Reviewer Board (266)
Members of the reviewer board are selected from all Foods reviewers for regularly providing timely high quality reports on submitted manuscripts. Responsibilities of reviewers are available here.

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Interests: food safety; mycotoxins; cyanotoxins; (HR)LC–MS; in vitro toxicology; metabolomics

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Interests: antimicrobial treatment; Irrigation water; UV-C light treatment; Produce Safety; food safety; microbial die-off; Compost; hydroponic
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Interests: chemistry analysis; analytical chemistry; food safety; food contact materials; contaminants; chromatographic methods; polymers; recycling
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Interests: dairy processing; cheese; Dairy science and technology
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Interests: bee pollen; Oenology; alcoholic fermentation; white winemaking; red winemaking; volatile compounds in wines; sensory analysis of wines; physical-chemical analysis of wines; characterization of vine varieties; study of the oenological potential of vine var
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Interests: appetite; sensory; consumer; sensations; Eating behaviour; pleasure; wellbeing; cross cultural
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Interests: Food microbiology; food safety; bacteria; yeasts; adhesion; biofilm formation; functional food; beverages; acetic acid bacteria; Kombucha
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Interests: enzyme technology; biocatalysis; Bioactive Components; prebiotics; antioxidants; nutraceuticals; natural compounds; food supplements

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2. West Pomeranian University of Technology, Szczecin, al. Piastow 17, 70-310 Szczecin, Poland
Interests: antimicrobials; bacteriology; bacterial physiology; biotechnology; cellular stress; microbiology; Nanomaterials; nanoparticles
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Interests: vibrational spectroscopy; FT-IR; NIR; raman; food authentication; food characterization; fats and oils; Fruits and Vegetables
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Interests: novel food; food preparation processes; Extraction processes; new processing techniques in food production; ultrasound; microwaves; plasma; high presure; gastronomy; antioxidant activity; food waste; Drying technology
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Interests: functional foods; toxins; Enzymes; inflammation; fermentation; antioxidants
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Interests: sensory analysis; virgin olive oil quality; oil technology; phenolic compounds; volatile compounds
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Interests: dairy, functional foods, membrane processes, food safety
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Interests: neurosciences; probiotics; biomaterials; drug delivery systems; biomedical; health sciences; life sciences; quality life
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Interests: poultry science, poultry production,; poultry products quality, eggs, meat, chickens

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Interests: raw milk quality; mastitis; mastitis pathogens; Somatic Cells; veterinary epidemiology
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Interests: functional food; antioxidants; phenols; dietary fiber; cancer; molecular interaction phenol-carbohydrate; pectin; modified pectin; Phytochemicals; by-products
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Interests: analytical method development; high and ultra performance liquid chromatography (HPLC-UPLC); gas chromatography (gc); spectrometry; meat quality; fatty acids; vitamins
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Interests: homogenization pressures; functional foods; probiotic microorganisms; Food technology; Fruits and Vegetables