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
Interests: traceability; Authentication; trace metals; lanthanides; rare earth elements
Interests: dairy science; food development; food quality; food texture and rheology
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
Interests: food chemistry; analytical chemistry; cheminformatics; food science and technology
Interests: Food Science and Technology; wine and beverages; instrumental analytical methods; chemometrics
Interests: oenology; flavour compounds; wine brandy ageing; sensory analysis of wine brandies and wines
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
Interests: spirit beverages; wine spirit; ageing; wood; phenolic compounds; analytical methods; HPLC; antioxidant activity
Interests: yeast interactions; antimicrobial compounds; yeast physiology; fermented food
Interests: chemistry
Interests: wineinformatics; coffee-informatics; data science; natural language processing
Interests: food science; biotechnology; hops; beer; functional food; chromatographic technique
Interests: fermentation; beer; wine; beverages; volatile compounds; phenolic compounds; chemometrics
Interests: food and wine sensory evaluation; sensory data analysis; microbiology
Interests: function of microbial communities associated with fermented beverage production; evolution and domestication of fermentation yeasts; metagenomics; yeast genomics; yeast physiology
Interests: food/ beverage chemistry; food, wine and beverages fermentation; bioactive compounds; traditional food; HPLC; MS
Interests: beer; brewing; beverage technology; probiotic; starter cultures; molecular-genetic identification; functional food development; sourdough; biopreservation; bioprotective cultures
Interests: wine and beer fermentation; wine stability; wine polysaccharides and mannoproteins characterization; physiology and enzymatic activities of non-conventional wine yeasts
Interests: verjus; wine; yoghurt; consumers; sensory analysis; cross-cultural
Interests: wine; vinegar; beer; chromatographic techniques; olfactometry; sensory analysis; analytical chemistry; food science; volatile compounds; phenolic and furanic compounds
Interests: yeast; non-conventional yeast; bacteriology; fermented products; wine microbiology; dairy microbiology; applied bioinformatics; gut and environmental microbiota; functional genomics; transcriptomics; metagenomics
Interests: food science; beverages; wine quality; Phenolic Composition; sensory analysis; instrumental analytical methods; vibrational spectroscopy
Interests: grape and wine polyphenols; wine processing; wine aging; wine oxidation, wine analysis
Interests: spirits; brandy; wine; grape; chromatographic techniques; analytical chemistry; food science; phenolic and furanic compounds; antioxidants activity
Interests: wine, membrane process
Interests: consumer behavior; sensory science; product development; sensometrics
Interests: Fermented foods; lactic acid bacteria; probiotics; bioactive compounds of microbial origin; development of novel fermented foods
Interests: mycotoxins; fungi; aspergillus; fusarium; molecular detection; biological control; detoxification
Interests: tea; functional beverages and food; nutraceuticals; innovation in food product development; food chemistry; bioactive compounds; polyphenols; flavonoids; natural compounds; antioxidant activity; nutritional value
Interests: food chemistry; analytical methods; HPLC; AAS; food bioactive compounds; elemental composition; chemometrics; food supplements; nutritional value; functional Food