1. “Effect of Czech Hop Varieties on Aroma of Dry-Hopped Lager Beer”
by Kejda Tusha, Jakub Nešpor, Lukáš Jelínek, Hana Vodičková, Tomáš Kinčl and Pavel Dostálek
Foods 2022, 11(16), 2520; https://doi.org/10.3390/foods11162520
Full text available online: https://www.mdpi.com/2304-8158/11/16/2520

2. “Potential Uses of Spent Coffee Grounds in the Food Industry”
by Adriana S. Franca and Leandro S. Oliveira
Foods 2022, 11(14), 2064; https://doi.org/10.3390/foods11142064
Full text available online: https://www.mdpi.com/2304-8158/11/14/2064

3. “Kombucha: Production and Microbiological Research”
by Boying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang and Anthony N. Mutukumira
Foods 2022, 11(21), 3456; https://doi.org/10.3390/foods11213456
Full text available online: https://www.mdpi.com/2304-8158/11/21/3456

4. “Regular Consumption of Green Coffee Phenol, Oat β-Glucan and Green Coffee Phenol/Oat β-Glucan Supplements Does Not Change Body Composition in Subjects with Overweight and Obesity”
by Joaquín García-Cordero, José Luis Sierra-Cinos, Miguel A. Seguido, Susana González-Rámila, Raquel Mateos, Laura Bravo-Clemente and Beatriz Sarriá
Foods 2022, 11(5), 679; https://doi.org/10.3390/foods11050679
Full text available online: https://www.mdpi.com/2304-8158/11/5/679

5. “Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines”
by Luca Garcia, Cédrine Perrin, Valérie Nolleau, Teddy Godet, Vincent Farines, François Garcia, Soline Caillé and Cédric Saucier
Foods 2022, 11(12), 1693; https://doi.org/10.3390/foods11121693
Full text available online: https://www.mdpi.com/2304-8158/11/12/1693

6. “Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products”
by Berta Baca-Bocanegra, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia,José Miguel Hernández-Hierro and Anabela Romano
Foods 2022, 11(12), 1688; https://doi.org/10.3390/foods11121688
Full text available online: https://www.mdpi.com/2304-8158/11/12/1688

7. “Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method”
by Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio and Monica Laureati
Foods 2022, 11(16), 2417; https://doi.org/10.3390/foods11162417
Full text available online: https://www.mdpi.com/2304-8158/11/16/2417

8. “Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine’s Sensory Profile”
by Elisete Correia, Eduardo Amorim and Alice Vilela
Foods 2022, 11(8), 1168; https://doi.org/10.3390/foods11081168
Full text available online: https://www.mdpi.com/2304-8158/11/8/1168

9. “Bread as a Valuable Raw Material in Craft Ale Beer Brewing”
by Carlos Martin-Lobera, Fernando Aranda, Patricia Lozano-Martinez, Isabel Caballero and Carlos A. Blanco
Foods 2022, 11(19), 3013; https://doi.org/10.3390/foods11193013
Full text available online: https://www.mdpi.com/2304-8158/11/19/3013

10. “The Expression of Aroma Components and Related Genes in Merlot and Marselan Scion–Rootstock Grape and Wine”
by Chan Li, Hao Chen, Yiran Li, Tiantian Du, Jia Jia and Zhumei Xi
Foods 2022, 11(18), 2777; https://doi.org/10.3390/foods11182777
Full text available online: https://www.mdpi.com/2304-8158/11/18/2777