1. “Salmonella, Food Safety and Food Handling Practices”
by Olugbenga Ehuwa, Amit K. Jaiswal and Swarna Jaiswal
Foods 2021, 10(5), 907; https://doi.org/10.3390/foods10050907
Full text available online: https://www.mdpi.com/2304-8158/10/5/907

2. “Pesticide Residues and Their Metabolites in Grapes and Wines from Conventional and Organic Farming System”
by Dana Schusterova, Jana Hajslova, Vladimir Kocourek and Jana Pulkrabova
Foods 2021, 10(2), 307; https://doi.org/10.3390/foods10020307
Full text available online: https://www.mdpi.com/2304-8158/10/2/307

3. “Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review”
by Patra Sourri, Chrysoula C. Tassou, George-John E. Nychas and Efstathios Z. Panagou
Foods 2022, 11(5), 747; https://doi.org/10.3390/foods11050747
Full text available online: https://www.mdpi.com/2304-8158/11/5/747

4. “Animal and Plant Protein Oxidation: Chemical and Functional Property Significance”
by Youling L. Xiong and Anqi Guo
Foods 2021, 10(1), 40; https://doi.org/10.3390/foods10010040
Full text available online: https://www.mdpi.com/2304-8158/10/1/40

5. “Performance Testing of Bacillus cereus Chromogenic Agar Media for Improved Detection in Milk and Other Food Samples”
by Eva Fuchs, Christina Raab, Katharina Brugger, Monika Ehling-Schulz, Martin Wagner and Beatrix Stessl
Foods 2022, 11(3), 288; https://doi.org/10.3390/foods11030288
Full text available online: https://www.mdpi.com/2304-8158/11/3/288

6. “Metallic Nanoparticles in the Food Sector: A Mini-Review”
by Cristina Couto and Agostinho Almeida
Foods 2022, 11(3), 402; https://doi.org/10.3390/foods11030402
Full text available online: https://www.mdpi.com/2304-8158/11/3/402

7. “Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products”
by Irene Martín, Alicia Rodríguez, Josué Delgado and Juan J. Córdoba
Foods 2022, 11(4), 542; https://doi.org/10.3390/foods11040542
Full text available online: https://www.mdpi.com/2304-8158/11/4/542

8. “Time Trends of Tetrahydrocannabinol (THC) in a 2008–2021 German National Survey of Hemp Food Products”
by Hannah Dräger, Ines Barthlott, Patricia Golombek, Stephan G. Walch and Dirk W. Lachenmeier
Foods 2022, 11(3), 486; https://doi.org/10.3390/foods11030486
Full text available online: https://www.mdpi.com/2304-8158/11/3/486

9. “Update on Biogenic Amines in Fermented and Non-Fermented Beverages”
by Pierina Visciano and Maria Schirone
Foods 2022, 11(3), 353; https://doi.org/10.3390/foods11030353
Full text available online: https://www.mdpi.com/2304-8158/11/3/353

10. “Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products”
by Lourenço Pinto de Rezende, Joana Barbosa and Paula Teixeira
Foods 2022, 11(8), 1100; https://doi.org/10.3390/foods11081100
Full text available online: https://www.mdpi.com/2304-8158/11/8/1100