1. “Occurrence and Chemistry of Tropane Alkaloids in Foods, with a Focus on Sample Analysis Methods: A Review on Recent Trends and Technological Advances”
by Lorena González-Gómez, Sonia Morante-Zarcero, Damián Pérez-Quintanilla and Isabel Sierra
Foods 2022, 11(3), 407; https://doi.org/10.3390/foods11030407
Full text available online: https://www.mdpi.com/2304-8158/11/3/407

2. “In Vivo Genotoxicity Evaluation of a Stilbene Extract Prior to Its Use as a Natural Additive: A Combination of the Micronucleus Test and the Comet Assay”
by Concepción Medrano-Padial, María Puerto, Ana Isabel Prieto, Nahúm Ayala, Pauline Beaumont, Caroline Rouger, Stéphanie Krisa and Silvia Pichardo
Foods 2021, 10(2), 439; https://doi.org/10.3390/foods10020439
Full text available online: https://www.mdpi.com/2304-8158/10/2/439

3. “Determination of Mycotoxins in Dried Fruits Using LC-MS/MS—A Sample Homogeneity, Troubleshooting and Confirmation of Identity Study”
by Kai Zhang, Steven Tan and David Xu
Foods 2022, 11(6), 894; https://doi.org/10.3390/foods11060894
Full text available online: https://www.mdpi.com/2304-8158/11/6/894

4. “Toxicological Evaluation of Piceatannol, Pterostilbene, and ε-Viniferin for Their Potential Use in the Food Industry: A Review”
by Concepción Medrano-Padial, Ana Isabel Prieto, María Puerto and Silvia Pichardo
Foods 2021, 10(3), 592; https://doi.org/10.3390/foods10030592
Full text available online: https://www.mdpi.com/2304-8158/10/3/592

5. “Transcriptional Changes after Enniatins A, A1, B and B1 Ingestion in Rat Stomach, Liver, Kidney and Lower Intestine“
by Alessandra Cimbalo, Manuel Alonso-Garrido, Guillermina Font, Massimo Frangiamone and Lara Manyes
Foods 2021, 10(7), 1630; https://doi.org/10.3390/foods10071630
Full text available online: https://www.mdpi.com/2304-8158/10/7/1630

6. “Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking”
by Songheng Wu, Yuhuan Liu, Xian Cui, Qi Zhang, Yunpu Wang, Leipeng Cao, Xuan Luo, Jianghua Xiong and Roger Ruan
Foods 2021, 10(12), 2953; https://doi.org/10.3390/foods10122953
Full text available online: https://www.mdpi.com/2304-8158/10/12/2953

7. “Acrolein Promotes Aging and Oxidative Stress via the Stress Response Factor DAF-16/FOXO in Caenorhabditis elegans”
by Jiaqian Hong, Yiming Song, Jiayan Xie, Jianhua Xie, Yi Chen, Ping Li, Danyang Liu, Xiaobo Hu and Qiang Yu
Foods 2022, 11(11), 1590; https://doi.org/10.3390/foods11111590
Full text available online: https://www.mdpi.com/2304-8158/11/11/1590

8. “Arsenic in Portuguese Rice: Is There Any Risk?”
by Alexandra Silva, André Pereira, Liliana Silva and Angelina Pena
Foods 2022, 11(3), 277; https://doi.org/10.3390/foods11030277
Full text available online: https://www.mdpi.com/2304-8158/11/3/277

9. “Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions”
by Alberto Altafini, Paola Roncada, Alessandro Guerrini, Gaetan Minkoumba Sonfack, Damiano Accurso and Elisabetta Caprai
Foods 2022, 11(24), 4034; https://doi.org/10.3390/foods11244034
Full text available online: https://www.mdpi.com/2304-8158/11/24/4034

10. “Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag”
by Ewa Śnieżek, Magdalena Szumska, Agnieszka Nowak, Roksana Muzyka and Beata Janoszka
Foods 2022, 11(21), 3385; https://doi.org/10.3390/foods11213385
Full text available online: https://www.mdpi.com/2304-8158/11/21/3385