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
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: oenology research; lipid yeast; lactic acid bacteria; Alcoholic fermentation; Malolactic fermentation
Interests: wine; fruit wine; beer; phenolic compounds; bioactive compounds; HPLC; antioxidant activity; beverage color; cielab
Interests: HPLC; LC-MS; NMR; ICP-OES; ICP-MS; antioxidant activity; waste management; biological assay; purification and characterization of bioactive compounds; chemical modification of bioactive compounds; environment stress on onion; storage system; packing; herbicides; pesticides; beverage
Interests: beverage fermentation; brewing; beer microbiology; yeast immobilization; antioxidant activity; beer and wine analysis
Interests: sensory analysis of foods; consumer test; consumer attitudes; consumer preferences; food science; quality control of foods; antioxidant compounds; polyphenols; quality control of bee products (honey, bee pollen, propolis)
Interests: food chemistry; food science and technology; functional foods; analytical chemistry; sensory analysis; wine; bread; olive oil; polyphenols; antioxidant compounds; food and beverages analysis; shelf-life
Interests: technology; functional malt extracts; physico-chemical stability of malt-based beverages; alternative lautering methods; gluten-free beverages; beer made from historical cereals; food labelling of cereals; malt; wort and beer analyses; functional food; brewing science
Interests: aroma; volatile composition; fermented vegetable products; fruit volatile composition; changes food processing; olfactometry and sensory analysis
Interests: food microbiology; fermentation technology; traditional foods; microbial diversity in foods; food quality management systems
2. Health Innovation & Transformation Centre, Mt Helen Campus, Federation University Australia, Churchill, VIC 3842, Australia
Interests: beer; perception; expectations; product-extrinsic cues; Masculinity; personality
Interests: food science and engineering; sensory science; computer vision; sensors; Robotics; machine learning; artificial intelligence
Interests: sensory analysis; Consumer preference; sensometrics; artificial perception analysis
Interests: molecular-based authenticity of food and beverages
Interests: proteomics; enzymology; functional foods; food biochemistry; milk
Interests: wine proteins; wine stability; wine fining; plant proteins
Interests: plant-based beverage; innovative food processing techniques; food allergy and health management; bioactive compounds of fruit and vegetables; food chemistry
Interests: beer; hops; hop aroma; flavor stability; fermentation; malt; foam; staling; ESR spectroscopy; yeast
Interests: non-thermal processing methods; pulsed electric field; drying; food; ultrasound
Interests: wine; phenolics; terpenes; wild yeast; aroma; flavour