Editor in Chief (Food Science)
Hamit KOKSEL, PhD
Department of Food Engineering, Hacettepe University, Turkey
Editor in Chief (Crop Science)
Hakan ÖZKAN, PhD
Department of Field Crops, Faculty of Agriculture, University of Cukurova, Adana, Turkey
CO-Editor in Chief
Dr. Amin Mousavi Khaneghah
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland
[email protected]; [email protected]
Executive Editor
Lei Yuan, PhD
College of Food Science and Engineering, Yangzhou University, China
Email: [email protected]
EMERGING TECHNOLOGIES
Mohsen Gavahian, PhD
Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Taiwan, ROC
R Pandiselvam, PhD
Scientist, ICAR-Central Plantation Crops Research Institute, Kerala, India
FOOD CHEMISTRY AND ANALYSIS
Yuthana Phimolsiripol, PhD
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Thailand
Jun Liu, PhD
College of Food Science and Engineering, Yangzhou University, China
Shabir Ahmad Mir, PhD
Department of Food Science & Technology, Government College for Women, M. A. Road, Srinagar, Jammu & Kashmir, India, 190001
FOOD MICROBIOLOGY, SAFETY, AND QUALITY, TOXICOLOGY, AND MICROBIOME
Carlos A F Oliveira, PhD
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Brazil
Sofia Agriopoulou, PhD
Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
Teresa D'Amore, PhD
Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121 Foggia, Italy
Aziz A. Fallah, PhD
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
FUNCTIONAL FOODS
Yuthana Phimolsiripol, PhD
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Thailand
Saber Amiri, PhD
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
Sedat Sayar, PhD
Department of Food Engineering, Mersin University, Mersin, Turkey
FOOD TECHNOLOGIES
B. N. Dar, PhD
Department of Food Technology, Islamic University of Science & Technology, Awantipora, Kashmir, India, 192122
Alaa El-Din Ahmed Bekhit, PhD
Department of Food Science, University of Otago, New Zealand
Krystian Marszałek, PhD
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland & Department of General Food Technology and Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Rzeszow, Poland
Slim Smaoui, PhD
Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia
ASSOCIATE EDITOR
Costas Stathopoulos, PhD
Food and Natural Resources, Faculty of Agrobiology, Food and Natural Resources, CZU Prague, Czech Republic
Joellen M. Feirtag, PhD
Extension - Food Safety Specialist
Department of Food Science and Nutrition, University of Minnesota, MN, USA
EDITORIAL TEAM MEMBERS
Sumran Ali, PhD
The University of Vechta, Vechta Institute of Sustainability Transformation in Rural Areas (VISTRA), Vechta, Germany
School of Intellectual Property rights, University of Science and Technology of China (USTC)
School of Management University of Science and Technology of China (USTC)
Rania I.M. Almoselhy, PhD
Department of Oils and Fats Research, Agricultural Research Center, Food Technology Research Institute, Giza, Egypt