1. “Recent Developments in Seafood Packaging Technologies”
by Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma and Cosmas I. Nathanailides
Foods 2021, 10(5), 940; https://doi.org/10.3390/foods10050940
Full text available online: https://www.mdpi.com/2304-8158/10/5/940

2. “Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation”
by Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas and Sami Ghnimi
Foods 2022, 11(5), 760; https://doi.org/10.3390/foods11050760
Full text available online: https://www.mdpi.com/2304-8158/11/5/760

3. “Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films”
by Eva Hernández-García, María Vargas and Sergio Torres-Giner
Foods 2022, 11(3), 426; https://doi.org/10.3390/foods11030426
Full text available online: https://www.mdpi.com/2304-8158/11/3/426

4. “Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time”
by Kelvin Adrah, Daniel Ananey-Obiri and Reza Tahergorabi
Foods 2021, 10(2), 467; https://doi.org/10.3390/foods10020467
Full text available online: https://www.mdpi.com/2304-8158/10/2/467

5. “Promising New Material for Food Packaging: An Active and Intelligent Carrageenan Film with Natural Jaboticaba Additive”
by Luisa Bataglin Avila, Elis Regina Correa Barreto, Caroline Costa Moraes, Marcilio Machado Morais and Gabriela Silveira da Rosa
Foods 2022, 11(6), 792; https://doi.org/10.3390/foods11060792
Full text available online: https://www.mdpi.com/2304-8158/11/6/792

6. “Response of Qualitative Traits and Antioxidant Systems to Chitosan Postharvest Treatment in ‘Black Golden’ Japanese Plum”
by Giuseppina Adiletta, Giovanna Gliottone, Marisa Di Matteo and Milena Petriccione
Foods 2022, 11(6), 853; https://doi.org/10.3390/foods11060853
Full text available online: https://www.mdpi.com/2304-8158/11/6/853

7. “Characterization and Antifungal Activity of Pullulan Edible Films Enriched with Propolis Extract for Active Packaging”
by Małgorzata Gniewosz, Katarzyna Pobiega, Karolina Kraśniewska, Alicja Synowiec, Marta Chaberek and Sabina Galus
Foods 2022, 11(15), 2319; https://doi.org/10.3390/foods11152319
Full text available online: https://www.mdpi.com/2304-8158/11/15/2319

8. “A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness”
by Hejun Wu, Chun Jiao, Shasha Li, Qingye Li, Zhiqing Zhang, Man Zhou and Xiangyang Yuan
Foods 2022, 11(21), 3371; https://doi.org/10.3390/foods11213371
Full text available online: https://www.mdpi.com/2304-8158/11/21/3371

9. “Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film”
by Jintao Guo, Shuting Dong, Mengyu Ye, Xuan Wu, Xin Lv, Huaide Xu and Mei Li
Foods 2022, 11(19), 3023; https://doi.org/10.3390/foods11193023
Full text available online: https://www.mdpi.com/2304-8158/11/19/3023

10. “Sustainable Coating Paperboard Packaging Material Based on Chitosan, Palmitic Acid, and Activated Carbon: Water Vapor and Fat Barrier Performance”
by Jackson Wesley Silva dos Santos, Vitor Augusto dos Santos Garcia, Anna Cecilia Venturini, Rosemary Aparecida de Carvalho, Classius Ferreira da Silva and Cristiana Maria Pedroso Yoshida
Foods 2022, 11(24), 4037; https://doi.org/10.3390/foods11244037
Full text available online: https://www.mdpi.com/2304-8158/11/24/4037