Editorial Board
Alemayehu Tsige
Department of Horticulture, Stellenbosch University
Cape Town, Western Cape, South Africa
Alexander Jäger
Department of Biotechnolgy and Brewing, University of Applied Sciences Upper Austria
Wels, Upper Austria, Austria
Ali Yildirim
Food Engineering Department, Harran University
Şanlıurfa, Please Select, Turkey
Annalakshmi Chatterjee
Department of Home Science, University of Calcutta
Kolkata, West Bengal, India
Anuj Kumar Gautam
Department of Animal Husbandry and Dairying, Banaras Hindu University
Varanasi, Uttar Pradesh, India
Belgin Siriken
Veterinary Faculty, Ondokuz Mayıs University
Samsun, Turkey
Birsen Bulut Solak
Gastronomy and Culinary Arts, Selcuk University
Konya, Turkey
Bolade Adeoye
Department of Nutrition and Dietetics, Babcock University
Ilishan- Remo, Ogun State, Nigeria
Boulanouar Bakchiche
Faculty of Technology, University of Laghouat
Laghouat, Algeria
Department of Chemical and Biochemical Engineering, Instituto Tecnologico de Tuxtepec, Tecnológico Nacional de Mexico
Tuxtepec, Oaxaca, Mexico
Dang Xuan Cuong
Organic Material from Marine Resources, Nha Trang Institute of Technology Application and Research, Vietnam Academy of Science and Technology
Hanoi, Vietnam
Dr.Pragya Mishra
Department of Food Science and Nutrition, C.S.A University
Kanpur, Uttar Pradesh, India
Dulce Díaz
Department of Chemistry, Universidad Autonoma de Guadalajara
Guadalajara, Jalisco, Mexico
Ionel Bondoc
Department of Public Health, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine
Iasi, Romania
Ishfaq Nazir Mir
Department of Aquaculture, College of Fisheries Science, Birsa Agricultural University
Ranchi, Jharkhand, India
James Devault
Great Plains Analytical Laboratory
Kansas City, Missouri, USA
Javier Moran
Department of Food Innovation, Catholic University of Murcia
Murcia, Spain
Department of Chemical and Biochemical Engineering, Technological Institute of Tuxtepec
Tuxtepec, Oaxaca, Mexico
Mahfouz Al-Bachir
Department of Radiation Technology, Atomic Energy Commission of Syria
Damascus, Kafersouseh, Syria
Manal Kanaan
Nursing Department, Technical Institute of Suwaria, Middle Technical University
Suwaira, Wasit, Iraq
Manoja Gamage
Department of Clinical Medicine, University of Colombo
Colombo, Sri Lanka
Marcy Heli Rodrigues
Chemistry and Food School, University Federal of Rio Grande
Rio Grande, Rio Grande Do Sul, Brazil
Department of Food Processing, Canakkale Onsekiz Mart University
Canakkale, Turkey
Omer Said Toker
Department of Food Engineering, Yildiz Technical University
Istanbul, Turkey
Parul Thapar
Guru Nanak Institute of Technology
Mullana, Ambala, India
Pavle Jovanov
Institute of Food Technology, University of Novi Sad
Novi Sad, Autonomous Province of Vojvodina, Serbia
Rajni Kamboj
Department of Food Technology, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota
Sirsa, Haryana, India
Ruoshui Ma Ma
Pacific Northwest National Laboratory
Richland, Washington, USA
Samir Salem
Department of Food Science and Human Nutrition, University of Qassim
Buraidah, Qassim, Saudi Arabia
Sandra Bučko
Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad
Novi Sad, Serbia
Sangamithra Asokapandian
Department of Food Technology, Kongu Engineering College
Erode, Tamil Nadu, India
Sangita Ganguly
National Dairy Research Institute
Karnal, Haryana, Haryana, India
Soner Çetinkaya
Fisheries Research Institute
Eğirdir, Isparta, Turkey
Tianxi Yang
Department of Food Science, University of Massachusetts Amherst
Amherst, Massachusetts, USA
Tomasz Szablewski
Department of Food Quality and Safety Management, University of Life Sciences in Poznań
Poznań, Poland
Xueli Yu
Director of Risk Assessment Department, Shenyang Research Institute of Chemical Industry
Shenyang, Liaoning, China
Zhi Huang
College of Mechanical and Electronic Engineering, Northwest A&F University
Yangling, Shaanxi, China
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