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Meat 111 Articles
Prof. Dr. Robyn Warner
Current Special Issues (19)
- Biosecurity in Meat and Poultry Production
(Editor: Elena González-Fandos)
- Developed Preservation Technologies for Lamb Meat Products
(Editor: Herminia Vergara Perez)
- Engineered and Cell-Based Meat and Seafood
(Editors: Reza Ovissipour, Barbara Rasco)
- Game Meat and Game Meat Products: Safety, Quality and Consumer Perception
(Editors: Raffaella Branciari, David Ranucci)
- Impact of Pre-Mortem Factors on Meat Quality
(Editor: Gen Kaneko)
- Improvement of the Health Properties of Meat Products
(Editors: Mirian Pateiro, María Victoria Sarries Martínez)
- Meat Quality and Safety and Microbial Analysis
(Editors: Maria J. Andrade, Juan José Córdoba Ramos)
- New Research on Shelf-Life Extension and Quality Improvement of Meat and Meat Products
(Editors: Maria João Fraqueza, Luís Patarata)
- New Strategies for Innovative and Enhanced Meat and Meat Products
(Editors: Gonzalo Delgado-Pando, Tatiana Pintado)
- Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
(Editors: Claudia Ruiz-Capillas, Ana Herrero Herranz)
- Postmortem Factors Affecting Meat Quality
(Editor: Andrea Garmyn)
- Processing and Preservation Technologies for Meat and Meat Products
(Editors: María José Beriáin Apesteguía, Kizkitza Insausti Barrenetxea)
- Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
(Editors: Huerta-Leidenz Nelson, Markus F. Miller)
- Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity
(Editors: Mohammed Gagaoua, Brigitte Picard)
- Recent Research Advances in Meat Products
(Editors: Mirian Pateiro, Jose M. Lorenzo, Rubén Domínguez, Francisco J. Barba)
- Sausages: Nutrition, Safety, Processing and Quality Improvement
(Editor: Javier Carballo)
- Seafood Products: Bioactive Compounds and Quality Improvement
(Editors: Véronique Verrez-Bagnis, Sabrina Macé)
- Sensory Evaluation and Quality Analysis of Meat and Meat Products
(Editors: Pavel Kloucek, Daniel Bures)
- Sheep and Goat Meat Processing and Quality
(Editors: Cristina Miranda Guedes, Severiano R. Silva, Alfredo Jorge Costa Teixeira)
Dairy 69 Articles
Dr. Esther Sendra
Current Special Issues (11)
- Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy
(Editors: Manuel Delgado-Pertíñez, Alberto Horcada)
- Cheese and Whey
(Editors: Golfo Moatsou, Ekaterini Moschopoulou)
- Chemical and Technological Characterization of Dairy Products
(Editor: Michele Faccia)
- Dairy Products Consumption and Health Benefits
(Editors: Christos Soukoulis, Claire Gaiani)
- Development of Process Analytical Technologies (PAT) for Dairy and Infant Formula Manufacture
(Editor: Maria Markiewicz-Keszycka)
- Effect of Processing on Cow’s Milk Protein and Its Immunogenicity
(Editors: Harry J. Wichers, Kasper Arthur Hettinga)
- Effects of Processing Treatments on the Properties and Functionality of Dairy Products
(Editor: Michael Tunick)
- Functional and Nutritional Properties of Different Kinds of Milk
(Editors: Silvia Vincenzetti, Paolo Polidori)
- Non-bovine Milk: Novel Sources and Recent Advances in Their Nutrition, Safety, Functionality and Acceptability
(Editor: Alaa El-Din A Bekhit)
- Novel Approaches to Mitigating Biofilm Formation for Improving the Quality of Dairy Products
(Editor: Moshe Shemesh)
- Recent Advances and Trends in the Dairy Field
(Editors: Esther Sendra, Jordi Saldo)
Grain 116 Articles
Dr. Marina Carcea
Current Special Issues (12)
- Advanced Research in Cereals and Pseudo-Cereals: Functional and Nutritional Features
(Editors: Mia Eeckhout, Filip Van Bockstaele)
- Advancing the Investigation of Viscoelastic Properties of Gluten and Dough
(Editor: Patricia Rayas-Duarte)
- Health-Promoting Compounds in Cereal Grains
(Editors: Juha-Matti Pihlava, Veli Hietaniemi)
- Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
(Editor: Barbara Simonato)
- Innovative Pasta with High Nutritional and Health Potential
(Editors: Laura Gazza, Francesca Nocente)
- New Insights into Cereals and Cereal-Based Foods
(Editor: Maria Papageorgiou)
- Physicochemical and Nutritional Characterization of Bran-Enriched Products
(Editors: Alessandra Marti, Catrin Tyl)
- Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
(Editors: Antonella Pasqualone, Carmine Summo)
- Quality and Composition Assessment of Wheat and Its Products
(Editor: Thierry Aussenac)
- Soybean Processing and Utilization
(Editor: Jong-Sang Kim)
- Starch: Properties, Processing, and Functionality in Food Systems
(Editors: Grazyna Lewandowicz, Wioletta Błaszczak)
- Wholegrain Processing for Nutritional and Technological Quality
(Editor: Marina Carcea)
Food Physics and (Bio)Chemistry 145 Articles
Prof. Dr. Joana S. Amaral
Current Special Issues (28)
- Active Ingredients from Foods: Biochemical and Processing Aspects
(Editor: Sergio Montserrat-de la Paz)
- Applications of Natural Products in Foods
(Editors: Susana Gonzalez-Manzano, Montserrat Dueñas Paton)
- Bioactive Compounds in Foods: Characterization, Properties and Health Benefits
(Editor: Kwang-Geun Lee)
- By-Products: Characterisation and Use as Food and Feed
(Editors: Simona Grasso, Konstantinos Papoutsis, Claudia Ruiz-Capillas, Ana Herrero Herranz)
- Changes during Food Freezing and Frozen Storage
(Editors: Petros S. Taoukis, Maria C. Giannakourou)
- Characterization and Detection of Lipid Substances in Food
(Editor: Marco Beccaria)
- Chemistry of Essential Oils and Food Flavours
(Editors: Ian Southwell, Oscar Núñez)
- Effects of Culinary and Technological Processes in Plant Bioactive Compounds and Their Impact on Health Benefits and Nutrition
(Editors: Virginia Fernández-Ruiz, Patricia Morales)
- Food Microstructure and Its Relationship with Quality and Stability
(Editors: Laura G. Gómez-Mascaraque, Antonio Martínez-Abad)
- Formation of Conjugated Protein via Maillard Reaction
(Editor: Monika Gibis)
- Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends
(Editors: Susana Cofrades, Maria Dolores Álvarez Torres)
- Isolation and Identification of Bioactive Secondary Metabolites
(Editors: Ana Maria Loureiro da Seca, Antoaneta Trendafilova)
- Nanotechnology and Biophysics with Applications in Food Science
(Editor: Federico Casanova)
- Natural Antioxidants: Innovative Extraction and Application in Foods
(Editors: Monica Rosa Loizzo, Ana Teresa Sanches-Silva)
- Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
(Editors: Enrique Durán-Guerrero, Remedios Castro-Mejías)
- Physical and Chemical Characterization of Lipids and Soft Matter Systems for Food and Biotechnology Applications
(Editor: Maya Davidovich-Pinhas)
- Physicochemical Properties and Structure Changes of Food Products during Processing
(Editors: Marta Igual Ramo, Javier Martínez-Monzó)
- Polysaccharides and Other Carbohydrates: Production, Quality and Chemistry
(Editor: Philippe Michaud)
- Proteins and Bioactive Peptides in High Protein Content Foods
(Editors: Leticia Mora, Fidel Toldrá)
- Recent Advances in Biopolymer Applications in the Food Industry
(Editor: Vitor Alves)
- Recovery of High Value-Added Compounds from Food By-Product
(Editors: Remedios Yáñez, Beatriz Gullon)
- Recovery, Isolation and Characterization on Food Proteins
(Editors: Ute Schweiggert-Weisz, Emanuele Zannini)
- Reviews on Food Physics and Food (Bio)Chemistry
(Editor: Joana S. Amaral)
- Rheology and Texture Interacction and Their Relationship with Sensory Perception
(Editors: Ana Salvador Alcaraz, Teresa Sanz Taberner)
- Screening, Isolation, and Characterization of Exopolysaccharides
(Editor: Daniel Wefers)
- Selected Papers from International Conference on Raw Materials to Processed Foods (RP-Foods 2020)
(Editors: Abderrahmane AIT KADDOUR, Serkan Selli, Hasim KELEBEK)
- Study on Stability and Lipid Oxidation Inhibition in Emulsified Food
(Editors: Ann-Dorit Moltke Sørensen, Betül Yesiltas)
- The Health Benefits of the Bioactive Compounds in Foods
(Editors: Laura Jaime, Susana Santoyo)
Food Quality and Safety 190 Articles
Dr. Susana Casal
Current Special Issues (39)
- Advanced Analysis Methods for Food Safety, Authenticity and Traceability Assessment
(Editor: Angela Di Pinto)
- Advances in the Approach Food Allergy
(Editor: Beatriz Cabanillas)
- Applications of Natural Antimicrobials in Food Packaging and Preservation
(Editors: Alfredo Palop, Dolores Rodrigo)
- Aspergillus Flavus Contamination in Foods: New Insights in Detection and Prevention
(Editor: Hyang Sook Chun)
- Assessment of Food Quality and Safety of Cultivated Macroalgae
(Editors: Trond Løvdal, Dagbjørn Skipnes)
- Bioactive Compounds and Quality of Olive Oil
(Editors: Dennis Fiorini, Deborah Pacetti)
- Biogenic Amines and Food Safety
(Editors: Maria Martuscelli, Dino Mastrocola)
- Biogenic Amines in Raw and Processed Foods: Detection and Control
(Editors: Maria Schirone, Pierina Visciano)
- Chemical and Sensory Analysis of Alcoholic Beverages
(Editors: Kerry Wilkinson, Dimitra Capone)
- Determination and Assessment of Macro, Trace Elements and Toxic Heavy Metal Content in Foods
(Editor: Ángel José Gutiérrez Fernández)
- Effect of Nonthermal Plasma on Food Safety
(Editor: Vladimír Scholtz)
- Eggs and Eggproducts: Unravelling the Secrets
(Editors: Françoise Nau, Valerie Lechevalier)
- Essential Oils: Authenticity and Nutritional Aspects
(Editors: Chrysavgi Gardeli, Athanasios Mallouchos)
- Extra Virgin Olive Oil Quality, Safety, and Authenticity
(Editor: Theodoros Varzakas)
- Flavor Volatiles in Foods: Changes during Ripening, Processing, and Up to Consumption
(Editors: Biniam Kebede, Graham T. Eyres)
- Food Processing and Shelf Life Extension
(Editors: Maria C. Giannakourou, Theofania N. Tsironi)
- Foodborne Pathogens and Food Safety
(Editors: Antonio Afonso Lourenco, Catherine Burgess, Timothy Ells)
- Foodomics: New Approaches to Evaluate Food Quality
(Editors: Domenico Montesano, Rocchetti Gabriele)
- Grape and Wine Phenolics—Contributions to Wine Quality
(Editor: Roland Harrison)
- Innovative Approaches to Improve the Safety and Quality of Seafood
(Editors: David D. Kuhn, Reza Ovissipour)
- Listeria in Food: Prevalence and Control
(Editors: Fernando Pérez-Rodriguez, Araceli Bolívar)
- Microbiological Safety and Quality of Food
(Editors: Chiara Fanali, Giovanni Antonini)
- Microbiology Safety and Spoilage of Foods
(Editor: Célia Quintas)
- Natural Antimicrobials: Potential Applications for Improving Food Safety
(Editors: Moreno Bondi, Ramona Iseppi, Simona de Niederhausern)
- Natural Compounds as Novel Sources of Antimicrobial and Antioxidative Agents in Food
(Editors: Severino Zara, Giacomo Zara)
- New Strategies to Improve Quality of Alcoholic Beverages
(Editors: Christian Coelho, Chloé Roullier-Gall)
- Novel Analytical Methods to Evaluate Quality and Authenticity of Edible Oils and Fats
(Editors: M. Carmen Pérez-Camino, Raquel B. Gómez-Coca, Wenceslao Moreda)
- Occurrence, Importance and Control Strategies of Major Mycotoxins in Foods-Prevention and Detoxification
(Editor: Theodoros Varzakas)
- Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility
(Editors: Elsa M. Gonçalves, Marta Abreu)
- Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
(Editors: Sidonia Martinez, Javier Carballo)
- Potential Use of Microbiological Biodiversity for Future Food and Beverages Elaborations
(Editors: Raphaëlle Tourdot-Maréchal, Hervé Alexandre)
- Processing Effects on Protein Structure and Physicochemical Properties
(Editors: Vibeke Orlien, Åsmund Rinnan)
- Protein Oxidation in Foods: Mechanisms, Consequences and Antioxidant Solutions
(Editors: Mario Estévez, Youling Xiong)
- Quality Assay, Processing and Bio-Function of Rice Products
(Editors: Ken'ichi Ohtsubo, Carla Brites, Cristina M. Rosell)
- Safety of Fresh and Minimally Processed Produce
(Editors: Vânia Borges Ferreira, Paula Cristina Maia Teixeira, Joana Inês Bastos Barbosa)
- Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables
(Editor: Rinaldo Botondi)
- The Future of Foods: Recent Advances and Perspectives on Food Quality and Safety
(Editor: Susana Casal)
- Use of Essential Oils and Volatile Compounds as Biological Control Agents
(Editors: Marie-Laure Fauconnier, Haïssam Jijakli, Caroline De Clerck)
- Wine Proteins and Peptides
(Editors: Andrea Curioni, Simone Vincenzi)
Food Engineering and Technology 227 Articles
Prof. Dr. Juan L. Silva
Current Special Issues (48)
- 3D Food Printing: Future Outlook and Application in Food Sector
(Editor: Nesli Sözer)
- Advanced Technologies in Improving the Microbial Safety of Food
(Editor: Alberto Martín)
- Analysis of Volatile Organic Compounds in Foods and Beverages that Impact Flavor
(Editor: Kieran N. Kilcawley)
- Application of Computational Fluid Dynamics in Food Processing
(Editor: Gérard Liger-Belair)
- Application of Novel Thermal Technology in Foods Processing
(Editors: Indrawati Oey, Sze Ying Leong)
- Application of Spectrometric Technologies in the Monitoring and Control of Foods and Beverages
(Editors: Ricard Boqué, Barbara Giussani)
- Applications of Hyperspectral Imaging for the Chemometric Assessment of Food Composition
(Editor: Nicola Caporaso)
- Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
(Editors: Marina Russo, Francesco Cacciola)
- Detection of Residual Pesticide in Foods
(Editor: Roberto Romero-González)
- Development of Immobilized Enzymes for Food Applications
(Editors: Katia Liburdi, Ilaria Benucci)
- Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties
(Editors: Sabine Martina Harrison, Nigel Patrick Brunton)
- Effects of Malting and Brewing Process on Sensory and Quality of Beer
(Editor: Giuseppe Perretti)
- Effects of Preservation Technology on Quality and Safety of Food Products
(Editor: Joaquina Pinheiro)
- Emerging Non-thermal Food Processing Technologies
(Editors: Mohsen Gavahian, Asgar Farahnaky, Mahsa Majzoobi)
- Emerging Technologies for Determination of Contamination in Foods
(Editors: Sabrina Moret, Paolo Lucci)
- Emerging Thermal Food Processing Technologies
(Editors: Mohsen Gavahian, Asgar Farahnaky, Mahsa Majzoobi)
- Food Innovation as a Means of Developing Healthier and More Sustainable Foods
(Editors: Adrián Rabadán, Rodolfo Bernabéu)
- Food Proteins as Component of Edible Films
(Editors: Loredana Mariniello, C. Valeria L. Giosafatto)
- Freeze-Drying Technology Application in Food Processing
(Editors: Dorota Nowak, Ewa Jakubczyk)
- Green Extraction Technology of Polyphenols from Food By-Product
(Editor: Ioannis Mourtzinos)
- Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
(Editor: Sigfredo Fuentes)
- Innovative Extraction Technologies for Development of Functional Ingredients
(Editors: Elisabete M. C. Alexandre, Jorge Manuel Alexandre Saraiva, Manuela Pintado)
- Innovative Preservation Technology for the Fresh Fruit and Vegetables
(Editors: Bernardo Pace, Maria Cefola)
- Innovative Technology for Improving the Quality and Microbiological Safety of Foods of Animal Origin
(Editor: Alexander Govaris)
- Latest Advances in Plant-Based Food Processing to Improve the Sustainability in the Food Supply Chain
(Editor: M. Azad Emin)
- Membrane Technology in Food Processing
(Editors: Carmela Conidi, Alfredo Cassano)
- New Challenges and Opportunities for Active Packaging Applications for Food
(Editor: Selçuk Yildirim)
- New Technologies for the Production of Red Wines
(Editor: Milena Lambri)
- Next-Generation Sequencing and Emerging Technologies for the Identification and Control of Microbial Contaminants in the Food Chain
(Editor: Sílvia Bofill-Mas)
- Non-thermal Processing for Improvement of Quality, Safety and Bioactivity of Foods
(Editor: Cheorun Jo)
- Novel and Innovative Technologies for Improving The Quality of Frozen Food
(Editors: Epameinondas Xanthakis, Alain Le-Bail)
- Novel Food Preservation Methods and Their Applications
(Editor: Marina Ramos)
- Novel Food Preservation Technologies
(Editors: Matteo Alessandro del Nobile, Amalia Conte)
- Novel Non-thermal Processing Technologies for Food Industry Applications
(Editors: Nazimah Hamid, Brijesh K. Tiwari)
- Novel Processing Technologies to Improve Health-Promoting Attributes of Foods
(Editor: Avi Shpigelman)
- Nuclear Magnetic Resonance in Food Analysis
(Editors: Emmanuel Hatzakis, Prokopios Magiatis)
- Numerical Simulation of Physical Systems in Food Engineering
(Editors: Chiara Cevoli, Angelo Fabbri)
- Preservation and Processing Technology of Seafood
(Editor: Eduardo Esteves)
- Processing, Preservation and Analysis of Seafood Products
(Editor: Ioannis S. Boziaris)
- Recent Advances in Antioxidant Active Food Packaging
(Editors: Ana Sanches-Silva, Raquel Sendón)
- Recent Developments in the Applications of Computer Vision Technology for Food Quality
(Editor: Yoshio Makino)
- Recent Developments in the Applications of Fingerprinting Technology in the Food Field
(Editors: José Sousa Câmara, Sonia Medina-Escudero, Rosa Maria de Sá Perestrelo)
- Recent Study of the Microencapsulation Process of Bioactive Ingredients in Food Matrices
(Editors: Fernanda Galgano, Marisa Carmela Caruso)
- Recent Trends in the Application of Sustainable Edible Coatings to Active Food Packaging
(Editor: Arantzazu Valdés García)
- Sustainable Functional Food Processing
(Editors: Danijela Bursać Kovačević, Predrag Putnik)
- Sustainable Technologies for Fruits: Minimally Processing and Quality Maintenance
(Editors: Paolo Inglese, Vittorio Farina)
- Target and Non-Target Approaches for Food Authenticity and Traceability
(Editor: Joana S. Amaral)
- The Effect of Novel Packaging Technology on Food Safety and Quality
(Editors: Maria Grazia Volpe, Marina Paolucci)
Food Microbiology 72 Articles
Prof. Dr. Arun K. Bhunia
Current Special Issues (19)
- Advanced Research in Foodborne Microorganisms: Detection, Control, Risk Assessment and Prevention
(Editor: Michel Federighi)
- Advanced Research of Lactic Acid Bacteria in Food Field
(Editor: Djamel Drider)
- Analyses and Prevention of Microorganism-Evoked Hazards in Fermented Foods
(Editor: Jae-Hyung Mah)
- Application of Bioprotective Strains in Food
(Editors: María José Benito, Santiago Ruiz-Moyano)
- Application of Lactic Acid Bacteria Biotechnology in Food Industry
(Editors: Myrto-Panagiota Zacharof, Robert W. Lovitt)
- Application of Lactic Acid Bacteria in Food Preservation and Fermentation
(Editor: Maria de Lurdes Nunes Enes Dapkevicius)
- Cereal-Based Food and Beverage Quality and Safety: Emerging Exploitation of Microbial Diversity and Innovative Applications of Microbial Starter Cultures
(Editors: Pasquale Russo, Vittorio Capozzi)
- Characterization of Food Fermentation Processes, Food Microbiota Load, and Microbiota Composition
(Editors: Diego Mora, Stefania Arioli)
- Current Advances in Cheese Microbiology
(Editors: Javier Carballo, Juan Antonio Centeno)
- Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control and Preservation
(Editors: Marios Mataragas, Loulouda Bosnea)
- Impact of Emerging Technologies on Food Microorganisms: Growth, Conservation, and Extraction of Valuable Compounds
(Editor: Mohamed Koubaa)
- Innovative Biopreservation and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Fermented Foods
(Editors: Ursula Gonzales-Barron, Vasco Cadavez)
- Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis
(Editors: Pasquale Filannino, Raffaella Di Cagno, Marco Gobbetti)
- Microbial Spoilage of Beverages
(Editors: Giovanna Suzzi, Rosanna Tofalo, Giorgia Perpetuini)
- Microorganisms with Probiotic Properties
(Editors: Stefano Campanaro, Marina Papadelli, Konstantinos Papadimitriou, Laura Treu)
- New Frontiers in Wine Microbiology
(Editor: Aspasia Nisiotou)
- Perspectives in Wine Microbiology
(Editor: José Juan Mateo)
- Reviews on Food Microbiology, Foodborne Pathogens, and Probiotics
(Editor: Arun K. Bhunia)
- The Application of Microorganisms in Food Processing
(Editors: Myunghee Kim, Sejong Oh)
Food Analytical Methods 166 Articles
Prof. Dr. Antonello Santini
Current Special Issues (29)
- Advancement of Mass Spectrometry Imaging for Food Science
(Editor: Nobuhiro Zaima)
- Analytical Methods for Allergen Control in Food Processing
(Editors: Nanju Alice Lee, Michelle Colgrave, Andreas L. Lopata)
- Assessment of Food Quality and Authenticity Using Volatile Compounds
(Editors: Athanasios Mallouchos, Chrysavgi Gardeli)
- Bioactive Lipids: Advances in Green Extraction Technologies and Bioassays
(Editors: Ana P. Carvalho, Clara Grosso)
- Characterization, Analysis and Application of Antioxidant in Food
(Editors: Young-Jun Kim, Youngjae Shin)
- Chromatography Analysis Applied in Food Science
(Editors: Miguel Palma Lovillo, Widiastuti Setyaningsih)
- Development of FTIR-ATR, MALDI-TOF MS and Raman Based Method for Rapid Detection of Foodborne Bacteria
(Editor: Clara Sousa)
- Experimental Designs for Mixture in the Food Sector
(Editors: Riccardo Leardi, Giacomo Squeo)
- Extraction and Analytical Method Research of Bioactive Compounds in Plant Foods
(Editor: Zlatina Genisheva)
- Extraction, Isolation and Characterization of Natural Compounds in Foods
(Editors: Montaña Cámara, Patricia Morales)
- Flavor and Aroma Analysis as a Tool for Quality Control of Foods
(Editors: Ángel Calín-Sánchez, Angel A. Carbonell-Barrachina)
- Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)
(Editor: Raúl González-Domínguez)
- Innovative and Rapid Food Analytical Methods Based on Spectroscopic and Chromatographic Techniques
(Editors: Annalisa De Girolamo, Vincenzo Lippolis)
- Innovative Techniques for Detecting and Preventing Foodborne Pathogens in Food Processing
(Editors: Alejandro Garrido-Maestu, David Rodríguez-Lázaro)
- Instrument Analysis Applied in Food Science
(Editors: Patrícia Rijo, Célia Faustino, Maria Bronze)
- Metabolomics Applications in Food Analysis: Quality, Safety, and Health
(Editors: Flaminia Cesare Marincola, Matteo Stocchero)
- New Methods for the Identification of Origin, Composition and Label Authentication in Foods, Beverages and Wines
(Editor: Vassilis Dourtoglou)
- New Researches in Food Allergen Detection
(Editors: Rosario Linacero, Carmen Cuadrado)
- New Trends in Sample Preparation Techniques for the Analysis of Food Contaminants
(Editor: Elena González-Peñas)
- New Trends in Wine, Beer and Spirits Flavour Compound Analysis
(Editors: Paula Guedes De Pinho, Joana Pinto)
- Novel Analytical Methods in Food Analysis
(Editors: Philippe Delahaut, Riccardo Marega)
- Proteomics and Food Analysis: Principles, Techniques, and Applications
(Editor: Mónica Carrera)
- Rapid Detection of GMOs and Foodborne Pathogens
(Editors: Hae-Yeong Kim, Si Hong Park)
- Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
(Editors: Remedios Castro-Mejías, Enrique Durán-Guerrero)
- Recent Research in Extraction, Detection and Analysis of Food Contaminants
(Editor: Rayco Guedes-Alonso)
- Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
(Editor: Dario Donno)
- Spectroscopy in Grape and Wine Chemistry and Colour
(Editors: Jose Hernandez-Hierro, Raul Ferrer-Gallego)
- Targeting Novel Integrated and Multidisciplinary Approaches in Food Analysis
(Editor: Antonello Santini)
- Worldwide Inquiries into Natural Eternity—Wine: Chemical Composition, Stability, Health Benefits, and Authenticity Issues
(Editor: Ioannis K. Karabagias)
Food Security and Sustainability 66 Articles
Current Special Issues (15)
- Advancing Healthy Food Environments for Sustainable Diets in a Changing World
(Editors: Selena Ahmed, Shauna Downs)
- Antioxidant in Food Safety and Sustainability
(Editors: Urszula Złotek, Anna Jakubczyk, Urszula Gawlik-Dziki)
- Climate Changes and Global Warming—the Future of Foods
(Editors: Cristina García-Viguera, Pablo S. Fernández-Escamez, Paula Mª Periago-Bayonas, Diego A. Moreno, Micaela Carvajal-Alcaráz)
- Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?
(Editors: Rita Carneiro Alves, Maria Beatriz P.P. Oliveira)
- Food, Environment and Health Challenges
(Editors: Mihaela Badea, Patrizia Restani)
- Fruit and Vegetable By-Products: Processing, Bioactivities, and Application
(Editors: Débora Campos, Ana Raquel Madureira)
- Innovative Technologies for Utilization of Byproduct Streams
(Editor: Sergio Martinez Monteagudo)
- Innovative Ways to Reduce Waste in Food Processing
(Editor: Marina Carcea)
- Recovery of Bioactive Compounds from Food Waste
(Editor: Vladimiro Cardenia)
- Safeguarding the Global Food Supply: Advances in Mycotoxin Prevention, Surveillance and Mitigation
(Editor: Jagger Harvey)
- Sustainability of Olive Oil System
(Editors: Cristina Alamprese, Emma Chiavaro, Francesco Caponio)
- Sustainable Utilisation and Management of Food Waste
(Editor: Amit K. Jaiswal)
- The Ethnobiology of Wild Foods
(Editor: Andrea Pieroni)
- Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization
(Editors: Cosima Damiana Calvano, Antonia Tamborrino)
- Value Added Products from Agro-Food Residues
(Editors: Ana Blandino, Ana Belen Diaz)
Food Nutrition 209 Articles
Prof. Dr. Joe Vinson
Current Special Issues (23)
- Advanced Research in Food Digestion
(Editors: Ana María Andres, Ana Heredia)
- Advances in Structure and Functionality of Food Proteins and Polysaccharides
(Editors: Lovedeep Kaur, Jaspreet Singh)
- Analysis and Health Benefits of Wine Polyphenols
(Editors: Raul Ferrer-Gallego, María José Jara-Palacios)
- Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties
(Editors: Olga Escuredo, M. Carmen Seijo)
- Biological Activities of Plant Food Components: Implications in Human Health
(Editor: Carla Gentile)
- Cereal-Based Fermented Foods: Bioactive Components and Potential Health Benefits
(Editors: Argyro Bekatorou, Panagiotis Kandylis)
- Dietary Bioactive Compound and Health
(Editors: Choon Young Kim, Bonggi Lee)
- Extraction of Valuable Compounds from Food Wastes and By-Products
(Editor: Guillermo Garcia-Garcia)
- Extraction, Characterization and Biological Activity of Food Bioactive Compounds
(Editors: Ruth Hornedo-Ortega, Ana B. Cerezo)
- Food Bioactives and Cardiometabolic Implications – Findings from In Vitro to Human Studies
(Editors: Nenad Naumovski, Domenico Sergi)
- Functional Colloids from Proteins and Polysaccharides for Food Applications
(Editor: Ulrich Kulozik)
- Health Benefits and Nutritional Quality of Fruits, Nuts, and Vegetables
(Editor: Amit K. Jaiswal)
- Improvement of the Nutritional and Sensory Quality of Gluten-Free Bread
(Editor: Antonio Piga)
- New Challenges and Opportunities of Food Digestion
(Editor: Didier Dupont)
- New Strategies to Enhance the Digestibility of Meat- and Seafood-Based Foods
(Editors: Sun Jin Hur, Michelle J. Y. Yoo)
- Nutrition and Quality of Cocoa and Its Products
(Editor: Letricia Barbosa-Pereira)
- Phytochemicals: Dietary Sources, Innovative Extraction and Health Benefits
(Editors: Yolanda Aguilera Gutiérrez, Vanesa Benítez García)
- Plant-Derived Ingredients to Improve Dietary Patterns and Fight Hidden Hunger
(Editors: Vito Michele Paradiso, Massimiliano Renna)
- Polyphenols in Food: Current Knowledge and Directions for Future Research
(Editor: Celia Carrillo)
- Solanaceous Vegetables and Human Health
(Editor: Kozo Nakamura)
- Starch Structure, Processing and Digestion
(Editor: Sushil Dhital)
- Table Olives: Processing, Analysis Technology and Sensory Characteristics
(Editor: Gerasopoulos Dimitrios)
- The Metabolism and Health Benefits of Bioactive Compounds in Foods
(Editors: José Manuel Moreno-Rojas, Gema Pereira Caro, Raquel Rodríguez Solana)
Nutraceuticals and Functional Foods 132 Articles
Prof. Dr. Antonello Santini
Current Special Issues (22)
- Antimicrobial Potential and Antioxidant Activities of Natural Compounds in Foods
(Editors: María Consuelo Pina-Pérez, Maria Vargas)
- Antioxidant Natural Products in Foods
(Editors: Maria Eduarda Machado Araújo, Alice Martins)
- Bioactive Compounds Recovered from Agro-Food Products and Their Byproducts
(Editors: Eduardo M. Costa, Sara Silva)
- Bioactive/Nutraceutical Compounds in Plant Foods
(Editors: Sandrina A. Heleno, Lillian Barros)
- Development of Functional Food Ingredients from Natural Resources
(Editor: Ok-Hwan Lee)
- Extraction and Characterization of Polyphenols from Food Matrix
(Editors: Frank Dunshea, Hafiz Suleria)
- Food Ingredients and Gut Microbiota
(Editors: Alberto Cepeda Sáez, Alejandra Cardelle Cobas)
- Food Protein-Polysaccharide Complexes as Delivery Methods for Functional Components
(Editor: Hanna (John) Khouryieh)
- Functional and Fortified Foods
(Editors: Maria Paula Duarte, Claudia Sánchez-Lara)
- Functional Foods and Health Effects
(Editors: Talwinder S. Kahlon, Rebecca Milczarek)
- Functionality of Sugars in Foods and Health
(Editors: Roger A. Clemens, Peter Pressman)
- Latest Research in the Functionality of Dairy and Plant Products
(Editor: Elena Arranz)
- Natural Carotenoids as Functional Food Ingredients
(Editors: Mantzouridou Fani, Stella Ordoudi)
- Nutraceuticals and Functional Foods: Bridging Health and Food Under a New Perspective
(Editor: Antonello Santini)
- Nutraceuticals and Functional Foods: Health Benefits, Impact of Processing and Bioavailability
(Editor: Oliver Chen)
- Oils and Bioactive Lipids: Quality, Stability, and Funcitionality
(Editors: Diana Ansorena Artieda, María Icíar Astiasarán Anchía)
- Phenolic Compounds in Culinary Herbs and Spices: Characterization, Antioxidant Properties and Health Benefits
(Editor: Emily D. Niemeyer)
- Plant Extracts: Chemical Composition, Bioactivity and Potential Applications
(Editors: Francisca Rodrigues, Cristina Delerue-Matos)
- Probiotics in Dairy Products
(Editor: Célia C.G. Silva)
- Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods
(Editors: Carla Brites, Ken'ichi Ohtsubo, Cristina M. Rosell)
- The Benefits of Plant Extracts for Human Health
(Editor: Charalampos Proestos)
- Virgin Olive Oil: Health Benefits and Processing
(Editors: Lanfranco Conte, Paolo Lucci)
Sensory and Consumer Sciences 127 Articles
Prof. Dr. Derek V. Byrne
Current Special Issues (18)
- Advances in Research on the Drivers of Food Liking and Choices
(Editors: Seo-Jin Chung, JaeHee Hong)
- Consumer and Product Characteristics Driving Wine Appreciation
(Editors: Maria-Pilar Saenz-Navajas, Mónica Bueno)
- Consumer Behavior and Food Choice
(Editor: Cristina Calvo-Porral)
- Consumer Psychology and Food Design
(Editors: Nazimah Hamid, Kevin Kantono)
- Determinants of Preference and Consumption of Healthy Food in Children
(Editor: Monica Laureati)
- Effect of Food Processing on Consumer Acceptability
(Editor: Michel Aliani)
- Flavour Research in Food Fermentations
(Editor: Amparo Gamero Lluna)
- Food Choice and Consumer Psychology
(Editors: Gaëlle Arvisenet, Stephanie Chambaron)
- Food, Health and Safety in Cross Cultural Consumer Contexts
(Editor: Derek V. Byrne)
- Motivations Associated with Food Choices and Eating Practices
(Editor: Raquel P. F. Guine)
- Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging
(Editor: Damir Torrico)
- Optimised Food Products for Elderly Populations
(Editors: Laura Laguna, Amparo Tarrega)
- Sensory Analysis and Consumer Research in New Product Development
(Editors: Claudia Ruiz-Capillas, Ana Herrero Herranz)
- Sensory and Consumer Research for a Sustainable Food System
(Editor: Antti Knaapila)
- Sensory and Volatile Flavor Analysis of Beverage
(Editor: Alice Vilela)
- Sensory Evaluation and Flavor Analysis of Foods
(Editor: Mina K. Kim)
- Sensory Methods for Food Shelf-Life
(Editors: Elena Torrieri, Rossella Di Monaco)
- Wine: Consumers’ Perceptions, Preferences and Behaviour
(Editors: Susan Bastian, Lukas Danner)
Food Packaging and Preservation 1 Article
Prof. Dr. Benu P. Adhikari
Current Special Issues (4)
- Food Packaging Strategies
(Editors: Inés Küster-Boluda, Natalia Vila)
- Last Trends in Food Contact Materials Safety Evaluation: New Advances in Chemical Food Analysis
(Editors: Ana Rodríguez Bernaldo de Quirós, Raquel Sendón)
- Plant Bioactive Compounds in Foods and Food Packages
(Editors: Fulgencio Marin-Iniesta, Ginés Benito Martínez‐Hernández, Amaury Taboada Rodriguez)
- Recent Advances in Reusable, Recyclable, or Compostable Food Packages
(Editors: Ron Porat, Victor Rodov)
General
Current Special Issues (17)
- Advanced Research on Lipid Components in Food
(Editor: Susana Casal)
- Advances in Wine, Brewing, Analysis and Grape-Derived Products
(Editors: Larry A. Lerno, Valentina Canuti)
- Application of Surfactant and/or Biosurfactants in Food Industry
(Editors: Xanel Vecino, Ana Belén Moldes)
- Bioactive Compounds: Applications in Foods of Animal Origin
(Editors: Panagiotis Simitzis, Ilias Giannenas)
- Chemical Characterization and Evaluation of Natural Pigments as Food Colorants
(Editor: Diego A. Luna-Vital)
- Food Lipids: Analytical and Biotechnological Advances
(Editor: Lina Cossignani)
- Foods: New Perspectives
(Editors: Nicola Cicero, Antonello Santini, Giacomo Dugo)
- Insects as an Innovative Source for Food Production
(Editors: Lucia Aquilanti, Andrea Osimani)
- Interactions of Foods within the Oral Cavity: Flavor Impact
(Editors: Susana Soares, Victor de Freitas)
- Mediterranean Foods: Technological, Sensorial and Nutraceutical Features
(Editors: Francesca Venturi, Angela Zinnai)
- Natural Food Additives: From Source to Application
(Editor: João C.M. Barreira)
- Plant Food-Medicines: Perceptions, Traditional Uses and Health Benefits of Food Botanicals, Mushrooms, and Herbal Teas
(Editors: Andrea Pieroni, Renata Sõukand)
- Seafood and Seafood Products
(Editors: Frank Dunshea, Hafiz Suleria)
- Selected Papers from the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020)
(Editors: Christopher John Smith, Benu P. Adhikari, Katrina Campbell, Ursula Gonzales-Barron, Charles Brennan, Antonio Cilla, Han-Seok Seo, Brijesh K. Tiwari)
- The Authentication of Food and Beverages Products: Where We Stand
(Editors: Paula Martins-Lopes, Rita Vignani)
- Trace Elements as Contaminants and Nutrients
(Editor: Agostinho Almeida)
- Traceability in Food Science and Technology
(Editor: Aldo Di Luccia)
