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We would like to take the opportunity to publicly recognize the superb work of our Associate Editors. The Editors handle the peer-review, contribute with their comments to the evaluation of submitted manuscripts, and help commission content. Their involvement is crucial for the development and everyday functioning of the Journal. The quality of published papers largely depends on the quality of peer-review and the editorial contribution, and thus the input that the Editors generously give to the Journal is also an important service to the scientific community. In addition, our deep thanks go to all reviewers, and in particular to our Advisory Board members. The breadth of the Journal's scope, ranging from biological science over analytics, chemistry, nutrition, food technology, processing to clinical trials, is reflected in the diversity of specializations and backgrounds of our Editors who are listed below. New to the Board in 2013 are Maria Tsimidou and Bertrand Matthäus, and as EJLST continues to develop, the Board will grow further to keep up with the fast evolving landscape of lipid science and technology.

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Ryszard Amarowicz

Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland Antioxidants, bioactives, analytical chemistry and food analysis

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Susan E. Carlson

Department of Dietetics and Nutrition, University of Kansas Medical Center, Kansas City, USA Nutritional role of omega-3 in pregnancy and infant development

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Jean-Michel Chardigny

French National Institute for Agricultural Research (INRA), Clermont-Ferrand, France Lipid nutrition and metabolism

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Emma De Fabiani

Department of Pharmacological and Biomolecular Sciences, Universita' degli Studi di Milano, Milan, Italy Lipid and energy metabolism, cholesterol and bile acid homeostasis, oxysterols

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Eckhard Flöter

Technical University Berlin, Berlin, Germany Fat-based food products,food technology

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Bertrand Matthäus

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Detmold, Germany Analysis, food safety, processing

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Michael Meier

Institute of Organic Chemistry, Karlsruhe Institute of Technology, Karlsruhe, Germany Renewable resources, polymers, catalysis, mass-spectrometry

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Anna Nicolaou

School of Pharmacy, University of Bradford, Bradford, UK Bioactive lipid mediators, inflammation, lipidomics

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Maria Tsimidou

School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece Olive oil, antioxidants, minor components, emulsions