Editorial Advisory Board

Zhao-Jun Wei received his BS (1993), MS (2001) and PhD (2005) degrees from Anhui Agricultural University, Chinese Academy of Agricultural Sciences, and University of Science & Technology of China, respectively. Currently, he is the distinguished professor at Hefei University of Technology. He also serves as the Chairman of the Agricultural and forestry specialty food processing industry technological innovation strategic alliance of Anhui province, and the Hefei society for nutrition. Dr. Wei’s research focuses on the function and mechanisms of nutraceuticals from the by-products of Agricultural and forestry, e.g., gingerols from ginger, DNJ from mulberry, and others.

Prof. Carlos L. Cespedes is full professor, senior researcher and Head of Research Department at the University of Bío-Bío. Dr. Cespedes’s research focuses on the following topics: Chemistry of Natural Products, Chemical Ecology, Natural Insecticides-Herbicides (Biopesticides), Plant Growth Inhibitors, Plant-plant interactions, Insect-Plant Interactions, Food Chemistry: Antioxidants, antibacterial, antifungal, Nutraceuticals and preserving; Biomedicine: Enzyme inhibitors, Anticancer activity.

Dr. Corneliu Tanase has completed PhD in Biology and and also in Chemical Engineering. He has published more than 50 papers in peer-reviewed journals and serves on the editorial board many journals. His research interest is in the area of biorefining, biotechnology, plant physiology, bioactive compounds, medicinal plants, natural products, antimicrobials.

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Dr. Wang is a professor at School of Food Science and Technology, Jiangnan University. He graduated from the Wuxi University of Light Industry (Wuxi, China) with a Bachelor degree in Food Science, and obtained a PhD in Engineering of Cereal, Oil and Plant Protein at School of Food Science and Technology, Jiangnan University. Dr. Wang’s research interests include utilization of cereals (especially the byproducts), innovation of whole grain foods, and the natural ingredients of plant resources.

Dr. Li Xiaoyu is an associate professor at the Yanshan University. He received his Ph.D degree from Harbin Institute of Technology. He has published more than 20 SCI papers in international journals. The research field of Dr. Li is focused on isolation and characterization of natural products, food nutrition and functional food.

Prof. Francis Verpoort is full professor at Ghent University in the Department of Bioscience Bioengineering, Global Campus Songdo, Korea. He is also chair professor at State Key Laboratory of Advanced Technology for Materials Synthesis and Processing (Wuhan University of Technology, China). He published more the 290 articles, several chapters of books and has more than 20 patents. A specializes in the application of MOFs, POPs for environment, water purification and downstream upgrading applications.

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Professor Lourdes Pérez-Chabela is a member of Universidad Autonoma Metropolitana-Mexico faculty. Her research interest is in the area of meat science and technology, focus on enzymatic tenderization, study coproducts as source of soluble and insoluble fiber with prebiotic activity, thermotolerant probiotics to formulate symbiotic cooked meat products.

Dr. Andrei Mocan is a graduate of “Iuliu Hațieganu” University of Medicine and Pharmacy from Cluj-Napoca, Romania and University of Hamburg, Germany. Dr. Mocan is a recipient of “The prize for excellence in scientific research” from the Romanian Society of Pharmaceutical Sciences, and “The prize of excellence in Romanian Pharmaceutical Research” by the Romanian College of Pharmacists. He is author of about 54 papers in international peer-reviewed journals.