2025年，Foods 作为食品科学与技术领域的重要学术平台，持续聚焦全球食品研究前沿，涵盖食品加工创新、功能性食品开发、食品安全与风险评估、可持续利用及替代蛋白等多个热点方向。过去一年中，Foods 共推出24期封面文章，系统呈现了国际食品科研领域的最新进展与趋势。

在本次年度回顾中，我们精选其中15篇具有代表性的封面研究成果，既包括前沿技术探索，如3D食品打印与生物传感器应用，也涵盖营养健康、消费者行为、天然活性物质开发以及食品可持续发展等关键议题，期望为读者提供一份清晰、可靠的研究导览，帮助快速了解食品科研领域研究的最新进展与关注焦点。

浏览往期封面文章：https://www.mdpi.com/2304-8158/14

1

Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of Cucurbita maxima Pulp and Its Processing By-Products

不同干燥方式 (热风、真空与传导干燥) 对南瓜果肉及其加工副产物脂肪酸组成的影响

https://www.mdpi.com/2304-8158/14/1/57

2

An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products

果蔬加工副产物的高值化利用策略：用于食品生产的功能性面粉开发

https://www.mdpi.com/2304-8158/14/2/153

3

Characteristics of Food Printing Inks and Their Impact on Selected Product Properties

食品3D打印墨水特性及其对产品品质的影响

https://www.mdpi.com/2304-8158/14/3/393

4

Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers

挤压条件对蚕豆蛋白混合物制备组织化植物蛋白特性的影响及其在纯素与混合汉堡中的应用

https://www.mdpi.com/2304-8158/14/4/547

5

Recent Advances in Biosensor Technologies for Meat Production Chain

肉类生产链中生物传感器技术的最新进展

https://www.mdpi.com/2304-8158/14/5/744

6

Investigating Consumers' Perceptions and Motivations Behind Edible Insects in Greece: A Grounded Theory Approach

基于扎根理论方法探究希腊消费者对食用昆虫的看法及动机

https://www.mdpi.com/2304-8158/14/6/929

7

Foods for Sleep Improvement: A Review of the Potential and Mechanisms Involved

改善睡眠的功能性食品及其作用机制综述

https://www.mdpi.com/2304-8158/14/7/1080

8

Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits

无醇葡萄酒的感官品质与健康效益

https://www.mdpi.com/2304-8158/14/8/1356

9

Exploring the Complexities of Seafood: From Benefits to Contaminants

海产品的复杂性解析：营养益处与污染风险

https://www.mdpi.com/2304-8158/14/9/1461

10

A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects

可食用花卉的微生物安全、营养价值及健康潜力综述

https://www.mdpi.com/2304-8158/14/10/1719

11

Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index

大米中淀粉：稻米品种及加工/烹饪方法对其血糖生成指数的影响

https://www.mdpi.com/2304-8158/14/12/2022

12

Exploring Formation and Control of Hazards in Thermal Processing for Food Safety

食品热加工过程中危害物的形成机制与控制策略研究

https://www.mdpi.com/2304-8158/14/13/2168

13

Assessing Milk Authenticity Using Protein and Peptide Biomarkers: A Decade of Progress in Species Differentiation and Fraud Detection

基于蛋白质与肽类生物标志物的乳品真实性评估：物种鉴别与掺假检测十年进展

https://www.mdpi.com/2304-8158/14/15/2588

14

Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification

临界熔融-冷冻预处理增强多孔淀粉制备的酶解作用：部分结构弱化和表面改性的作用机制

https://www.mdpi.com/2304-8158/14/17/2984

15

Analysis and Risk Assessment of Pesticide Residues in Strawberry Using the PRIMo Model: Detection, Public Health and Safety Implications

基于PRIMo模型的草莓农药残留分析与风险评估：检测结果与公共健康启示

https://www.mdpi.com/2304-8158/14/20/3470

• Foods 期刊介绍

主编：Arun K. Bhunia, Purdue University, USA

期刊主题涵盖食品研究相关各方面。目前已被 Scopus、SCIE (Web of Science)、PubMed 等数据库收录。

2024 Impact Factor：5.1

2024 CiteScore：8.7

Time to First Decision：15 Days

Acceptance to Publication：2.6 Days

期刊主页：https://www.mdpi.com/journal/foods