We would like to highlight the Outstanding Reviewers for Food & Function in 2019, 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 Luis Goya, Institute of Food Science, Technology and Nutrition
Dr Yan Li, Huazhong Agricultural University, ORCID: 0000-0002-2867-933X
Dr Gaoxing Ma, Nanjing University of Finance and Economics
Dr Andrew Neilson, NC State University
Dr Qingsen Shang, University of Michigan, ORCID: 0000-0002-6782-3437
Dr Yue Sun, Anhui Agricultural University, ORCID: 0000-0003-2478-0980
Professor Josiana Vaz, Polytechnic Institute of Braganca, ORCID: 0000-0002-6989-1169
Professor Yuming Wang, Ocean University of China, ORCID: 0000-0003-2310-1456
Professor Xian Wu, Miami University, ORCID: 0000-0002-6805-3737
Dr Wei Zhang, Cleveland Clinic Lerner Research Institute, ORCID: 0000-0002-0013-9200
We would also like to thank the Food & Function board and the Food chemistry 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 (food-rsc@rsc.org) 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.
