Food & Function Blog

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.

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

We would like to highlight the Outstanding Reviewers for Food & Function in 2017, 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. Wei Zhang, Cleveland Clinic Lerner Research Institute, ORCID: 0000-0002-0013-9200

Dr. Monica Galleano, University of Buenos Aires, ORCID: 0000-0002-7184-7896

Dr. Xian Wu, Tufts University, ORCID: 0000-0002-6805-3737

Dr. Gar Yee Koh, Tufts University

Professor Bradley Bolling, University of Wisconsin-Madison, ORCID: 0000-0002-4222-2467

Dr. Luis Goya, Institute of Food Science, Technology and Nutrition (CSIC)

Professor Hitoshi Ashida, Kobe University

Dr. Min Li, Purdue University, ORCID: 0000-0002-9651-1301

Dr. Lillian Barros, Instituto Politécnico de Bragança, ORCID: 0000-0002-9050-5189

Dr. Huaqi Zhang, Netease Inc.

We would also like to thank the Food & Function board and the food science 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

Scientists in China have found carbon dots on grilled hamburgers.

Intensively heating meat generates toxins such as benzene or polyaromatic hydrocarbons, which increase a person’s risk of developing cancer. Mingqian Tan, from Dalian Polytechnic University, wanted to find out whether heterocyclic amines, which are present in these types of toxins, react any further at the high temperatures typically found in barbecues to form carbon dots.

‘Scientists are aware of the presence of harmful toxins produced during food processing; however, our knowledge about their overall formation and potential toxicity is still insufficient,’ says Tan. ‘Carbon dots are harmful to human health due to their unique nano-effects, including their small size, high reactivity and phototoxic effects. We believe that these properties can cause damage to DNA and the cellular membranes,’ he adds.

Read the full article in Chemistry World >>>

This paper is free to access until 10th August 2017:

Presence and formation of fluorescence carbon dots in a grilled hamburger
Yao Li, Jingran Bi, Shan Liu, Haitao Wang, Chenxu Yu, Dongmei Li, Bei-Wei Zhu and Mingqian Tan
Food Funct., 2017, Advance Article
DOI: 10.1039/C7FO00675F

Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!

Following the success of Peer Review Week in September 2016 (dedicated to reviewer recognition) during which we published a list of our top reviewers, we are delighted to announce that we will continue to recognise the contribution that our reviewers make to the journal by announcing our Outstanding Reviewers each year.

We would like to highlight the Outstanding Reviewers for Food & Function in 2016, 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.

Professor Hitoshi Ashida, Kobe University

Dr Lillian Barros, Polytechnic Institute of Bragança

Professor Zhen-yu Chen, Chinese University of Hong Kong

Professor Steven Feng Chen, Peking University

Dr Monica Galleano, University of Buenos Aires-National Council of Scientific and Technological Research

Dr Jing Hao, China Agricultural University

Dr Andrew Neilson, Virginia Tech

Dr Gianluca Picariello, National Research Council of Italy

Dr Gabriela Salvador, Universidad Nacional del Sur

Professor Gow-Chin Yen, National Chung Hsing University

We would also like to thank the Food & Function board and the food research 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

If your Christmas was anything like mine, then you ate an awful lot of cheese. I love mature cheddar, and I’m partial to brie, but don’t offer me anything blue. I always thought my taste buds dictated my choices but recent research has shown that your physiology can affect how you perceive food.

To test for a link between physiology and taste, Elisabeth Guichard from the French National Institute for Agricultural Research, and colleagues combined cheddar, soft cheese, butter, protein powder, salt and water in different proportions to create four model cheeses with differing fat content and firmness. They then trained 14 taste testers to recognise the odour of two specific compounds – nonan-2-one, which gives blue cheese its notable smell, and ethyl propanoate, which gives cheese a fruity odour – and rate their perception of these two compounds in the cheese they tasted. At the same time the researchers recorded the testers’ chewing activity and saliva composition.

Read the full article in Chemistry World >>>

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameter
E. Guichard, M. Repoux, E. M. Qannari, H. Laboure and G. Feron
Food Funct., 2017, Advance Article
DOI: 10.1039/C6FO01472K

Do you fancy submitting an article to Food & Function? Why not submit to us here today or alternatively email us with your suggestions!