Editorial Board Members (54)
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Hsin yun Hsu
Department of Food Science, National Ilan University, Yilan, Taiwan
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Edwin Chow
Feed Preservation, Adisseo Asia Pacific Pte Ltd, Singapore, Singapore
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Dr. Fei Ma
School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Dr. Sudheer Kumar Yannam
Department of Traditional Food and Sensory Science, Central Food Technological Research Institute, Mysuru, India
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Shan Hong
Department of Grain Science and Industry, Kansas State University, Kansas, United States
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Gunashree B. Shivanna
Department of Studies and Research in Microbiology, Jnana Kaveri Post Graduate Centre of Mangalore University, Chikka Aluvara, Mangaluru, India
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Juana Rubio
Department of Applied Biology, Miguel Hernández University, Elche, Spain
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Dr. Yang Chen
Department of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, China
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Lavanya Thopireddy
Department of Zoology, KVR Government College for Women, Kurnool, India
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Yamunadevi Puraikalan
Department of Nutrition Sciences, Dominican University, River Forest, United States
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Daniela Merchant
Department of Clinical Nutrition, High Specialty Nutrition Clinic, Mexico, Mexico
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Angela Vasileska Paskuale
Department of Gastronomy, Faculty of Tourism and Hospitality, Sofia University St. Kliment Ohridski, Ohrid, North Macedonia
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Jing Wang
Department of Critical Care Medicine, Yantai Yuhuangding Hospital Affiliated with Qingdao University, Yantai, China
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Hongcai Zhang
College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Hafza Fasiha Zahid
Department of Food and Agriculture, University of Melbourne, Melbourne, Australia
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Dr. Merve Yilmaz
Department of Nutrition and Dietetics, İzmir Tinaztepe University, İzmir, Turkey
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Dagmara Zlotkowska
Food Immunology and Microbiology, Institute of Animal Reproduction and Food Research of PAS, Olsztyn, Poland
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Rahim Khan
Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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Dr. Ahmet Akköse
Department of Food Engineering, Atatürk University, Erzrum, Turkey
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Dr. Renu Singh
Department of life Science, Food Science and Nutrition, Gujarat University, Ahmedabad, India
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Kunal Gawai
Department of Dairy Microbiology, Kamdhenu University, Amreli, India
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Alaa Alnakhli
Collage of Medicine, Arabian Gulf University, Manama, Bahrain
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Rene Montejo Lopez
Department of Health Sciences, Institute of Higher Studies of Chiapas, Tapachula, Mexico
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Joyce Ene Ocheola Oki
Federal College of Medical Laboratory Science and Technology, Jos University Teaching Hospital, Jos, Nigeria
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Juanjuan Guo
Department of Obstetrics and Gynecology, Zhongnan Hospital of Wuhan University, Wuhan, China
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Dr. Zhixia Chen
Research & Development Department, NHS (New Zealand) Pharmaceutical Limited, Auckland, New Zealand
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Dr. Vassilios Ganatsios
Department of Chemical Engineering, University of Western Macedonia, Kozani, Greece
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Dr. Juan Chen
Department of Nutrition and Health, China Agricultural University, Beijing, China
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Abdul Rahaman
School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Felipe de Souza Cardoso
Department of Nutrition, Arthur de Sá Earp Neto University Center and Faculdade Bezerra de Araújo, Petrópolis and Rio de Janeiro, Brazil
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Dr. Rosario Licitra
Department of Molecular Medicine and Neurobiology, IRCCS Fondazione Stella Maris, Pisa, Italy
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Surajit Sarkar
Department of Quality Assurance, Keventer Agro Limited (Dairy Division), Barasat, India
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Ivana Rumora Samarin
Department of Food Quality Control, Laboratory for Food Chemistry and Biochemistry, University of Zagreb, Zagreb, Croatia
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Mona Elshafie
Department of Nursing, Al-Ghad International College for Applied Medical Sciences, Dammam, Saudi Arabia
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Giuseppe Merra
Department of Biomedicine and Nutrtition, Faculty of Medicine and Surgery, University of Rome Tor Vergata, Rome, Italy
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Anita Handore
Department of Research and Development, Phytoelixir Pvt.Ltd., Nashik, India
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Zeyuan Deng
College of Food Science and Technology, Nanchang University, Nanchang, China
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Eleni Malissiova
Food of Animal Origin Lab, Department of Animal Science, University of Thessaly, Larisa, Greece
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Dr. Meryem Allioua
Science Department, Institute of Applied Sciences and Techniques (ISTA), University of Tlemcen, Tlemcen, Algeria
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Neha Bisht
Department of Biotechnology, Shobhit Institute of Engineering and Technology, Meerut, India
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Duangrutai Thumrongchote
Department of Food Technology and Nutrition, Faculty of Home-Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, Thailand
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Barış Yalınkılıç
Department of Gastronomy and Culinary Arts, Istanbul Gedik University, Istanbul, Turkey
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Dr. Stoin Daniela
Department of Food Chemistry, Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Timisoara, Romania
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Mohanad Bashari
Department of Food Science and Human Nutrition. College of Applied and Health Sciences, A'sharqiyah University, Oman, Oman
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Abdullateef Taiye Mustapha
Research and Innovation, Mafa Rice Mill Limited, Kano, Nigeria
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Antonella Di Francesco
Department of Chemical Sciences, University of Catania, Catania, Italy
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Shahidul Islam
Department of Agricultural Regulations, University of Arkansas, Pine Bluff, United States
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Prof. Dr. Elango Ayyasamy
Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Salem, India
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Murat Kizil
Department of Chemistry, Dicle University, Diyarbakır, Turkey
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Dr. Amit Kulthe
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, India
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İsmail Tarhan
Department of Biochemistry, Selçuk University, Konya, Turkey
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Hakan Benli
Department of Food Engineering, Cukurova University, Adana, Turkey
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Pardeep Kumar Sadh
Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, India
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Dr. Jisuk Yun
Re & C Bio Inc., Cheongju-si, South Korea
