1 March 2023
Foods | Selected Special Issue Reprints Published in 2021–2022 (II)

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.

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“Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources”
Edited by Dr. Huerta-Leidenz Nelson
ISBN 978-3-0365-2542-6 (hardback); ISBN 978-3-0365-2543-3 (PDF)
https://doi.org/10.3390/books978-3-0365-2543-3
Available online: https://www.mdpi.com/books/book/4707

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“Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components”
Edited by Dr. Barbara Laddomada and Prof. Dr. Weiqun Wang
ISBN 978-3-0365-4781-7 (hardback); ISBN 978-3-0365-4782-4 (PDF)
https://doi.org/10.3390/books978-3-0365-4782-4
Available online: https://www.mdpi.com/books/book/5849

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“Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods”
Prof. Dr. Matteo Alessandro Del Nobile and Prof. Dr. Amalia Conte
ISBN 978-3-0365-3913-3 (hardback); ISBN 978-3-0365-3914-0 (PDF)
https://doi.org/10.3390/books978-3-0365-3914-0
Available online: https://www.mdpi.com/books/book/5401

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“New Insights into Food Fermentation”
Edited by Prof. Dr. Valentina Bernini and Prof. Dr. Juliano De Dea Lindner
ISBN 978-3-0365-3920-1 (hardback); ISBN 978-3-0365-3919-5 (PDF)
https://doi.org/10.3390/books978-3-0365-3919-5
Available online: https://www.mdpi.com/books/book/5345

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“Motivations Associated with Food Choices and Eating Practices”
Edited by Prof. Dr. Raquel P. F. Guiné
ISBN 978-3-0365-1414-7 (hardback); ISBN 978-3-0365-1413-0 (PDF)
https://doi.org/10.3390/books978-3-0365-1413-0
Available online: https://www.mdpi.com/books/book/3973

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“By-Products: Characterisation and Use as Food”
Edited by Dr. Simona Grasso, Dr. Konstantinos Papoutsis and Dr. Claudia Ruiz-Capillas and Dr. Ana Herrero Herranz
ISBN 978-3-0365-3705-4 (hardback); ISBN 978-3-0365-3706-1 (PDF)
https://doi.org/10.3390/books978-3-0365-3706-1
Available online: https://www.mdpi.com/books/book/5651

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