1. “Foods for Plant-Based Diets: Challenges and Innovations”
by Alexandra Alcorta, Adrià Porta, Amparo Tárrega, María Dolores Alvarez and M. Pilar Vaquero
Foods 2021, 10(2), 293; https://doi.org/10.3390/foods10020293
Full text available online: https://www.mdpi.com/2304-8158/10/2/293

2. “Cordyceps militaris: An Overview of Its Chemical Constituents in Relation to Biological Activity”
by Karol Jerzy Jędrejko, Jan Lazur and Bożena Muszyńska
Foods 2021, 10(11), 2634; https://doi.org/10.3390/foods10112634
Full text available online: https://www.mdpi.com/2304-8158/10/11/2634

3. “Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products”
by Stella A. Ordoudi, Maria Papapostolou, Nikolaos Nenadis, Fani Th. Mantzouridou and Maria Z. Tsimidou
Foods 2022, 11(5), 752; https://doi.org/10.3390/foods11050752
Full text available online: https://www.mdpi.com/2304-8158/11/5/752

4. “Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups”
by Nora A. Moreb, Ahmed Albandary, Swarna Jaiswal and Amit K. Jaiswal
Foods 2021, 10(2), 389; https://doi.org/10.3390/foods10020389
Full text available online: https://www.mdpi.com/2304-8158/10/2/389

5. “Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3”
by Petra Ložnjak Švarc, Marzia Rahimi, Jesper Tønnesen, Dennis Dan Corell, Paul Michael Petersen, Grethe Hyldig and Jette Jakobsen
Foods 2022, 11(5), 726; https://doi.org/10.3390/foods11050726
Full text available online: https://www.mdpi.com/2304-8158/11/5/726

6. “Effects of Regular Brazil Nut (Bertholletia excelsa H.B.K.) Consumption on Health: A Systematic Review of Clinical Trials”
by Alessandra da Silva, Brenda Kelly Souza Silveira, Brenda Vieira Machado de Freitas, Helen Hermana M. Hermsdorff and Josefina Bressan
Foods 2022, 11(18), 2925; https://doi.org/10.3390/foods11182925
Full text available online: https://www.mdpi.com/2304-8158/11/18/2925

7. “Kombucha Reduces Hyperglycemia in Type 2 Diabetes of Mice by Regulating Gut Microbiota and Its Metabolites”
by Suyun Xu, Yanping Wang, Jinju Wang and Weitao Geng
Foods 2022, 11(5), 754; https://doi.org/10.3390/foods11050754
Full text available online: https://www.mdpi.com/2304-8158/11/5/754

8. “Functional Properties and Extraction Techniques of Chicken Egg White Proteins”
by Zhe Li, Xi Huang, Qinyue Tang, Meihu Ma, Yongguo Jin and Long Sheng
Foods 2022, 11(16), 2434; https://doi.org/10.3390/foods11162434
Full text available online: https://www.mdpi.com/2304-8158/11/16/2434

9. “Solid-Phase Extraction Approaches for Improving Oligosaccharide and Small Peptide Identification with Liquid Chromatography-High-Resolution Mass Spectrometry: A Case Study on Proteolyzed Almond Extract”
by Yu-Ping Huang, Randall C. Robinson, Fernanda Furlan Goncalves Dias, Juliana Maria Leite Nobrega de Moura Bell and Daniela Barile
Foods 2022, 11(3), 340; https://doi.org/10.3390/foods11030340
Full text available online: https://www.mdpi.com/2304-8158/11/3/340

10. “Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages”
by Qunran Xiang, Xin Tang, Shumao Cui, Qiuxiang Zhang, Xiaoming Liu, Jianxin Zhao, Hao Zhang, Bingyong Mao and Wei Chen
Foods 2022, 11(5), 686; https://doi.org/10.3390/foods11050686
Full text available online: https://www.mdpi.com/2304-8158/11/5/686