1. “Occurrence of Polyamines in Foods and the Influence of Cooking Processes”
by Nelly C. Muñoz-Esparza, Judit Costa-Catala, Oriol Comas-Basté, Natalia Toro-Funes, M. Luz Latorre-Moratalla, M. Teresa Veciana-Nogués and M. Carmen Vidal-Carou
Foods 2021, 10(8), 1752; https://doi.org/10.3390/foods10081752
Full text available online: https://www.mdpi.com/2304-8158/10/8/1752

2. “Research Advances of _D-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes”
by Yu Xia, Qianqian Cheng, Wanmeng Mu, Xiuyu Hu, Zhen Sun, Yangyu Qiu, Ximing Liu and Zhouping Wang
Foods 2021, 10(9), 2186; https://doi.org/10.3390/foods10092186
Full text available online: https://www.mdpi.com/2304-8158/10/9/2186

3. “Biocontrol Approaches against Escherichia coli O157:H7 in Foods”
by Pradeep Puligundla and Seokwon Lim
Foods 2022, 11(5), 756; https://doi.org/10.3390/foods11050756
Full text available online: https://www.mdpi.com/2304-8158/11/5/756

4. “Role of Yeasts on the Sensory Component of Wines”
by Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani and Rosalba Lanciotti
Foods 2022, 11(13), 1921; https://doi.org/10.3390/foods11131921
Full text available online: https://www.mdpi.com/2304-8158/11/13/1921

5. “Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must”
by Konstantina Kassoumi, Penny Kousoulou, Dimitrios Sevastos, Sotirios-Spyridon Vamvakas, Konstantinos Papadimitriou, John Kapolos and Athanasia Koliadima
Foods 2022, 11(3), 413; https://doi.org/10.3390/foods11030413
Full text available online: https://www.mdpi.com/2304-8158/11/3/413
 
6. “Organic Acid-Catalyzed Subcritical Water Hydrolysis of Immature Citrus unshiu Pomace”
by Sang-Bin Lim
Foods 2022, 11(1), 18; https://doi.org/10.3390/foods11010018
Full text available online: https://www.mdpi.com/2304-8158/11/1/18

7. “Development of an Event-Specific Droplet Digital PCR Assay for Quantification and Evaluation of the Transgene DNAs in Trace Samples of GM PRNP-Knockout Goat”
by Wenting Xu, Ping Shen, Rong Li, Biao Liu and Litao Yang
Foods 2022, 11(6), 868; https://doi.org/10.3390/foods11060868
Full text available online: https://www.mdpi.com/2304-8158/11/6/868

8. “A Biosurfactant from Candida bombicola: Its Synthesis, Characterization, and its Application as a Food Emulsions”
by Maria Isabel Silveira Pinto, Jenyffer Medeiros Campos Guerra, Hugo Morais Meira, Leonie Asfora Sarubbo and Juliana Moura de Luna
Foods 2022, 11(4), 561; https://doi.org/10.3390/foods11040561 
Full text available online: https://www.mdpi.com/2304-8158/11/4/561

9. “Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07”
by Yinglan Wang, Caiming Li, Xiaofeng Ban, Zhengbiao Gu, Yan Hong, Li Cheng and Zhaofeng Li
Foods 2022, 11(9), 1207; https://doi.org/10.3390/foods11091207
Full text available online: https://www.mdpi.com/2304-8158/11/9/1207

10. “Purification and Characterization of a Dark Red Skin Related Dimeric Polyphenol Oxidase from Huaniu Apples”
by Bin Liu, Xianfang Zhou, Haiyan Guan, Xuequn Pang and Zhaoqi Zhang
Foods 2022, 11(12), 1790; https://doi.org/10.3390/foods11121790
Full text available online: https://www.mdpi.com/2304-8158/11/12/1790