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
Interests: cheese biochemistry; cheese microbiology; cheese texture; cheese quality; cheese manufacture; cheese defects; dairy products and ingredients; milk proteins and peptides
Interests: wine marketing; food products marketing; sensory analysis and consumer acceptance; sensorial marketing; multivariate statistical analysis and sampling studies on consumers, focus groups; food product quality and consumer perception
Interests: processing technologies; salt reduction; ultrasound; high pressure processing; plasma; novel food; safety; novel technologies; pulse electric field; bacteria inactivation
Interests: antioxidants; bioactive compounds; bioactivity; Cell Culture; dietary fiber; food by-products; food sustainability; food waste; nutraceutical; safety; waste recovery
Interests: food texture and rheology; drying and osmotic dehydration; acoustic properties of food; food foams; gels; extruded cereals
Interests: Computational Fluid Dynamics (CFD); Particle Image Velocimetry (PIV); rheological and physical properties of food; mechanical engineering; brewing; alternative raw materials
Interests: chromatography; electromigration techniques; sample preparation; amino acids; biogenic amines; vitamins; antioxidant activity; nutrients and anti-nutrients
Interests: food quality; meat and meat products; cereal products; sensory; consumer
Interests: wine chemistry; sensory evaluation of wine; wine microbiology
Interests: consumer behaviours; healthy lifestyle; food preferences; food choice; functional foods; quality
Interests: vitis vinifera; grapevine; wine; bee pollen
Interests: food quality; food authentication; olive oil; fats; fingerprinting; chromatographic and spectroscpic techniques; chemometrics; machine learning methods
Interests: food technology; functional food; food rheology; cereal technology; analytical and rheological characterisation of bakery and pasta products; development of cereal based functional foods; mechanisms of bread staling; nutritional quality of cereals and cereal products; application of food industry by-products
Interests: meat science and technology; dairy processing; sensory analysis; quality product; food analysis; food safety; color
Interests: cheese; cheesemaking; dairy chemical composition; cheese ripening biochemistry; cheese texture; dairy sensory properties; cheese quality
Interests: antioxidants; meat and meat products; storage; packaging method; lipid oxidation; colour; texture; sensory quality
Interests: food processing engineering; food packaging; physical properties
Interests: food hydrocolloids; nano-technology; emulsion; protein-polysaccharide conjugate; food analysis
Interests: phytochemical compositions; functional foods; food processing; food product development; sensory evaluation; cereals; fermented foods
Interests: polyphenols; antioxidants; functional food; enzyme; health; oxidation
Interests: carbohydrate polymers; polysaccharides; starch; nanofibers; hydrocolloids; encapsulation; biopolymers; electrospinning
Interests: meat antioxidants; antioxidative enzymes; antioxidative potential of meat and meat products; improvement of antioxidative properties of meat and meat products; antioxidants stability in meat systems
Interests: meat quality; animal husbandry; sensory analysis of animal products; fermented meat products; dry-cured meat products; beef quality; pork quality; poultry quality; consumer science; meat composition
Interests: social science; market chains; sustainable food systems; consumer acceptance; seaweed
Interests: food safety; dairy technology; probiotics; whey; new dairy products; dairy beverages
Interests: food technology; drying; osmotic dehydration; food properties; fruit and vegetables; novelty technology of fruit snacks; natural fruit enrichment
Interests: edible oils; edible oil processing; olive oil; rapeseed oil; oil and fat by-products; analytic of edible fats and oils; bioactive compounds
Interests: biotechnology; microbial molecular biology; food science; animal nutrition; antimicrobial resistance; probiotic; prebiotics; seaweeds and functional foods; gut microbiome
Interests: carbohydrates; polysaccharides; digestion; fermentation; prebiotics; enzymes; byproducts revalorization; pectin; intestinal disaccharidases; intestinal digestion/fermentation
Interests: sensory descriptive analysis; consumer acceptability; eating behavior; emotions