Reviewer Board

Members of the reviewer board are selected from all Beverages reviewers for regularly providing timely high quality reports on submitted manuscripts. Responsibilities of reviewers are available here.


Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, 13100 Vercelli, VC, Italy
Interests: traceability; Authentication; trace metals; lanthanides; rare earth elements

Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Interests: dairy science; food development; food quality; food texture and rheology

Bucher Vaslin (Research Team, Chalonnes sur Loire, France)/Sciences for Enology, Joint Research Unit 1083, Institut National de la Recherche Agronomique (INRA), 2 Place Viala, Montpellier, France
Interests: purification and biochemical characterization of acacia gum fractions; wines; chromatography; wine polysaccharide and oligosaccharide composition; sparkling wine; wine aging; red wine; grapes; cell wall from grape skin
CREA Centro di Ricerca Viticoltura ed Enologia (Research Center for Viticulture and Enology), Via Casamassima 148, 70010 Bari, Italy
Interests: food chemistry; analytical chemistry; cheminformatics; food science and technology

Faculty of Science and Technology, Free University of Bozen-Bolzano, Italy
Interests: Food Science and Technology; wine and beverages; instrumental analytical methods; chemometrics
Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Quinta da Almoinha, 2565-191 Dois Portos, Portugal
Interests: oenology; flavour compounds; wine brandy ageing; sensory analysis of wine brandies and wines

Department Agro-food Technology, University Miguel Hernandez de Elche, Alicante, Spain
Interests: evaluation of volatile compounds and sensory quality of fruits; vegetables; derived products; evolution of functional and sensory properties of different fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits, vegetables, and aromatic herbs
Instituto Nacional de Investigação Agrária e Veterinária/Estação Vitivinícola Nacional, Lisbon, Portugal
Interests: spirit beverages; wine spirit; ageing; wood; phenolic compounds; analytical methods; HPLC; antioxidant activity
Department of Life and Environmental Science, Polytechnic University of Marche, Food, Industrial and Environmental Microbiology Lab. Via Brecce Bianche, 60131, Ancona, Italy
Interests: yeast interactions; antimicrobial compounds; yeast physiology; fermented food
University of Piemonte Orientale Disit, Viale Teresa Michel 11, 15121 Alessandria, Italy
Interests: chemistry

Department of Computer Science, University of Central Arkansas, Conway, AR, USA
Interests: wineinformatics; coffee-informatics; data science; natural language processing

Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca, 400372 Cluj‐Napoca, Romania
Interests: food science; biotechnology; hops; beer; functional food; chromatographic technique

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca Romania Faculty of Food Science and Technology Department of Food Enginering
Interests: fermentation; beer; wine; beverages; volatile compounds; phenolic compounds; chemometrics

CQ-VR, Chemistry Research Center, Department of Agronomy (DAgro), School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes and Alto Douro, Enology Building, 5001 801 Vila Real, Portugal
Interests: food and wine sensory evaluation; sensory data analysis; microbiology

Department of Food Science, College of Agricultural Sciences, Oregon State University
Interests: function of microbial communities associated with fermented beverage production; evolution and domestication of fermentation yeasts; metagenomics; yeast genomics; yeast physiology

Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
Interests: food/ beverage chemistry; food, wine and beverages fermentation; bioactive compounds; traditional food; HPLC; MS

Department of Biochemistry and Molecular biology, University of Food Technologies, Plovdiv, Bulgaria
Interests: beer; brewing; beverage technology; probiotic; starter cultures; molecular-genetic identification; functional food development; sourdough; biopreservation; bioprotective cultures

Department of Agriculture, Food, Environment and Forestry (DAGRI) University of Florence, P.le delle Cascine 18, 50144 Florence, Italy
Interests: wine and beer fermentation; wine stability; wine polysaccharides and mannoproteins characterization; physiology and enzymatic activities of non-conventional wine yeasts

Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand
Interests: verjus; wine; yoghurt; consumers; sensory analysis; cross-cultural

Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Polígono Río San Pedro, 11510 Cadiz, Spain
Interests: wine; vinegar; beer; chromatographic techniques; olfactometry; sensory analysis; analytical chemistry; food science; volatile compounds; phenolic and furanic compounds

Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
Interests: yeast; non-conventional yeast; bacteriology; fermented products; wine microbiology; dairy microbiology; applied bioinformatics; gut and environmental microbiota; functional genomics; transcriptomics; metagenomics

VITEC- Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain
Interests: food science; beverages; wine quality; Phenolic Composition; sensory analysis; instrumental analytical methods; vibrational spectroscopy

Department of Agricultural Sciences, Section of Vine and Wine Science, University of Naples ‘Federico II’, Viale Italia, 83100 Avellino, Italy
Interests: grape and wine polyphenols; wine processing; wine aging; wine oxidation, wine analysis

Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Polígono Río San Pedro, 11510 Cadiz, Spain
Interests: spirits; brandy; wine; grape; chromatographic techniques; analytical chemistry; food science; phenolic and furanic compounds; antioxidants activity
Institut des Sciences de la Vigne et du Vin Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP 210, chemin de Leysotte - CS 50008 33882 Villenave d'Ornon cedex France
Interests: wine, membrane process

Department of Technology and Innovation, Faculty of Engineering, University of Southern Denmark, Odense, Denmark
Interests: consumer behavior; sensory science; product development; sensometrics

Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University od Padua, Legnaro, Italy
Interests: Fermented foods; lactic acid bacteria; probiotics; bioactive compounds of microbial origin; development of novel fermented foods

Department of Genetics, Physiology and Microbiology. Complutense University of Madrid, Spain
Interests: mycotoxins; fungi; aspergillus; fusarium; molecular detection; biological control; detoxification

Department of Gastronomy Sciences and Functional Foods, Faculty of Food and Nutrition Science, University of Life Sciences, 60-624 Poznan, Poland
Interests: tea; functional beverages and food; nutraceuticals; innovation in food product development; food chemistry; bioactive compounds; polyphenols; flavonoids; natural compounds; antioxidant activity; nutritional value

Medical University of Gdansk, Faculty of Pharmacy, Department of Bromatology Gen. J. Haller Av.107, 80-416, Gdansk, Poland
Interests: food chemistry; analytical methods; HPLC; AAS; food bioactive compounds; elemental composition; chemometrics; food supplements; nutritional value; functional Food
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