Foods

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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Prof. Dr. Modestas Ružauskas

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Institute of Microbiology and Virology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
Interests: food

Dr. Ramesh Kumar Saini

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School of Health Sciences and Technology, University of Petroleum and Energy Studies (UPES), Dehradun 248007, Uttarakhand, India
Interests: antioxidants; antioxidant activity; chromatography; high-performance liquid chromatography; nutrition; crop science; food chemistry; food science; phytochemicals extraction
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Dr. José Manuel Salgado

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Industrial Biotechnology and Environmental Engineering Group “BiotecnIA”, Chemical Engineering Department, University of Vigo (Campus Ourense), 32004 Ourense, Spain
Interests: solid-state fermentation; biorefinery processes; insects as new food; valorization of agroindusgtrial byproducts; alternative diets for aquaculture
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Prof. Dr. Mari Sandell

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1. Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
2. Functional Foods Forum, University of Turku, Turku, Finland
Interests: food; sensory perception, multisensory perception; senses and food; taste, flavour, individual differences in perception; food choices and eating behaviour; sensory based food education, bioeconomy, suistainability and food
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Dr. Veronique S Sante-Lhoutellier

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French National Institute for Agricultural Research, INRA, Agronomie, France
Interests: electrophoresis; sds-page; protein purification; proteins; enzymes; biochemistry; proteomics; meat quality; muscle; meat science; amino acids; muscle proteins; protein modification

Prof. Dr. Jorge Manuel Alexandre Saraiva

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Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Interests: high pressure food applications; food properties improvement; foods production
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Dr. Beatriz Sarriá

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Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain
Interests: human health; human nutrition; coffee; cocoa; iron; minerals; polyphenols; iron deficiency; cardiovascular disease; personalized nutrition

Dr. Geoffrey Savage

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Food Group, Department of Wine, Food and Molecular Biosciences, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand
Interests: positive components of honey; antinutritive compounds in foods; oxalates in foods and effects of cooking and processing; effects of absorbed oxalates on human metabolism; composition and nutritive features of new foods

Prof. Dr. Ioannis Savvaidis

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1. Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
2. Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 451 10 Ioannina, Greece
Interests: food safety; natural food antimicrobials; food quality and safety of traditional Mediterranean and Arabic foods
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Dr. Maria Schirone

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Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Interests: food hygiene; microbiota; foodborne diseases; biogenic amines; marine biotoxins; milk and dairy products
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Prof. Dr. Susana Río Segade

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Università degli Studi di Torino, Department of Agricultural, Forestry and Food Sciences, Turin, Italy
Interests: wine chemistry; grape composition; postharvest dehydration; winemaking process; phenolic compounds; volatile compounds; ozone treatment; oenological tannins

Prof. Dr. M. Carmen Seijo

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Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain
Interests: characterization of honeybee products; melissopalynology; unifloral honeys; physicochemical properties; sensorial characterization; healthy compounds
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Dr. Andrea Serra

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Department of Agriculture, Food and Environment (DAFE), Università di Pisa, Pisa, Italy
Interests: nutritional quality of food from animals; lipids; fatty acids; cholesterol; lipid oxidation; CLA; omega 3; volatile organic compounds; SPME
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Prof. Dr. Yang Shan

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Editorial Board Member

Hunan Academy of Agricultural Sciences, Changsha 410125, China
Interests: vegetable and fruits; citrus processing and by-products utilization; food safety; food science
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Dr. Chunlei Shi

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MOST-USDA Joint Research Center for Food Safety, School of Agriculture and Biology, State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: detection and subtyping of foodborne pathogenic bacteria; prevalence; persistence and stress survival of foodborne pathogenic bacteria on food chain from farm to table
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Dr. Jae-Hoon Shim

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Department of Food Science and Nutrition, Hallym University, Chuncheon, Republic of Korea
Interests: carbohydrate enzymes; encapsulation; biotransformation; retrogradation of starch
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Dr. Paulo Eduardo Sichetti Munekata

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Meat Technology Center of Galicia, 4 Galicia St., Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Interests: meat production; meat quality; lipid oxidation; natural antioxidants; phenolic compounds
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Prof. Dr. Isabel Sierra Alonso

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Departamento de Tecnología Química y Ambiental, Universidad Rey Juan Carlos, 28933 Móstoles, Spain
Interests: contaminants; bioactive compounds; natural toxins; miniaturization; microextraction; sample preparation; liquid chromatography; mass spectrometry; novel sorbents; analytical methods
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Dr. Ewa Sikorska

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Department of Technology and Instrumental Analysis, Institute of Quality Science, University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
Interests: food chemistry and analysis; analytical chemistry; molecular spectroscopy;chemometrics photophysics and photochemistry of biologically important molecules
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Dr. Célia C. G. Silva

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Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, Angra do Heroísmo, Portugal
Interests: food science and technology; food safety; antimicrobials; microbiology; biotechnology
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Dr. Filipa V. M. Silva

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LEAF—Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Interests: food engineering; food safety; HPP; PEF; ultrasound; food pasteurization; food biochemistry; enzymes
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Dr. Luís Silva

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1. SPRINT Sport Physical Activity and Health Research & Innovation Center, Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal
2. CICS/UBI, Universidade da Beira Interior, Covilhã, Portugal
Interests: bioactive compounds; phytochemicals; natural products as health promoters; chronic diseases
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Prof. Dr. Harjinder Singh

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Riddet Institute, Massey University, Palmerston North 4442, New Zealand
Interests: understanding structures; interactions and functions of food proteins; food emulsions, encapsulation, protection and delivery of bioactive compounds in foods and food formulations
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Dr. Tanoj Singh

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Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, 671 Sneydes Road, Private Bag 16, Werribee 3030, Australia
Interests: functional foods; bioactive peptides; food flavour; food chemistry

Dr. Lorenzo Siroli

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Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
Interests: food microbiology; food safety; food processing

Prof. Dr. J. Scott Smith

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Editorial Board Member

Food Science Institute, Dept of Animal Sci & Ind, 208 Call Hall, Kansas State University, Manhattan, KS 66506, USA
Interests: antioxidants; spices; meat chemistry; browning reaction; analytical chemical methods; instrumentation; irradiation; heterocyclic amines; fats and oils; additives; chemical contaminants
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Prof. Dr. Paulo Jose do Amaral Sobral

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Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga 13635-900, SP, Brazil
Interests: microemulsion; nanoemulsion; pickering emulsion; active films
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Dr. Barbara Speranza

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Department of the Science of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy
Interests: probiotic; microbial biofilm; food microbiology; food fermentation; seafood
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Dr. Lorenzo Stafford

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Editorial Board Member

School of Psychology, Sport and Health Sciences, University of Portsmouth, Portsmouth PO1 2DY, UK
Interests: human olfaction and taste; eating behavior; alcohol perception; addiction; multisensory perception
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