1. “Detection of Meat Adulteration Using Spectroscopy-Based Sensors”
by Lemonia-Christina Fengou, Alexandra Lianou, Panagiοtis Tsakanikas, Fady Mohareb and George-John E. Nychas
Foods 2021, 10(4), 861; https://doi.org/10.3390/foods10040861
Full text available online: https://www.mdpi.com/2304-8158/10/4/861

2. “Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector”
by Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo and Francesco Caponio
Foods 2021, 10(5), 1128; https://doi.org/10.3390/foods10051128
Full text available online: https://www.mdpi.com/2304-8158/10/5/1128

3. “Safety and Quality of Canned Sardines after Opening: A Shelf-Stability Study”
by Rebeca Cruz, Vânia Pereira, Teresa Pinho, Isabel M. P. L. V. O. Ferreira, Carla Novais and Susana Casal
Foods 2022, 11(7), 991; https://doi.org/10.3390/foods11070991
Full text available online: https://www.mdpi.com/2304-8158/11/7/991

4. “Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification”
by Arantzazu Valdés García, Raquel Sánchez Romero, Adriana Juan Polo, Soledad Prats Moya, Salvador E. Maestre Pérez and Ana Beltrán Sanahuja
Foods 2021, 10(7), 1611; https://doi.org/10.3390/foods10071611
Full text available online: https://www.mdpi.com/2304-8158/10/7/1611

5. “Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile”
by Verónica García Arteaga, Victoria Demand, Karolin Kern, Andrea Strube, Michael Szardenings, Isabel Muranyi, Peter Eisner and Ute Schweiggert-Weisz
Foods 2022, 11(1), 118; https://doi.org/10.3390/foods11010118
Full text available online: https://www.mdpi.com/2304-8158/11/1/118

6. “Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches”
by Francesca Calò, Chiara Roberta Girelli, Selina C. Wang and Francesco Paolo Fanizzi
Foods 2022, 11(1), 113; https://doi.org/10.3390/foods11010113
Full text available online: https://www.mdpi.com/2304-8158/11/1/113

7. “Development and Validation of a Simple Method to Quantify Contents of Phospholipids in Krill Oil by Fourier-Transform Infrared Spectroscopy”
by Se-Eun Park, Hyo-Yeon Yu and Sangdoo Ahn
Foods 2022, 11(1), 41; https://doi.org/10.3390/foods11010041
Full text available online: https://www.mdpi.com/2304-8158/11/1/41

8. “A Simple, Efficient, Eco-Friendly Sample Preparation Procedure for the Simultaneous Determination of Hormones in Meat and Fish Products by Gas Chromatography—Mass Spectrometry”
by Safae Chafi and Evaristo Ballesteros
Foods 2022, 11(19), 3095; https://doi.org/10.3390/foods11193095
Full text available online: https://www.mdpi.com/2304-8158/11/19/3095

9. “Valorization of Kiwi Peels: Fractionation, Bioactives Analyses and Hypotheses on Complete Peels Recycle”
by Francesco Cairone, Stefania Garzoli, Luigi Menghini, Giovanna Simonetti, Maria Antonietta Casadei, Laura Di Muzio and Stefania Cesa
Foods 2022, 11(4), 589; https://doi.org/10.3390/foods11040589
Full text available online: https://www.mdpi.com/2304-8158/11/4/589

10. “Trace-Level Determination of Polycyclic Aromatic Hydrocarbons in Dairy Products Available in Spanish Supermarkets by Semi-Automated Solid-Phase Extraction and Gas Chromatography–Mass Spectrometry Detection”
by Laura Palacios Colón, Andrés J. Rascón and Evaristo Ballesteros
Foods 2022, 11(5), 713; https://doi.org/10.3390/foods11050713
Full text available online: https://www.mdpi.com/2304-8158/11/5/713