1. “Kefir and Its Biological Activities”
by Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd. Azuraidi Osman, Sharifah Alawieyah Syed Mortadza and Noorjahan Banu Alitheen
Foods 2021, 10(6), 1210; https://doi.org/10.3390/foods10061210
Full text available online: https://www.mdpi.com/2304-8158/10/6/1210

2. “Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit”
by Chinaza Godswill Awuchi, Erick Nyakundi Ondari, Chukwuka U. Ogbonna, Anjani K. Upadhyay, Katarzyna Baran, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska and Raquel P. F. Guiné
Foods 2021, 10(6), 1279; https://doi.org/10.3390/foods10061279
Full text available online:https://www.mdpi.com/2304-8158/10/6/1279

3. “Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety”
by Xingjian Bai, Cindy H. Nakatsu and Arun K. Bhunia
Foods 2021, 10(9), 2117; https://doi.org/10.3390/foods10092117
Full text available online:https://www.mdpi.com/2304-8158/10/9/2117

4. “Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks”
by Christos Bontsidis, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos and Stavros Plessas
Foods 2021, 10(4), 768; https://doi.org/10.3390/foods10040768
Full text available online: https://www.mdpi.com/2304-8158/10/4/768

5. “Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification”
by Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca and Carlo Giuseppe Rizzello
Foods 2021, 10(1), 182; https://doi.org/10.3390/foods10010182
Full text available online: https://www.mdpi.com/2304-8158/10/1/182

6. “From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models”
by Arícia Possas, Olga María Bonilla-Luque and Antonio Valero
Foods 2021, 10(2), 355; https://doi.org/10.3390/foods10020355
Full text available online: https://www.mdpi.com/2304-8158/10/2/355

7. “Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods”
by Roberta Prete, Mohammad Khairul Alam, Giorgia Perpetuini, Carlo Perla, Paola Pittia and Aldo Corsetti
Foods 2021, 10(7), 1653; https://doi.org/10.3390/foods10071653
Full text available online: https://www.mdpi.com/2304-8158/10/7/1653

8. “Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention”
by Salam A. Ibrahim, Raphael D. Ayivi, Tahl Zimmerman, Shahida Anusha Siddiqui, Ammar B. Altemimi, Hafize Fidan, Tuba Esatbeyoglu and Reza Vaseghi Bakhshayesh
Foods 2021, 10(12), 3131; https://doi.org/10.3390/foods10123131
Full text available online: https://www.mdpi.com/2304-8158/10/12/3131

9. “A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain”
by Anna Townsend, Laura K. Strawn, Benjamin J. Chapman and Laurel L. Dunn
Foods 2021, 10(6), 1427; https://doi.org/10.3390/foods10061427
Full text available online: https://www.mdpi.com/2304-8158/10/6/1427

10. “Role of Postbiotics in Diabetes Mellitus: Current Knowledge and Future Perspectives”
by Miriam Cabello-Olmo, Miriam Araña, Raquel Urtasun, Ignacio J. Encio and Miguel Barajas
Foods 2021, 10(7), 1590; https://doi.org/10.3390/foods10071590
Full text available online: https://www.mdpi.com/2304-8158/10/7/1590