1. ”A FT-NIR Process Analytical Technology Approach for Milk Renneting Control”
by Silvia Grassi, Lorenzo Strani, Cristina Alamprese, Nicolò Pricca, Ernestina Casiraghi and Giovanni Cabassi
Foods 2022, 11(1), 33; https://doi.org/10.3390/foods11010033
Available online: https://www.mdpi.com/2304-8158/11/1/33

2. ”Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties”
by Dominika Jurášková, Susana C. Ribeiro and Celia C. G. Silva
Foods 2022, 11(2), 156; https://doi.org/10.3390/foods11020156
Available online: https://www.mdpi.com/2304-8158/11/2/156

3. ”Development of a 3D Printer for the Manufacture of Functional Food Protein Gels”
by Stéphane Portanguen, Pascal Tournayre, Paul Gibert, Selma Leonardi, Thierry Astruc and Pierre-Sylvain Mirade
Foods 2022, 11(3), 458; https://doi.org/10.3390/foods11030458
Available online: https://www.mdpi.com/2304-8158/11/3/458

4. ”Regulation Mechanism of ssDNA Aptamer in Nanozymes and Application of Nanozyme-Based Aptasensors in Food Safety”
by Lijun Wang, Hong Zhou, Haixia Hu, Qin Wang and Xianggui Chen
Foods 2022, 11(4), 544; https://doi.org/10.3390/foods11040544
Available online: https://www.mdpi.com/2304-8158/11/4/544

5. ”Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel”
by Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Minyi Han and Xinglian Xu
Foods 2022, 11(5), 629; https://doi.org/10.3390/foods11050629
Available online: https://www.mdpi.com/2304-8158/11/5/629

6. ”Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta”
by Fosca Vezzulli, Gabriele Rocchetti, Milena Lambri and Luigi Lucini
Foods 2022, 11(6), 807; https://doi.org/10.3390/foods11060807
Available online: https://www.mdpi.com/2304-8158/11/6/807

7. ”Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy”
by Natalia Zofia Maryniak, Ana Isabel Sancho, Egon Bech Hansen and Katrine Lindholm Bøgh
Foods 2022, 11(7), 926; https://doi.org/10.3390/foods11070926
Available online: https://www.mdpi.com/2304-8158/11/7/926

8. ”The Concept of Postbiotics”
by Gabriel Vinderola, Mary Ellen Sanders and Seppo Salminen
Foods 2022, 11(8), 1077; https://doi.org/10.3390/foods11081077
Available online: https://www.mdpi.com/2304-8158/11/8/1077

9. ”Rennet-Induced Casein Micelle Aggregation Models: A Review”
by Daniel Salvador, Yoseli Acosta, Anna Zamora and Manuel Castillo
Foods 2022, 11(9), 1243; https://doi.org/10.3390/foods11091243
Available online: https://www.mdpi.com/2304-8158/11/9/1243

10. ”Commercial Baby Foods Aimed at Children up to 36 Months: Are They a Matter of Concern?”
by Mariana Santos, Filipa Matias, Isabel Loureiro, Ana Isabel Rito, Isabel Castanheira, Alexandra Bento and Ricardo Assunção
Foods 2022, 11(10), 1424; https://doi.org/10.3390/foods11101424
Available online: https://www.mdpi.com/2304-8158/11/10/1424

11. ”Octacosanol Modifies Obesity, Expression Profile and Inflammation Response of Hepatic Tissues in High-Fat Diet Mice”
by Jie Bai, Tao Yang, Yaping Zhou, Wei Xu, Shuai Han, Tianyi Guo, Lingfeng Zhu, Dandan Qin, Yi Luo, Zuomin Hu et al.
Foods 2022, 11(11), 1606; https://doi.org/10.3390/foods11111606
Available online: https://www.mdpi.com/2304-8158/11/11/1606

12. ”Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products”
by Berta Baca-Bocanegra, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro and Anabela Romano
Foods 2022, 11(12), 1688; https://doi.org/10.3390/foods11121688
Available online: https://www.mdpi.com/2304-8158/11/12/1688

13. ”Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints”
by María de Alba, Catherine M. Burgess, Katie Pollard, Camila Perussello, Jesús M. Frías-Celayeta, Des Walsh, Joan Carroll, Emily Crofton, Carol Griffin, Cristina Botinestean et al.
Foods 2022, 11(13), 1850; https://doi.org/10.3390/foods11131850
Available online: https://www.mdpi.com/2304-8158/11/13/1850

14. “Ultrasound-Assisted Extraction of High-Value Fractions from Fruit Industrial Processing Waste”
by Rebeca Esteban-Lustres, Vanesa Sanz, Herminia Domínguez and María Dolores Torres
Foods 2022, 11(14), 2089; https://doi.org/10.3390/foods11142089
Available online: https://www.mdpi.com/2304-8158/11/14/2089

15. ”The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution”
by Ya Gao, Wenqian Wang, Huiying Zhang, Haitao Chen, Shuqi Wang and Baoguo Sun
Foods 2022, 11(15), 2260; https://doi.org/10.3390/foods11152260
Available online: https://www.mdpi.com/2304-8158/11/15/2260

16. “Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis”
by Mengna Zhao, Ying Li, Xue Bai, Jia Feng, Xiufang Xia and Fangfei Li
Foods 2022, 11(16), 2509; https://doi.org/10.3390/foods11162509
Available online: https://www.mdpi.com/2304-8158/11/16/2509

17. ”The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties”
by Francesca Vurro, Carmine Summo, Giacomo Squeo, Francesco Caponio and Antonella Pasqualone
Foods 2022, 11(17), 2679; https://doi.org/10.3390/foods11172679
Available online: https://www.mdpi.com/2304-8158/11/17/2679

18. “Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis”
by Weiyu Cao, Nan Shu, Jinli Wen, Yiming Yang, Yuning Jin and Wenpeng Lu
Foods 2022, 11(18), 2767; https://doi.org/10.3390/foods11182767
Available online: https://www.mdpi.com/2304-8158/11/18/2767

19. ”Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils”
by M. Pilar Segura-Borrego, Rocío Ríos-Reina, Antonio J. Puentes-Campos, Brígida Jiménez-Herrera and Raquel M. Callejón
Foods 2022, 11(19), 3004; https://doi.org/10.3390/foods11193004
Available online: https://www.mdpi.com/2304-8158/11/19/3004

20. “The “Crosstalk” between Microbiota and Metabolomic Profile of Kefalograviera Cheese after the Innovative Feeding Strategy of Dairy Sheep by Omega-3 Fatty Acids”
by Athina Tzora, Aikaterini Nelli, Anastasia S. Kritikou, Danai Katsarou, Ilias Giannenas, Ilias Lagkouvardos, Nikolaos S. Thomaidis and Ioannis Skoufos
Foods 2022, 11(20), 3164; https://doi.org/10.3390/foods11203164
Available online: https://www.mdpi.com/2304-8158/11/20/3164

21. “Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods”
by Marco Cardin, Barbara Cardazzo, Jérôme Mounier, Enrico Novelli, Monika Coton and Emmanuel Coton
Foods 2022, 11(21), 3379; https://doi.org/10.3390/foods11213379
Available online: https://www.mdpi.com/2304-8158/11/21/3379

22. “The Role of Alternative Crops in an Upcoming Global Food Crisis: A Concise Review”
by Antonios Mavroeidis, Ioannis Roussis and Ioanna Kakabouki
Foods 2022, 11(22), 3584; https://doi.org/10.3390/foods11223584
Available online: https://www.mdpi.com/2304-8158/11/22/3584

23. “Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products”
by Mónica Umaña, Laura Llull, José Bon, Valeria Soledad Eim and Susana Simal
Foods 2022, 11(23), 3750; https://doi.org/10.3390/foods11233750
Available online: https://www.mdpi.com/2304-8158/11/23/3750

24. “Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods”
by Silvia Juliana Martinez, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias and Rosane Freitas Schwan
Foods 2022, 11(24), 3945; https://doi.org/10.3390/foods11243945
Available online: https://www.mdpi.com/2304-8158/11/24/3945