1. “Current State of Metabolomics Research in Meat Quality Analysis and Authentication”
by Tao Zhang, Can Chen, Kaizhou Xie, Jinyu Wang and Zhiming Pan
Foods 2021, 10(10), 2388; https://doi.org/10.3390/foods10102388
Full text available online: https://www.mdpi.com/2304-8158/10/10/2388

2. “Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality”
by Qianqian Yu, Bruce Cooper, Tiago Sobreira and Yuan H. Brad Kim
Foods 2021, 10(3), 668; https://doi.org/10.3390/foods10030668
Full text available online: https://www.mdpi.com/2304-8158/10/3/668

3. “Transcriptomic Analysis of Pseudomonas aeruginosa Response to Pine Honey via RNA Sequencing Indicates Multiple Mechanisms of Antibacterial Activity”
by Ioannis Kafantaris, Christina Tsadila, Marios Nikolaidis, Eleni Tsavea, Tilemachos G. Dimitriou, Ioannis Iliopoulos, Grigoris D. Amoutzias and Dimitris Mossialos
Foods 2021, 10(5), 936; https://doi.org/10.3390/foods10050936
Full text available online: https://www.mdpi.com/2304-8158/10/5/936

4. “Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches”
by Maoyun Li, Yue Xiao, Kai Zhong, Yanping Wu and Hong Gao
Foods 2022, 11(6), 865; https://doi.org/10.3390/foods11060865
Full text available online: https://www.mdpi.com/2304-8158/11/6/865

5. “Metabolomic Analysis Reveals Changes of Bioactive Compounds in Mung Beans (Vigna radiata) during γ-Aminobutyric Acid Enrichment Treatment”
by Yuling Ma, Sumei Zhou and Jing Lu
Foods 2022, 11(10), 1423; https://doi.org/10.3390/foods11101423
Full text available online: https://www.mdpi.com/2304-8158/11/10/1423

6. “Stress Response Mechanisms of Salmonella Enteritidis to Sodium Hypochlorite at the Proteomic Level”
by Danhong Li, Shoukui He, Rui Dong, Yan Cui and Xianming Shi
Foods 2022, 11(18), 2912; https://doi.org/10.3390/foods11182912
Full text available online: https://www.mdpi.com/2304-8158/11/18/2912

7. “Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species”
by Yanke Wang, Xiaojing Liu, Yongli Wang, Guiping Zhao, Jie Wen and Huanxian Cui
Foods 2022, 11(22), 3586; https://doi.org/10.3390/foods11223586
Full text available online: https://www.mdpi.com/2304-8158/11/22/3586

8. “Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis”
by Yulong Zhang, Yun Bai, Xiaobo Yu, Zhen Li, Peng Wang and Xinglian Xu
Foods 2022, 11(21), 3329; https://doi.org/10.3390/foods11213329
Full text available online: https://www.mdpi.com/2304-8158/11/21/3329