Best Paper Award
Dear Colleagues,
We are pleased to announce the winners of the 2020 Best Paper Awards. After a thorough evaluation of the originality and significance of various papers, citations, and downloads, the two winning papers, which were nominated by the Editor-in-Chief, Prof. Dr. Arun K. Bhunia, have been selected.
Two reviews:
Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods
By Sofia Agriopoulou, Eygenia Stamatelopoulou and Theodoros Varzakas
Available online: https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020137
Health Benefits and Molecular Mechanisms of Resveratrol: A Narrative Review
By Xiao Meng, Jing Zhou, Cai-Ning Zhao, Ren-You Gan and Hua-Bin Li
Available online: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/9/3/340
Two research articles:
Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels
By Hafiz A. R. Suleria, Colin J. Barrow and Frank R. Dunshea
Available online: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/9/9/1206
Could Defatted Mealworm (Tenebrio molitor) and Mealworm Oil Be Used as Food Ingredients?
By Authors: Yang-Ju Son, Soo Young Choi, In-Kyeong Hwang, Chu Won Nho and Soo Hee Kim
Available online: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/9/1/40
Each winner (corresponding author) will receive CHF 800 and a chance to publish a paper in Foods in 2022.
On behalf of the Assessment Committee, I congratulate the winners on their accomplishments. We would like to take this opportunity to thank all the nominated research groups of the above exceptional papers for their contributions to Foods, and thank the Award Committee for voting and helping with this award.
Editor-in-Chief
Prof. Dr. Arun K. Bhunia, Foods
Winner
Award Committee
Winner
Award Committee
Winner
Award Committee
