Reviewer Board (19)

Members of the reviewer board are selected from all Beverages reviewers for regularly providing timely high quality reports on submitted manuscripts. Responsibilities of reviewers are available here.

Dr. Teodora Basile
CREA Centro di Ricerca Viticoltura ed Enologia (Research Center for Viticulture and Enology), Via Casamassima 148, 70010 Bari, Italy
Interests: food chemistry; analytical chemistry; cheminformatics; Food Science and Technology
Dr. Sara Canas
Instituto Nacional de Investigação Agrária e Veterinária/Estação Vitivinícola Nacional, Lisbon, Portugal
Interests: Spirit beverages; Wine spirit; ageing; Wood; phenolic compounds; Analytical methods; hplc; antioxidant activity
Dr. Laura Canonico
Department of Life and Environmental Science, Polytechnic University of Marche, Food, Industrial and Environmental Microbiology Lab. Via Brecce Bianche, 60131, Ancona, Italy
Interests: yeast interactions; antimicrobial compounds; yeast physiology; fermented food
Prof. Dr. Bernard Chen
Department of Computer Science, University of Central Arkansas, Conway, AR, USA
Interests: Wineinformatics; Coffee-informatics; data science; natural language processing
Prof. Dr. Enrique Durán-Guerrero
Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Polígono Río San Pedro, s/n, Puerto Real 11510, Cadiz, Spain
Interests: wine; vinegar; beer; chromatographic techniques; olfactometry; sensory analysis; analytical chemistry; food science;volatile compounds; phenolic and furanic compounds
Dr. Davide Giacalone
Department of Technology and Innovation, Faculty of Engineering, University of Southern Denmark, Odense, Denmark
Interests: consumer behavior; sensory science; product development; sensometrics
Dr. Alessio Giacomini
Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University od Padua, Legnaro, Italy
Interests: fermented foods; lactic acid bacteria; probiotics; bioactive compounds of microbial origin; development of novel fermented foods
Prof. Dr. Anna Gramza-Michałowska
Professor of Food Technology & Human Nutrition, Director of the Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
Interests: tea; functional beverages and food; nutraceuticals; innovation in food product development; food chemistry; bioactive compounds; polyphenols; flavonoids; natural compounds; antioxidant activity; nutritional value
Dr. Lorenzo Guerrini
Department of Agriculture, food, environment, and forestry (DAGRI), University of Florence, Florence, Italy
Interests: coffee; Food Engineering; shelf life; statistical methods; wine
Prof. Dr. Gérard Liger-Belair
Effervescence & Champagne, GSMA, UMR CNRS 7331, Université de Reims Champagne-Ardenne, B.P.1039, 51687 Reims Cedex 2, France
Interests: sparkling wines; champagne; CO2; bubbles; foam; macromolecules; proteins; aromas; metabolomics; wine tasting; sparkling beverages
Dr. Amparo Gamero Lluna
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, University of Valencia, Spain
Interests: food fermentation; yeasts; aromas; bioflavouring; gas chromatography
Dr. Francesca Masino
Department of Life Sciences, University of Modena and Reggio Emilia, Italy
Interests: Innovation sustainable in the agri-food supply chain; circulary economy; by-product valorization; safety and food quality; food product development; consumer science; sensory analysis; food and beverages analysis. Wine; beer; olive oil; vinegars; coffee; tea; grapes; fruits and juiges; pesto sauce; poliphenols; antioxidant compounds; pigments; volatile compounds; proteins; lipids; furanic compounds
Dr. Vanda Pereira
i3N – Institute for Nanostructures, Nanomodelling and Nanofabrication, ISOPlexis – Sustainable Agriculture and Food Technology Center at University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Madeira, Portugal
Interests: analytical chemistry; Food Science; sensory analysis
Prof. Dr. Ioannis G. Roussis
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: chemical and biochemical changes during cheese and yogurt production and preservation; wine oxidation and aroma; oil oxidation, health related properties of yoghurt; cheese, wine; olive oil and other foods; use of bioactive compounds and plants for enrichment of foods
Prof. Dr. Maria P. Serratosa
Associate Professor of Agricultural and Food Chemistry, University of Córdoba, Spain
Interests: wine; fruit wine; beer; phenolic compounds; bioactive compounds; hplc; antioxidant activity; beverage color; CIELab
Prof. Dr. Jean Titze
Anhalt University for Applied Sciences - Department of Applied Biosciences and Process Engineering, Bernburger Str. 55, 06366 Koethen, Germany
Interests: Brewing Science & 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
Prof. Dr. Alice Vilela
CQ-VR, Chemistry Research Centre, Dep. of Biology and Environment, Enology building, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Interests: sensory evaluation; phenolic compounds; wines and food; Yeast Fermentation; saccharomyces cerevisiae
Dr. Philip Wietstock
Department of Food Tech-nology and Food Chemistry, Technische Universität Berlin, Berlin, Germany
Interests: beer; hops; hop aroma; flavor stability; fermentation; malt; foam; staling; ESR spectroscopy; yeast
Dr. Artur Wiktor
Department of Food Engineering and Process Management; Institute of Food Science, Warsaw University of Life Sciences - SGGW
Interests: Non-thermal Processing Methods; Pulsed Electric Field; drying; Food; Ultrasound
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