Reviewer Board (80)

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.

Prof. Dr. Maurizio Aceto
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
Dr. Nuno Bartolomeu Alvarenga
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
Dr. Rafael Apolinar-Valiente
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
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
Prof. Dr. Emanuele Boselli
Faculty of Science and Technology, Free University of Bozen-Bolzano, Italy
Interests: food science and technology; wine and beverages; Instrumental Analytical Methods; chemometrics
Dr. Ilda Caldeira
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
Dr. Ángel Calín-Sánchez
Department Agro-food Technology, University Miguel Hernandez de Elche, Alicante, Spain
Interests: evaluation of volatile compounds and sensory quality of fruits, vegetables, and 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
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
Dr. Claudio Cassino
Sciences and Technological Innovation Department (DiSIT), University of Piemonte Orientale, Alessandria, Italy
Interests: Nuclear Magnetic Resonance (NMR) for wine analysis; wines; wine aging; grapes; wine polyphenols; wine processing; wine oxidation; wine antioxidant power
Prof. Dr. Bernard Chen
Department of Computer Science, University of Central Arkansas, Conway, AR, USA
Interests: wineinformatics; Coffee-informatics; data science; natural language processing
Dr. Salanță Liana Claudia
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
Dr. Teodora Emilia Coldea
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
Prof. Dr. Christopher Curtin
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
Dr. Agata Czyżowska
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
Dr. Rositsa Stefanova Denkova-Kostova
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
Prof. Dr. Paola Domizio
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
Dr. Amanda Dupas De Matos
Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand
Interests: verjus; wine; yoghurt; consumers; Sensory Analysis; cross-cultural
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. Wilson José Fernandes Lemos Junior
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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