Editor-in-Chief Professor J.R.N. Taylor University of Pretoria, Pretoria, South Africa • Sorghum, millets and maize and their proteins (including enzymes), starch chemistry and functionality• Cereal grain structure and cereal food structure • Cereal protein, starch and micronutrient nutritional quality and biofortification• Phenolics and antinutrients• Non-wheat milling and breadmaking, • Malting, brewing, fermentation and bioethanol production, • Cereal bioplastic materials. Editors Dr. J. Awika Texas A&M University Department of Soil and Crop Sciences, College Station, Texas, United States • Polyphenol chemistry, analysis, and bioactive and functional properties• Polyphenol interaction with starch and proteins and implications on food quality and health• Bioactive compounds in grain• Wheat protein functionality• Grain processing and quality• Whole grains in health and disease prevention• Sorghum, millets and wheat Professor G. M. Campbell University of Huddersfield, Huddersfield, United Kingdom • Process engineering of cereals• Wheat milling• Breadmaking (particularly physical aspects), bread dough mixing, aeration and rheology• Cereal biorefineries• Arabinoxylans Professor H. Corke Shanghai Jiao Tong University - Fahua Campus, Shanghai, China • Starch, properties, processing and chemistry• Bioactives from grains, particularly antioxidants• Genetic resources, minor and specialty grains• Food safety management• General food processing – industry problems and problem-solving• Sensory science, particularly related to texture Professor D. Lafiandra University of Tuscia, Viterbo, Italy • Quality breeding• Mutagenesis• Starch composition and nutritional value• Proteins, structure function relationships, end products quality • Proteomics• Biofortification Professor C.M. Rosell Institute of Agrochemistry and Food Technology, Burjassot, Spain • Wheat and rice • Cereal proteins (including enzymes), non-starch carbohydrates and starch chemistry and functionality• Cereal grain structure and cereal food structure • Breadmaking, dough and batter rheology, bread quality• Cereal nutritional quality• Wheat Milling• Commercial enzyme application technologies Review Editor P.R. Shewry University of Reading, England, UK; Rothamsted Research, England, United Kingdom • Grain structure, development and composition • Grain proteins: structure, properties, functionality • Grain fibre: non-starch polysaccharides, fructans, FODMAPs •Determining and exploiting genetic diversity in grain composition including comparative studies of ancient, traditional and modern types. • Wheat (and barley) biotechnology: transformation, mutagenesis, gene editing •Realities and myths about the role of cereals in diet and health Founding Editors Dr. T. Galliard Dr. J.D. Schofield Editorial Board Members Prof. Dr. Dr. E.K Arendt University College Cork National University of Ireland, Cork, Ireland Professor J. Bao Zhejiang University College of Agriculture and Biotechnology, Hangzhou, China S. Bean Grain Quality and Structure Research Unit, MANHATTAN, Kansas, United States L.A. Bello-Perez Center for the Development of Biotic Products, Yautepec, Mexico L. Cattivelli Genomics Research Centre, Dept. of Agriculture, Fiorenzuola D Arda, Italy S.R. Delwiche USDA-ARS Beltsville Agricultural Research Center, Beltsville, Maryland, United States M. Gidley Queensland Alliance for Agriculture and Food Innovation Centre for Nutrition and Food Sciences, St Lucia, Queensland, Australia Z. He International Maize and Wheat Improvement Center Beijing, Beijing, China M. S. Izydorczyk Grain Research Laboratory, Winnipeg, Manitoba, Canada H KOKSEL Hacettepe University, Ankara, Turkey J.L. Kokini Purdue University, West Lafayette, Indiana, United States M.T Labuschagne University of the Free State, Bloemfontein, South Africa W. Ma Murdoch University School of Veterinary and Life Sciences, Murdoch, Western Australia, Australia K. Poutanen VTT Technical Research Centre of Finland Ltd, VTT, Finland M. Rakszegi Hungarian Academy of Sciences Centre for Agricultural Research, Martonvasar, Hungary D. J. Rose University of Nebraska-Lincoln, Lincoln, Nebraska, United States R. Schoenlechner University of Natural Resources and Life Sciences Vienna, Wien, Austria S. Serna Saldivar Technological and Higher Education Institute of Monterrey, Monterrey, Mexico B.O. Svensson Technical University of Denmark, Kongens(Kgs) Lyngby, Denmark K. Trafford National Institute of Agricultural Botany, Cambridge, United Kingdom P. Yu University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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