1 March 2023
Foods | Selected Special Issue Reprints Published in 2021–2022 (II)
You are accessing a machine-readable page. In order to be human-readable, please install an RSS reader.
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Feature papers represent the most advanced research with significant potential for high impact in the field. A Feature Paper should be a substantial original Article that involves several techniques or approaches, provides an outlook for future research directions and describes possible research applications.
Feature papers are submitted upon individual invitation or recommendation by the scientific editors and must receive positive feedback from the reviewers.
Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area. The aim is to provide a snapshot of some of the most exciting work published in the various research areas of the journal.
Original Submission Date Received: .
We are delighted to share with you six reprints of Special Issues published from 2021 to 2022 in Foods (ISSN: 2304-8158). They were selected by the Foods Editorial Office, each with more than 10 articles published. You can access more reprints of Special Issues published by Foods at the following link: https://www.mdpi.com/books/search?type=Reprint%20Book&journal_facet=Foods. If you are interested in editing a Special Issue, please apply at https://www.mdpi.com/journalproposal/sendproposalspecialissue/foods.
“Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources” |
|
“Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components” |
|
“Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods” |
|
“New Insights into Food Fermentation” |
|
“Motivations Associated with Food Choices and Eating Practices” |
|
“By-Products: Characterisation and Use as Food” |