1. “Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs”
by David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden and Lutz Grossmann
Foods 2021, 10(2), 260; https://doi.org/10.3390/foods10020260
Full text available online: https://www.mdpi.com/2304-8158/10/2/260

2. “Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers”
by Ignacio Nevares and Maria del Alamo-Sanza
Foods 2021, 10(1), 140; https://doi.org/10.3390/foods10010140
Full text available online: https://www.mdpi.com/2304-8158/10/1/140

3. “High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure”
by Patrick Wittek, Nicole Zeiler, Heike P. Karbstein and M. Azad Emin
Foods 2021, 10(1), 102; https://doi.org/10.3390/foods10010102
Full text available online: https://www.mdpi.com/2304-8158/10/1/102

4. “Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets”
by Christian Cravotto, Anne-Sylvie Fabiano-Tixier, Ombéline Claux, Maryline Abert-Vian, Silvia Tabasso, Giancarlo Cravotto and Farid Chemat
Foods 2022, 11(21), 3412; https://doi.org/10.3390/foods11213412
Full text available online: https://www.mdpi.com/2304-8158/11/21/3412

5. “Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves”
by Maria Lisa Clodoveo, Pasquale Crupi, Alessandro Annunziato and Filomena Corbo
Foods 2022, 11(1), 103; https://doi.org/10.3390/foods11010103
Full text available online: https://www.mdpi.com/2304-8158/11/1/103

6. “Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel”
by Yu-chen Lei, Xia Zhao, Dong Li, Li-jun Wang and Yong Wang
Foods 2022, 11(5), 734; https://doi.org/10.3390/foods11050734
Full text available online: https://www.mdpi.com/2304-8158/11/5/734

7. “Bioactive Compounds from Cardoon as Health Promoters in Metabolic Disorders”
by Luís R. Silva, Telma A. Jacinto and Paula Coutinho
Foods 2022, 11(3), 336; https://doi.org/10.3390/foods11030336
Full text available online: https://www.mdpi.com/2304-8158/11/3/336

8. “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
Full text available online: https://www.mdpi.com/2304-8158/11/3/458

9. “From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization”
by Marina Cano-Lamadrid, Lorena Martínez-Zamora, Noelia Castillejo and Francisco Artés-Hernández
Foods 2022, 11(17), 2596; https://doi.org/10.3390/foods11172596
Full text available online: https://www.mdpi.com/2304-8158/11/17/2596

10. “Nondestructive Detection of Codling Moth Infestation in Apples Using Pixel-Based NIR Hyperspectral Imaging with Machine Learning and Feature Selection”
by Nader Ekramirad, Alfadhl Y. Khaled, Lauren E. Doyle, Julia R. Loeb, Kevin D. Donohue, Raul T. Villanueva and Akinbode A. Adedeji
Foods 2022, 11(1), 8; https://doi.org/10.3390/foods11010008
Full text available online: https://www.mdpi.com/2304-8158/11/1/8