We would like to highlight the Outstanding Reviewers for Food & Function in 2018, as selected by the editorial team, for their significant contribution to the journal. The reviewers have been chosen based on the number, timeliness and quality of the reports completed over the last 12 months.
We would like to say a big thank you to those individuals listed here as well as to all of the reviewers that have supported the journal. Each Outstanding Reviewer will receive a certificate to give recognition for their significant contribution.
Dr Lillian Barros, Instituto Politécnico de Bragança ORCiD: 0000-0002-9050-5189
Dr Shyan Yea Chay, Universiti Putra Malaysia ORCiD: 0000-0002-8624-4764
Dr Jingjing Chen, Jiangnan University
Professor Zhen-Yu Chen, Chinese University of Hong Kong ORCiD: 0000-0001-5615-1682
Professor Kevin Croft, University of Western Australia ORCiD: 0000-0003-1596-4913
Professor Hengjun Du, University of Massachusetts Amherst
Professor Nilesh Gaikwad, University of California, Davis
Dr Monica Galleano, University of Buenos Aires ORCiD: 0000-0002-7184-7896
Dr Tianlin Gao, Qingdao University Medical College ORCiD: 0000-0002-6831-1863
Professor Chi-Tang Ho, Rutgers University
Dr Gaoxing Ma, Nanjing University of Finance & Economics ORCiD: 0000-0002-5549-1367
Dr Patricia Oteiza, University of California, Davis ORCiD: 0000-0001-7462-1641
Dr Sonia Ramos, ICTAN-CSIC ORCiD: 0000-0003-2649-2616
Dr Xian Wu, Tufts University ORCiD: 0000-0002-6805-3737
Dr Wei Zhang, Lerner research institute – Cleveland Clinic ORCiD: 0000-0003-2691-2721
We would also like to thank the Food & Function board and the food community for their continued support of the journal, as authors, reviewers and readers.
If you would like to become a reviewer for our journal, just email us with details of your research interests and an up-to-date CV or résumé. You can find more details in our author and reviewer resource centre
