1. “Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety”
by Xingjian Bai, Cindy H. Nakatsu and Arun K. Bhunia
Foods 2021, 10(9), 2117; https://doi.org/10.3390/foods10092117
Full text available online: https://www.mdpi.com/2304-8158/10/9/2117

2. “Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification”
by Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca and Carlo Giuseppe Rizzello
Foods 2021, 10(1), 182; https://doi.org/10.3390/foods10010182
Full text available online: https://www.mdpi.com/2304-8158/10/1/182

3. “Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions”
by Márcia C. Coelho, Francisco Xavier Malcata and Célia C. G. Silva
Foods 2022, 11(15), 2276; https://doi.org/10.3390/foods11152276
Full text available online: https://www.mdpi.com/2304-8158/11/15/2276

4. “Asymptomatic Carriage of Listeria monocytogenes by Animals and Humans and Its Impact on the Food Chain”
by Dagmar Schoder, Claudia Guldimann and Erwin Märtlbauer
Foods 2022, 11(21), 3472; https://doi.org/10.3390/foods11213472
Full text available online: https://www.mdpi.com/2304-8158/11/21/3472

5. “Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism”
by Kunyao Luo, Pengyu Zhao, Yifei He, Shengnan Kang, Chenyu Shen, Shuo Wang, Meixian Guo, Lehui Wang and Chao Shi
Foods 2022, 11(3), 403; https://doi.org/10.3390/foods11030403
Full text available online: https://www.mdpi.com/2304-8158/11/3/403

6. “The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains”
by Xiaomeng Wang, Wenpei Li, Mengjia Xu, Juanjuan Tian and Wei Li
Foods 2022, 11(1), 12; https://doi.org/10.3390/foods11010012
Full text available online: https://www.mdpi.com/2304-8158/11/1/12

7. “A Review of Isothermal Amplification Methods and Food-Origin Inhibitors against Detecting Food-Borne Pathogens”
by Ye-Ji Moon, So-Young Lee and Se-Wook Oh
Foods 2022, 11(3), 322; https://doi.org/10.3390/foods11030322
Full text available online: https://www.mdpi.com/2304-8158/11/3/322

8. “Ethanol at Subinhibitory Concentrations Enhances Biofilm Formation in Salmonella Enteritidis”
by Shoukui He, Zeqiang Zhan, Chunlei Shi, Siyun Wang and Xianming Shi
Foods 2022, 11(15), 2237; https://doi.org/10.3390/foods11152237
Full text available online: https://www.mdpi.com/2304-8158/11/15/2237

9. “Oat Yogurts Enriched with Synbiotic Microcapsules: Physicochemical, Microbiological, Textural and Rheological Properties during Storage”
by Liliana Luca and Mircea Oroian
Foods 2022, 11(7), 940; https://doi.org/10.3390/foods11070940
Full text available online: https://www.mdpi.com/2304-8158/11/7/940

10. “Frozen Vegetable Processing Plants Can Harbour Diverse Listeria monocytogenes Populations: Identification of Critical Operations by WGS”
by Pilar Truchado, María I. Gil, Ania Pino Querido-Ferreira, Cecilia López Capón, Avelino Álvarez-Ordoñez and Ana Allende
Foods 2022, 11(11), 1546; https://doi.org/10.3390/foods11111546
Full text available online: https://www.mdpi.com/2304-8158/11/11/1546