Foods

Prof. Dr. Christianne E.C. Rodrigues

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Food Engineering Department, University of Sao Paulo (USP), São Paulo, Brazil
Interests: solvent extraction; vegetable oils; green solvents; mechanical extraction
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Dr. Francisca Rodrigues

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LAQV/REQUIMTE—Instituto Superior de Engenharia do Porto—Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal
Interests: plant extracts; green extraction techniques; bioactive compounds; antioxidants; functional food; cosmetics
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Dr. Sandra Rodrigues

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CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Braganca, Portugal
Interests: physics and chemistry of meat and meat products; sensory analysis of food
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Dr. Raquel Rodríguez Solana

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1. Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Rancho de la Merced Center, Carretera Cañada de la Loba (CA-3102) Km 3.1., SN, 11471 Jerez de la Frontera, Spain
2. MED-Mediterranean Institute for Agriculture, Environment, and Development & CHANGE–Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
Interests: alcoholic beverages; food chemistry; minerals; volatiles; phenolics; gas chromatography; liquid chromatography; phytochemicals
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Dr. Luís Miguel Rodriguez-Alcalá

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Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
Interests: lipidomics; functional foods; bioactive lipids; food safety
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Prof. Dr. Adrián Rodríguez-Burruezo

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Instituto de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), University Politécnica de Valencia, Camino de Vera s/n, CP 46022 Valencia, Spain
Interests: plant breeding; plant genetic resources; fruit nutritional quality; organoleptic quality; volatiles; organic breeding
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Prof. Dr. Yelko Rodríguez-Carrasco

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Research Group in Alternative Methods for Determining Toxic Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Sciences, Universitat de València, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain
Interests: toxin; toxicity; contaminant detection; risk assessment; chromatography; spectrometry; mass spectrometry; analytical chemistry
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Prof. Dr. Mario E Rodríguez-García

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Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro 76230, Mexico
Interests: food physics; cereal process; starch

Dr. Michael Rogers

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Department of Food Science, University of Guelph, Guelph, ON, Canada
Interests: digestion; food structure; food processing; crystallization; self-assembly; soft matter; gels
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Prof. Dr. Artur Roig-Sagués

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CIRTTA-Department of Animal and Food Science, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Bellaterra, Spain
Interests: application of emerging food processing technologies, especially pressure based technologies (HHP and UHPH) and UV-C light, to improve the safety and quality of foods, evaluating their effect on food-borne pathogens and spoilage microorganisms, as well as on the nutritive and functional properties of foods; formation of biogenic amines in fermented foods
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Prof. Dr. Patrizia Romano

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Faculty of Economy, Universitas Mercatorum, Via Mattei, 000186 Rome, Italy
Interests: food microbiology; fermented beverages; food yeasts; Saccharomyces and non-Saccharomyces yeasts in fermented food; starter cultures; inoculum modality; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation
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Prof. Dr. Cesar Valmor Rombaldi

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Department of Food Science and Technology, Universidade Federal de Pelotas, Pelotas, Brazil
Interests: fruit and vegetables quality; fruit; vegetables; quality; safety; health

Prof. Dr. Alberto Romero

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Department of Chemical Engineering, Facultad de Química, University of Seville, 41012 Sevilla, Spain
Interests: biopolymers; emulsion science; food colloids; food processing; food rheology; food waste and by-products valorization; interfacial rheology; sustainability
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Prof. Dr. Roberto Romero-González

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Department of Chemistry and Physics, Universidad de Almería, 04120 Almeria, Spain
Interests: analytical chemistry; chromatography; mass spectrometry; metabolomics and chemometrics; legacy and emerging contaminants in food; food safety
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Prof. Dr. Paola Roncada

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Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell’Emilia, Bologna, Italy
Interests: HPLC/FD; LC/MS-MS; residues; withdrawal period; aflatoxins ochratoxins; heavy metals; pesticides

Prof. Dr. Felicidad Ronda

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Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
Interests: physical properties of foods; food rheology; food phase transitions; glycaemic index; gluten-free; cereals; pseudo-cereals; flours; doughs; breads

Dr. Nancy H. Roosens

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Scientific Directorate of Biological Health Risks, Service Transerversal Activities in Applied Genomics, Sciensano, J. Wytsmanstraat 14, 1050 Brussels, Belgium
Interests: food microbiological risk assessment; food biotechnology; molecular cell biology; next generation sequencing; genetically modified organisms

Dr. Sorina Ropciuc

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Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food engineering; aromatic plants; gels
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Prof. Dr. Marco Dalla Rosa

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Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
Interests: antioxidant activity; food chemistry; food processing; food processing and engineering; food science; food preservation; food engineering; food packaging

Prof. Dr. Moshe Rosenberg

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Department of Food Science and Technology, University of California, Davis, CA, USA
Interests: dairy science and technology; microencapsulation of food constituents and bioactive agents; physico-chemical and functional properties of food biopolymers; food forensics and authentication of food and agricultural products; food microstructure
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Prof. Dr. Tom Ross

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Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98, Hobart, TAS 7001, Australia
Interests: food microbiology; predictive microbiology; food safety risk assessment; food preservation
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Prof. Dr. Olivier Rouaud

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Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, site de la Géraudière, CS 82225, 44322 Nantes, CEDEX 3, France
Interests: microwave heating; ohmic heating; heat and mass transfer modelling; electrohydrodynamic drying, freezing

Prof. Dr. Denis Roy

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Faculty of Agriculture and Food, Laval University, 2425 Rue de l'Agriculture, Québec, QC G1V 0A6, Canada
Interests: food microbiology; food fermentation; probiotics; prebiotics; gut microbiota; dairy products

Prof. Dr. Roger Ruan

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Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave, St. Paul, MN 55108, USA
Interests: food engineering; value-added processing; food safety assurance; food quality improvement; non-thermal technologies
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Prof. Dr. Zheng Ruan

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State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang 330047, China
Interests: phytochemicals; polyphenol; functional foods; gut health; intestinal microbiota; metabolic syndrome; metabolomics; molecular nutrition
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Dr. Giuseppe Ruberto

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Institute of Biomolecular Chemistry, National Research Council (ICB-CNR), Via P. Gaifami 18, 95126 Catania, Italy
Interests: chemistry of natural substances; isolation, structural determinations, the biological importance of the studied substances and their potential applications in agro-alimentary, nutraceutical and pharmacological fields; food chemistry; new phytocomplexes from cultivated and wild plants; essential oils from aromatic plants

Prof. Dr. Claudia Ruiz-Capillas

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Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), C/ José Antonio Novais 10 Ciudad Universitaria, 28040 Madrid, Spain
Interests: development of healthier meat products; meat analogues; fat replacers; traditional meat products; functional food; essential oils; meat processing; meat quality; meat safety; biogenic amines; additives; physic-chemical properties; sensory characteristics; emergent technologies
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Dr. Chiara Russo

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Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Via Antonio Vivaldi 43, 81100 Caserta, Italy
Interests: food toxicology; antimicrobial; PCR; gel electrophoresis; DNA; genotoxicity; cytotoxicity

Dr. Marina Russo

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Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Messina, Italy
Interests: food chemistry; bioactive molecules; liquid chromatography; mass spectrometry; extraction
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Prof. Dr. Jaroslawa Rutkowska

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Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland
Interests: analysis and assessment of factors affecting the composition of milk fat; development of analytical techniques for studies of milk fat composition; the use of additives improving the nutritional value of cakes; that have documented pro-health effects; adapting diverse techniques of acquiring valuable bioactive compounds from plants
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