Reviewer Board
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.
Members
Department of Food Technology, Safety and Health, Ghent University, B-9000 Gent, Belgium
Interests: food safety; mycotoxins; cyanotoxins; (HR)LC–MS; in vitro toxicology; metabolomics
Interests: food safety; mycotoxins; cyanotoxins; (HR)LC–MS; in vitro toxicology; metabolomics
School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA 70803, USA
Interests: antimicrobial treatment; irrigation water; UV-C light treatment; produce safety; food safety; microbial die-off; compost; hydroponic
Interests: antimicrobial treatment; irrigation water; UV-C light treatment; produce safety; food safety; microbial die-off; compost; hydroponic
European Commission, Joint Research Centre (JRC), Geel, Belgium
Interests: chemistry analysis; analytical chemistry; food safety; food contact materials; contaminants; chromatographic methods; polymers; recycling
Interests: chemistry analysis; analytical chemistry; food safety; food contact materials; contaminants; chromatographic methods; polymers; recycling
Department of Food and Drug, University of Parma, Parma, Italy
Interests: dairy processing; cheese; dairy science and technology
Interests: dairy processing; cheese; dairy science and technology
Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, University of Cadiz, Cadiz, Spain
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
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
Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Århus, Denmark
Interests: appetite; sensory; consumer; sensations; eating behaviour; pleasure; wellbeing; cross cultural
Interests: appetite; sensory; consumer; sensations; eating behaviour; pleasure; wellbeing; cross cultural
Institutionen för samhällsbyggnad och naturresurser, Luleå University of Technology, Luleå, Sweden
Interests: enzyme technology; biocatalysis; bioactive components; prebiotics; antioxidants; nutraceuticals; natural compounds; food supplements
Interests: enzyme technology; biocatalysis; bioactive components; prebiotics; antioxidants; nutraceuticals; natural compounds; food supplements
1. Building Materials and Construction Chemistry, Technische Universitaet Berlin, Gustav Meyer Allee 25, 13355 Berlin, Germany
2. Department of Chemical and Process Engineering, West Pomeranian University of Technology, Szczecin, al. Piastow 17, 70-310 Szczecin, Poland
Interests: antimicrobials; bacteriology; bacterial physiology; biotechnology; cellular stress; microbiology; nanomaterials; nanoparticles
2. Department of Chemical and Process Engineering, West Pomeranian University of Technology, Szczecin, al. Piastow 17, 70-310 Szczecin, Poland
Interests: antimicrobials; bacteriology; bacterial physiology; biotechnology; cellular stress; microbiology; nanomaterials; nanoparticles
Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA
Interests: vibrational spectroscopy; FT-IR; NIR; Raman; food authentication; food characterization; fats and oils; fruits and vegetables
Interests: vibrational spectroscopy; FT-IR; NIR; Raman; food authentication; food characterization; fats and oils; fruits and vegetables
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Croatia
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
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
Department of Food Science and Technology, Food safety and Microbiology Lab (Lab no. 117-1), Yeungnam University, Gyeongsan 38541, Republic of Korea
Interests: functional foods; toxins; enzymes; inflammation; fermentation; antioxidants
Interests: functional foods; toxins; enzymes; inflammation; fermentation; antioxidants
Department of Pharmacy and Biotechnology, Alma Mater Studiorum—Università di Bologna, 47521 Bologna, Italy
Interests: sensory analysis; virgin olive oil quality; oil technology; phenolic compounds; volatile compounds
Interests: sensory analysis; virgin olive oil quality; oil technology; phenolic compounds; volatile compounds
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
Interests: dairy, functional foods, membrane processes, food safety
Interests: dairy, functional foods, membrane processes, food safety
Science and Technology Institute, Federal University of Alfenas (UNIFAL-MG), José Aurélio Vilela Road, 11999, BR 267, Km 533, Poços de Caldas, MG 37715-400, Brazil
Interests: rheology; liquid-liquid equilibrium; extraction processes; membrane filtration; thermophysical properties; fat crystallization; solubility
Interests: rheology; liquid-liquid equilibrium; extraction processes; membrane filtration; thermophysical properties; fat crystallization; solubility
(1) Human Neurobehavioral Laboratory (HNL)/Research Centre for Human Development (CEDH)/Faculdade de Educação e Psicologia, Universidade Católica Portuguesa - Porto
(2) Escola Superior de Biotecnologia, CBQF, Universidade Católica Portuguesa - Porto
Rua de Diogo Botelho, 4169-005, Porto, Portugal
Interests: neurosciences; probiotics; biomaterials; drug delivery systems; biomedical; health sciences; life sciences; quality life
Interests: neurosciences; probiotics; biomaterials; drug delivery systems; biomedical; health sciences; life sciences; quality life
Institute of Biological Basis of Animal Production, Sub-Department of Improving Animals and Poultry Farming, University of Life Sciences in Lublin, Lublin, Poland
Interests: poultry science; poultry production; poultry products quality; eggs; meat; chickens
Interests: poultry science; poultry production; poultry products quality; eggs; meat; chickens
Department for Microbiology and Parasitology, Croatian Veterinary Institute, Zagreb, Croatia
Interests: raw milk quality; mastitis; mastitis pathogens; somatic cells; veterinary epidemiology
Interests: raw milk quality; mastitis; mastitis pathogens; somatic cells; veterinary epidemiology
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda, Montañana 930, 50059 Zaragoza, Spain
Interests: analytical method development; high and ultra performance liquid chromatography (HPLC-UPLC); gas chromatography (gc); spectrometry; Meat quality; fatty acids; vitamins
Interests: analytical method development; high and ultra performance liquid chromatography (HPLC-UPLC); gas chromatography (gc); spectrometry; Meat quality; fatty acids; vitamins
CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA), Valencia, Spain
Interests: homogenization pressures; functional foods; probiotic microorganisms; food technology; fruits and vegetables
Interests: homogenization pressures; functional foods; probiotic microorganisms; food technology; fruits and vegetables
Department of Land, Environment, Agriculture and Forestry, University of Padua, Padova, Italy
Interests: wine; wine quality; viticulture; oenology; wine markets
Interests: wine; wine quality; viticulture; oenology; wine markets
INRAE, VetAgro Sup, Université Clermont Auvergne, F-15000 Aurillac, France
Interests: biopreservation; microbial interaction; anti-pathogen; probiotics
Interests: biopreservation; microbial interaction; anti-pathogen; probiotics
Teagasc Food Research Centre, Dublin, Ireland
Interests: meat; sensory analysis; virtual reality; augmented reality; processing technologies; meat products; consumer studies
Interests: meat; sensory analysis; virtual reality; augmented reality; processing technologies; meat products; consumer studies
ClonBio Group Ltd., 6 Fitzwilliam Pl, D02 XE61 Dublin, Ireland
Interests: cereal science; food design; legumes and grains; food quality; sensory analysis; food allergy; plant proteins
Interests: cereal science; food design; legumes and grains; food quality; sensory analysis; food allergy; plant proteins
Department of Agricultural Biotechnology and Oenology, Democritus University of Thrace, 66100 Drama, Greece
Interests: food analysis; food science and technology; food microbiology; sensory evaluation; wine; wine chemistry; viticulture; oenology; amino acids; phenolic compounds; antioxidant; HPLC, biogenic amines; proteins; grape
Interests: food analysis; food science and technology; food microbiology; sensory evaluation; wine; wine chemistry; viticulture; oenology; amino acids; phenolic compounds; antioxidant; HPLC, biogenic amines; proteins; grape
Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Siena, Italy
Interests: antivirals compounds; emerging viruses; novel foods; edible insects
Interests: antivirals compounds; emerging viruses; novel foods; edible insects
Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain
Interests: cereal; flours; proteins; bakery; rheology; pasting properties
Interests: cereal; flours; proteins; bakery; rheology; pasting properties
Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
Interests: sensory analysis; virgin olive oil quality, composition and authenticity; olive oil production and storage technology; volatile compounds; phenolic compounds
Interests: sensory analysis; virgin olive oil quality, composition and authenticity; olive oil production and storage technology; volatile compounds; phenolic compounds
Department of International Marketing and Retailing, Faculty of International and Political Studies, University of Lodz, Narutowicza 59a, 90-131 Lodz, Poland
Interests: organic food; regional food; marketing; consumer behavior; health claims; nutrition claims; sustainable consumption; food market; international student mobility; consumer ethnocentrism; country-of-origin effect; food label
Interests: organic food; regional food; marketing; consumer behavior; health claims; nutrition claims; sustainable consumption; food market; international student mobility; consumer ethnocentrism; country-of-origin effect; food label
Institute of Food Science, Department of Chemistry, Warsaw University of Life Sciences-WULS (SGGW), Nowoursynowska st. 159 c, 02-787 Warsaw, Poland
Interests: food technology; food chemistry; lipid chemistry; estimation of food quality; vegetable oils; animal fats; human milk fat; oxidative stability of fats; methods of modification of natural fat properties; instrumental methods in scientific analysis of estimation of food quality (GC, DSC, HPLC); functional food
Interests: food technology; food chemistry; lipid chemistry; estimation of food quality; vegetable oils; animal fats; human milk fat; oxidative stability of fats; methods of modification of natural fat properties; instrumental methods in scientific analysis of estimation of food quality (GC, DSC, HPLC); functional food
Meat and Fish Science and Technology Laboratory, Department of Animal Production and Food Science, Faculty of Veterinary, University of Zaragoza, 50013 Zaragoza, Spain
Interests: fish science and technology; seafood; sensometrics; consumers’ behavior; quality product; research and development; food analysis; food safety; meat science and technology
Interests: fish science and technology; seafood; sensometrics; consumers’ behavior; quality product; research and development; food analysis; food safety; meat science and technology
