EDITOR-IN-CHIEF: THOMAS F. HOFMANN Technische Universität München Food Chemistry & Molecular Sensory Science Freising 85350, Germany +49 8161 71 2902
[email protected] Zhen-Yu Chen The Chinese University of Hong Kong, China
[email protected] John W. Finley Louisiana State University, USA
[email protected] Harry Gruppen Wageningen University, The Netherlands
[email protected] Chi-Tang Ho Rutgers University, USA
[email protected] Qing Li University of Hawaii at Manoa, USA
[email protected] ASSOCIATE EDITORS Yoshinori Mine University of Guelph, Canada
[email protected] Russell J. Molyneux University of Hawaii at Hilo, USA
[email protected] Peter Schieberle Technical University of Munich, Germany
[email protected] Takayuki Shibamoto University of California, Davis, USA
[email protected] Veronika Somoza University of Vienna, Austria
[email protected] Francisco Tomás-Barberán CEBAS (CSIC), Spain
[email protected] Elizabeth Waters Wine Australia, Australia
[email protected] Liangli (Lucy) Yu Shanghai Jiao Tong University, China and University of Maryland, USA
[email protected] Holger Zorn Justus-Liebig Universität Giessen, Germany
[email protected] MANAGING EDITOR Ariel Grostern
[email protected] EDITORIAL ADVISORY BOARD Jennifer M. Ames University of the West of England
John J. Johnston U.S. Department of Agriculture
Agnes M. Rimando U.S. Department of Agriculture
Kevin L. Armbrust Louisiana State University
Jeong Han Kim Seoul National University
Shengmin Sang North Carolina A&T State University
John J. Beck U.S.D.A., A.R.S. Rodney M. Bennett Critical Path Services Eric Block University at Albany State University of New York
Franco M. Lajolo University of São Paulo Gene E. Lester U.S.D.A., A.R.S. Massimo F. Marcone University of Guelph
Reinhold Carle University of Hohenheim
Laura L. McConnell Bayer CropScience
Sam K. C. Chang Mississippi State University
Robert J. McGorrin Oregon State University
Steven Feng Chen Peking University Peter C. K. Cheung The Chinese University of Hong Kong Veronique Cheynier INRA-UMR Sciences for Enology Michael N. Clifford University of Surrey Eric A. Decker University of Massachusetts Amherst Susan E. Ebeler University of California, Davis Edwin N. Frankel University of California, Davis Carl Frey Retired
Shridhar K. Sathe Florida State University Andreas Schieber University of Bonn Steven J. Schwartz The Ohio State University Navindra P. Seeram University of Rhode Island Fereidoon Shahidi Memorial University of Newfoundland Sharon P. Shoemaker University of California, Davis
Alyson E. Mitchell University of California, Davis
Run-Cang Sun South China University of Technology
Michael J. Morello PepsiCo Global R&D
Stephen T. Talcott Texas A&M University
Donald S. Mottram The University of Reading
Michael H. Tunick U.S. Department of Agriculture
Masha Niv The Hebrew University of Jerusalem Laura Nyström ETH Zurich Hideo Ohkawa Kobe University Bhimanagouda S. Patil Texas A&M University
Jay J. Gan University of California, Riverside
Ronald L. Prior U.S.D.A., A.R.S., Retired
Markus Herderich The Australian Wine Research Institute
Xuhong Qian East China University of Science and Technology
Jeanette M. Van Emon U.S. Environmental Protection Agency Joe A. Vinson University of Scranton Shuo Wang Tianjin University of Science and Technology Deepthi K. Weerasinghe dP3 Consulting Jon Wong U.S. Food and Drug Administration Gow-Chin Yen National Chung Hsing University Weibiao Zhou National University of Singapore
