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.
Members
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura 13, 50145 Florence, Italy
Interests: food engineering; agricultural engineering
Interests: food engineering; agricultural engineering
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznan, Poland
Interests: food chemistry; analytical methods; HPLC; AAS; food bioactive compounds; elemental composition; chemometrics; food supplements; nutritional value; functional Food
Interests: food chemistry; analytical methods; HPLC; AAS; food bioactive compounds; elemental composition; chemometrics; food supplements; nutritional value; functional Food
National Research and Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, Romania
Interests: Food Science and Technology; wine and beverages; fruit juices; stable isotopes; Analytical methods; chemometrics
Interests: Food Science and Technology; wine and beverages; fruit juices; stable isotopes; Analytical methods; chemometrics
Faculty of Agriculture, University "Goce Delčev", Štip, North Macedonia
Interests: wine; wine chemistry; wine technology; polyphenols; aroma; elements; HPLC; GC; sensory analysis of wine
Interests: wine; wine chemistry; wine technology; polyphenols; aroma; elements; HPLC; GC; sensory analysis of wine
Department of Food Science and Technology, School of Agriculture,
Aristotle University of Thessaloniki, P.O. Box 235, Thessaloniki 54124, Greece
Interests: Fermented foods; alcoholic beverages; wine; beer
Interests: Fermented foods; alcoholic beverages; wine; beer
Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonju-si, Republic of Korea
Interests: sensory analysis; flavor chemistry; consumer test
Interests: sensory analysis; flavor chemistry; consumer test
Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
Interests: Wine Chemistry; wine technology; polyphenols; metal ions in wine
Interests: Wine Chemistry; wine technology; polyphenols; metal ions in wine
Department "Technology of wine and beer", University of Food Technologies, 26 Maritza boulevard, 4002 Plovdiv, Bulgaria
Interests: food and beverage fermentation; kinetic of microbial growth; bioreactors modeling; beer production; yeast fermentation processes; wine and beer fermentation; bioengineering of beverages; immobilized cells; beer with immobilized cells
Interests: food and beverage fermentation; kinetic of microbial growth; bioreactors modeling; beer production; yeast fermentation processes; wine and beer fermentation; bioengineering of beverages; immobilized cells; beer with immobilized cells
Research Institute for Beer and Beverage Analysis, Versuchs-und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestr. 13, 13353 Berlin, Germany
Interests: food science; food/ beverage chemistry; flavor chemistry; sensory science; experimental design; statistical analysis; hop/ botanical chemistry; brewing
Interests: food science; food/ beverage chemistry; flavor chemistry; sensory science; experimental design; statistical analysis; hop/ botanical chemistry; brewing
Department of Fermentation and Biosynthesis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland
Interests: wine; malolactic fermentation; food fermentation; bioactive compounds; bioethanol; beer
Interests: wine; malolactic fermentation; food fermentation; bioactive compounds; bioethanol; beer
Department of Viticulture & Enology, University of California, Davis,
One Shields Avenue, Davis, CA 95616, USA
Interests: enology; wine; grape-derived products; fermentation; phenolic composition; chromatography; mass spectrometry; natural products
Interests: enology; wine; grape-derived products; fermentation; phenolic composition; chromatography; mass spectrometry; natural products
Effervescence & Champagne, GSMA, UMR CNRS 7331, Université de Reims
Champagne-Ardenne, B.P.1039, 51687 Reims Cedex 2, France
Interests: sparkling wines; champagne; bubbles; foam; macromolecules; proteins; wine tasting; sparkling beverages
Interests: sparkling wines; champagne; bubbles; foam; macromolecules; proteins; wine tasting; sparkling beverages
Food Technology Area, University of Valencia, Valencia, Spain
Interests: food fermentations; yeasts; aromas; flavour; alcoholic beverages; wine; beer; fermented meat products; traditional fermentations; gas chromatography
Interests: food fermentations; yeasts; aromas; flavour; alcoholic beverages; wine; beer; fermented meat products; traditional fermentations; gas chromatography
Department of Agri Food, Environmental and Animal Sciences, University
of Udine | UNIUD, Via Sondrio 2A, I-33100 Udine, Italy
Interests: food authentication; food contaminants; edible oil characterization; food fraud identification; liquid chromatography; mass spectrometry; bioactive compounds
Interests: food authentication; food contaminants; edible oil characterization; food fraud identification; liquid chromatography; mass spectrometry; bioactive compounds
Instituto Superior de Agronomia, University of Lisbon
Interests: food spoilage yeasts; yeast ecology; wine fermentation; wine tasting
Interests: food spoilage yeasts; yeast ecology; wine fermentation; wine tasting
1. Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
2. Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy
3. Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
Interests: analytical chemistry; food chemistry; environmental chemistry; stable heavy and light isotopes; geographical traceability of food and processes; food authenticity
2. Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy
3. Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
Interests: analytical chemistry; food chemistry; environmental chemistry; stable heavy and light isotopes; geographical traceability of food and processes; food authenticity
Department of Life Sciences, University of Modena and Reggio Emilia, Italy
Interests: innovation sustainable in the agri-food supply chain; circulary economy; by-product valorization; safety and food quality; food product development; consumer science; sensory analysis; food and beverages analysis. wine; beer; olive oil; vinegars; coffee; tea; grapes; fruits and juiges; pesto sauce; poliphenols; antioxidant compounds; pigments; volatile compounds; Proteins; lipids; furanic compounds
Interests: innovation sustainable in the agri-food supply chain; circulary economy; by-product valorization; safety and food quality; food product development; consumer science; sensory analysis; food and beverages analysis. wine; beer; olive oil; vinegars; coffee; tea; grapes; fruits and juiges; pesto sauce; poliphenols; antioxidant compounds; pigments; volatile compounds; Proteins; lipids; furanic compounds
School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
Interests: sensory analysis; consumer attitudes; consumer preferences; projective mapping; check-all-that-apply
Interests: sensory analysis; consumer attitudes; consumer preferences; projective mapping; check-all-that-apply
1. Department of Life Sciences (Agri-Food Science Area), University of Modena and Reggio Emilia, Via Amendola 2 (Pad. Besta), 42124 Modena, Italy
2. BIOGEST-SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1, 42124 Modena, Italy
Interests: food technology; food science; agri-food waste valorization; food contaminants; food characterization; volatile compounds analysis; wine; brandy; beer; vinegars; cereals and derived products; analytical chemistry; GC-MS; LC-MS
2. BIOGEST-SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1, 42124 Modena, Italy
Interests: food technology; food science; agri-food waste valorization; food contaminants; food characterization; volatile compounds analysis; wine; brandy; beer; vinegars; cereals and derived products; analytical chemistry; GC-MS; LC-MS
Department of Food Science & Technology, Virginia Tech, Blacksburg, VA 24061, USA
Interests: food chemistry; natural product chemistry; flavors and flavor stability in foods; flavor release; package scalping; green packaging
Interests: food chemistry; natural product chemistry; flavors and flavor stability in foods; flavor release; package scalping; green packaging
Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
Interests: dairy science and technology; fermentation; lactic acid; bacteria; donkey milk; bioactive peptides; probioticsc
Interests: dairy science and technology; fermentation; lactic acid; bacteria; donkey milk; bioactive peptides; probioticsc
Laboratory of Food Quality Control and Hygiene, Department of Food
Science and Human Nutrition, Agricultural University of Athens, Athens,
Greece
Interests: food safety; food fermentation; Applied Microbiology; molecular microbiology
Interests: food safety; food fermentation; Applied Microbiology; molecular microbiology
i3N – Institute for Nanostructures, Nanomodelling and Nanofabrication, ISOPlexis – Sustainable Agriculture and Food Technology Center at University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Madeira, Portugal
Interests: analytical chemistry; food science; sensory analysis; madeira wine
Interests: analytical chemistry; food science; sensory analysis; madeira wine
University of Vigo
Interests: high pressure processing technologies in foods; analysis of minor components and contaminants in foods; sensory evaluation of foods; water quality and management
Interests: high pressure processing technologies in foods; analysis of minor components and contaminants in foods; sensory evaluation of foods; water quality and management
Faculty of Bioscience and Technology for Food, Agriculture and
Environment, University of Teramo, Via R. Balzarini, 1-64100 Teramo, Italy
Interests: wine yeast; lactic acid bacteria; spoilage microbes; gene expression; molecular methods; adhesion properties; biofilm; sparkling wine; table olives; fermented food; biogenic amines
Interests: wine yeast; lactic acid bacteria; spoilage microbes; gene expression; molecular methods; adhesion properties; biofilm; sparkling wine; table olives; fermented food; biogenic amines
Area de Tecnología de los Alimentos, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), 33300 Villaviciosa, Asturias, Spain
Interests: cider; fermented beverages; polyphenols; aroma; quality control; sensory analysis
Interests: cider; fermented beverages; polyphenols; aroma; quality control; sensory analysis
Sciences for Enology, French National Institute for Agriculture, Food and Environment, France
Interests: wine; beverage; aroma; analytical chemistry; interactions biomolecules
Interests: wine; beverage; aroma; analytical chemistry; interactions biomolecules
Department of Analytical Chemistry, Complutense University of Madrid, Facultad de Ciencias Químicas. Plaza de las Ciencias, 2. Ciudad Universitaria, 28040 Madrid, Spain
Interests: food chemistry; volatile compounds; aroma; wine and spirits quality; food contaminants; mycotoxins degradation
Interests: food chemistry; volatile compounds; aroma; wine and spirits quality; food contaminants; mycotoxins degradation
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: chemical and biochemical changes during cheese and yogurt production and preservation; wine oxidation and aroma; oil oxidation, health related properties of yoghurt; cheese, wine; olive oil and other foods; use of bioactive compounds and plants for enrichment of foods
Interests: chemical and biochemical changes during cheese and yogurt production and preservation; wine oxidation and aroma; oil oxidation, health related properties of yoghurt; cheese, wine; olive oil and other foods; use of bioactive compounds and plants for enrichment of foods
C7 Marcel.lí Domingo, s/n, Facutat d'Enologia, Campus Sescelades, Tarragona 43007
Interests: oenology research; lipid yeast; lactic acid bacteria; Alcoholic fermentation; Malolactic fermentation
Interests: oenology research; lipid yeast; lactic acid bacteria; Alcoholic fermentation; Malolactic fermentation
