacou, Georgios A. Soteriou, Fabiana Pizzolongo, Raffaele Romano, Stefania De Pascale and Youssef Rouphael
Foods 2021, 10(2), 278; https://doi.org/10.3390/foods10020278
Full text available online: https://www.mdpi.com/2304-8158/10/2/278

8. “Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds”
by Miguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Vanesa Benítez, Begoña Bartolomé, Yolanda Aguilera and María A. Martín-Cabrejas
Foods 2021, 10(3), 653; https://doi.org/10.3390/foods10030653
Full text available online: https://www.mdpi.com/2304-8158/10/3/653

9. “Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review”
by Mercedes M. Pedrosa, Eva Guillamón and Claudia Arribas
Foods 2021, 10(2), 379; https://doi.org/10.3390/foods10020379
Full text available online: https://www.mdpi.com/2304-8158/10/2/379

10. “The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves”
by Chaowanee Chupeerach, Amornrat Aursalung, Thareerat Watcharachaisoponsiri, Kanyawee Whanmek, Parunya Thiyajai, Kachakot Yosphan, Varittha Sritalahareuthai, Yuraporn Sahasakul, Chalat Santivarangkna and Uthaiwan Suttisansanee
Foods 2021, 10(1), 117; https://doi.org/10.3390/foods10010117
Full text available online: https://www.mdpi.com/2304-8158/10/1/117