Reviewer Board

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.

Members


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Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, 13100 Vercelli, VC, Italy
Interests: traceability; Authentication; trace metals; lanthanides; rare earth elements

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Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Interests: dairy science; food development; food quality; food texture and rheology

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Bucher Vaslin (Research Team, Chalonnes sur Loire, France)/Sciences for Enology, Joint Research Unit 1083, Institut National de la Recherche Agronomique (INRA), 2 Place Viala, Montpellier, France
Interests: purification and biochemical characterization of acacia gum fractions; wines; chromatography; wine polysaccharide and oligosaccharide composition; sparkling wine; wine aging; red wine; grapes; cell wall from grape skin
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

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Faculty of Science and Technology, Free University of Bozen-Bolzano, Italy
Interests: Food Science and Technology; wine and beverages; instrumental analytical methods; chemometrics
Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Quinta da Almoinha, 2565-191 Dois Portos, Portugal
Interests: oenology; flavour compounds; wine brandy ageing; sensory analysis of wine brandies and wines

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Department Agro-food Technology, University Miguel Hernandez de Elche, Alicante, Spain
Interests: evaluation of volatile compounds and sensory quality of fruits; vegetables; derived products; evolution of functional and sensory properties of different fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits, vegetables, and aromatic herbs
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
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
University of Piemonte Orientale Disit, Viale Teresa Michel 11, 15121 Alessandria, Italy
Interests: chemistry

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Department of Computer Science, University of Central Arkansas, Conway, AR, USA
Interests: wineinformatics; coffee-informatics; data science; natural language processing

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Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca, 400372 Cluj‐Napoca, Romania
Interests: food science; biotechnology; hops; beer; functional food; chromatographic technique

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University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca Romania Faculty of Food Science and Technology Department of Food Enginering
Interests: fermentation; beer; wine; beverages; volatile compounds; phenolic compounds; chemometrics

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CQ-VR, Chemistry Research Center, Department of Agronomy (DAgro), School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes and Alto Douro, Enology Building, 5001 801 Vila Real, Portugal
Interests: food and wine sensory evaluation; sensory data analysis; microbiology

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Department of Food Science, College of Agricultural Sciences, Oregon State University
Interests: function of microbial communities associated with fermented beverage production; evolution and domestication of fermentation yeasts; metagenomics; yeast genomics; yeast physiology

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Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
Interests: food/ beverage chemistry; food, wine and beverages fermentation; bioactive compounds; traditional food; HPLC; MS

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Department of Biochemistry and Molecular biology, University of Food Technologies, Plovdiv, Bulgaria
Interests: beer; brewing; beverage technology; probiotic; starter cultures; molecular-genetic identification; functional food development; sourdough; biopreservation; bioprotective cultures

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Department of Agriculture, Food, Environment and Forestry (DAGRI) University of Florence, P.le delle Cascine 18, 50144 Florence, Italy
Interests: wine and beer fermentation; wine stability; wine polysaccharides and mannoproteins characterization; physiology and enzymatic activities of non-conventional wine yeasts

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Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand
Interests: verjus; wine; yoghurt; consumers; sensory analysis; cross-cultural

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Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Polígono Río San Pedro, 11510 Cadiz, Spain
Interests: wine; vinegar; beer; chromatographic techniques; olfactometry; sensory analysis; analytical chemistry; food science; volatile compounds; phenolic and furanic compounds

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Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
Interests: yeast; non-conventional yeast; bacteriology; fermented products; wine microbiology; dairy microbiology; applied bioinformatics; gut and environmental microbiota; functional genomics; transcriptomics; metagenomics

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VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain
Interests: food science; beverages; wine quality; Phenolic Composition; sensory analysis; instrumental analytical methods; vibrational spectroscopy

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Department of Agricultural Sciences, Section of Vine and Wine Science, University of Naples ‘Federico II’, Viale Italia, 83100 Avellino, Italy
Interests: grape and wine polyphenols; wine processing; wine aging; wine oxidation, wine analysis

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Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Polígono Río San Pedro, 11510 Cadiz, Spain
Interests: spirits; brandy; wine; grape; chromatographic techniques; analytical chemistry; food science; phenolic and furanic compounds; antioxidants activity
Institut des Sciences de la Vigne et du Vin Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP 210, chemin de Leysotte - CS 50008 33882 Villenave d'Ornon cedex France
Interests: wine, membrane process

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Department of Technology and Innovation, Faculty of Engineering, University of Southern Denmark, Odense, Denmark
Interests: consumer behavior; sensory science; product development; sensometrics

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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

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Department of Genetics, Physiology and Microbiology. Complutense University of Madrid, Spain
Interests: mycotoxins; fungi; aspergillus; fusarium; molecular detection; biological control; detoxification

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Department of Gastronomy Sciences and Functional Foods, Faculty of Food and Nutrition Science, University of Life Sciences, 60-624 Poznan, 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

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Medical University of Gdansk, Faculty of Pharmacy, Department of Bromatology Gen. J. Haller Av.107, 80-416, Gdansk, Poland
Interests: food chemistry; analytical methods; HPLC; AAS; food bioactive compounds; elemental composition; chemometrics; food supplements; nutritional value; functional Food
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