Sections - Foods
Meat 18 Articles
Prof. Dr. Robyn Warner
Current Special Issues (4)
- Advances in the Microbial Analysis of Meat
(Editor: Deog-Hwan Oh)
- Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
(Editors: Brigitte Picard, Mohammed Gagaoua)
- New Aspects of Meat Quality
(Editor: Seon-Tea Joo)
- Processing of Meat Products and Health Concerns
(Editor: Monika Gibis)
Food Engineering and Technology 38 Articles
Prof. Dr. Juan L. Silva
Current Special Issues (19)
- Advance in Recovery and Application of Bioactive Compounds from Seafood
(Editors: Susan Løvstad Holdt, Charlotte Jacobsen)
- Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy
(Editors: Vasiliki Kachrimanidou, Nikolaos Kopsahelis)
- Agricultural and Food Waste: Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization
(Editors: Ignacio García-Estévez, Montserrat Duenas-Patón)
- Application of Cold Plasma Technology in Food Industry
(Editors: Chaitanya Sarangpani, Shashi Kishor Pankaj)
- Application of High-Pressure Technologies in Food Processing
(Editors: Mª Manuela Hernández-Herrero, Artur Roig-Sagués)
- Application of Hurdle Technology for Food Preservation and Safety
(Editor: Alejandro Castillo)
- Applications of Nanotechnology in Developing Functional Foods
(Editors: Irfan Turhan, Aydin Berenjian)
- Current and Future Prospects for the Use of Pulsed Electric Field in the Food Industry
(Editors: María Jose Esteve, Ana Frigola , Jesus Blesa)
- Detection of Residual Pesticide in Foods
(Editor: Roberto Romero-González)
- Innovations in Edible Films and Coatings
(Editors: Peter Muranyi, Markus Schmid)
- Innovative Technologies for Encapsulation in Food Industry
(Editor: Rémi Saurel)
- Irradiation Applications in Foods
(Editors: Tamikazu Kume, Masakazu Furuta)
- Legumes as Food Ingredient: Characterization, Processing, and Applications
(Editors: Jose Carlos Jimenez-Lopez, Alfonso Clemente)
- Membrane Processing Technology in the Food Industry
(Editors: Heidebrecht Hans-Jürgen, Ulrich Kulozik)
- Nonthermal Modification of Food Structure and Functionality
(Editors: Indrawati Oey, Sze Ying Leong)
- Novel Processing Technology of Dairy Products
(Editor: Ekaterini Moschopoulou)
- Production and Characterisation of Starch and Its Utilisation as Food Ingredient
(Editors: Marsha Cole, Gillian Eggleston)
- Research on Characterization and Processing of Table Olives
(Editors: Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas)
- Ultrasound Technology for the Food Industry
(Editors: Shikha Ojha, Brijesh Tiwari, Colm O'Donnell)
Food Physics and (Bio)Chemistry 42 Articles
Current Special Issues (11)
- Biochemical and Nutritional Changes during Food Processing and Storage
(Editors: Vibeke Orlien, Tomas Bolumar, Research Scientist)
- Composition, Stability and Properties Research of Food Emulsions and Foams
(Editors: Trivikram Nallamilli, Thomas A. Vilgis)
- Essential Oils: Recent Advances in Extraction Processes, Fundamental Modeling, Chemical Analysis, and Applications
(Editors: Colette BESOMBES, Karim ALLAF)
- Food and Beverage Emulsions: Microstructural and Rheological Research
(Editors: Fotis Spyropoulos, Bettina Wolf)
- Honey: Chemical Composition, Stability and Authenticity
(Editors: M. Carmen Seijo, Olga Escuredo)
- Microbial Exopolysaccharides in Foods: New Aspects of the Interplay between Structure and Function, and Implications on Product Quality
(Editors: Doris Jaros, Harald Rohm)
- Microstructure of Food and Food Materials
(Editor: Moshe Rosenberg)
- New Advances in the Research of Antioxidant Food Peptides
(Editors: Lourdes Amigo, Blanca Hernández-Ledesma)
- Phenolics in Fruits and Fruit Products
(Editor: Mirela Kopjar)
- Physical Properties of Foods
(Editor: Benjamin Zeeb)
- The Maillard Reaction: A Balancing Feedback for Food Quality
(Editors: Antonio Dario Troise, Alberto Fiore)
Food Analytical Methods 41 Articles
Prof. Dr. Antonello Santini
Current Special Issues (7)
- Authentication and Detection of Honey Adulteration
(Editor: Michael G. Kontominas)
- Food Authentication: Techniques, Trends and Emerging Approaches
(Editor: Raúl González-Domínguez)
- Food Intake Biomarkers
(Editors: Marynka Ulaszewska, Mar Garcia-Aloy)
- Foods Quality Assessed by Chemometrics
(Editors: Christelle Andre, Christos Soukoulis)
- Rapid Detection Methods for Food Fraud and Food Contaminants
(Editor: Giorgia Purcaro)
- Rapid Methods for Assessing Food Safety and Quality
(Editors: Pierina Visciano, Maria Schirone)
- The Development of Novel Application of Electronic Nose in Food Field
(Editor: Veronica Sberveglieri)
Food Microbiology 20 Articles
Prof. Dr. Arun K. Bhunia
Current Special Issues (7)
- Advances in Foodborne Pathogen Analysis
(Editors: Bledar Bisha, Andrew Gehring, Byron F. Brehm-Stecher, Arun K. Bhunia)
- Microbiology Research in Meat and Meat Production
(Editors: Beniamino T. Cenci-Goga, Paola Sechi)
- Mycotoxins in Cereal Crops
(Editors: Caterina Morcia, Valeria Terzi)
- New Frontiers in Wine Microbiology
(Editor: Aspasia Nisiotou)
- Novel Microbial Control Techniques for Foods
(Editor: Domenico Meloni)
- Physiology, Metabolism and Potential Applications of Lactic Acid Bacteria, Probiotics and Non-Conventional Yeasts in Food Fields
(Editors: Gianluca Bleve, Teresa Zotta)
- Yeast in Food and Beverages Production
(Editors: Francesca Comitini, Laura Canonico, Maurizio Ciani)
Food Nutrition 69 Articles
Prof. Dr. Joe Vinson
Current Special Issues (15)
- Advanced Research in Food Digestion
(Editors: Ana Heredia, Ana María Andres)
- Analysis and Health Benefits of Wine Polyphenols
(Editors: María José Jara-Palacios, Raul Ferrer-Gallego)
- Bioactive Compounds in Fruit and Vegetables: Extraction, Identification and Healthy Effects
(Editors: Ana Matias, Teresa Serra, Maria do Rosário Bronze)
- Bioactive Seaweeds for Food Applications
(Editors: María Dolores Torres Pérez, Herminia Domínguez)
- Cereal Dietary Fiber and Human Health
(Editor: Thava Vasanthan)
- Foods of Plant Origin
(Editors: Yasmina Sultanbawa, Michael Netzel)
- Health-Promoting Effects of Traditional Foods
(Editor: Marcello Iriti)
- Milk Alternatives and Non-Dairy Fermented Products
(Editors: Erica Pontonio, Carlo Giuseppe Rizzello)
- New Insights in (Poly)Phenolic Compounds: From Dietary Sources to Health Evidences
(Editors: Raúl Domínguez-Perles, Nieves Baenas Navarro, Cristina García-Viguera)
- Novel Foods and Nutritional Function
(Editor: Francisco Javier Señoráns)
- Nutritional Value of Innovative Functional Foods
(Editors: Athanasios Mallouchos, Stavros Plessas)
- Phytochemicals in Food and Health
(Editors: Dorrain Low, Dilip Rai)
- Prebiotics and Synbiotics
(Editor: Yasuhiro Koga)
- Taking Advantage of Nature Towards Health: Extraction and Application of Nutrients and Phytochemicals in Foods
(Editors: Raúl Domínguez-Perles, Cristina García-Viguera, Nieves Baenas Navarro)
- The Health Benefits of Fruits and Vegetables
(Editors: Rafael Font Villa, Mercedes Del Río Celestino)
Dairy 13 Articles
Prof. Dr. Esther Sendra
Current Special Issues (5)
- Baby Food and its Future Potential
(Editors: Marzia Giribaldi, Laura Cavallarin)
- Cheese: Technology, Compositional, Physical and Biofunctional Properties
(Editor: Golfo Moatsou)
- Microbial Safety and Quality of Dairy Foods
(Editors: Francesca Fanelli, Vincenzina Fusco, Fernando Pérez-Rodríguez)
- Processing and Technology of Dairy Products
(Editors: Phil Kelly, Hilton Deeth)
- Recent Research Advances in Milk Lipids
(Editor: Giuseppe Conte)
Grain 31 Articles
Dr. Marina Carcea
Current Special Issues (5)
- Advances in Postharvest Technology: Rice Drying
(Editor: Sammy S. Sadaka)
- Advances in Production, Properties and Applications of Sprouted Seeds
(Editors: Elena Peñas Pozo, Cristina Martínez-Villaluenga)
- Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
(Editors: Mario Martinez Martinez, Manuel Gomez)
- Health-Promoting Compounds in Cereal Grains
(Editors: Veli Hietaniemi, Juha-Matti Pihlava)
- Nutritional Value of Grain-Based Foods
(Editor: Marina Carcea)
Nutraceuticals and Functional Foods 5 Articles
Prof. Dr. Antonello Santini
Current Special Issues (6)
- Anthocyanins in Foods
(Editors: Taylor C. Wallace, PhD, CFS, FACN, M. Monica Giusti, PhD)
- Development of Food Chemistry, Natural Products, and Nutrition Research
(Editors: Nicola Cicero, Antonello Santini)
- Lipids as Nutraceuticals: A Shift in Paradigm
(Editors: Suzana Ferreira-Dias, Xuebing Xu, Ling-Zhi Cheong)
- Microbes as Functional Food: Genomics and Metabolomics Surveys of Bacterial Probiotic Strains
(Editor: Alfonso Benítez-Páez)
- Nutraceuticals in Human Health
(Editors: Massimo Lucarini, Antonello Santini, Alessandra Durazzo)
- Probiotics and Functional Foods
(Editor: Xanel Vecino)
Food Quality and Safety 14 Articles
Current Special Issues (8)
- Food Preservation: Challenges and Efforts for the Future
(Editors: Yiannis Kourkoutas, Charalampos Proestos)
- Food Safety and Shelf-Life Extension of Food Products
(Editors: Pilar Mañas, Guillermo Cebrián, Ignacio Álvarez)
- Fresh Produce Safety
(Editors: Malik Hussain, Ravi Gooneratne)
- Microbiological Safety of Foods
(Editors: Vittorio Capozzi, Pasquale Russo)
- Quality and Functionality of Plant Foods
(Editors: Elsa Margarida Gonçalves, Marta Abreu, Nuno Alvarenga)
- Safety, Quality and Processing of Fruits and Vegetables
(Editors: Urszula Tylewicz, Silvia Tappi, Malgorzata Nowacka, Artur Wiktor)
- Seafood Safety, Quality and Processing
(Editor: Jessica L. Jones)
- Toxicity, Detection and Prevention of Food Contaminants
(Editors: Adela Lopez De Cerain, Amaya Azqueta, Ariane Vettorazzi, Elena González-Peñas)
Sensory and Consumer Sciences 18 Articles
Prof. Dr. Derek V. Byrne
Current Special Issues (8)
- Analysis of Food Aroma
(Editors: Thierry Thomas-Danguin, Yan Xu)
- Consumer Preferences and Acceptance of Food Products
(Editor: Derek V. Byrne)
- Consumer Psychology and Food Design
(Editors: Kevin Kantono, Nazimah Hamid)
- Emotion and Its Relationship to Acceptance, Food choice, and Consumption: The New Perspective
(Editors: Adriano Gomes da Cruz, Witoon Prinyawiwatkul)
- Food Flavor Characterization
(Editors: Maria Lourdes Morales, Cristina Ubeda, Raquel Maria Callejon)
- How Visuals Affect Food Choice?
(Editor: Iris Vermeir)
- Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food And Beverages
(Editor: Han-Seok Seo)
- The Contribution of Food Oral Processing
(Editors: Amparo Tarrega, Susana Fiszman)
Food Security and Sustainability
Current Special Issues (3)
- Extraction and Application of Functional Ingredients from Food By-Products
(Editors: Fabian Weber, Andreas Schieber)
- Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits
(Editors: María del Mar Contreras, Eulogio Castro)
- Sustainable Utilisation and Management of Food Waste
(Editor: Amit K. Jaiswal)
Fermented Foods 5 Articles
Current Special Issues (1)
- Bioactive Components in Fermented Foods and Food By-Products
(Editors: Vito Verardo, Ana Gomez-Caravaca, Giulia Tabanelli)
General
Current Special Issues (4)
- Application of Proteomics on Food Traceability Research
(Editor: Aldo Di Luccia)
- Cocoa and Chocolate: New Aspects on Processing, Functional Properties and Consumption
(Editors: Antonio Segura-Carretero, Elena Alañon)
- Foods and Bioproducts: Novel Insights/ New Knowledge
(Editors: Loulouda Bosnea, Antonia Terpou)
- Genetically Modified Food
(Editor: Thomas Bøhn)
