EDITOR-IN-CHIEF: THOMAS F. HOFMANN Technische Universität München Food Chemistry & Molecular Sensory Science Freising 85350, Germany +49 8161 71 2902
[email protected] ASSOCIATE EDITORS Zhen-Yu Chen The Chinese University of Hong Kong, China
[email protected] Qing Li University of Hawaii at Manoa, USA
[email protected] Veronika Somoza University of Vienna, Austria
[email protected] Cathleen Hapeman U.S. Department of Agriculture (USDA), USA
[email protected] Yoshinori Mine University of Guelph, Canada
[email protected] Francisco Tomás-Barberán CEBAS (CSIC), Spain
[email protected] Chi-Tang Ho Rutgers University, USA
[email protected] Peter Schieberle Technische Universität München, Germany
[email protected] Liangli (Lucy) Yu Shanghai Jiao Tong University, China and niversity of Maryland, USA
[email protected] Jozef Kokini Purdue University, USA
[email protected] Shengmin Sang North Carolina A&T State University, USA
[email protected] Holger Zorn Justus-Liebig Universität Giessen, Germany
[email protected] J. Agric. Food Chem. 2019.67. Downloaded from pubs.acs.org by 188.68.0.130 on 01/30/19. For personal use only.
HONORARY EDITORS John W. Finley Louisiana State University, USA
Russell J. Molyneux University of Hawai’i at Hilo, USA
DEVELOPMENT EDITOR William Aumiller
[email protected] EDITORIAL ADVISORY BOARD Andreas Schieber University of Bonn
Francisco J. Hidalgo Consejo Superior de Investigaciones Científicas (CSIC)–Instituto de la Grasa
Kevin L. Armbrust Louisiana State University Hitoshi Ashida Kobe University
Navindra P. Seeram University of Rhode Island
Wei-Lun Hung Taipei Medical University
John J. Beck U.S. Department of Agriculture (USDA)-ARS, CMAVE
Jae-Ho Shin Kyungpook National University
John J. Johnston USDA/FSIS/OPHS
Rodney M. Bennett Critical Path Services (a Knoell Company)
Baoan Song Guizhou University
Jeong Han Kim Seoul National University Yan Li Huazhong Agricultural University
Timo Stressler University of Hohenheim; Institute of Food Science and Biotechnology
Hong-Yan Lin Central China Normal University
Run-Cang Sun South China University of Technology
Toshiro Matsui Kyushu University
Masako Toda Tohoku University
Michael J. Morello PepsiCo Global R&D
Baldwyn Torto International Centre of Insect Physiology and Ecology
Wanmeng Mu Jiangnan University
Takanori Tsuda Chubu University
Chiara Emilia Irma Cordero University of Turin
Françoise Nau Agrocampus Ouest
Shuo Wang Tianjin University of Science and Technology
Corinna Dawid Technische Universität München
Shaoping Nie Nanchang University
Jon Wong U.S. Food and Drug Administration
Sonia de Pascual-Teresa Institute of Food Science, Food Technology and Nutrition ICTAN-CSIC
Masha Niv The Hebrew University of Jerusalem
Fengjiao Xin Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Mirko Bunzel Karlsruhe Institute of Technology (KIT) Keith R. Cadwallader University of Illinois Esra Capanoglu Istanbul Technical University Ying Chen Chinese Academy of Inspection and Quarantine Peter C. K. Cheung The Chinese University of Hong Kong
Eric A. Decker University of Massachusetts Amherst
Coralia Osorio Universidad Nacional de Colombia-Sede Bogotá
Zeyuan Deng Nanchang University Boyan Gao Shanghai Jiao Tong University Jin-Ming Gao Northwest A&F University - China Rocío García-Villalba Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC) Antonio González-Sarrías National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain Suzanne Hendrich Iowa State University
Guangfu Yang Central China Normal University
Min-Hsiung Pan National Taiwan University
Varoujan Yaylayan McGill University
Michael C. Qian Oregon State University
Gow-Chin Yen National Chung Hsing University
Xuhong Qian East China University of Science and Technology
Shou-Wei Yin South China University of Technology
Isidra Recio CSIC-Institute of Food Science Research, CIAL Sophie Rehault-Godbert French National Institute for Agricultural Research
Guodong Zhang University of Massachusetts Amherst
Juha-Pekka Salminen University of Turku
Liang Zhang Anhui Agricultural University
Katharina Scherf Leibniz-Institute for Food Systems Biology at the Technical University of Munich
Yanyan Zhang University of Hohenheim; Institute of Food Science and Biotechnology
AMBASSADORS OF EXCELLENCE Victoria Moreno Arribas Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM
Eric Block University at Albany State University of New York
Yongning Wu China National Center for Food Safety Risk Assessment (CFSA)
