Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, and perspectives in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. The journal focuses on hypothesis-driven research studies suitable for an international audience. Studies of local products, antioxidant endpoints, process optimization or descriptive studies are discouraged. However, if the experiments are well executed, these would be very appropriate for JSFA Reports. Consult the full description of the area related to your manuscript before submitting to ensure it is appropriate for the Journal.

EXECUTIVE EDITORIAL BOARD
MARK A SHEPHERD
Editor-in-Chief
(Agriculture: Environment)
AgResearch Ltd, New Zealand	ANDREW L WATERHOUSE
Editor-in-Chief
(Food: Antioxidants)
University of California, Davis, USA
KOUSHIK ADHIKARI
(Sensory & Consumer Science)
University of Georgia, USA	EDUARDO A DOS SANTOS ROSA
(Agriculture: Plants)
University of Trás-os-Montes and Alto Douro, Portugal
RYAN ELIAS
(Food: Chemistry and Analysis)
Pennsylvania State University, USA

JON FAUBION
(Food: Cereal Science)
Kansas State University, USA
MANSEL W GRIFFITHS
(Food Safety)
University of Guelph, Canada	PAUL HADLEY
(Agriculture: Plant Science)
University of Reading, UK
WOUTER HENDRIKS
(Agriculture: Animals)
Wageningen University, Netherlands	BO JIANG
(Molecular Biology and Biotechnology)
Jiangnan University, China
ROSA LAMUELA-RAVENTOS 
(Food: Nutrition)
University of Barcelona, Spain	FABIO MENCARELLI
(Food: Fruit Processing)
University of Viterbo, Italy
PAUL J MOUGHAN
(Food: Health and Nutrition)
Massey University, New Zealand	NICOLETTA PELLEGRINI
(Food: Antioxidants)
University of Parma, Italy
V. PRAKASH
(Food Science and Technology)
RUAS and CSIR, India	PAUL SMITH
(Food: Lipid Science)
Cargill, Belgium
EDITORIAL BOARD
Ana Carolina Arisi
Universidade Federal de Santa Catarina, Brazil	Francisco Artés-Hernández
Universidad Politécnica de Cartagena, Spain
Joseph Awika
Texas A&M University, TX, USA	Luis A Bello-Pérez
IPN Biotic Products Development Center, Mexico
Jeff Brecht
University of Florida, USA	Pilar Buera
Universidad de Buenos Aires, Argentina
Derek V Byrne
Aarhus University, Denmark	Wei Chen
Zhejiang University, China
Veronique Cheynier
INRA-UMR SPO, Montpellier, France	Emma Chiavaro
University of Parma, Italy
Seojin Chung
Ewha Womans University, South Korea	Giancarlo Colleli
University of Foggia, Italy
John Cone
Wageningen University, Netherlands	Daniel Cozzolino
RMIT University, Australia
Chris Curtin
Oregon State University, USA	Andrew Daymond
University of Reading, UK
Guocheng Du
Jiangnan University, China	Bruno Fedrizzi
University of Auckland, Australia
Leigh Francis
AWRI, Glen Osmond, Australia	Manohar Garg
University of Newcastle, Callaghan, Australia
Renée Goodrich Schneider
University of Florida, USA	Liwei Gu
University of Florida, USA
Nathdanai Harnkarnsujarit
Kasetsart University, Thailand	Flemming Jessen
Ministry of Food, Agriculture & Fisheries,
Technical University of Denmark
Hyun Jung Kim
Korea Food Research Institute, Republic of Korea	Qiao-Quan Liu
Yangzhou University, China
José Manuel Lorenzo
Meat Technology Centre of Galicia, Spain	Yunbo Luo
China Agricultural University, Beijing, China
Devanand Luthria
Food Composition Laboratory
USDA-ARS, Beltsville, USA	Xi Ma
China Agricultural University, China and University of Texas, USA
Prokopios Magiatis
University of Athens, Greece	Judith A Marlett
University of Wisconsin, Madison, USA
Limbikani Matumba
Lilongwe University of Agriculture and Natural Resources, Malawi	Arlete Mendes-Faia
University of Trás-os-Montes and Alto Douro, Portugal
Wanmeng Mu
Jiangnan University, China	Jörg Oehlenschläger
Seafood Consultant, Germany
Oluyinka Olukosi
University of Georgia, USA	David Pacheco
AgResearch Ltd, New Zealand
Antonella Pasqualone
University of Bari, Italy	Amlan Patra
Free University of Berlin, Germany
Ron Porat
ARO, The Volcani Center, Israel	Devin Rose
University of Nebraska, USA
Cristina Rosell
IATA-CSIC, Spain	Suqin Shao
Agriculture and Agri-Food Canada, Canada
Denise Simatos
University of Bourgogne, Dijon, France	Chris Simmons
University of California, Davis, USA
Christopher Simons
Ohio State University, USA	Fotis Spyropoulos
University of Birmingham, UK
Pierre-Louis Teissedre
University Bordeaux Segalen, France	Paola Tosi
University of Reading, UK
Martin Verstegen
Wageningen UR, Netherlands	Paola Vitaglione
University of Naples, Italy
Isa Yunusa
University of New England, Australia	Hui Zhang
Zhejiang University, China