2025年Foods封面研究盘点：食品科学的15个前沿方向 MDPI Foods。期刊名: Foods
期刊主页链接: https://www.mdpi.com/journal/foods
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，Volume 14 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。
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
Nincevic Grassino, A.; Karlovic, S.; Dujmic, F.; Rimac Brncic, S.; Badanjak Sabolovic, M.; Brncic, M. Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of Cucurbita maxima Pulp and Its Processing By-Products. Foods 2025, 14, 57. https://doi.org/10.3390/foods14010057
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
Benvenutti, L.; Moura, F.M.; Zanghelini, G.; Barrera, C.; Seguí, L.; Zielinski, A.A.F. An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products. Foods 2025, 14, 153. https://doi.org/10.3390/foods14020153
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
Domzalska, Z.; Jakubczyk, E. Characteristics of Food Printing Inks and Their Impact on Selected Product Properties. Foods 2025, 14, 393. https://doi.org/10.3390/foods14030393
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
Guerrero, M.; Stone, A.K.; Singh, R.; Lui, Y.C.; Koksel, F.; Nickerson, M.T. 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. Foods 2025, 14, 547. https://doi.org/10.3390/foods14040547
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
Nastasijevic, I.; Kundacina, I.; Jaric, S.; Pavlovic, Z.; Radovic, M.; Radonic, V. Recent Advances in Biosensor Technologies for Meat Production Chain. Foods 2025, 14, 744. https://doi.org/10.3390/foods14050744
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
Fountouli, A.; Raptou, E.; Polymeros, K.; Tsakiridou, E.; Varzakas, T. Investigating Consumers’ Perceptions and Motivations Behind Edible Insects in Greece: A Grounded Theory Approach. Foods 2025, 14, 929. https://doi.org/10.3390/foods14060929
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
Fan, R.; Jia, Y.; Chen, Z.; Li, S.; Qi, B.; Ma, A. Foods for Sleep Improvement: A Review of the Potential and Mechanisms Involved. Foods 2025, 14, 1080. https://doi.org/10.3390/foods14071080
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
Afonso, S.; Teixeira, A.L.; Escobar, E.; Inês, A.; Vilela, A. Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits. Foods 2025, 14, 1356. https://doi.org/10.3390/foods14081356
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
Taylor, B.; Ofori, K.F.; Parsaeimehr, A.; Akdemir Evrendilek, G.; Attarwala, T.; Ozbay, G. Exploring the Complexities of Seafood: From Benefits to Contaminants. Foods 2025, 14, 1461. https://doi.org/10.3390/foods14091461
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
Carboni, A.D.; Di Renzo, T.; Nazzaro, S.; Marena, P.; Puppo, M.C.; Reale, A. A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects. Foods 2025, 14, 1719. https://doi.org/10.3390/foods14101719
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
Farooq, M.A.; Yu, J. Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index. Foods 2025, 14, 2022. https://doi.org/10.3390/foods14122022
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
Liu, Z.; Gao, S.; Yuan, Z.; Yang, R.; Zhang, X.; El-Mesery, H.S.; Dai, X.; Lu, W.; Xu, R. Exploring Formation and Control of Hazards in Thermal Processing for Food Safety. Foods 2025, 14, 2168. https://doi.org/10.3390/foods14132168
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
Karamoutsios, A.; Lekka, P.; Voidarou, C.C.; Dasenaki, M.; Thomaidis, N.S.; Skoufos, I.; Tzora, A. Assessing Milk Authenticity Using Protein and Peptide Biomarkers: A Decade of Progress in Species Differentiation and Fraud Detection. Foods 2025, 14, 2588. https://doi.org/10.3390/foods14152588
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
Zhang, C.; Wu, C.-Y.; Qian, S.-Q.; Zhang, Y.-Y.; Liu, Y.-L.; Li, X.-Y.; Wang, S.-Y.; Qian, J.-Y. Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification. Foods 2025, 14, 2984. https://doi.org/10.3390/foods14172984
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
De Rosa, E.; Di Lillo, M.; Triassi, M.; Di Duca, F.; Russo, I.; Graziano, V.; Mazzei, G.; Gentile, I.; Shojaeian, S.Z.; Montuori, P. Analysis and Risk Assessment of Pesticide Residues in Strawberry Using the PRIMo Model: Detection, Public Health and Safety Implications. Foods 2025, 14, 3470. https://doi.org/10.3390/foods14203470
Foods 期刊介绍
主编：Arun K. Bhunia, Purdue University, USA
Foods (ISSN 2304-8158) 期刊自2012年创刊以来，已发展成为食品科学领域的重要学术平台。Foods被多个知名学术数据库收录，包括Web of Science的SCIE、pubmed以及Scopus等。目前期刊的影响因子为5.1，CiteScore为8.7，均位列食品科学与技术类别Q1区。
期刊涵盖了食品加工与技术、食品物理与生物化学、食品分析、食品微生物学、食品功能与营养等多个研究领域，致力于推动食品科学的创新与发展。
2024 Impact Factor 5.1 2024 CiteScore 8.7 Time to First Decision 15 Days Acceptance to Publication 2.6 Days
来源：Foods
