Reviewer Board
Members of the reviewer board are selected from all Foods reviewers for regularly providing timely high quality reports on submitted manuscripts. Responsibilities of reviewers are available here.
Members
Centre for Food Innovation and School of Health Science & Medicine, University of Tasmania, Hobart, Australia
Interests: microbiota and its metabolites; gut health; immunology; infections; inflammation; functional foods; pre/pro/synbiotic
Interests: microbiota and its metabolites; gut health; immunology; infections; inflammation; functional foods; pre/pro/synbiotic
Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Interests: bioactive compounds; phytonutrients; non-invasive methods; extraction technique; antioxidant activity
Interests: bioactive compounds; phytonutrients; non-invasive methods; extraction technique; antioxidant activity
Department of Agraria, Mediterranea University of Reggio Calabria, Reggio Calabria, Italy
Interests: microbiology; food; beverage; yeasts; lactic acid bacteria; microalgae
Interests: microbiology; food; beverage; yeasts; lactic acid bacteria; microalgae
Institute of Economics, Centre of Economic and Regional Studies, Loránd Eötvös Research Network, 1097 Budapest, Hungary
Interests: food product development; sensometrics; sensory and analytical methods; electronic tongue; electronic nose; sensory masking; food quality; food preference; eye-tracking; consumer attitudes in food
Interests: food product development; sensometrics; sensory and analytical methods; electronic tongue; electronic nose; sensory masking; food quality; food preference; eye-tracking; consumer attitudes in food
Department of Botany and Plant Physiology, Czech University of Life Sciences, 16500, Prague, Czech Republic
Interests: alkaloids; poppy; beet (swiss chard, red beet, sugar beet); anatomy and morphology reactions to stress (frost, chill, heat, salt etc.); stress; rice; wheat
Interests: alkaloids; poppy; beet (swiss chard, red beet, sugar beet); anatomy and morphology reactions to stress (frost, chill, heat, salt etc.); stress; rice; wheat
Department of Food Technology, University of Thessaly, End of N. Temponera Street, 43100 Karditsa, Greece
Interests: food analysis; antioxidants; ultrasounds and microwave extractions; modeling of experimental designs optimization; antimicrobial; prebiotics; FTIR spectroscopy
Interests: food analysis; antioxidants; ultrasounds and microwave extractions; modeling of experimental designs optimization; antimicrobial; prebiotics; FTIR spectroscopy
Department of Oenology and Beverage Technology, School of Agricultural Technology, Eastern Macedonia and Thrace Institute of Technology, Address: 1st Km Dramas - Mikroxoriou, 661 00 Drama, Greece
Interests: cereals and cereal based products; polysaccharides; aromatic plants; antioxidants; mycotoxins; physicochemical properties; rheology; food analysis; food technology; functional foods
Interests: cereals and cereal based products; polysaccharides; aromatic plants; antioxidants; mycotoxins; physicochemical properties; rheology; food analysis; food technology; functional foods
Department of Engineering and Technology of Grains, University of Life Sciences in Lublin, Lublin, Poland
Interests: cereal technology; cereal products; grain quality; wheat; extrusion; dietary fibre; physicochemical properties; functional foods
Interests: cereal technology; cereal products; grain quality; wheat; extrusion; dietary fibre; physicochemical properties; functional foods
LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacology, University of Porto, 4050-313 Porto, Portugal
Interests: food contaminants analysis; assessing humans’ exposure to contaminants through oral route; evaluating their bioaccessibility; transport across epithelia and toxicity
Interests: food contaminants analysis; assessing humans’ exposure to contaminants through oral route; evaluating their bioaccessibility; transport across epithelia and toxicity
Department of Food and Drug, University of Parma, 43124 Parma, Italy
Interests: consumer choice behavior; edible insects; healthy diet; nutrition labelling; plant-based products; sensory science; sustainability; wine economics
Interests: consumer choice behavior; edible insects; healthy diet; nutrition labelling; plant-based products; sensory science; sustainability; wine economics
College of Agriculture, Food and Natural Resources, University of Missouri, Columbia, MO, USA
Interests: corn fractionation techniques; Food Processing and Engineering; natural food colors; extraction and stability of anthocyanins and polyphenolic compounds; process simulations
Interests: corn fractionation techniques; Food Processing and Engineering; natural food colors; extraction and stability of anthocyanins and polyphenolic compounds; process simulations
Research Centre Cereals and Industrial Crops (CREA-CI), Roma, Italy
Interests: qualitative and nutritional features of cereal flours; rheology of cereals and mixtures with other cereals gluten-free, pseudocereals and legumes; baking aptitude prediction and quality of cookies to durum and bread wheat; technology and processing of transformation products, with particular reference to durum wheat bread; development of functional breads; development of other nutraceutical bakery products
Interests: qualitative and nutritional features of cereal flours; rheology of cereals and mixtures with other cereals gluten-free, pseudocereals and legumes; baking aptitude prediction and quality of cookies to durum and bread wheat; technology and processing of transformation products, with particular reference to durum wheat bread; development of functional breads; development of other nutraceutical bakery products
Križevci College of Agriculture, Milislava Demerca 1, HR-48260 Križevci, Croatia
Interests: raw materials in food production; utilization of raw materials in food production process; food waste, waste in food production; food production and supply chain; food security; food defence
Interests: raw materials in food production; utilization of raw materials in food production process; food waste, waste in food production; food production and supply chain; food security; food defence
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
Interests: Maillard reaction; cereal based products; volatiles, antioxidant activity; gas chromatography
Interests: Maillard reaction; cereal based products; volatiles, antioxidant activity; gas chromatography
Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
Interests: nanoemulsion; Microencapsulation; nanoformulations; Digestion; In vitro system; spray drying; freeze drying; bioactive compounds; drying; Fluid Flow; mathematical modeling
Interests: nanoemulsion; Microencapsulation; nanoformulations; Digestion; In vitro system; spray drying; freeze drying; bioactive compounds; drying; Fluid Flow; mathematical modeling
Department of Poultry Science, Mississippi State University, Starkville, MS 39762, USA
Interests: meat science; food safety; poultry processing; poultry food safety and quality
Interests: meat science; food safety; poultry processing; poultry food safety and quality
Department of Chemistry, Queensborough Community College, Bayside, NY 11364, USA
Interests: measurement of antioxidants; microscale determination of ionization constant of weak acids
Interests: measurement of antioxidants; microscale determination of ionization constant of weak acids
Department of Epizootiology, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 13, 10-718 Olsztyn, Poland
Interests: STEC, Escherichia coli, "One health", wildlife, BPV
Interests: STEC, Escherichia coli, "One health", wildlife, BPV
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
Interests: Food Technology; physical properies; food engineering; drying; food powders; emulsion
Interests: Food Technology; physical properies; food engineering; drying; food powders; emulsion
Faculty of Chemistry, Nicolaus Copernitus University in Toruń, Toruń, Poland
Interests: antioxidant capacity; new synthetic antioxidants; oilseeds; vegetable oils; emulsions; confectionery; biodegradable smart packaging; new analytical methods; spectroscopic techniques; chemometric tools
Interests: antioxidant capacity; new synthetic antioxidants; oilseeds; vegetable oils; emulsions; confectionery; biodegradable smart packaging; new analytical methods; spectroscopic techniques; chemometric tools
Department of Gastronomy Science and Functional Food,
Faculty of Food Science and Nutrition, Poznań University of Life
Sciences, ul. Wojska Polskiego 31, 61-624 Poznań, Poland
Interests: sensory analysis; sensory sensitivity to tastes; food technology; antioxidants; vitamins; thiamine; iodine; iodised table salt
Interests: sensory analysis; sensory sensitivity to tastes; food technology; antioxidants; vitamins; thiamine; iodine; iodised table salt
Chemical Engineering Department, Howard University, Washington DC, USA
Interests: plant proteins; bio-separations; food functionalities; 3D Food Printing; dry separation technologies; air classifications; electrostatic separations
Interests: plant proteins; bio-separations; food functionalities; 3D Food Printing; dry separation technologies; air classifications; electrostatic separations
New Food Products, AZTI-Tecnalia, Derio, Basque Country, Spain
Interests: microwave; food processing; food science; food production
Interests: microwave; food processing; food science; food production
Departamento de Biotecnología de Alimentos (Agroquímica), CSIC—Instituto de Agroquimica y Tecnologia de los Alimentos (IATA), Valencia, Spain
Interests: enzymes; protein; enzymes immobilization; bioeconomy; ethanol; bioactive compounds; prebiotics
Interests: enzymes; protein; enzymes immobilization; bioeconomy; ethanol; bioactive compounds; prebiotics
Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
Interests: vitamins; carotenoids; metabolism; bioavailability; vitamin A; phytochemicals
Interests: vitamins; carotenoids; metabolism; bioavailability; vitamin A; phytochemicals
Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, 130015 Cartagena de Indias, Colombia
Interests: emulsions; high-pressure carbon dioxide; particle formation; extraction; hydroxytyrosol; aspen plus; drying technologies in food processing; emerging technologies in food processing; supercritical fluids; circular economy; bioeconomy; sustainability
Interests: emulsions; high-pressure carbon dioxide; particle formation; extraction; hydroxytyrosol; aspen plus; drying technologies in food processing; emerging technologies in food processing; supercritical fluids; circular economy; bioeconomy; sustainability
Department of Applied Biosciences and Process Engineering, Anhalt University for Applied Sciences, 06366 Koethen, Germany
Interests: technology; functional malt extracts; physico-chemical stability of malt-based beverages; alternative lautering methods; gluten-free beverages; beer made from historical cereals; food labelling of cereals; malt; wort and beer analyses; functional food; brewing science
Interests: technology; functional malt extracts; physico-chemical stability of malt-based beverages; alternative lautering methods; gluten-free beverages; beer made from historical cereals; food labelling of cereals; malt; wort and beer analyses; functional food; brewing science
Department of Pharmacy Practice, College of Pharmacy, University of Illinois-Chicago, Chicago, IL, USA
Interests: functional foods; phytochemicals and redox signaling; nrf2; aryl hydrocarbon receptor; NF-kB, food bioactives and immunomodulation; organosulfur compounds; hydrogen sulfide donors
Interests: functional foods; phytochemicals and redox signaling; nrf2; aryl hydrocarbon receptor; NF-kB, food bioactives and immunomodulation; organosulfur compounds; hydrogen sulfide donors
Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
Interests: wine; sensory analysis; aroma; flavor chemistry; GCMS
Interests: wine; sensory analysis; aroma; flavor chemistry; GCMS
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Szkoła Główna Gospodarstwa Wiejskiego (SGGW), Warsaw, Poland
Interests: food safety; food quality; quality management; risk assessment; food hazard; nutrition; audit; food street; food production; food hygiene
Interests: food safety; food quality; quality management; risk assessment; food hazard; nutrition; audit; food street; food production; food hygiene
